SMNT PRANCIS IN TDe klTCDCN SAINT FRANCIS IN THE KITCHEN A Collection of Favorite Recipes of The Parishioners of St. Francis Episcopal Church Greensboro, North Carolina Copyright 1974 ST. FRANCIS EPISCOPAL CHURCH Greensboro, N. C. 27408 Third Printing 1979 Printed in the United States of America It is fitting to celebrate the 20 year history of St. Francis Church with the publication of a cookbook because just as many ingredients blend together to nnake a zesty dish so do varied personalities blend together to make an inviting parish. It is a matter of record that on the fifth anniversary of the church, the vestry voted to forego the usual covered dish supper and provide a free meal for the congregation! Since that time the covered dish ritual has been reintroduced periodically and always with great success. The originality and talent displayed by our fine cooks on these occasions illustrates the spirit exemplified by our members in every facet of church life. Under the leadership of the Reverend Peter C. Robinson, the first nineteen years brought St. Francis from a mission church founded by Holy Trinity with 180 members to an established institution with 1,265 members. This pattern of dynamic growth included a myriad of activities undertaken by a willing congregation. The physical plant more than doubled, additional staff was procured, and administrative procedures became more sophisticated. The book sale developed into an annual event eagerly awaited by the community. While programs involving the youth, kindergarten, choir, and newcomers were strengthened, projects that included cooperating with other groups were devised and implemented to make Greensboro a better place to live. Today, under the leadership of the Reverend Roland M. Jones, Franciscans look with humility at their heritage as they plan for a joyful future. Anita Schenck OUR THANKS to those who generously contributed their recipes and to those who worked long and hard hours on the compilation of this cookbook. We most sincerely regret that it was impossible to include all the recipes we received, and we ask your indulgence with editorial liberties taken. CO-CHAIRMEN Betty Ellington Sara Tollison ADVISOR: RECIPE SELECTION TYPING: PROOF READING: ART: Jan Midgett Carol Anderson Martha Wood Anna Cay Hawes Gloria Thompson Jeannie Lampkin, Chairman Lucia Drury Laura Deane Gresham Paige Midgett Christie Rucker Cover Drawing By Jeannie Lampkin TABLE OF CONTENTS I. BEVERAGES AND MORS D" OEUVRES 1 II. BREADS 25 III. SOUPS AND SALADS 37 IV. SALAD DRESSINGS, SAUCES PICKLES AND PRESERVES 59 V. VEGETABLES AND SIDE DISHES 73 VI. MEATS, POULTRY AND SEAFOOD 97 VII. DESSERTS, CAKES AND PIES 143 VIII. COOKIES AND CANDIES 195 Digitized by the Internet Archive in 2014 https://archive.org/details/saintfrancisinkiOOstfr BEVERAGES AND MORS D' OEUVRES BEVERAGES INSTANT RUSSIAN TEA 1 8-ounce jar of Tang (2 cups) 1 cup instant tea (no flavor. ing) 1 cup sugar 2 teaspoons powdered cin- namon 1/2 teaspoon powdered cloves 1/2 teaspoon allspice (may be added: 1 package lemon Twist) Becky Martin RUSSIAN TEA CONCENTRATE 16 tablespoons tea in cloth bag 32 whole cloves 8 cups sugar Juice and rind of 12 lemons Juice of 8 oranges Steep tea and cloves for 10 minutes with cover on top of pot with 1 12 gallon water - rennove tea and clove bag. Add remaining ingredients. Let stand for at least 1 hour. (Stores "forever" in refrigerator). Add 2 1 /2 to 3 quarts water to each quart of concentrate. Alice Hoi man 12. tea bags 1 cup sugar 1 small can frozen lemon- ade concentrate ICED TEA Pour boiling water over tea bags and su- gar in a half gallon container (fill nearly to top.) When water is lukewarm, remove tea bags and add lemonade. This is double strength, so dilute by half to serve. Q Dot Morris BEVERAGES INSTANT HOT CHOCOLATE 1 pound, 9 ounce box instant milk (8 cups) 6 ounce jar Pream 1 1-pound box confection- er's sugar "^'^ ingredients and store in covered 2 pound box Nestle's containers. Fill cup 1 /3 to 1 12 full of dry Quik mixture and add hot water to fill cup. Gay Morris HOT MULLED CIDER In a large enameled sauce- pan combine: 3 quarts cider 2/3 cup brown sugar 12 cloves 6 allspice berries Simmer 5 minutes and strain. Serve very 2 cinnamon sticks hot with a grating of nutmeg on each Pinch of ground nutmeg serving. Barbara Bassctt GRANDMOTHER'S DELICIOUS COFFEE PUNCH 4 quart cartons vanilla ice cream 1 pint whipped cream 2 quarts double strength coffee 1 cup sugar Make coffee (double strength) a day ahead. Add sugar while coffee is hot. Store in refrigerator. Place ice cream in punch bowl 2 hours before serving to soften. When ready to serve add coffee and whipped cream. Serves 25 to 30. Adria Stone MILK PUNCH 1 cup bourbon or scotch 2 cups cold milk 6 tablespoons powdered sugar 1/2 teaspoon vanilla 6 to 8 ice cubes coarsely crushed Nutmeg Pour bourbon into blender with milk, sugar, vanilla, and ice cubes. Whirl mixture untii it is frothy and well blended. Pour into glasses or punch cups and sprinkle with nutmeg. Makes about 5 1 12 cups. Bob Midgett 4 BEVERAGES OLD FASHIONED EGGNOG Separate eggs. Beat yolks and add sugar slowly. Beat until smooth. Add nnilk and bourbon very slowly beating rapidly. Beat egg whites until stiff and fold in. For 1/2 cup sugar richer nog add 1 pint heavy cream 1 quart milk whipped and fold into mixture. Chill and 1 cup bourbon (or to taste) serve with nutmeg. Ardelle Weisiger 6 eggs CRANBERRY PUNCH SPARKLE 4 cups cranberry juice 1 1/2 cups sugar 4 cups pineapple juice 1 tablespoon almond fla- voring Freeze above ingredients. Take out of freezer 1 to 2 hours before serving. Add 2 quarts ginger ale when ready to serve. Serves 30. Nellie Radford PUNCH 1 large cranberry juice cocktail 1 quart ginger ale 1 large can pineapple juice 1 small can orange juice (not diluted - 6 ounces) If desired - vodka to taste Barbara Hollingsworth RED SATIN PUNCH 1 quart cranberry juice cocktail 1 quart apple juice 10 bottles 7-up or 2 quarts ginger ale Fill 2 ice trays with 7-up and freeze. Mix together apple juice and cranberry juice cocktail. Before serving add remainder of 7-up. Dewitt Morrissett BEVERAGES STRAWBERRY PUNCH 2 cups boiling water 2 packages strawberry Jello 6 cups cold water 1/2 cup sugar 1 package frozen straw- berries 1 can frozen orange juice (small) 1 can frozen limeade or lemonade (small) 1 large can pineapple juice 1 quart ginger ale Add boiling water to Jello. Dissolve. Add cold water, fruit juices and sugar. Add the ginger ale when ready to serve. Add box of frozen strawberries and let float on punch. Serves approximately 50. Jackie Winters PERKED PUNCH 2 cups canned pineapple juice 2 cups cranberry juice 1 3/4 cups water 3/4 cup brown sugar 11/4 teaspoon whole cloves 1/2 stick cinnamon Pinch of salt Put juices and water in percolator. Place brown sugar, cinnannon and cloves in basket. Perk for 10 minutes. Ruth Smith PARTY PUNCH 1 quart orange or lime sherbert 2 quarts Tom Collins mix 1 quart ginger ale Put sherbet in punch bowl. Combine Tom Maraschino cherries or Collins mix and ginger ale and pour over strawberries for garnishinging sherbet. Garnish with cherries or berries. 6 Millie McVey BEVERAGES LOG EVERGREEN PUNCH 1 cup sugar 3 packages lime Kool - Aid 1 46-ounce can unsweet- ened pineapple juice 2 quarts water 1 quart ginger ale Dissolve sugar in water. Add lime Kool - Aid, pineapple juice and ginger ale. Other colors possible with different color - Dewitt Morrisett KAREN'S PUNCH 1 quart light rum 1 1/2 cans (large) pineapple juice 1 large can orange juice (prepared) 1 cup lemon juice 1 cup sloe gin 1/2 cup white creme de menthe 3/4 cup coconut milk Cut up orange and lennon sections and float. Great for Christmas time. Barbara Bassett EASY SANGRIA 1 can orange juice 3 cans water 1 bottle Pagan Pink Ripple Wine Serve well chilled and with sliced oranges. Sterling Brooks 7 BEVERAGES THE FLINTLOCK Ye Old Colonial Inn, Concord, Mass. 1 1/4 ounce Early Times Bourbon 1/4 ounce apple brandy Dash of creme de cacao (white) Lemon juice to taste Grenadine to color Blend; add ice and shake. Pour in old fashioned glass over ice and sip. Recommended only 2 at a time and never for the road. Carolyn Boynton KAHLUA (LIQUEUR) 11/2 cups instant coffee 3 cups boiling water 6 cups sugar 1 vanilla bean 1 fifth vodka Dissolve coffee in water. Add sugar and vanilla bean. Let stand until cool. Add vodka. Seal in jar - half gallon or gallon. Let stand 30 days. Serve after dinner. Alethea Moore Sandi Banner HOPS D'OEUVRES CHEESE CRISPS 1/2 cup soft butter (do not substitute) 2 cups shredded Cheddar cheese 1 1/2 cups unsifted all pur- pose flour 1/2 teaspoon salt 1/4 teaspoon dry mustard Dash cayenne Cream butter and cheese until light and fluffy. Sift together flour, salt, mustard, and cayenne. Add dry ingredients to cheese mixture and mix until well blended. Using hands, shape dough into a roll about 1 1 12 inch in diameter. Wrap in wax paper. Chill 1 hour or longer. Slice thinly and bake in preheated 400** oven for 10-12 minutes. Yields 5 dozen. Store in closed container. Nancy Nagel 8 HOPS D'OEUVRES RICE KRISPIES CHEESE BALLS 1 Stick margarine 1 cup grated sharp cheese Thoroughly mix margarine, cheese, 1 beef bouillon be mixed bouillon and water. Add flour and Rice with 1 tablespoon hot water Krispies, mix well with hands and roll 1 cup plain flour into small balls. Bake at 300°-325° for 1 cup Rice Krispies 15-20 minutes or until lightly browned. Mary Godwin CRISP BAKED CHEESE BALLS 1 pound sharp cheese, grated 3 sticks Imperial margarine 1 teaspoon salt 4 cups flour 2 tablespoons Worcester- shire sauce 1 cup chopped pecans Red pepper to taste Cream the cheese and margarine. Add the flour and salt and blend thoroughly. Then add remaining ingredients and mix well. Using hands, roll the mixture into marble-sized balls. Bake on cookie sheet at 300° for 1 hour. These will keep for months in a tight tin. Note: Keep red pepper in refrigerator to retain flavor. Doris Anne O'Cain 1 cup milk 1 stick butter 1 teaspoon salt 1 cup flour 3 eggs 1/2 cup grated Gruyere cheese 1 tablespoon dry mustard Dash each cayenne, Wor- cestershire sauce, salt GRUYERE CHEESE PUFFS Frontier House In a heavy saucepan bring to a rapid boil the milk, butter and salt. Add the flour, all at once, and cook the paste over low heat, beating vigorously with a wooden spoon until it pulls away from the sides of the pan and forms a ball. Transfer it to the bowl of electric mixer and beat in the eggs, one at a time, beating hard after each addition. The paste should be firm enough to hold a peak when the beater is withdrawn. If too firm, beat in another egg. Stir in thoroughly the cheese, mustard, cayenne, Worcestershire sauce and salt. Shape into little balls and fry in hot deep fat (375°) until they are golden brown and begin to puff open. Drain and serve hot as appetizer with hot mustard sauce. (See next page for hot mustard sauce recipe. Barbara Bassett 9 HOPS D'OEUVRES HOT MUSTARD SAUCE 1/2 small onion, finely chopped 1/2 stick margarine 1/4 cup flour 2 cups milk Salt and pepper to taste 1 tablespoon dry mustard 1/3 cup prepared mustard 3 tablespoons honey In a saucepan saute the onion in margarine until tender but not browned. Stir in flour and cook over low heat for 2-3 minutes. Add milk and cook the sauce, stirring constantly, until it is smooth and bubbly. Season with salt and white pepper to taste. Moisten the dry mustard with a little water to make a paste. Mix it smoothly with prepared mustard and honey and stir the mixture into the sauce. Bring to a simmer, beating constantly with a wire whisk and strain through a fine sieve. Serve with Gruyere Cheese Puffs on previous page. „ , Barbara Bassett OLIVE -CHEESE SNACKS 1 5-ounce jar bacon-cheese spread 4 tablespoons margarine Dash hot pepper sauce Dash Worcestershire sauce 3/4 cup sifted flour 1 jar olives (about 30) Blend cheese and margarine until light and fluffy. Add sauces and mix well. Stir in flour; mix to form a dough. Use 1 teaspoon of dough and shape around olive. (Freeze on ungreased cookie sheets). Bake at 400° for 12-15 minutes. Makes about 30 balls. Linda Joyce HOT PEPPER PECANS - Good for appetizers before dinner - 2 tablespoons butter or mar- garine 1 cup large pecan halves 2 teaspoons soy sauce 1/2 teaspoon salt 2-3 dashes liquid hot pep- per seasoning Melt butter in shallow pan. Spread pe- cans evenly in one layer and bake in slow oven (250°-300°) for 15 minutes or until nuts just begin to brown. Stir often during baking. Do not overcook! Mix soy sauce, salt, and hot pepper seasoning into nuts, turning them so seasoning will be evenly distributed. Spread on double paper towel to cool. Put in jar with tight fitting lid. , ^ _ ^ Janet Midge tt 10 HOPS D'OEUVRES SAUSAGE BISCUIT BALLS 3 cups Bisquick flour 1 pound country sausage 1 pound grated Cheddar cheese Mix all the ingredients together with a pastry cutter or fingers. Fornn marble-sized balls. Bake on cookie sheet in a 350° oven for 15 nninutes or until brown. They may be frozen and reheated. Betsy Cox COCKTAIL BISCUITS 2/3 cup flour 1/2 teaspoon salt 6 tablespoons grated sharp cheese 2 tablespoons butter or margarine 2-3 tablespoons milk 1 small can deviled ham Sift flour and salt together. Cut in cheese and margarine. Add milk and mix with fork. Roll as for pastry. Cut tiny rounds; spread deviled ham between 2 rounds; bake in hot oven (425°) for 12-15 minutes. Makes about 25 biscuits. Lib Boone PARMESAN SHOESTRINGS 1 can shoestring potatoes Empty potatoes into a shallow baking 1/2 cup Parmesan cheese, dish. Sprinkle with the cheese. Heat in grated moderate oven (350°) until toasty. Carole Stone BACON WRAP-UPS 10 slices of bread 15 slices of bacon 1 can cream of mushroom soup 30 wooden toothpicks Take crusts off bread. Cut bread in 3 strips. Generously spread undiluted soup on each strip. (It will not take the whole can). Cut bacon in half. Place half piece of bacon under bread strip (not the soup spread side). Wrap up as tight as you can and hold together wixh toothpick. Place on cookie sheet that has sides to catch the grease. Bake at 300° for 1 hour. They are easy to make and men love them. Makes 30. , , Jane Esknage 11 MORS D'OEUVRES BARBECUED CHICKEN "LITTLE LEGS" 24 drumsticks from the wing 1/2 cup salad oil 1/2 cup lemon juice 1 garlic clove - crushed 1 teaspoon salt 1/8 teaspoon pepper 1/2 cup chopped pimento- stuffed olives Combine ingredients, and marinate sev- eral hours or overnight in refrigerator, stirring occasionally. Arrange drumettes on rack in shallow pan. Roast in 450* oven 30-45 minutes or until crisp and browned. Spoon marinade over several times during roasting. Ann Goldman PICKLED HOT DOGS 11/3 cups vinegar 1 teaspoon salt 1 teaspoon sugar 1 scant teaspoon red pep- per or Tabasco 3 or 4 peeled garlic buds Boll together for 5 minutes. Pour mixture over wieners that have been packed into jars vertically. Do not cook wieners. Refrigerate at least 1 day. Slice each diagonally into 4 pieces when ready to serve and stick a toothpick in each piece. Doris Ann O'Cain COCKTAIL SAUSAGES 1 6-ounce jar prepared mustard 1 10-ounce jar currant jam or jelly 3 9-ounce cans Vienna sau- sages In a 200° electric skillet, mix mustard and jelly. Cut sausages in halves. Add. to sauce. Lower temperature to low (175** perhaps) and allow to heat about 2 hours - turning sausages in sauce occasionally. To serve transfer to chafing dish and serve to spear with toothpicks. Boots Glasgow 12 MORS D'OEUVRES SWEDISH MEATBALLS 1 pound ground beef 1/2 cup grated soft bread crumbs 1 tablespoon minced onion (dehydrated) 1/2 cup California sherry 1/2 teaspoon oregano 1/4 cup milk Salt and pepper 2 tablespoons butter 1/2 cup catsup Pour milk on bread crumbs and let stand 10 minutes. Add meat, onions, salt and mix together. Form into small balls. Melt butter and brown balls slowly. Drain and mix excess fat with catsup, oregano and sherry. Put meatballs in and let simmer 20 minutes. ^ , w^. . Carole Kirby BARBECUED SAUSAGE BALLS 1 pound bulk pork sausage 1 egg slightly beaten 1/3 cup fine bread crumbs 1/2 teaspoon sage 1/2 cup catsup 2 tablespoons brown sugar 1 tablespoon vinegar 1 tablespoon soy sauce Mix sausage, egg, bread crumbs and sage; shape into about 2 dozen 11/2 inch balls. In ungreased skillet, brown balls slowly on all sides, about 15 minutes. Pour off excess fat. Combine remaining ingredients; pour over meat. Cover and simmer 30 minutes stirring occasionally to coat meat balls. Serves 4. Louise Gordon STUFFED MUSHROOMS -ITALIAN STYLE 16 large mushrooms 6 ounces sausage 1 garlic minced 3 tablespoons oil 2 tablespoons parsley 1/4 cup grated Parmesan cheese 1/4 cup water Remove mushroom stems and chop. Put meat in pan with chopped stems, garlic, 2 tablespoons oil. Cook until lightly brown. Add 1 tablespoon oil, parsley, and cheese. Fill mushroom cavities. Put in shallow pan. Put remaining oil and water in bottom of pan. Bake in preheated oven 350° for 20 minutes. Serves 4. These can also be served as a vegetable. Olivia Kelly 13 MORS D'OEUVRES SHRIMP ARNAUD 1 tablespoon vinegar 1 teaspoon lemon juice 3 tablespoons olive oil Creole mustard Salt 1 scailion, including half of green, finely chopped 1 small stalk celery, finely chopped 1 tablespoon finely chopped parsley 1/2 pound cooked, shelled and deveined shrimp Combine the vinegar, lemon juice, and oil. Add mustard and salt to taste. Com- bine the scailion, celery, and parsley with the shrimp and toss with the dressing. Refrigerate for 3 hours. Reed Wood PICKLED SHRIMP 2 1/2 pounds shrimp 1/2 cup celery tops 1/4 cup mixed pickling spices 3 1/2 teaspoons salt 2 cups sliced onion 7-8 bay leaves Dash of Tabasco sauce 11/4 cups salad oil 3/4 cup white vinegar 2 1/2 tablespoons capers and juice 21/2 teaspoons celery seed 11/2 teaspoons salt Cover shrimp with boiling water; add celery tops, pickling spices, and salt. Cover and simmer for five minutes. Drain; cool with cold water. Peel and clean shrimp. Alternate shrimp and onion in a shallow dish. Add bay leaves - let stand at least 24 hours in the remaining ingredients. Cover and chill. Will keep a. week in refrigerator. Drain, serve with onion rings. Mary Richardson 14 HORS D'OEUVRES MARINATED BROCCOLI 3 bunches fresh broccoli 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon dill weed 1 tablespoon Accent 1 teaspoon salt 1 teaspoon pepper, coarsely ground 1 teaspoon garlic salt 1 1/2 cups vegetable oil Cut broccoli in small flowerettes. Mix remaining ingredients. Pour over broc- coli. Cover and refrigerate for 24 hours. Baste from time to time. Drain and serve. Men love it! Carolyn Gard ROSY PICKLED EGGS 4 cups water 1 cup vinegar 2 tablespoons sugar 1/2 teaspoon salt 1 cup liquid drained from canned pickled beets 2 teaspoons mixed pickling spice 1 clove garlic 1 bay leaf 12 hard-cooked eggs, shelled 1 small onion, sliced and separated in rings 5iu In large bowl, combine water, beet liquid and vinegar. Add sugar, pickling spice, salt, garlic and bay leaf; mix well. Add eggs and onion rings; cover and refrigerate several days. Makes 1 dozen. Betty Thornton MARINATED MUSHROOMS 1 pound fresh mushrooms 1/2 cup olive oil ysiash mushrooms; drop in boiling salted 1/2CUP white wine vinegar ^g^er and simmer 5 minutes. Rinse, 1/4 teaspoon salt cover with cold water and cool thorough- 1 teaspoon oregano ly. Slice mushrooms and chill in marinade 2 garlic cloves, mashed for at least 8 hours. Ellen Lyon 15 DIPS AND SPREADS BLUE CHEESE DIP 1/4 pound blue cheese 2 cups mayonnaise 1/4 cup vinegar 2 tablespoons sugar 1/2 cup sour cream Mix all ingredients except crumbled cheese and beat until fluffy. Add cheese and chill. Makes 3 1/2 cups dip. Sandy Wayt CUCUMBER DIP Poor Man's Shrimp 1 medium cucumber 1 medium onion 1 8-ounce sour cream Salt (approx. 2 teaspoons) Grate cucumber and onion. Add salt and place in strainer to drain 45 minutes to 1 hour. Add to sour cream. Serve with raw cauliflower, carrots or celery. Also good with crackers or chips. Lloyd Burton RUSSIAN PEASANT DIP 1 round loaf rye bread 1 1/3 cups Hellman's mayonnaise 1 1/3 cups sour cream 2 tablespoons parsley 2 tablespoons onion flakes 2 teaspoons dill weed 2 teaspoons Beaumonde spice 12 black olives - chopped fine Cut off top of bread loaf. Dig out center and cube. Mix other ingredients together and put in crust. Use cubed inside for dipping. Lavonne Nance 16 DIPS AND SPREADS ARTICHOKE APPETIZER 1 jar (medium size) caviar (Romanoff's) 1/2 pint sour cream 1 can artichoke hearts 1/4 onion 2 scallions, chopped 1 egg, hard-boiled, grated Parsley Chop all and mix together. Serve on bread rounds or cocktail rye. Audrey Betts 1 pint creamed cottage cheese 1 pint mayonnaise 1 package Ranch House Salad Dressing mix DIP FOR VEGETABLES Mix ingredients together and store in refrigerator overnight. Serve with raw vegetables. Stephanie Scon CURRY DIP FOR RAW VEGETABLES 1 cup mayonnaise 1 teaspoon onion - grated 1 teaspoon prepared horse- radish 1 teaspoon tarragon vinegar 1/4 teaspoon mild curry powder Diane Howard 17 DIPS AND SPREADS CLAM DIP 2 3-ounce packages cream cheese 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1 can minced clams and broth Garlic salt to taste Soften cream cheese. Add remaining in- gredients. Chill. Judy Lincks ANCHOVY-OLIVE DIP 1 cup dairy sour cream 1 12 cup stuffed green olives - finely chopped 11/2 tablespoons anchovy paste 1/2 teaspoon onion - grated Combine ingredients, mix well and chill. Carole Stone CLAM DIP 1 8-ounce pkg. cream cheese (softened) 1 tablespoon lemon juice 1/2 teaspoon salt 1 teaspoon Worcestershire sauce 1 teaspoon horseradish 1 tablespoon sherry 1 7 1/2-ounce can minced drained clams 4 tablespoons clam liquid 1 clove garlic (quartered) Mix everything together and let stand 1 hour then take out garlic. Q Anne Scott I o DIPS AND SPREADS 1/2 pint container sour cream 1/4 cup mayonnaise 1 6-ounce tin white crab (or fresh) 1 tablespoon fresh lemon juice 2 tablespoons capers 1 tablespoon finely chopped onion Salt and pepper to taste ANNIE'S CRAB DIP Remove all shells from crab meat; mix all ingredients together lightly; allow to set at least 4 hours before serving. Arrange on platter or dip tray (it will be fairly thick) and surround with corn chips or other dipping crackers. Delicious! June Mohler HOT CRABMEAT DIP 8-ounce package cream cheese, soft 1 can flaked fancy crabmeat 1 clove crushed garlic 1/4 cup mayonnaise 1 teaspoon onion juice 1 teaspoon prepared mustard 1 teaspoon powdered sugar Dash salt Combine ingredients. Heat in a chafing dish or fondue pot. Add 2 tablespoons white wine before serving. Double recipe for more than eight people. Happy Waller 1 8-ounce package cream cheese 3 tablespoons mayonnaise 2 tablespoons ketchup 1 tablespoon grated onion 1 teaspoon Worcestershire sauce Juice of 1 lemon Dash of tabasco sauce 1/2 pound ground cooked Mix in blender and chill . Use milk to thin shrimp to desired consistency. .Q Betty Wolff DIPS AND SPREADS SHRIMP AND CHEESE DIP 1/2 pound cooked, shelled shrimp (canned will do) 1/2 pound (1 cup) cottage cheese 2 teaspoons grated onion 1 teaspoon lemon juice 1/2 teaspoon Worcester- shire sauce 4 tablespoons sour cream Finely chop shrimp. Add cheese, onion, iennon juice, Worcestershire sauce and sour cream, beating until smooth. Add salt and pepper to taste. (May be frozen) Audrey Betts FONDUE DIP 2 packages of Stouffer's Welsh Rarebit (frozen) 1 cup sour cream 2 tablespoons of Lipton's Onion Soup Mix Partially thaw cheese rarebit. Mix all ingredients together in a double boiler until well blended. Put in chafing dish to keep warm. Serve with chunks of French bread or baby rye slices. Not bad with celery or carrots. Janet Midgett BEER CHEESE 1 loaf round rye bread 12 ounces beer - let stand 1/2 hour before using 1 1/2 pounds Cheddar cheese, grated (6 cups) 1/4 pound blue cheese, crumbled 1/2 teaspoon salt 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 2 tablespoons butter or margarine, softened 1/8 teaspoon Tabasco sauce Mix cheeses, salt, and mustard. Add butter, Worcestershire sauce. Tabasco. Add beer gradually beating with electric mixer until creamy. Refrigerate in covered jars. When ready to serve, cut off top of a large round rye bread. Cut top of bread into bite-sized pieces. Scoop out center of bread and replace with beer cheese. Use cut pieces for spreading. 20 Sarah Cowan DIPS AND SPREADS CHEESE SPREAD OR BALL 1 large package cream cheese 1 stick butter 3 tablespoons beer 1 tablespoon caraway seed 1 tablespoon onion flakes Allow cream cheese and butter to soften. Mix all together. Shape into a ball. May- be covered in parsley flakes or paprika. Serve with crackers of choice. Nancy Foxworth HOT CHEESE DIP 2/3 can Pet milk (10 ounce) 1 pound American processed cheese 1 number 2 can tomatoes drained 1 can green chiii peppers (chopped) Tabasco sauce Worcestershire sauce Salt Combine ingredients and serve warm with crackers. Louise Greene DELICIOUS CHEESE BALLS 2 8-ounce packages cream cheese 1 package Kraft blue cheese (4 ounces) A little garlic salt 2 teaspoons Worcestershire sauce 1 teaspoon Tabasco sauce Crushed nuts Let cheeses soften at room temperature. Add garlic salt, Worcestershire, Tabasco to mixed cheeses. Let sit 8 to 10 hours. Make 3 balls. Roll in crushed nuts. Refrigerate. Keep a couple of days in refrigerator or put in freezer. 2^ Lois Bailey DIPS AND SPREADS CHEESE BALL 1 pound Strong, sharp cheese 1 large package cream cheese 1 green pepper 1 clove garlic 1 cup pecans Paprika Red pepper Salt and pepper Grind together cheeses, green pepper, and garlic. Add salt, pepper and paprika to nnixture as you form it into a ball. Roll ball in red pepper and nuts. Refrigerate until ready to serve. Leave at room temperature at least 2 hours before serving. June Gordon DRIED BEEF CANAPES 1 teaspoon onion, minced 1 tablespoon butter 2 1/2 ounces dried beef, finely chopped 1 3-ounce package cream cheese Saltines or crisp rye crackers Cook onion in butter until tender. Add dried beef and cook until beef is slightly crisp. Add beef mixture to the cream cheese; blend. Spread on saltines or crisp rye wafers. Carole Stone LIVER PATE 2 cans (4 3/4-ounce) liverwurst 1/2 small onion, finely diced 2 eggs; hard boiled and finely diced Pinch garlic salt 3 slices toast, use crumbs 2 tablespoons parsley, dried 1 teaspoon chives, dried Pinch of celery salt TToer Mix liverwurst, onion, eggs, garlic salt. Roll into ball. Mix toast crumbs, parsley, chives, celery salt. Roll ball in dried ingredJents. 22 Laura Deane Gresham DIPS AND SPREADS PATE MADRILENE 1 envelope unflavored gelatin lean consomme madrilene 2 eggs, hard-boiled 2 cans {4-ounce) liver spread 1/2 cup walnuts, chopped and toasted 1 tablespoon pickle relish, drained 1/2 teaspoon salt 1/4 teaspoon pepper Soften gelatin in nnadrilene in saucepan. Heat, stirring until gelatin is dissolved. Pour 1 12 inch layer into 3-cup bowl. Chill until sticky-firm. Let other gelatin cool in pan. Press the eggs through sieve into cooled gelatin. Mix in remaining ingredients and beat until will blended. Pour over sticky-firm gelatin. Chill until firm. Loosen mold around edge with tip of sharp knife. Unmold onto serving dish. Toasted Walnuts - simmer in boiling water just to cover for 3 minutes. Drain. Spread in single layer in baking dish. Heat at 350° for 15 minutes. Rudell Lawrence CHOPPED BEEF LIVER SPREAD 11/2 pounds beef liver, (3/4-inch slices) 1 large and 1 small yellow onion 4 eggs, hard-boiled Salt and pepper Broil liver. Do not overcook, but no red showing. Quarter onions and cut broiled beef liver into chunks. Put in blender on chop; add eggs; season with salt and pepper to taste. Add small dab of mayonnaise for desired consistency. Serves 4-6. June Mohler MOLDED CRABMEAT FOR CRACKERS 6 ounces cream cheese 1 small onion, chopped 1 can cream of mushroom soup 1 tablespoon gelatin 3 tablespoons cold water 6 1/2-ounce can crabmeat 1 cup celery, chopped 1 cup mayonnaise Heat soup. Dissolve gelatin in water. Put in soup and cool slightly. Melt cream cheese so it will connbine easily. Combine all ingredients in soup and pour in mold. Decorate with parsley. Serve with crackers. Betsy Cox 23 DIPS AND SPREADS SALMON BALL 1 1-pound can salmon 1 8-ounce package cream cheese 1 tablespoon lemon juice 2 teaspoons onion, grated 1 teaspoon prepared horseradish 1/4 teaspoon salt 1/4 teaspoon liquid smoke Flake salmon. Add ingredients. Chill. Optional: Roll ball in 1 12 cup pecans and 3 tablespoons parsley. Serve at room temperature. Ann Fraunfelter SHRIMP MOLD 2 1/2 cups cooked minced shrimp Juice from 1 1/2 to 2 lemons 1 medium onion, grated 2 hard boiled eggs, grated 11/2 cup Miracle Whip salad dressing 1 tablespoon gelatin 1/4 cup cold water Mix shrimp, lemon juice, onion, eggs and salad dressing. Dissolve gelatin in cold water and melt over hot water. Mix in first mixture and put in 1 quart greased mold. Chill. Use with crackers. Anne Scott 24 BREADS YEAST BREADS WHITE LOAF BREAD 1 pint milk 1 12 cup vegetable shortening 1 12 cup sugar 2 teaspoons salt 1 yeast package 1/2 cup lukewarm water 7 1/2 cups flour Heat milk; pour over vegetable shorten- ing, sugar, and salt. Let cool. Dissolve yeast package into 1/2 cup lukewarnn water and add to nnixture. Add flour. Knead thoroughly on floured board for about 10 minutes. Put in greased bowl and let rise until doubled in bulk (about 3 hours). Work down, and put in greased bread pans. Let rise again (about 2 hours). Cook for about 50 minutes in 325° preheated oven. Makes 2 loaves. This is Mrs. H. H. Aderhold's recipe. This is the best white bread I've ever eaten. " Laura Deane Gresham & Lucia Drury Kay Alien DILLY BREAD OR DILL COTTAGE CHEESE BREAD 2 packages dry yeast 1 12 cup warm water 4 tablespoons sugar 1 tablespoon minced onion (dry) 2 tablespoons oleo 4 teaspoons dill seed 2 teaspoons salt 1 12 teaspoon soda 2 eggs 2 cups lukewarm cottage cheese 5 cups flour Soften yeast in warm water. Combine with sugar, onion, oleo, dill seed, salt, soda, eggs in large bowl. Warm cottage cheese in saucepan. Add to other ingredients. Add flour gradually to form soft dough, blending well after each addition. Cover. Let rise for 50 - 60 minutes in warm place until double in bulk. Grease 2 round casseroles or 2 bread loaf pans. Divide dough into 2 pans. Let rise for 30 - 40 minutes. Bake in 350° oven until golden brown (about 30 minutes). This is an old Swedish recipe. You may half the recipe for 1 loaf. This is a very delicious different tasting bread--was a Betty Crocker prize winning recipe. 2j Linda Joyce YEAST BREADS SALLY LUNN 1 cup milk 1 yeast cake 3 tablespoons water 1 stick margarine 1/2 cup sugar 4 cups flour 2 eggs Soften yeast in water (slightly warm). Cream butter and sugar. Add milk and yeast and eggs. Add flour. Beat together. Let rise 1 1/2 hours. Beat down. Pour in greased loaf or angel food pan. Let rise again. Cook 30 minutes at 350°. Read Moss EASY OATMEAL BREAD 3/4 cup boiling water 1/2 cup rolled oats 3 tablespoons butter 1 /4 cup molasses (or honey) 2 teaspoons salt 1 envelope dry yeast 1/4 cup warm water 1 egg 2 3/4 cups flour In a large bowl, stir together boiling water, oats, butter, molasses, and salt. Cool to lukewarm. Dissolve yeast in warm water. Add yeast, egg, and half the flour to lukewarm mixture. Beat for 2 minutes at medium speed on mixer, scraping sides often. Add remaining flour and blend in with spoon until smooth. Spread batter in greased loaf pan. Pat to shape. Let rise until one inch from top of pan. Bake at 375°, 20 - 30 minutes. Anne Oakley CARAMEL BUNS 1/4 cup soft butter (margarine) 1/3 cup brown sugar, packed 1 teaspoon light corn syrup 1/3 cup pecans or walnuts 1 package active dry yeast 3/4 cup warm water 2 1/2 cups Bisquick 2 tablespoons soft butter 1/4 cup brown sugar, packed 1 teaspoon cinnamon Melt 1 /4 cup butter; add 1 /3 cup brown sugar and corn syrup. Bring syrup mixture to a rolling boil. Spread in 8" round layer pan. Add pecans. Dissolve yeast in water. Mix in Bisquick and beat vigorously. Turn dough onto surface well dusted with Bisquick. Knead until smooth, 20 times. Roll out into rectangle, 16" X 9". Spread with remaining ingredients. Roll up tightly, beginning at wide side. Seal well by pinching edge of dough into roll. Slice into 10 slices. Place in pan. Place pan of buns on wire rack over bowl of hot water and cover with towel; let rise 1 hour. Heat oven to 400° ; bake 20 - 25 minutes. Invert pan and serve buns warm. Sally Marsh 28 YEAST BREADS CHRISTMAS STOLLEN 1 package dry yeast Margarine 3/4 cup milk Sugar 1 teaspoon salt 2 eggs 4 cups flour 1/2 cup almonds 1/2 cup mixed candied fruits 1/2 cup raisins 1/2 teaspoon cinnamon Grated rind of 1 lemon (may omit) In mixing bowl, dissolve yeast in 1 1 A cup warm water (105° to 115°). Melt 1 /3 cup of nnargarine. Add milk and heat to warm (105° to 115°). Combine with yeast mixture. Add 1/3 cup of sugar, salt, lemon rind, eggs, and 2 cups of flour. Beat with beater until smooth. Cover and let rise in warm place, about 40 minutes. Stir in almonds, candied fruits, and raisins. Then beat in remaining flour, 1 12 cup at a time. Turn on lightly floured board and knead until smooth and elastic. Divide in half and shape into oval 12" x 8". Brush with melted margarine; fold lengthwise almost double. Press edges together. Put on large greased baking sheet and let rise 40 minutes or until almost double in size. Bake in preheated oven 350° for 25 - 30 minutes or until done. Brush with melted margarine and sprinkle with a mixture of 2 tablespoons of sugar and the cinnamon. Cool. Store tightly wrapped in refrigerator or freezer. Marie Wright HOT HERB BREAD 1 loaf Italian bread sliced - 14" 1 1 12 tub soft margarine or butter 1 teaspoon parsley flakes 1/4 teaspoon oregano crumbled 1/4 teaspoon dried dill weed 1 4-ounce jar garlic spread Grated Parmesan cheese Reynolds Wrap Blend butter, parsley, oregano, dill and garlic spread. Butter between slices. Shape Reynolds Wrap around bread; leave top open.^ Sprinkle top with more Parmesan cheese and parsley. Bake 400° until crisp and browned on top. Jov IVilliams 29 QUICK BREADS APPLESAUCE BREAD 2 cups flour 3/4 cup sugar 3 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon soda 1/2 teaspoon cinnamon 1 egg 1 1/2 cups applesauce 2 tablespoons melted shortening Raisins and/or nuts Sift flour, sugar, baking powder, salt, soda, and cinnamon. Beat egg and applesauce. Add to dry ingredients. Pour in melted shortening and stir. Add desired amount raisins, nuts, or both. Bake in loaf pan (greased) 1 hour at 350°, or in muffin tins 25 - 35 minutes. Betsy Evans BANANA BREAD 11/4 cups flour 1 cup sugar 1 teaspoon soda 1/2 teaspoon salt 1/2 cup Crisco 1 cup bananas, mashed 2 eggs, well-beaten Cut with pastry blender: flour, sugar, soda, salt, and Crisco. Add nnashed banana and eggs. Stir only to mix. Do Not Overmix. Bake at 350° for 45 minutes or more if necessary. Test for doneness. Sandy Patseavouras BANANA BREAD 1/3 cup shortening 3/4 cup sugar 1 egg, well beaten 2 cups Raisin Bran flakes 1 1/2 cups flour, sifted 1 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon soda 1/2 cup walnuts, chopped 1 1/2 cups bananas, mashed 2 tablespoons water 1 teaspoon vanilla Cream well shortening and sugar. Add egg and Raisin Bran Flakes. Sift together flour, baking powder, salt, and soda. Add nuts. Combine bananas and water. Add to creamed mixture alternately with dry ingredients; stir in vanilla. Bake m greased 9" x 5" x 3" pan in moderate oven (350°) 1 hour and 10 minutes. Makes 1 (1 pound) loaf. Freezes well. 3Q Reed & Martha Wood QUICK BREADS BOSTON BROWN BREAD 2 cups wheat flour 1/2 cup flour 2 teaspoons baking soda 1 teaspoon salt 2 cups buttermilk 1/2 cup molasses 1 cup raisins Combine all ingredients. Mix well. Spoon into 3 well-greased 1 pound coffee cans. Let stand 1/2 hour. Bake 350° for 45 minutes. Fill cans 3/4 full. Lois Bailey CARROT NUT BREAD 1 cup sugar 2/3 cup Wesson oil 2 1/2 cups flour 2 eggs 1 teaspoon soda 1/2 teaspoon cinnamon 1 /2 teaspoon nutmeg 1/2 teaspoon salt 1 cup grated carrots 1 cup nuts, chopped Beat eggs thoroughly. Add sugar and mix well. Add Wesson oil. Mix again. Add dry ingredients that have been sifted together. Lastly, add carrots and nuts. Bake at 350° in loaf pan for 1 hour. Makes 1 large or 2 small loaves. If small pans are used, bake about 45 minutes. Weegie Caldwell CRANBERRY BREAD 2 tablespoons Crisco 1 egg 1 cup sugar 1 grated orange rind 3/4 cup orange juice 2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 11/2 cups sliced cranberries 1/2 cup chopped walnuts Cream Crisco and sugar. Add orange juice and rind. Add egg and beat well. Sift dry ingredients, fold in slowly. Beat well. With large spoon, fold in cranberries and nuts. Do not beat. Bake in prepared (greased and floured) loaf pan 1 hour at 350°. Barbara Neustel 31 QUICK BREADS DATE NUT BREAD 3/4 cup nuts, chopped 1 cup dates, chopped 11/2 teaspoons baking soda 1/2 teaspoon salt 1/4 cup shortening j 3/4 cup boiling water 2 eggs 1/2 teaspoon vanilla 11/2 cups flour, sifted all- purpose 1 cup sugar Combine the nuts, dates, soda, and salt in mixing bowl. Add shortening and boiling water. Allow the mixture to stand for 15 minutes. Stir to blend. In another bowl, beat eggs slightly; add vanilla; stir in sifted flour and sugar -- add this to the date mixture. Do not over-mix. Place in a greased 9" x 5" x 3" loaf pan. Bake 1 hour in 350° oven. When done, toothpick inserted in center will come out clean. Cool before removing. Loosen sides with spatula. For perfect slicing, cool for several hours. Nell Hyde LEMON LOAF BREAD 1 1/2 Sticks butter 2 cups sugar 4 eggs 3 cups flour 1 cup milk 1/4 teaspoon salt 2 teaspoons baking powder 1 cup nuts, chopped 2 lemon rinds, grated 1/3 cup sugar Juice of 2 lemons Cream butter; add sugar. Break eggs one at a time and beat well. Add milk alternately with flour mixed with salt and baking powder. Add chopped nuts and grated rind. Bake 350** for 1 hour in 2 loaf pans. Mix 1/3 cup sugar with juice of lemon. Pour over hot bread. Let stand 1 hour and remove from pan. Betty Shanks PUMPKIN BREAD 3 1/3 cups flour 2 teaspoons soda 1 teaspoon salt 3 teaspoons cinnamon 2 teaspoons nutmeg 3 cups sugar 4 eggs 2 cups canned pumpkin 1 cup cooking oil 2/3 cup cold water 1 cup raisins (optional) 1 1/2 cups pecans (optional) Sift dry ingredients. Beat eggs until thick, add to dry ingredients. Add remaining ingredients except raisins and nuts. Beat until blended. Fold in nuts and raisins. Turn into 2 or 3 greased bread pans. Bake at 350° for 1 hour. Bread may be baked in 4 one-pound coffee cans if you wish. 32 Lois Bailey QUICK BREADS 1 cup corn meal (plain) 11/2 cups boiling water 3 tablespoons melted shortening 3 eggs 1 cup milk 1/4 teaspoon salt 1 heaping teaspoon baking powder SOUTHERN SPOON BREAD Add boiling water to meal gradually; stir until well mixed and allow to cool. When cool, add melted shortening, well beaten eggs, milk, salt, and baking powder. Mix well; pour into greased baking dish (8" x 8" x 3"). Bake in 375° oven for 45 minutes or until firm and brown. Serve immediately. Gene Cape hart 2 1/2 cups cornmeal 1 cup flour 2 tablespoons sugar 1 tablespoon salt 4 teaspoons baking powder 3 eggs 11/2 cups milk 1/2 cup cooking oil 1 1 -pound can cream-style corn 6-8 Jalapeno chili peppers (mild) chopped 2 cups sharp cheese, grated 1 large onion, grated JALAPENO CORNBREAD In a bowl, stir together cornmeal, flour, sugar, salt, and baking powder. In a separate bowl, beat eggs lightly and stir in milk and cooking oil. Add the liquid mixture to the cornmeal mixture, and stir in cream-style corn, chili peppers, cheese, and onion. Pour the batter into 2 well-oiled baking pans, 9" x 11", and bake the corn bread in a hot oven (425°) for 25 minutes, or until it tests done. Freezes well. Makes excellent stuffing for turkey. Reed Wood 1/2 cup salad oil 1 cup sour cream 1 can creamed style corn 11/2 cups self-rising yellow corn meal 2 eggs MISSISSIPPI CORNBREAD Mix ingredients. Bake in well-greased pan at 375° until golden brown. Sandi Banner" 1 cup self-rising flour 2 tablespoons mayonnaise 1/2 cup milk ANGEL MUFFINS Mix ingredients. Bake at 375° for 20 minutes in a greased muffin pan. Makes 6 muffins. Ellen Jenkins and Sally Glen double this recipe. Judy Broome 33 QUICK BREADS BROWN SUGAR BLUEBERRY MUFFINS 1 egg, beaten 3/4 cup light brown sugar 1/2 cup milk 1 tablespoon margarine, melted 1 1/2 cups flour 1/4 teaspoon salt 1 tablespoon baking powder 1 1/2 cups blueberries, fresh or frozen, tossed with 2 tablespoons flour Mix egg, sugar, and milk. Add margarine and mix. Sift together dry ingredients. Combine wet and dry ingredients quickly. Fold in blueberries. Fill well-greased and floured muffin pans 2/3 full. Bake 12 minutes in hot oven (425°). Makes 1 dozen. Kathy Keller SIX- WEEK BRAN MUFFINS 8 cups bran buds 1 cup boiling water 2 eggs, beaten 1/2 cup Mazola oil 1 1/2 cups sugar 2 cups buttermilk 2 1/2 cups flour 1 teaspoon salt 2 1/2 teaspoons soda 1 teaspoon cinnamon 1/2 box seedless raisins Pour boiling water over bran buds and set aside while mixing other ingredients. Mix together eggs, oil, sugar and buttermilk. Sift together flour, salt, soda and cinnamon and add to first mixture. Stir in bran buds and raisins. Refrigerate for up to 6 weeks (stir raisins up from bottom when using batter.) Bake at 375" 10 - 12 minutes for small pans, 25 - 30 minutes for large pans. ^^^^^ HONEY WHOLE WHEAT MUFFINS 1 cup Pillsbury whole wheat flour 3/4 cup Pillsbury all - purpose flour 1 tablespoon baking powder 1 tablespoon brown sugar, packed 1 teaspoon salt 3/4 cup milk 1/2 cup honey 3 tablespoons cooking oil 1 egg 1/2 cup raisins, chopped dates, or apricots, or mix- ture of any of these Heat oven to 400*. Grease or line muffin pans. Combine all ingredients in large bowl. Stir until dry particles are moist (about 75 strokes). Fill muffin cups 2/3 full. Bake 400° for 15 to 20 minutes or until they spring back when touched. Makes 12. Bobbi Hill 34 QUICK BREADS NUTMEG COFFEE CAKE 2 1/4 cups light brown sugar (1 box) 3 cups sifted all-purpose flour 3/4 cup butter 1 cup sour cream 11/2 teaspoons baking soda 2 eggs 1 teaspoon ground nutmeg 1 1/2 cups nuts, chopped Heat oven to 350°. Grease and flour 9" x 13" pan or 2, 9" round pans. Blend sugar, flour, and butter into crumbs. Save 3/4 cup. Mix sour creann and baking soda. Stir eggs, nutmeg, and sour cream into remaining crumb mixture. Add 1/2 the nuts. Pour into pan and sprinkle with reserve crumb mixture and other half of nuts. Bake 40 minutes. Serves 12. Anne Kennedy WAFFLES 11/2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon sugar 3 eggs, separated 3/4 cup dairy sour cream 3/4 cup sweet milk or buttermilk 1/4 cup lard or vegetable shortening, melted 1/4 cup butter, melted Sift dry ingredients together. Beat egg yolks, sour cream, and milk. Add to dry ingredients, alternating with fats cooled to room temperature. Stir until batter is smooth and free from lumps. Fold in egg whites, beaten stiff. Cook waffles ac- cording to directions for your particular waffle iron. Serve with syrup, honey, preserves, etc. Makes 4 waffles. Reed Simk OKRA AND TOMATOES 1 small onion, chopped 1/4-1/3 bell pepper, chopped 2 packages frozen okra, or Brown onion and pepper in bacon desired amount of fresh drippings. Add okra and tomatoes. Cook 1 can tomatoes until okra is done. Doris Anne O'Cain BAKED FRENCH FRIES Potatoes (equal amount) Onions (equal amount) Butter, two pats per serving Salt, to taste Pepper, to taste Individual squares of aluminum foil Peel potatoes and slice round. Slice onions thin. Into each foil piece place handful of potatoes. Season with salt and pepper. Place handful of onions on top of potatoes. Add butter to each serving. Seal foil. Bake at 350° for 45- minutes to 1 hour. Barbara Spillman 81 VEGETABLES PARTY SWEET POTATOES 4 medium sweet potatoes 1 teaspoon salt 3 tablespoons butter or margarine 1/4 cup honey 1/2 teaspoon grated lemon peel 1 tablespoon lemon juice 1/4 teaspoon salt 4 maraschino cherries, halved Peel sweet potatoes and cut in 1/2 inch slices. Sprinkle with salt. Brown slices on both sides in butter. Cover and cook 8 to 10 minutes or until potatoes are tender. Combine honey, lemon peel and juice, and salt. Pour over potatoes. Simmer, covered, for 5 minutes. Add cherries. Makes 4 - 5 servings. Pat Copley AMBROSIA SWEET - POTATO BAKE 1/2 lemon 1/2 orange 6-7 cups sweet potatoes, sliced 1 9-ounce can crushed pineapple (1 cup) 1/2 cup brown sugar 1/2 cup melted butter 1/2 teaspoon salt 1/2 cup shredded coconut Cherries to trim Thinly slice orange and lemon. Alternate with sweet potatoes in 11 1 /2" x 7 1 / 2" x 1 1/2" baking dish. Combine pineapple, brown sugar, melted butter and pour over all. Sprinkle with shredded coconut and trim with cherries. Bake in moderate oven (350*) about 30 minutes. Serves 8 - 10. Mary Richardson SWEET POTATO CASSEROLE 3 cups sweet potatoes, mashed 1 cup sugar 1/2 teaspoon salt 2 eggs 1/2 stick margarine 1/2 cup milk 1/2 teaspoon butter flavoring 1/2 teaspoon vanilla 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts 1/3 stick margarine Mash potatoes and mix well with next seven ingredients. Place in greased casserole and top with mixture of last four ingredients. Bake at 350° for 25 to 30 minutes. Muriel Williams 82 VEGETABLES PARTY POTATOES 8 - 10 medium potatoes 1 8-ounce package Phila- delphia cream cheese 1 carton sour cream 4 tablespoons butter 1/3 cup chives, chopped Paprika, salt and pepper to taste Boil potatoes until tender. Beat sour cream and cheese together; add hot potatoes and beat well until smooth. Add butter, chives, salt and pepper. Pour into well greased ,2-quart casserole, dot with butter and sprinkle with paprika. Bake at 350° for 25 minutes. Serves 8-10. Can be prepared ahead of time. Jane Eskridge 2 cans small white potatoes 1 can golden mushroom soup Soup can of milk 2 pinches oregano 1 pinch dill seed 1/8 teaspoon garlic powder Salt and pepper Sprinkle of paprika Bake POTATO CASSEROLE at 350** until well heated. Becky Diez HOT DUTCH POTATO SALAD 4 slices bacon, diced 1/2 cup onion, chopped 1/2 cup green pepper, chopped 1/4 cup vinegar 1 teaspoon salt 3 hard boiled eggs, diced 1/8 teaspoon pepper 1 teaspoon sugar 1 egg 1 quart potatoes, hot, cubed, cooked 1/4 cup carrot, grated raw Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard cooked eggs. Blend slightly and serve it hot. Betty Thurman 83 VEGETABLES BAKED POTATO SALAD (SERVED HOT) 8 cooked potatoes, peeled and diced 1 pound Velveeta cheese, grated 1 cup salad dressing 1/2 cup onion, chopped Salt and pepper to taste 1/2 pound bacon, slightly fried and chopped 1 /4 cup sliced stuffed olives Toss first five ingredients together; turn into buttered oblong baking dish. Top wih bacon and olives. Bake at 325° for 1 hour. Diane Munsen ANCHOVY - POTATO SALAD (GREEK) 4 potatoes, boiled 2 green onions, chopped 1 small can anchovies, chopped 1 /3 cup olive or vegetable oil Calamata black olives 3 tablespoons wine vinegar Salt and pepper Oregano Reed & Martha Wood Cut up potatoes and anchovies in small pieces; chop green onions fine. Mix with olive oil, vinegar, seasonings and sprinkle with oregano. Serve warm, garnished with lettuce, sliced tomatoes and black olives. Makes 4 servings. SAUERKRAUT CASSEROLE 1 large can sauerkraut 3 tablespoons bacon drippings 1 large onion, coarsely chopped 3 medium onions in medium slices 3 medium cooking apples, cored and sliced Brown chopped onions in bacon drippings and stir in with sauerkraut. Divide bacon-kraut mixture in three parts. In large casserole, put layer of kraut mix- ture, then layer of apples and sliced onions; repeat, making last layer of kraut mixture. Cook in slow oven (250° to 300°) about 3 hours. Pork chops or spare ribs may be placed on top during whole pro- cess if desired, or may be cooked in separate pan and placed on top for last half hour of baking time. This avoids ex- cess grease. Martha Hart 84 VEGETABLES 3 packages chopped spinach 1/2 package dried onion soup 1 cup sour cream SPINACH CASSEROLE Cook spinach according to directions. Drain. Add onion soup and sour cream. Place in greased casserole. Bake at 350° for 1/2 hour. Good with mushrooms added, if desired. Serves 4 - 6. Anita Schenck GERMAN SPINACH 2 packages frozen chopped spinach 1 to 1 1/2 cups uncooked bacon, diced 1 cup onions, diced 4 tablespoons flour Saute onion and bacon until cooked. Cook spinach as directed on package. Drain both. Pour cooked spinach into frying pan with bacon and onions. Stir. Add flour and salt to taste. Serves 6. Betsy Ellison SPINACH CASSEROLE 1 box frozen chopped spinach 1/2 teaspoon salt Garlic salt 1 egg, beaten 11/2 cups grated cheese 1 can cream of mushroom soup Bread crumbs or Pepperidge Farm stuffing mix 2 boxes frozen chopped spinach or broccoli, partially cooked 1 cup grated Cheddar cheese 1 cup mayonnaise 1 cup undiluted mushroom soup 1 teaspoon salt Pepper to taste 4 eggs Cook spinach in 1/4 cup of water with 1/2 teaspoon of salt and pinch of garlic salt. Drain. Add egg, grated cheese and soup. Put in buttered casserole with bread crumbs or stuffing mix on top. Dot with butter. Bake at 350° for 30 minutes. Serves 6. Can be made ahead. Boots Glasgow SPINACH OR BROCCOLI CASSEROLE Mix cheese, mayonnaise, soup, eggs and seasonings. Add broccoli or spinach. Put in greased casserole. Bake at 350" for 45 minutes to 1 hour. Jane Eskridge 85 VEGETABLES VEGETABLE CASSEROLE 1 can Le Sueur peas 1 can asparagus 1 can cream of mushroom soup, undiluted 2 hard boiled eggs, chopped 1 small jar pimento, chopped In baking dish, put one layer of each vegetable and one layer of soup until all is used. Add chopped eggs and chopped pimento. Cover and bake in 325° oven for 45 minutes. Bonnie Miles VEGETABLE CASSEROLE 2 medium potatoes, cubed Bouillon 2 hard boiled eggs, sliced 1 can English peas 1/2 pound sharp Cheddar cheese, cubed Small jar pimento, chopped 1 can cream of celery soup Boil potatoes in bouillon (or salted water). Butter casserole. Put in one potato, cubed, 1 egg, one-half of peas, one-half of pimento, one-half of cheese. Sprinkle with salt. Repeat. Cover with soup. On top put cracker crumbs and butter. Bake in 350° oven for 1 hour after starting in cold oven. Becky Shanks VEGETABLE CASSEROLE Tomatoes, sliced Onions, sliced thinly Zucchini or summer squash sliced Cheese slices Layer in baking dish: tomatoes, onions, zucchini, cheese slices. If casserole is deep enough, may repeat. Bake in 350" oven for 30 minutes covered. Joan Carver MIXED VEGETABLES ITALIAN 1/2 cup olive oil 3 cloves garlic 3 large onions 4 green peppers 1 large eggplant 5 zucchini 5 yellow squash 5 tomatoes Salt and pepper Parmesan cheese 1 tablespoon sugar Use pan that can be used on top of stove and in oven. Put olive oil in bottom of pan. Add layers of peeled and sliced vegetables. Season layers with salt, pepper, sugar and minced garlic. Cook on top of stove for 45 minutes, starting on medium heat and reducing to low as cooking proceeds. Cover with cheese. Put in 350° oven to melt cheese. 86 Kay Allen VEGETABLES MARINATED VEGETABLES 1 small can baby peas 1 can French whole green beans 1 cup chopped celery 1/2 cup chopped green onion 1 /4 to 1 /2 cup chopped pimento 3/4 cup sugar 1/2 cup salad oil 1/2 cup vinegar 1 teaspoon salt 1/4 teaspoon pepper Marinate 24 hours in the second group of ingredients. Drain to serve. Gayle Lackey SQUASH YUMMY 1 1/2 pounds squash, sliced 1 carrot, sliced thin 1 onion, diced 1 12 stick margarine, melted 2 cups Pepperidge Farm dressing mix 1/2 cup sour cream 1 small jar pimento, sliced 1 can cream of chicken soup Cook squash, carrot and onion in salted water until partially cooked. Add dressing mix to melted margarine. Put 1 cup of dressing mixture in bottom of casserole. Place squash mixture on top. Pour sour cream mixture over squash and cover with rest of crumbs. Refrigerate until ready to bake. (Can be made ahead and/or frozen.) Bake in 350° oven for 35 - 45 minutes. Serves 8-10. Jessie Se liars SQUASH SOUFFLE 1 pound yellow squash, cut up 1 large onion, chopped 8 - 10 crackers, crumbled 1/4 cup butter or margarine 2 eggs, separated 1 cup grated Cheddar cheese 1/2 cup sweet milk Salt, pepper to taste Cook squash and onion together until tender. Mash fine. Add salt, pepper, cheese, butter, egg yolks, milk and cracker crumbs. Beat egg whites and fold into squash. Cook in greased casserole until firm and brown. Serve hot. Serves 4 - 6. Happy Holier 87 VEGETABLES SQUASH CASSEROLE 1 1/2 pounds squash, steamed and sliced 1 large onion, chopped 1 large carrot, coarsely grated 1 can cream of chicken soup 1 cup sour cream 1 package slivered almonds Buttered bread crumbs Mix first six ingredients together; season highly with salt, pepper, red pepper, Parmesan cheese. Top with buttered bread crumbs. Have at room temperature before cooking. Heat at 300" until hot throughout. Millie Lucas SQUASH SOUFFLE 2 cups squash, cooked mashed and measured 1 cup dry bread crumbs or 4 slices bread 1 tablespoon onion, grated 2 eggs, beaten 1 cup milk 3 tablespoons butter 1/2 pound sharp cheese, grated (optional) 1 pimento, diced (optional) SaJt and pepper to taste Melt butter in hot milk and pour over bread crumbs. Mix well and add to squash. Add seasonings. Beat eggs and add to mixture. Pour into greased baking dish and cover with buttered bread crumbs. Bake in 350'' oven for 20 - 30 minutes. Sally Glenn BAKED TOMATOES Tomatoes Mayonnaise Pepperidge Farm bread crumbs Tabasco Onion, chopped Worcestershire sauce Grated cheese Scoop out centers of tomatoes and chop. Mix with next five ingredients. Stuff tomatoes with this mixture and top with cheese. Bake at 350" for 30 - 40 minutes. gg Dottie Clyatt VEGETABLES TOMATO CASSEROLE 1 large can Hunt's peeled pear-shaped tomatoes 1/2 cup sugar 2 tablespoons butter 1/2 cup onion, chopped 1/2 cup bell pepper, chopped 1/2 cup celery, chopped 2 tablespoons cornstarch 2 tablespoons vinegar 1/2 cup grated Cheddar cheese Salt and pepper to taste Saute onion, pepper and celery in butter. Add tomatoes, sugar and seasonings. Bring to a boil. Mix cornstarch with vinegar and stir into hot mixture. Pour into casserole and sprinkle with buttered bread crumbs and grated cheese. Bake at 400° for 30 or 40 minutes. Mary Tom Hoffler ZUCCHINI WITH TOMATOES AND PEPPER 2 pounds zucchini, peeled and cubed 4 tomatoes, peeled and quartered 1 medium onion, finely sliced 1 small clove garlic 1 green pepper, finely chopped 4 tablespoons olive oil Salt and pepper Parsley Parmesan cheese Peel and cube zucchini. Saute onion in olive oil until golden brown. Add peeled and quartered tomatoes, green pepper and garlic. Season to taste with salt and pepper. Cook for 15 minutes over low heat. Remove garlic and add cubed zucchini. Cover and simmer until Zucchini is tender. Sprinkle with parsley and cheese. Serves 6. Betty Geraci ZUCCHINI CASSEROLE Zucchini squash, unpeeled and sliced Fresh tomatoes Large white onions Sharp cheese Grated Parmesan cheese Oregano Steam squash and onions in small amount of water for about 10 minutes. Butter casserole. Put a layer of squash, layer of tomatoes, layer of onions; sprinkle with salt, pepper and sugar. Repeat layers. Top with good layer of grated cheese, Parmesan cheese and sprinkle oregano over all. Bake in 350° oven for 1 hour. 89 Betty Shanks SIDE DISHES BAKED RICE 2 cups long grain rice 1 can beef consomme^ 1 can Cheddar cheese soup 1 can of water mixed with soup 1 medium onion, chopped fine Grease large casserole. Place rice in casserole. Mix in onion. Add consumme. Then add Cheddar soup, diluted with one can of water. Stir. Cover with foil. Bake at 350° for 1 hour, or until dry looking. Serves 8 - 10. Mary Tom Hoffler CONSOMME RICE 1 Stick margarine 1 can beef consomme 1/2 package dried onion soup 1 cup rice 1/2 cup almonds FRIED RICE Place all ingredients in casserole dish. Place in preheated oven and bake for 45 to 60 nninutes at 350°. Nancy Foxworth 1/4 pound butter 1 4-ounce can mushrooms 2 eggs 1 1 12 packages dried onion soup 2 cups boiling water 2 cups minute rice 1/2 can water chestnuts Brown butter, add mushrooms and beaten eggs, stirring constantly. Add onion soup and boiling water. Add rice, bring to boil. Simmer 20 minutes covered. Add sliced chestnuts. Carol Glenn GREEN RICE 1 egg, beaten 1 cup milk 1/2 cup fresh parsley, chopped (1/4 cup, if dried) 1 clove garlic, finely chopped 1 small onion, minced 2 cups cooked rice 1/2 cups strong cheese, grated Salt to taste Beat egg and add other ingredients. Pour 2 tablespoons of olive oil in baking dish. Spread mixture in dish. Bake 30 - 40 minutes at 325^ Serves 4. Linda Moon 90 SIDE DISHES OREGANO RICE 3 tablespoons margarine 1 cup raw rice 3 tablespoons onion tops (green tops from spring onions) 1 teaspoon oregano 1 can beef consomme 3/4 cup water 1 small can mushroom pieces Melt margarine. Add rice, onion, orega- no. Set aside for 1 /2 hour. Then add other ingredients. Mix, cover and bake in 2-quart casserole for 1 hour at 350°. Stir gently 2 or 3 times during cooking. Do not add salt. Ginny Causey 1 onion, chopped 1 green pepper, chopped 1 cup celery, chopped 4 slices bacon 1 cup cooked rice 1/2 teaspoon salt 1 12 teaspoon Worcester- shire sauce Dash of hot sauce 1 number 2 can tomatoes RED RICE Cook bacon and dice. Saute vegetables, add tomatoes and seasonings. Put all together in covered, greased casserole and bake 40 minutes at 350^ Serves 6. Anne Kennedy VARIETY BARLEY 1 cup barley 2 tablespoons butter, melted 1 stalk of celery, chopped 1 small onion, chopped 11/2 teaspoons parsley, chopped 11/2 teaspoons salt 1/4 teaspoon pepper 1 1/2 cups chicken stock, heated to a boil Rinse barley and drain well. In a skillet, cook barley in melted butter for few minutes but not long enough to brown it. Transfer it to baking dish and stir in rest of ingredients. Cover the casserole and bake at 350° for 45 minutes, or until tender. Good with Beef Stefatho or braised beef. Reed and Martha Wood SIDE DISHES CHEESE GRITS 2/3 cup quick grits 1 cup Cheddar cheese, grated 3 eggs Into 3 cups salted boiling water, pour grits. Stir occasionally. Cook about 8 nninutes. Grate 1 cup Cheddar cheese. Add cheese when you take grits off stove so cheese will melt. Just before serving, beat 3 eggs well. Add to grits and cheese. Put in greased baking dish and cook 40 minutes in 350° oven. Serves 6. Sprinkle top with cheese, also. Martha Galvin CHEESE- GARLIC GRITS 3 cups water 1 cup quick grits 1 garlic cheese roll 1 teaspoon salt 1 stick margarine 2 eggs, slightly beaten Milk Cook grits according to directions on box. Melt butter and cheese roll in saucepan. Beat eggs slightly and add enough milk to make 1 cup. Pour cheese and margarine into grits. Then egg and milk mixture. Stir very well. Pour into 1 1/2 quart greased casserole and bake 350* oven for 40 minutes, until brown on top. Carol Hunt EASY CHEESE SOUFFLE 6 eggs, separated 1 can condensed cheese soup Grated Parmesan cheese (optional) MACARONI TOMATOES 1 12-ounce package short cut elbow macaroni 1 16-ounce can tomatoes 1 teaspoon salt 1 teaspoon sugar 1 pound mild Cheddar cheese, grated Beat egg whites until stiff. Beat egg yolks until thick and lemon-colored. Heat soup and stir in yolks. Fold into whites and put In 2-quart casserole. Sprinkle with cheese, if desired. Bake in slow oven (300*) for 1 hour, or until firm and puffed. Serves 4-6. Nancy Loop AND CHEESE WITH Cook macaroni in boiling salted water until tender. Drain and wash thoroughly. Chop tomatoes and season with salt and sugar. Grease large casserole. Spoon in 1/2 macaroni, 1/2 tomatoes, 1/2 cheese. Repeat ending with cheese. Bake in 400* oven for 15 minutes. _ _ Amy Meador 92 ^ SIDE DISHES CHEESE MACARONI WITH MUSHROOMS 1 box macaroni 1 can mushroom soup 1 small can mushrooms 1 cup mayonnaise 1/4 cup chopped green pepper 1/4 cup chopped pimento 1/4 cup chopped onion 3 tablespoons butter 1 pound Cheddar cheese, grated Bleu cheese crackers (or any type) Cook macaroni until tender. Mix soup, nnushrooms (including juice), mayon- naise, green pepper, pimento, onion thoroughly. Pour over drained macaroni and mix well. Grate cheese and stir into macaroni mixture; put in casserole. Melt butter slowly in small pan and mix with crushed Blue cheese crackers. Sprinkle over top of casserole and bake in a 375° oven until bubbly. Happy Waller CHEESE- EGG BAKE 7 or 8 thin slices of bread, cubed 2 1/2 cups sharp Cheddar cheese, shredded 1 pound or more sausage links, cooked and cut into thirds 4 eggs 1 cup milk 1/2 teaspoon dry mustard 1 can cream of mushroom soup Cook sausage. Grease 3-quart casserole and put cubed bread on bottom. Add cheese. Then add sausage. Beat together eggs, milk, mustard and pour over other ingredients. Refrigerate overnight. Before baking, dilute soup with 1 /2can of milk and pour over top of casserole. Bake in slow oven (325*) until slightly brown - about 30 - 45 minutes. Linda Mansfield CHEESE ONION BAKE 2 pounds small white onions Peel small white onions and cook in boiling 1 cup shredded Cheddar water until tender. Drain well. Pour into a 1 cheese 1/2 quart casserole. Connbine condensed 1 cup cheese cracker mushroom soup, 1 12 cup of the cheese, 1 12 crumbs cup of crumbs, salt and pepper. Pour sauce 1 can cream of mushroom over onions. Sprinkle with remaining cheese soup and crumbs. Sprinkle with paprika. Bake in 1/4 teaspoon pepper moderate oven (350°) 20 - 30 minutes. 1/2 teaspoon salt Serves 8. 93 Mary Richardson QUICK QUICHE SIDE DISHES LORRAINE 1 baked 9" pie shell 8 slices raw bacon 3 eggs, slightly beaten 1 cup commercial sour cream 3/4 teaspoon salt 1/2 teaspoon Worcester- shire sauce 1 cup (1/4 pound) Swiss cheese, coarsely shredded 1 3-ounce can French fried onions Cook bacon until crisp. Drain and crumble. Combine eggs, sour cream, salt, Worcestershire, cheese and onions. Add bacon. Pour into baked pie shell. Bake 30 minutes at 350". If browner top is desired, place under preheated broiler 1 - 2 minutes. Cut into wedges. Serves 6. Sandy Wayt CRABMEAT QUICHE 1 cup mayonnaise 4 tablespoons flour 4 eggs, beaten 1 cup milk 1 pound crabmeat 1 6-ounce package Swiss cheese, sliced and diced 2/3 cup chopped green onions 2 unbaked pie shells Mix first four ingredients until well blended. Add crabmeat, cheese and onions and mix well. Pour into 2 unbaked pie shells. Sprinkle with paprika. Bake at 350° for 40 - 45 minutes. Serves 8 as a luncheon dish. „ , ^. Ruth Kiser QUICHE LORRAINE 9" pastry shell, uncooked and well chilled 6 slices bacon, cooked and drained 6 ounces Swiss cheese 4 eggs 2 cups half 'n half cream 1/2 teaspoon salt, pepper Dash cayenne 1/4 teaspoon nutmeg Lattice sliced Swiss cheese in pie shell. Crumble bacon over. Beat eggs, cream, salt, pepper, cayenne together. Pour into shell. Sprinkle with nutmeg. Bake for 40 minutes at 375° (or until set). Let stand 10 minutes before slicing. Delicious with thicic Frencli bread, green salad. May be sliced into thin wedges for an appetizer. 94 Skip Feild SIDE DISHES QUICHE 6 slices bacon (crumbled) 6 oz. Swiss cheese (grated) 3 eggs (beaten) 1 tablespoon flour Mix eggs, flour, salt, half and half, butter, 1/2 teaspoon salt nutmeg. Pour over 9" prebaked pie shell in 2 cups half and half cream which cheese and bacon have been layered. 1 tablespoon butter (melted) Bake at 375° until knife connes out clean. Pinch nutmeg Serves 10 or as nnain dish for 4. 1 baked 9" pie shell Marilyn tvans BRUNCH EGG CASSEROLE 2 cups croutons 4 ounces (1 cup) shredded cheese 4 slightly beaten eggs 2 cups milk 1/2 teaspoon salt 1/2 teaspoon mustard 1/8 teaspoon onion powder 1/2 teaspoon pepper 10 slices bacon Combine croutons and cheese and put on bottonri of casserole. Mix other ingredients until well blended; pour over croutons. Crumble 10 slices cooked bacon on top. Bake 55 - 60 minutes in 325** oven. Serves 6. (May be made the night before) Nancy Foxworth 1/2 pound bacon, fried crisp 1 cup onion, chopped 3 eggs, beaten slightly 1 cup dairy sour cream 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups Swiss cheese, grated 1/4 cup American blue cheese 1 unbaked 9" pie shell SUNDAY BRUNCH PIE Saute onion in bacon drippings. Beat eggs slightly; combine with sour cream, salt, pepper, Swiss and blue cheeses. Stir in bacon and onion. Pour gently into unbaked pie shell. Bake at 400° for 40 minutes. ,^ „ , Yvette Hersnberger APPLE CASSEROLE 1 number 2 can Comstock sliced apples 1 cup sugar 1 teaspoon ground cinnamon 1 /4 teaspoon ground nutmeg 3/4 to 1 stick of margarine 4 slices of white bread Heat first four ingredients together. Melt nnargarine. Cut bread in 1/2" cubes. Toss bread cubes in melted nnargarine until bread has absorbed all of the margarine. Put the apple mixture in a casserole and arrange bread cubes on top. Bake in 325° oven for about 45 minutes or until mixture is bubbly and top is golden brown and crispy. Serve hot with chicken or pork as part of main meal. 95 Candy Nasser SIDE DISHES HIGHLANDS APPLES (recipe from old Tricemont Inn at Highlands). Apples White bread Butter Brown sugar FRUIT ORIENTAL Prepare apples as for pie. Place in large oblong Pyrex dish. Cut crusts from slices of bread; cut bread into 1 inch squares. Dip bread in melted butter, roll in brown sugar and completely cover apples. Bake in moderate oven until top is crusty and apples are cooked. Roz Willard 1/4 pound butter 1 cup light brown sugar 1 teaspoon curry powder 1 1/2 tablespoons cornstarch 1 medium can pears, sliced 1 medium can peaches, sliced 1 medium can pineapple chunks 1 can mandarin oranges 1 small can maraschino cherries Drain all fruits. Melt butter, add sugar, curry and cornstarch. Stir over medium heat until mushy. Add drained fruit and heat slowly in oven (or top of stove) until warm. Do not boil. Bruce Rucker HOT CURRIED FRUIT 1/3 cup butter 3/4 cup dark brown sugar 2 teaspoons curry powder 1 large can pear halves 1 large can apricot halves 1 large can pineapple chunks Red and green cherries Melt butter and sugar. Add curry powder. Drain fruit and place in large flat casserole. Decorate with red and green cherries. Add melted curry sauce. Bake at 350° for 1 hour. Serves 6. Nancy Stiefel HOT FRUIT CASSEROLE 1 can sliced pineapple 1 can pears 1 can peaches 1 can apricots 1 12 bottle maraschino cherries 1 stick butter 1/2 cup sugar 2 tablespoons flour 1 cup sherry Drain fruit and put in casserole. In a double boiler, heat butter, sugar, flour and sherry until thick as cream. Pour over fruit and let stand in refrigerator overnight. Heat at 350° before serving. Serves 12. Keeps well In refrigerator. Is especially good with ham and fowl. 96 Anne Kennedy MEATS, POULTRY AND SEAFOOD MEAT ROAST BEEF WITH BOURBON SAUCE Combine soy sauce, ginger, bourbon, brown sugar, vinegar, molasses, and orange juice; mix well. Add garlic, onion and beef. Chill 3 to 4 hours, turning frequently. 1/4 cup soy sauce 1/2 teaspoon ginger 1/4 cup bourbon 1/4 cup brown sugar, firmly packed 2 tablespoons vinegar 2 tablespoons molasses 3/4 cup orange juice 1 large clove garlic, crushed 1 medium onion, chopped 1 4-pound rolled beef rib roast 1/4 cup all purpose flour 1/2 cup water 4 pounds good beef (I rump or sirloin) 2 pounds rock salt Worcestershire sauce Garlic salt Pepper use Remove beef; reserve bourbon mixture. Place beef on rack in shallow roasting pan. Bake in slow 325" oven for 2 1 / 4 to 2 3/4 hours or until meat thermometer registers 140" to 170". Remove beef to heated serving platter. Reserve 1/2 cup beef drippings. Add flour and blend. Gradually add reserved bourbon mixture and water and cook over low heat, stirring constantly until thickened. Serve bourbon sauce with roast beef. A 4-pound roast will make about six servings. Reed and Martha Wood PERFECT ROAST BEEF Roast your beef in a 500" oven for 5 minutes per pound. At the end of that time, turn the oven off and leave the door closed for 2 hours. Potatoes may also be placed in the oven at the same time. Sara Tollison ROAST BEEF A LITTLE DIFFERENT Line bottom of pan with rock salt. Paint Worcestershire sauce on roast. Sprinkle on pepper and garlic salt. Place roast, painted side down, on salt and repeat Worcestershire, pepper, and garlic salt on top side. Now cover with rock salt, top and sides. Pour water on salt, just enough to moisten salt. This will help the salt stay in place. Be sure salt stays over entire piece of meat. Cook in 500° oven for 12 minutes per pound for rare beef. When doiie break salt from meat with a hammer and remove meat to platter. Scrape off all salt, it will stick to fat. Note: I use a Pyrex glass pan because it is easier to clean. Saily Rayburn 99 MEAT FONDUE BOURGUINONNE Approximately 3/4 pound meat per person, we use sirloin tip roast 1 quart salad oil 2 or 3 garlic cloves Trim fat from meat and cut into inch cubes. Heat oil and garlic cloves in fondue pot to the boiling point. We always heat the oil on the stove before carrying it to the table as the burner does not heat it up fast enough. Remove the garlic cloves when they begin to burn. STEAK SAUCE--the children's favorite 1 pint sour cream 1/2 cup bottled chili sauce 1 teaspoon bottled steak sauce 1/2 teaspoon prepared Combine ingredients, refrigerate, add mustard Scotch or brandy to taste, if desired. HORSERADISH SAUCE--the adult favorite 2 tablespoons onion, finely chopped 3 tablespoons butter, melted 2 tablespoons flour 1 cup milk 1/2 to 3/4 cup prepared horseradish CHIVE SAUCE 1/2 cup mayonnaise 1 tablespoon mustard 2 teaspoons chives, chopped Saute chopped onions in butter in small saucepan until tender. Stir in flour, then milk and stir with whisk to make a smooth mixture. Stir until sauce thickens and add horseradish. Refrigerate. Mix together and add white wine to taste,, Refrigerate. The sauces are always served cold. A friend brought these recipes from Austria a number of years ago before the fondue craze hit this country. We had a time finding a pot and had to substitute a chafing dish. We still think these sauces are the best we've ever tried save a very fine bearnaise for which I am not noted. This is our favorite family dish and is always the one requested for birthdays and Christmas Eve. Peggy Lambeth MEAT SKEWERED STEAK 2 pounds sirloin steak 1 12 cup Burgundy or Claret 1 teaspoon Worcestershire 1 clove garlic 1/2 cup salad oil 2 tablespoons catsup 1/2 teaspoon salt 1 teaspoon sugar 1 tablespoon vinegar 1/2 teaspoon marjoram 1/2 teaspoon rosemary Cut steak into 1 1/2 inch squares and nnarinate for 2 hours in mixture made by combining other ingredients. Skewer steak and broil on all sides, basting frequently. Makes 4 servings. Candy Lane BRISKET IN BEER 1 4 or 5-pound fresh beef brisket 1 large onion, sliced thin 3 stalks celery 1 12-ounce bottle chili sauce, such as Del Monte 1 cup water 1 envelope Lipton Dry Onion Soup Mix 1 12-ounce can beer Brown brisket in 2 tablespoons fat. Place in baking pan. Add ingredients and bake approximately 4 hours in 300° oven. Chill overnight. Skinn off all fat. Slice brisket thinly across grain at an angle. Reheat nneat and gravy the day of serving. Judy Broome SIMPLICITY ITSELF Put roast in a pan. Cover it with onion soup mix; no other seasoning required. Cover with lid or foil. Bake at 300 degrees for 1 12 hour. Reduce heat to 250^ for about four more hours. You may use the same technique for a cut-up frying chicken or any . ^ ^ J w. J of its related parts; but the subsequent 3 to 4 pound blade roast baking time must be reduced to about two Condensed onion soup mix hours 101 Martha Hart MEAT BEEF AND PEA PODS 2 pounds thinly sliced round steak 11/2 thinly sliced onions 1 cup water 1 package Chinese pea pods Make a marinade of: 6 tablespoons soy sauce 6 teaspoons granulated sugar 6 teaspoons cornstarch Salt and pepper to taste Pour marinade over two pounds thinly sliced round steak or other soft beef and allow to stand 45 minutes. Remove beef and saute in 4 tablespoons margarine. Add 1 1 /2 thinly sliced onions, balance of marinade and 1 cup water. Cook together for 1 hour, uncovered. Add 1 package Chinese pea pods. Cook 2 to 5 minutes. Serve over rice. Top with toasted sliced almonds. Carol Glenn SPANISH STEAK 2 pounds round steak, cut serving-size pieces 1 16-ounce can tomatoes, cut up 1 15-ounce can kidney beans, drained 1 /4 cup chopped green pepper 2 tablespoons sugar 2 tablespoons vinegar 1 teaspoon salt In skillet, brown steak pieces in small amount of hot oil; transfer steak to 11 3/4" X 7 1/2" X 1 3/4" baking dish. Combine remaining ingredients; pour over steak. Cover, bake in 350" oven for 1 hour; uncover and bake 30 minutes more or until meat is tender. Serve with rice. Makes 6 servings. ^^^^ CHINESE SKILLET Thin sirloin steak 1 onion, chopped 1 package frozen French cut green beans 1 cup diagonally sliced celery 1 can mushrooms 1 tablespoon cornstarch 1 tablespoon soy sauce 3/4 cup liquid (from mush- rooms plus water) Small can bamboo shoots (optional) BEEF Cut beef into long narrow strips. Brown quickly in oil and remove from skillet so meat will not get too well done. Keep warm. Add onion, green beans, and celery to skillet and cook 4 to 6 minutes, while stirring. Mix cornstarch and soy sauce with liquids. Add to skillet with mushrooms and bamboo shoots. Cook and stir until liquid is shiny. Cover and cook until beans are tender. Return steak to skillet, and cook only until heated thoroughly. Serve immediately with rice. 102 Doris Anne 0*Cain MEAT CHINESE PEPPER STEAK 11/2 pounds beef sirloin or rib, cut in strips 1 teaspoon monosodium glutamate 1/4 cup salad oil 1 cup bouillon 1/2 teaspoon sugar 1/4 teaspoon ginger 1 teaspoon soy sauce (or more to taste) 1 onion, sliced 2 tomatoes, peeled and cut in wedges 2 teaspoons corn starch 2 tablespoons water 2 green peppers - cut in strips Heat oil in skillet, sprinkle meat with monosodium glutamate and brown in pan. Stir in bouillon, sugar, ginger and soy sauce. Bring to boil and simmer 15 minutes. Add tomatoes, green peppers, and onions, and simmer 5 minutes longer. Combine cornstarch and water and gradually add to beef mixture and cook, stirring, until thickened. Serve with hot rice. Serves 6. Martha Wood SWISS STEAK MADEIRA 1/2 cup flour Salt and pepper 2 pounds round steak, cut 1 inch thick 3 tablespoons bacon drip- pings or other fat 1 medium onion, chopped 1 clove garlic, chopped (optional) 1 cup celery, chopped 1 8-ounce can tomato sauce 1 /2 cup Madeira 1 8-ounce can mushroom stems and pieces (If smaller can is used add 1 cup water). Mix flour with salt and pepper. Pound mixture into steak on both sides, using a wooden mallet. Cut steak into serving size portions. Heat bacon drippings in a large, heavy skillet or Dutch oven; brown pieces of steak on both sides. Add all remaining ingredients; season with salt and pepper. Cover and bake in a moderate oven (350") about 1 1 12 hours, or until steak is tender. Turn and baste steak occasionally, and add a little water if needed to keep gravy from becoming too thick. Serves 6. 103 Reed and Martha Wood MEAT POT ROAST SAUERBRATEN STYLE Beef roast 2 teaspoons salt 1 12 cup vinegar 2 cups water 5 bay leaves 10-12 whole cloves 2 medium onions, chopped 2 carrots cut crosswise or in long narrow strips 3/4 cup broken ginger- snaps Brown roast on all sides In bacon grease or Crisco. Add a little flour. Stir until brown. Add remaining ingredients except ginger- snaps. Cover and simmer (about 2 hours) until done. Add broken gingersnaps and bring to boil. Add a little more water if necessary. To serve with above: Prepare instant mashed potatoes for four. Add 1 egg and 1/4 cup parsley flakes. Should be a stiff mixture. Into small buttered Pyrex dish, pour 1 jar sweet and sour red cabbage. Drop potatoes in mounds around the edge. Heat at 350° until hot through. Doris Ann O'Cain ROLLED STUFFED FLANK STEAK 1 flank steak 1/2 package cornbread stuffing mix 1/2 onion, chopped 1/2 dill pickle, chopped 11/2 cups bouillon Have a butcher prepare the flank steak with a pocket. Combine mix, onion, pickle, (chopped mushrooms if you like them). Moisten the mixture with a little bouillon, enough to hold it together. Stuff the pocket in the steak with this mixture. Roll the steak like a jelly roll. Tie securely with a string. Put in a baking dish with the bouillon. Bake at 325*' for 30 - 40 minutes or until it seems brown and done. Baste occasionally. Betty Taylor BEEF ROLLS ( ROULADEN ) Chip steaks Salt and pepper Onions, quartered Small dill pickles, quartered Bacon 1 /4 cup margarine Flour Sour cream Tenderize steaks with meat mallet; season with salt and pepper. Place 2 onion quarters, 1 pickle quarter and 1/3 slice bacon on each steak. Roll up and fasten with toothpick. Melt margarine in frypan; brown rouladen evenly on all sides. Add enough hot water to cover rouladen; cover, simmer 45-60 minutes. Remove rouladen, thicken gravy with flour. Stir in some sour cream for really good gravy. Margaret Elliot 104 MEAT STUFFED CUBE STEAK 1/3 cup butter or marga- rine 1/2 onion, chopped 1/2 8-ounce package herb- seasoned stuffing mix 4 beef cube stealcs (about one pound) 2 tablespoons salad oil 1 envelope mushroom- gravy mix Heat to boiling 2/3 cup water and butter or margarine. Stir in stuffing nriix and onion until well mixed. With spoon, spread about 1 /2 cup of prepared stuffing evenly on each cube steak, leaving 1/2 inch edge on all sides. Roll up cube steaks, jelly roll fashion; secure with toothpicks. In 10 inch skillet over medium -high heat, in hot salad oil, brown cube steaks on all sides. Mix gravy mix with 1 1/2 cups water and add to cube steaks. Reduce heat to low. Cover and simmer 30 minutes or until steaks are fork tender, stirring and turning meat occasionally. Remove toothpicks before serving. Serves four. Dottie Clyatt FRENCH STEW 3 strips bacon (cut in 1 inch pieces) 2 pounds stew beef in 1 1 /2 inch cubes 1 cup red wine 1 bouillon cube in 1 cup water 2 garlic cloves, minced 1 tablespoon instant onion or 1 medium onion, grated 2 teaspoons salt 1 strip of orange peel (this is important) 18 small white onions (I use canned ones) 3/4 pound small fresh mushrooms or 1 large can 2 tablespoons cornstarch 1 10-ounce package of green peas 1/2 cup pitted ripe olives, cut up Fry bacon, remove from pan and brown meat in bacon grease. Add wine, bouillon, garlic, onion, salt, and orange peel. Reduce heat to low and cook 1 hour or more until meat is fork tender. Cook onions in boiling water unless using canned ones. Mix cornstarch well with 2 tablespoons water. Stir into stew until thickened. Add onions, mushrooms, and peas. Cook 10 minutes longer or until peas are done. Add crumbled bacon. I halve this recipe for four people. Jessie Allen MEAT EASY BEEF STEW 2 pounds lean stew beef 1 onion, sliced 1 can cream of celery soup 1 can tomato soup Salt and pepper (Can be cooking while you are out.) Combine all ingredients (do not brown beef) and pour in covered casserole. Cook 250° for about 3 hours. Serve over noodles with a salad. Mary Godwin BEEF STEW IN RED WINE 11/2 pounds stew beef in 2 Inch squares Salt and pepper 2 tablespoons peanut or vegetable oil 4 medium onions, sliced Paprika for sprinkling 2 stalks celery, cubed 4 carrots, peeled and sliced 1 teaspoon chili powder 1 teaspoon paprika 1 1 -pound can tomatoes 11/2 cups dry red wine 1 package frozen green beans, cooked 1 can red kidney beans, heated with their juice 2 tablespoons butter 2 tablespoons flour 1/2 pint sour cream GOULASH 1 pound beef cubed 2 onions, minced and browned in pan 6 tablespoons catsup 3 tablespoons Worcester- shire sauce 11/4 teaspoons paprika 1/4 teaspoon salt 2 tablespoons brown sugar 3/4 teaspoon vinegar 1 cup water 1/4 teaspoon dry mustard (To be cooked in crock pot or slow cooker) Wipe beef with paper towels. Sprinkle with salt and pepper. Saute in oil until well browned on all sides. Place in crockery pot. Add onions to oil in which beef was browned and sprinkle well with paprika. Allow onions to brown slightly. Add to meat with celery, carrots, chili powder, paprika, tomatoes and red wine. Cover and cook on medium setting for 10 hours. One-half hour before serving cook green beans and heat kidney beans. Add to pot and stir to mix well. Mix butter with flour and add in small bits to the sauce, stirring until entirely absorbed. Correct seasoning with salt and pepper. Serve piping hot with chilled sour cream in a bowl for guests to add as they like. Lloyd Burton Simmer 1 1/2 hours. Add 3 tablespoons flour and 1/2 cup water to thicken. 106 Ardelle Weisiger MEAT HALLOWEEN STEW 3 pounds shoulder roast 2 cups chopped onions 2 cups green pepper, chopped 2 tablespoons olive oil 2 tablespoons butter 2 teaspoons salt Pepper 1 bay leaf 1/2 teaspoon thyme 1 tablespoon tomato paste 2 garlic cloves 1/2 cup dry red wine 2 cans beef broth 2 cups squash 2 cups green beens 1 can tomatoes (large) 1 can corn Saute onions and green peppers in butter and olive oil. Brown meat and add wine. Cook 5 minutes. Add broth and simmer in oven 1 1/2 hours. Add vegetables (except corn) and cook for 45 more minutes. Last ten minutes add corn. Serve in a pumpkin that has been hollowed out. Serves eight to ten. Jane Eskridge BEEF STEFATHO 2 pounds lean beef 2 pounds small onions 1/4 teaspoon allspice 1 teaspoon pickling spice, (tied in clean cloth, or in a tea ball), or 1/2 teaspoon ground clove 2 bay leaves Dash of Texas Pete 1 cup tomato sauce 1/2 cup red wine, and 2 tablespoons each wine vinegar and lemon juice 4 tablespoons olive oil 2 teaspoons salt 1/4 teaspoon pepper 2 cloves garlic 2 teaspoons Worcestershire sauce Cut beef in 2 inch cubes. Place in deep saucepan, and add remaining ingredients in order given above. Cut a cross on the root end of the onions so they will stay whole. Cover saucepan, and simmer without stirring for 2 hours, or until meat is tender, and liquid is reduced. Makes 5 servings. Serve over rice or Variety Barley. 107 Reed and Martha Wood MEAT CURRIED BEEF 11/2 pounds sirloin steak, cubed 3 tablespoons oil 1/2 pound fresh mush- rooms, sliced 1 can cream of chicken soup, undiluted 1 can beef consomme soup, undiluted 1 tablespoon Worcester- shire sauce 1 teaspoon curry powder 1/2 teaspoon ground pepper 1/2 cup almonds 3 tablespoons fresh pars- ley, chopped AMANDINE Brown meat in oil. Add mushrooms. Cook over low heat until soft. Mix soups, Wor- cestershire sauce, curry and pepper. Add to meat and mushrooms. Simmer 45 minutes. Add almonds and parsley. Spoon over rice. Serves 4-6. Jane Godwin BEEF STROGANOFF 11/2 pounds top round steak cut into small cubes 1 small can mushrooms with juice 1 can onion soup 1 clove garlic or use garlic powder 1 cup sour cream Brown steak cubes in 3 tablespoons of margarine. Add next three ingredients and cook for 1 hour on low heat (may be frozen at this point.) Just before serving, heat and stir in 1 cup sour cream. Serve over rice. Jeannie Lampkin MADCAP MEAT LOAF 2 pounds lean ground beef 11/2 cups bread crumbs 2 eggs 2 teaspoons salt 1/2 cup green pepper, minced 2 cans tomato sauce with onions 6 slices American cheese Mix beef, crumbs, salt, eggs, pepper, 1 can tomato sauce. Bake at 350° for 35 minutes. Drain. Cover the top with cheese slices and pour rest of sauce over top. Return to oven for 5 minutes more. Serves 8. Ellen Lyon 108 MEAT 11/2 pounds ground meat, chuck or beef 1 cup bread crumbs 1 onion, finely chopped 1/2 can tomato sauce 1 beaten egg 11/2 teaspoons salt 1/4 teaspoon pepper DUTCH MEAT LOAF SWEET & SOUR SAUCE 1/2 can tomato sauce 1/2-1 cup hot water 2 tablespoons vinegar 2 tablespoons prepared mustard 2 tablespoons brown sugar Lightly mix ingredients at left and form into a loaf. Place in shallow pan and bake in 350* oven. While loaf is beginning to bake combine all the sauce ingredients in this order: brown sugar, mustard, vinegar, tomato sauce and water. Pour over loaf and bake until done, about 1 to 1 1/4 hours. Baste occasionally. Serves 6. Bobbie Harshaw ROUND STEAK SAUERBRATEN 1 1/2 pounds round steak, 1/2 inch thick 1 tablespoon shortening 1 envelope brown gravy mix 2 cups water 1 tablespoon instant minced onion 2 tablespoons white wine vinegar 2 tablespoons brown sugar 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon ginger 1 teaspoon Worcestershire sauce 1 bay leaf Cut meat into 1-inch squares and brown on all sides in hot shortening. Remove meat from skillet; add gravy mix and water. Bring to boil, stirring constantly. Stir in remaining ingredients. Return meat to skillet; cover and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf. Serve over buttered noodles. Serves 4 - 6. 109 Dottie Clyatt MEAT CHINESE HAMBURGER CASSEROLE 3 pounds ground beef 2 tablespoons butter 5 cups chopped celery 1 cup chopped onion 2 cans tomato soup 2 cans cream of mushroom soup 5 tablespoons soy sauce 1 6-ounce can mushrooms 1 can water chestnuts 4 cups chow mein noodles 1 cup cashews Brown beef with butter. Add celery and onions and cook slowly for 5 minutes. Add soup, soy sauce, mushrooms, and chestnuts. Put one layer of noodles then one of mixture. Bake for 30 minutes at 350°. Add nuts and noodles on top and bake for 10 more minutes. Sandi Banner TAMALE PIE 1 cup yellow cornmeal 3 cups boiling water 1 onion, chopped 1/2 teaspoon chili powder 1 cup whole tomatoes 2 tablespoons butter 1 pound hamburger 1 cup pitted ripe olives, sliced Parmesan cheese Mix cornmeal and water. Line a buttered casserole dish with this, leaving enough to spread on top. Cook onions in fat until yellow. Brown meat and mix other ingredients (not cheese). Simmer for hours if possible. Then spread over mush and put on remaining mush and sprinkle with cheese. Cook 30 minutes at 325°. Kathy Keller HAMBURGER PIE 1 medium sized onion, sliced 1 pound ground beef Salt and pepper 1 #2 can or 1 12 pound green beans, cooked 1 small can tomato paste 1/3 can water 1/2 box or 7-8 servings of instant mashed potatoes 1 egg beaten Saute onions, add ground meat and brown; add green beans, tomato paste and water, mix together. Pour in buttered casserole. Prepare instant mashed potatoes. To this, add beaten egg. Spoon onto top of beef-bean casserole in mounds. Bake in oven 350° for 30 minutes. Serves 6. Alice Holman 110 3 pounds coarse ground chuck 2 or 3 medium size onions 1/2 teaspoon oregano 2 small cans tomato paste 30-34 ounces beans (kidney or pinto) 1 bell pepper 1 garlic clove 1/4 teaspoon cumin 1 quart water Salt and pepper 2 or 3 tablespoons chili powder 1 eggplant, peeled 1 pound ground lamb or beef 3/4 cup onion, chopped 1 clove of garlic, minced 1 1 -pound 12-ounce can of tomatoes 1/2 teaspoon basil 1/4 teaspoon cinnamon 1 teaspoon salt 2 cups medium white sauce 1 egg, beaten 1 cup cottage cheese Dash of nutmeg 1 cup Parmesan cheese 1/2 pound sausage 11/2 pounds ground chuck 6-8 potatoes, sliced 1 onion chopped 1 can creamed corn 1 can Campbell's tomato soup 1/2 can water - very scant Salt and pepper MEAT CHUCK'S CHILI Brown meat, add onions, bell pepper, garlic, oregano, cumin, tomato paste, water, salt, pepper, chili powder. Simmer 1 1 12 hours and add beans. Simmer 1 12 hour more. Let set several hours. Chuck Flynt EASY MOUSSAKA Cut eggplant into 1 12 -inch slices. Brown meat, add onion and garlic. Cook until soft. Add tomatoes, basil, cinnamon, salt; simmer 25 minutes. Stir egg, cottage cheese, nutmeg into white sauce. Grease 13" X 9" baking pan. Layer eggplant, meat sauce, and Parmesan cheese. Top with white sauce. Bake at 350" for one hour. Cool 10 minutes. Serves 4-6. Ann Saslow MEAT BALL STEW Knead meat and chopped onion and mix with one egg and enough milk to make into meat balls. Shape into ten meatballs, brown in frying pan and place in casserole. Add remainder of ingredients, bring to a boil and simmer until potatoes are cooked. Serves 4, liberally. -I ^ ^ Nancy Nagel MEAT MEAT AND RICE BALLS 1 pound ground round steak 1 #2 can tomatoes 1/3 cup uncooked rice Green pepper, chopped (if desired) Onion, (if desired) 1 level teaspoon salt Soak rice in warm water for 15 minutes, drain; mix together with meat, onion, and green pepper, and beat. Shape in patties and brown thoroughly on both sides. Cover with tomatoes and let simmer 1 hour. This is a good meat stretcher and always welcomed. Anne Willis SOUR CREAM NOODLE BAKE 1/2 pound noodles 1 pound ground beef 1 tablespoon butter 1 teaspoon salt 1/4 teaspoon garlic salt 1/8 teaspoon pepper 1 8-ounce can tomato sauce 1 cup creamed cottage cheese 1 cup sour cream 1 cup chopped green onions 1 cup shredded Cheddar cheese Cook noodles as package directs. Rinse and drain. Brown beef in butter. Add salt, garlic salt, pepper and tomato sauce. Simmer 5 minutes. Mix noodles, cottage cheese, sour cream and onions. Alternate layers of noodles mixture and meat in greased 2 quart casserole, beginning with noodles and ending with meat. Top with shredded cheese. Bake at 350* for 20 minutes, or until cheese has melted and browned. Makes 8 servings. Lina Mays HAMBURGER STROGANOFF 1 12 cup minced onions 1 clove garlic, minced 1/4 cup butter 1 pound ground beef 2 tablespoons flour 2 teaspoons salt 1/4 teaspoon pepper 1 8-ounce can sliced mush- rooms 1 can cream of mushroom soup (undiluted) 1 cup sour cream 1/3 cup white wine Saute onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, salt, pepper, and mushrooms. Cook 5 minutes. Stir in soup. Simmer uncovered 10 minutes. Stir in sour cream, then wine. Heat thoroughly. Garnish with parsley. Serve with Poppy seed noodles: sprinkle buttered noodles with poppy seeds. Serves 4 - 6. Sauce may be frozen. Audrey Betts 112 MEAT CABBAGE ROLLS 10 cabbage leaves 1 pound ground beef 1 onion, chopped 1/2 cup rice Juice of 1/2 lemon 1/2 cup tomato puree or catsup Salt and pepper to taste 2 tablespoons butter 1 cup sour cream 1 can tomato sauce Cover cabbage leaves with boiling water, soak until pliable. Mix ground beef, onion, rice, lennon juice, catsup, salt, and pepper. Put some on each cabbage leaf. Turn in sides and roll up. Secure with toothpicks. Melt butter in frying pan; brown cabbage rolls on all sides and arrange in baking dish. Add a little water to pan and pour over rolls. Pour can of tomato sauce over them. Cover, bake in 350** oven for 1 hour. Just before serving, add sour cream and return casserole to the oven long enough to heat thoroughly. Robin Graham 5 firm peppers, (wash, remove tops, drain) 1 pound ground chuck 1-2 onions, chopped 1 cup cooked rice 2 1/2 cups canned toma- toes Salt, pepper, pinch of sugar and dash of steak sauce - all to taste. 11/2 cups bouillon STUFFED PEPPER Saute chuck in small amount of butter or oil. Saute 1 or 2 onions. Add cooked rice, stirring for a few minutes. Combine meat, onions, rice and add canned tomatoes. Season with salt, pepper, pinch of sugar and dash of Worcestershire sauce or any steak sauce. Stuff peppers with this mixture. Replace the tops and arrange in a buttered baking dish. Add bouillon or water and bake at 350** - 375" for 1 hour. Baste occasionally. Betty Taylor MANICOTTI Make a pancake batter of: 1/2 cup flour, sifted 2 eggs, well beaten 1/2 teaspoon salt 2/3 cup milk 1 tablespoon melted butter 113 MEAT FILLING: 1/2 pound ricotta cheese 1/4 cup grated Parmesan cheese 1 12 teaspoon salt 1 egg, beaten 1/4 cup parsley, chopped SPAGHETTI MEAT SAUCE: 3 1/2 cups sieved canned tomatoes 2 6-ounce cans tomato paste 2 6-ounce cans water 1/4 cup parsley, minced 1 teaspoon fennel seed 1/2 teaspoon oregano 1 teaspoon salt 1 teaspoon pepper LASAGNE 6-8 lasagne noodles 2 tablespoons Wesson oil 2 garlic cloves, minced 1 medium onion, chopped 1/2 pound ground beef 1/2 pound salami, chopped 11/2 cups hot water 2 eggs, beaten 2 1/2 teaspoons salt 1 /4 teaspoon pepper 1/2 teaspoon rosemary or basil 1 tablespoon parsley 2 6-ounce cans tomato paste 1 pint cottage cheese or 1 12 pound ricotta cheese 1/2 pound mozzarella or Swiss cheese 1/4 cup Parmesan cheese Pash of Tabasco sauce Spread a spoonful of mixture on each pancake, roll up and arrange in a baking dish. Pour 1 1/2 cups spaghetti meat sauce over top. Bake at Zlb'' for 20 minutes. Serve with additional sauce. Serves 4. In 2 tablespoons cooking oil, brown 3/4 pound hamburger, 1 cup onion, chopped, 2 cloves garlic, minced and add ingre- dients to the left. Simmer covered for 3 hours and serve over Manicotti. Barbara Hollingsworth Cook noodles 15 minutes. Drain. Heat oil, cook onion and garlic until soft. Add beef and seasonings and cook until crumbly, add salami. Add tomato paste and hot water. Simmer 5 minutes and set aside. Blend eggs and cottage cheese in bowl . In 9" X 12" baking dish, put in thin layer of sauce, half of noodles, all cottage cheese mixture and half mozzarella cheese. Repeat with half remaining sauce and mozzarella cheese. Sprinkle with Parme- san cheese. Bake 30 minutes at 350** Serves 8. Ruth Smith 114 MEAT ORANGE- GLAZED PORK 4 pounds pork loin 1 small onion 1 tablespoon butter 2 tablespoons brown sugar 11/2 teaspoons cornstarch 1 /2 teaspoon ground ginger 1 cup orange juice 1 tablespoon bottled steak sauce Place pork, fat side-up, in roasting pan on rack. Roast at 325" for 1 1/2 hours. Meanwhile, saute onion in butter until soft. Stir in all remaining ingredients and cook, stirring constantly, until thick. Brush part of sauce over meat. Continue roasting, brushing meat every 15 minutes for 1 hour or until richly glazed and meat thermometer registers 185°. Carve into chops and serve. Serves 4. Carol Robertson SWEET AND SOUR PORK 2 pounds lean pork, cut into 2" X 1/2" strips 1/2 cup water 1 #2 can pineapple chunks 1/4 cup brown sugar 2 tablespoons cornstarch 1/4 cup vinegar 3-4 tablespoons soy sauce 1/2 teaspoon salt 1 small green pepper, cut in strips 1 /4 cup onion, thinly sliced Brown pork in small amount of hot fat. Add 1 /2 cup water; cover and simmer (do not boil) until tender, about 1 hour. Drain pineapple, reserving syrup. Combine sugar and cornstarch; add pineapple syrup, vinegar, soy sauce, and salt. Mix until smooth. Add to pork; cook and stir until gravy thickens. Add pineapple, green pepper, and onion. Cook 2 to 5 minutes. Serve over hot fluffy rice. Betsy Cox PORK CHOP CASSEROLE 4 lean pork chops 3/4 cup rice, uncooked 1 medium onion 1 3-ounce can of mush- rooms, drained 1 can consomme 1/4 teaspoon salt Dash of pepper Brown pork chops in a skillet. Put rice, salt and pepper in bottom of casserole. Pour half of can of consomme over rice. Place remaining consomme over entire casserole. Bake 1 hour in 350° oven. Be sure casserole is covered. Serves 4. Linda Mansfield 115 MEAT SMITHFIELD HAM In this method you do not wash or soak, etc. Add molasses, brown sugar, vinegar 1 Smithfield ham enough boiling water to cover ham. 1 cup molasses Use a large roaster or broiler pan. Bake at 1 cup brown sugar 350" for 1 1 /2 hours, after it starts to boil. 1 cup vinegar Leave in cut-off oven overnight. Olivia Kelly HAM AND ASPARAGUS ROLLS Spread a slice of ham with grated Cheddar cheese and mustard. Dice some olives on cheese. Place canned asparagus at one end of ham slice and roll up tightly. Put one toothpick through roll and place in 300* oven for a few minutes, until cheese melts; take out. The asparagus can be served hot or cold. Laura Deane Gresham Ham slices Cheddar cheese Mustard Olives Asparagus HAM AND CHEESE STRATA 12 slices white bread 3/4 pound sharp cheese, sliced 1 10-ounce package frozen chopped broccoli, cooked and drained 2 cups cooked ham, finely diced 6 eggs, slightly beaten 3 1/2 cups milk 3 tablespoons onion, minced 1/2 teaspoon salt 1/4 teaspoon dry mustard Cut 12 doughnuts and holes from bread and set aside. Fit the scraps of bread in bottom of 13" X 9" X 2" dish. Place cheese on bread; add layer of broccoli, then ham. Arrange doughnut-shaped bread and holes on top. Combine remaining ingredients and pour over casserole. Refrigerate at least 6 hours. Bake uncovered at 325° for 55 minutes. Last 10 minutes sprinkle with more cheese. Serves 12. 116 Boots Glasgow FRANKS MEAT AND KRAUT CASSEROLE 1/2 onion, chopped (or 2 tablespoons dried minced onion) 2 tablespoons cooking oil 3/4 cup catsup 3/4 cup water 1 tablespoon brown sugar 1 teaspoon prepared mustard 1 #2 1/2 can sauerkraut 10 or 12 franks, sliced lengthwise 1 1/2 to 2 pounds bulk sausage (hot) 2/3 cup green pepper, chopped 2/3 cup onion, chopped 2/3 cup celery, chopped 2 cans cream of chicken soup 1 cup water 1 cup uncooked rice 11/2 pounds bulk pork sausage 9 eggs, beaten slightly 3 cups milk 11/2 teaspoons dry mustard 1 teaspoon salt 3 slices white bread, cut in 1/4 inch cubes 1 1/2 cups Cheddar cheese, grated Make sauce first. Saute onion in oil until tender. Then add catsup, water, sugar, mustard, and bring to a boil. Put kraut into casserole. Arrange franks on top. Pour on sauce and bake uncovered at 350" for 30 minutes. Good served with a tossed salad and bread. Happy Waller SAUSAGE CASSEROLE Cook crumbled sausage slowly. Drain off grease. Add pepper, onion, and celery. Then add soup, water and rice. Mix well. Put in baking dish. Sprinkle with slivered almonds. Cover with foil. Bake at 325° for 45 minutes to 1 hour. Uncover and cook 15 more minutes. Leftovers can be frozen and used at a later meal. Betty Ellington BREAKFAST SOUFFLE Brown crumbled sausage in a heavy skillet; drain on toweling paper. Mix eggs, milk, mustard, and salt; stir in bread, sausage and cheese. Pour mixture into a greased 13" x 9" x 2" pan. Refrigerate, covered, overnight. Bake uncovered at 350° for 1 hour. Makes 12 small, or 8 large servings. Great breakfast for guests served with hot biscuits and coffee cake. 117 Betty Ellington MEAT VEAL PARMAJANO 1 package frozen veal steaks 1 can tomato sauce 1 slice cheese per steak Leave steaks frozen. Separate and dip In egg-milk batter. Dip in bread crumbs, cracker crumbs, or Dixie Fry wliich has been seasoned with salt, pepper and garlic salt. Quick fry while frozen in a little oil. Do this fast so steak won't break up. Put in shallow baking dish; pour oil from frying over the steak. Add tomato sauce and a little water. Sprinkle oregano over top. Bake about 20 minutes in 350** oven. Then add a slice of cheese over each steak and bake until cheese is melted. Wilma Bates SWEET AND SOUR VEAL AND CABBAGE Meatballs: 2 pounds ground veal (or beef) 1/2 teaspoon salt 1 12 teaspoon garlic powder 1/8 teaspoon white pepper 1 tablespoon onion flakes 4 teaspoons sugar or equivalent in artificial sweetener Mix ingredients and shape into 1" balls. Set aside while preparing the following sauce: Sauce: 3 cups tomato juice 3 beef bouillon cubes 1/2 cup lemon juice 1 tablespoon onion flakes 1 /4 cup sugar or equivalent in artificial sweetener Boil sauce until reduced by half in volume. Add meatballs, cook covered 10 minutes. Cover mixture with 2-3 pound head of cabbage, shredded. Cook covered 20 minutes. 118 a good low calorie dish Gloria Thompson POULTRY 4 ounces slivered almonds 3 tablespoons peanut or vegetable oil 1/2 cup chopped onion 4 chicken breasts, boned and sliced or cubed 1 can bamboo shoots, drained and sliced 1 can water chestnuts, drained and sliced 1 zucchini squash, unpeeled and sliced thin cross- wise 1/2 cup chicken bouillon 2 teaspoons cooking sherry 1/4 teaspoon powdered ginger 1 teaspoon soy sauce 1/2 teaspoon cornstarch 1 tablespoon cold water Dash of salt and pepper 6 chicken breasts, boned 1/2 cup melted butter 1 cup herb stuffing, finely crushed 2 cups Parmesan cheese 1/4 cup chopped parsley 1 /4 teaspoon garlic powder 2 cups boned, cooked chicken breasts 2 packages frozen broccoli, cooked 1 package Lipton onion soup mix 1 pint sour cream 1 tablespoon grated Parmesan cheese Slivered almonds 1 cup heavy cream, whipped ORIENTAL CHICKEN Brown almonds in oven 8 to 12 minutes at 375^ Heat oil in Wok (or skillet) to 375^ Stir and fry onion in oil until translucent. Add chicken pieces a few at a time. Stir and fry each batch about 1 minute and push to side. Add bamboo shoots and water chestnuts. Stir-fry 1 minute. Add zucchini and stir-fry as before. Add bouillon, soy sauce, sherry and ginger; heat one minute. Combine water and cornstarch and add to Wok. Season with salt and pepper and stir until liquid thickens. Reduce heat, serve over rice, sprinkled with slivered almonds to delighted guests. Serves 4-6. Stu Crandall CHICKEN PARMESAN Dip chicken breasts in butter, then roll in mixture of stuffing, cheese, parsley and garlic powder. Place in greased pan (not touching). Sprinkle remaining mixture over and cover. Bake at 375" for 1 hour. Nancy Fox worth CHICKEN DIVAN Add soup mix to sour cream. Beat until well mixed. In shallow baking dish, arrange the broccoli. Cover with one-half the soup and cream mixture. Layer in the chicken. Fold whipped cream into remaining soup and cream mixture. Spread over chicken. Top with Parmesan and almonds. Bake in a preheated oven at 350° for 30 minutes. Terry Woods POULTRY CHICKEN DIVAN 2 bunches fresh broccoli or 2 10-ounce frozen packs 1/4 cup butter 1/4 cup enriched flour 2 cups chicken broth 1/2 cup heavy cream 3 tablespoons cooking sherry 1/2 teaspoon salt Dash pepper 3 chicken breasts, cooked and sliced thin Parmesan cheese Cook broccoli in boiling salted water until tender. Drain. Place spears crosswise in 13" x9" X 2" baking dish. Melt butter in saucepan and blend in flour. Add chicken broth all at once and cook until mixture thickens, stirring constantly. Stir in cream, sherry, salt and a dash of pepper. Pour half of the sauce (1 2/3 cups) over broccoli. Top with chicken slices. To remaining sauce add 1/4 cup Parmesan cheese; pour over chicken and sprinkle additional cheese. Bake at 350' for 20 minutes or until hot. Then broil just until sauce is golden brown. Trim with spiced peaches. (To get your chicken broth, boil chicken breasts in salted water for 30 minutes. You may need one or two more breasts according to their size.) CHICKEN CASSEROLE 2 packages frozen chopped broccoli 3 whole chicken breasts and 4 thighs 2 cans cream of chicken soup 11/2 teaspoons lemon juice 3/4 teaspoon curry powder 1 cup chicken broth 3/4 cup mayonnaise 3/4 package Pepperidge Farm herb stuffing 1/4 pound butter Rudell Lawrence Cook broccoli slightly and drain. Simmer chicken until cooked; cool and cut meat in small pieces. Mix soup, lemon juice, curry, broth and mayonnaise. Layer broccoli and chicken in casserole. Pour sauce over. Mix stuffing with melted butter and spread over top. Bake in moderate oven until thoroughly heated and brown. Serves 8-10. Esther Casstevens EASY CHICKEN CASSEROLE 1 cup uncooked rice 1 can mushroom soup 1 package dehydrated onion soup 1 1/2 soup cans of milk 1 large fryer, cut in serving pieces Salt and pepper Mix together the rice, soups and milk. Place in a large 3 quart casserole. Put the chicken on top, skin side down, and add salt and pepper to taste. Bake at 250" uncovered for 3 hours. Turn chicken over once. Serves 4. 1 20 Esta Ann McGinnis POULTRY QUEEN ANNE CHICKEN 6 chicken breasts, boned 4 tablespoons butter 8 tablespoons flour 1 cup milk 1 cup chicken bouillon 1/2 cup Parmesan cheese Juice of 1/2 lemon Salt and white pepper Brown chicken in a little butter and put in baking dish. In heavy saucepan, melt 4 tablespoons butter. Rennove from burner and add flour and stir until smooth. Return to heat and simmer one minute. Add milk and bouillon slowly. Add cheese, lemon juice and salt and pepper to taste. Cook 2 to 3 minutes, add milk if too thick. Pour over chicken. Cover dish with foil and bake at 350** for 40 minutes. Serve with buttered noodles. Betsey Gilliam 12 boned chicken breasts 3/4 cup Grandma's molasses 1 cup orange juice 2 tablespoons soy sauce Dash of garlic salt 1/2 cup brown sugar 1/2 cup flour 1 10 1/2-ounce can con- densed cream of mush- room soup 11/4 cups boiling water 1/4 cup dry sherry 1/2 envelope dry onion soup mix 1 1/3 cups pre-cooked rice 2 tablespoons canned pimento, chopped 5 small chicken breasts Melted butter or margarine Salt, pepper and paprika CHICKEN BREASTS Place 12 chicken breasts in long Pyrex dish, with space between chicken. Mix molasses, orange juice, soy sauce and garlic salt (shake like salad dressing). Pour over chicken and let marinate for several hours. Let chicken get room temperature and sprinkle flour and sugar on each piece. Put sliver of butter on each piece and place dish in 300° oven. Baste often. Put more flour and sugar on chicken and bake until golden brown. Garnish with sliced oranges. Great with rice and stuffed tomatoes. Laura Deane Gresham CHICKEN PILAF In a 1 1/2 quart casserole, combine first six ingredients. Brush chicken breasts with nnargarine; season with salt, pepper and paprika. Place on top of rice. Cover, and bake in 350° oven 1 1/4 to 1 1/2 hours or until chicken and rice are tender. Goldman POULTRY CHICKEN KIEV 3 large chicken breasts 1/4 pound butter or margarine Flour 2 eggs 1 1/2 cups fine, dry, white bread crumbs Salt and pepper Bone and skin, then halve chicken breasts. Place between sheets of wax paper, and with fiat side of meat pounder, pound to a thickness of about 1/8 inch. Measure butter or margarine into 6 pieces of about 1 1 12 tablespoons each and roll in palm of hands into a cylinder shape and refrigerate. Sprinkle chicken lightly with salt and freshly ground pepper. Wrap the chicken breasts around the cylinders of butter, roll in flour, then in beaten eggs, then in bread crumbs. Refrigerate 1 hour or longer. Deep fry in hot (360** - 370°) oil until brown (5 to 8 minutes). Remove with slotted spoon, drain and serve immediately. Serves 6. Vivian Klages CHICKEN FIESTA 3 large chicken breasts 3/4 cup salad oil, divided 2 small eggplants 2 cloves garlic, minced 1 28-ounce can tomatoes 1 8-ounce can tomato sauce 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup pre-cooked rice 1/3 cup grated Parmesan cheese Salt and pepper Flour Split chicken breasts. Sprinkle with salt, pepper and roll in flour. Cook chicken in 1 /4 cup salad oil until browned. Drain on absorbent paper. Cut eggplant in 1 inch slices and peel. Dip in flour. Brown on both sides in skillet, adding oil as needed. Drain on absorbent paper. Add garlic to drippings; cook a few minutes. Add tomatoes and tomato sauce; bring to a boil. Stir in seasonings, rice and cheese. Put eggplant in bottom of shallow pan or baking dish. Pour tomato mixture over eggplant. Arrange chicken breasts on top. Cover baking dish, using foil if desired. Bake at 350* for about 1 hour. Remove cover last 15 minutes to brown chicken. Serves 6. 122 Walker Weigel POULTRY YELLOW RICE AND CHICKEN 1 fryer, cut up 2 pinches saffron 4 ounces iard or olive oil 2 teaspoons salt 1 onion, chopped 1 bay leaf 1/2 pound rice (1 cup) 2 ounces canned tomatoes 2 1/2 cups water Brown chicken lightly with onion in oil. Add tonnatoes and water. Boil 5 minutes. Add bay leaf, salt, rice and saffron. Stir and place in moderate oven of 400° for 30 minutes. Toni Smith CHICKEN AND RICE CASSEROLE 1 can French fried onion rings 1 cup regular raw rice 1/3 cup grated Cheddar cheese 1 small jar sliced pimento, drained and chopped 1 tablespoon instant green pepper or chopped fresh pepper Salt and pepper 1 chicken, cut up 1 can cream of chicken soup 1/2 can of water Paprika Grease bottom and sides of an 8" x 12" baking dish. Cover bottom with onion rings. Mix rice, cheese, pimento and pepper and place on top of onion rings. Place chicken skin side-up on top of this and season with salt and pepper. Dilute soup with water and pour over chicken. Sprinkle with paprika. Cover and bake at 300° for 1 1/2 hours. Serves 4 - 5. Marie Wright HONEY BAKED CHICKEN AND SWEET POTATOES 3 pounds quartered chicken 1 1 -pound can sweet potatoes 1/4 cup honey 1/4 cup Miracle French or other clear French dressing ;1/4 teaspoon tarragon Sprinkle chicken with salt and pepper. Place skin-side down in a shallow 3 quart baking dish. Mix together last three ingredients and brush on chicken. Bake at 375° for 30 minutes, basting occasionally. Turn and baste. Bake 10-15 minutes more. Add one 1 pound can sweet potatoes. Bake 10 -15 minutes more, basting chicken and potatoes. 123 Doris Anne O'Cain POULTRY CHICKEN IN WINE SAUCE Chicken breasts or pieces 1 stick butter Dash or two of garlic salt 1 cup white sherry 1 can cream of mushroom soup 1 can cream of chicken soup Small can mushrooms (optional) Slivered almonds (optional) Brown chicken breasts in butter with garlic salt in large fry pan. Add sherry. Cover and simmer for 40 to 45 minutes. Remove cover and add mushroom and chicken soups, mushrooms and almonds. Stir to mix in with sherry. Simmer 30 minutes or until serving time. This is great served over rice. Happy Waller TURKISH CHICKEN 1 chicken, cut into pieces Salt Pepper Ginger Butter 1 can mushroom soup 1/3 cup dry white wine 1/3 cup grated sharp cheese 1 level tablespoon instant coffee Sprinkle chicken with salt, pepper and ginger. Saute in butter on all sides. Mix last four ingredients over low heat and pour over chicken. Cover and cook at 325° for 1 hour. Anna Cay Hawes CHICKEN WITH ORANGE 1 broiler, cut up Salt 4 tablespoons butter 2 tablespoons flour 1/8 teaspoon cinnamon Dash cloves 1 1/2 cups orange juice 1/4 teaspoon Tabasco sauce 1/2 cup almonds 1/2 cup raisins Orange cut in sections Sprinkle chicken with salt, brown in butter, remove pieces. To drippings, add flour, 1 /4 teaspoon salt and spices. Stir to a paste and add juice. Tabasco sauce. Stir until smooth and boiling. Add chicken pieces with almonds, raisins. Cover and simmer about 45 minutes. Add orange sections last 5 minutes. 124 Lucille Schwartz POULTRY CHICKEN AND CHIPPED BEEF CASSEROLE 1 jar chipped beef, diced 6 pieces chicken 1 cup canned mushroom soup 1/2 pint sour cream 3 tablespoons water Seasoned salt Slivered almonds 6 chicken legs 6 chicken thighs Flour 6 tablespoons butter 4 slices bacon, cut in small pieces 2 finely chopped onions 1 crushed garlic clove 1 crumbled bay leaf 1 teaspoon thyme Salt and pepper 1 can drained mushrooms 1 cup white wine 4 hard boiled eggs, halved Pie crust 1 egg yolk, beaten 1 tablespoon cream 5 pounds hen 5 pounds potatoes, cooked and mashed 4 large onions 4 cans tomatoes, (#303 can) 2 cans baby lima beans 2 cans corn 1/2 bottle Worcestershire sauce Salt Pepper Cayenne Tabasco 1/4 bottle A-1 sauce Cover bottom of flat casserole with chipped beef. Place chicken on top (nicer if it is boned.) Mix soup, sour cream and water. Flavor with a little seasoned salt, not much since beef is salty. Pour over chicken and bake at 325" covered with foil for 2 1 /2 to 3 hours. Sprinkle almonds on top at the last minute and brown. This is good heated for the next day. Bruce Rucker JAMES BEARD'S CHICKEN LEG PIE Flour chicken and brown on all sides in butter. Add bacon, onion, garlic, bay leaf, thyme, salt, pepper, mushrooms and wine. Cover and simmer 45 minutes. Add a little more wine if it cooks down too much. Cool and remove chicken to deep pie dish. Add boiled eggs and pour pan liquid over all. Top with pie crust, cutting vents in top. Brush pastry with 1 egg yolk beaten with cream. Bake at 375* for 30 minutes or until crust is brown. Serves 6 Lynn Campbell CHICKEN BRUNSWICK STEW Boil Chicken until done. Shred. To the chicken broth add chopped onions-, canned tomatoes and cook for 30 minutes. Add corn, limas and cook for 30 minutes. Add potatoes, shredded chicken and seasonings. Cook for 5 hours, stirring ever so often to keep from sticking. Makes two gallons. This recipe came originally from the chef of the Old Cox Hotel in Atlanta, Ga. Isabel Parris 125 POULTRY CHICKEN CACCIATORE 2 3-pound fryers, cut up Seasoned flour 6 tablespoons salad oil 1 cup minced onion 1 cup coarsely chopped green pepper 1 clove garlic, minced 1 #2 1/2 can tomatoes, (3 1/2 cups) 1 6-ounce can tomato sauce 2 teaspoons salt 1/2 teaspoon pepper 1 teaspoon thyme 1/2 teaspoon ground allspice 1/2 cup Chianti wine Dredge chicken with seasoned flour, brown lightly in hot oil. Add onion, green pepper, and garlic and brown. Add remaining ingredients except wine and simmer uncovered for 15 minutes. Pour in the wine, cover and simmer very slowly about 40 minutes or until tender. To serve, place on platter and cover with sauce. Dorothy Todd COQ AU VI N 2 1/2 pound broiler-fryer, quartered 6 slices bacon, diced 2 tablespoons butter or margarine 8 whole mushrooms 8 small whole onions, peeled 2/3 cup sliced green onion 1 clove garlic, crushed Chopped parsley 2 1/2 tablespoons flour 1 teaspoon sait 1/4 teaspoon dried thyme leaves 1/8 teaspoon pepper 2 cups Burgundy wine 1 cup canned condensed chiclten broth, (undiluted) 8 small potatoes, scrubbed Wash chicken; dry on paper towel. In Dutch oven, saute bacon until crisp. Remove. Add butter to drippings; heat. Add chicken, and brown well all over. Remove. Pour off all but 2 tablespoons fat from Dutch oven. Add mushrooms and white onions to Dutch oven; cook until nicely browned. Remove and set aside with chicken. Add green onion and garlic to Dutch oven and saute 2 minutes. Remove from heat. Stir in flour, salt, thyme, and pepper. Return to heat, and cook, stirring constantly, until the flour is browned. This takes about 3 minutes. Gradually stir in Burgundy and chicken broth, bring to a boil, stirring. Remove from heat. Stir in bacon, chicken, onions, and mushrooms. Refrigerate, covered, overnight. Next day, preheat oven to 400**. Add the scrubbed potatoes to chicken mixture. Bake, covered, about 1 hour and 50 minutes, or until chicken and potatoes are tender. Garnish with parsley. Serves 4. .j2g Claire Carrier POULTRY BAKED CHICKEN A LA GRECO 1 2 1/2-pound fryer Juice of 2 lemons Salt and pepper 1 teaspoon oregano 1 clove garlic, minced 4 tablespoons butter 1 cup water 2 tablespoons olive oil Wash fryer and rub with juice of one lemon, salt and pepper. Mix remaining lemon juice with oregano, garlic and additional salt and pepper, and rub cavity of chicken. Place chicken in pan with butter and water, and brush with oil. Bake in oven of 450* until golden brown, lower heat to 350" and bake uncovered for 30 minutes, basting and turning fre- quently. Serves 4. Variation: Omit butter. Season chicken as directed above, place in roasting pan with 1 cup water. Mix together 1/2 cup olive oil and 3 tablespoons tomato paste, pour over chicken and bake. Mary Tom Hoffler OVEN FRIED GARLIC CHICKEN 1/2 envelope garlic dressing 2 tablespoons flour 1/4 teaspoon salt 1/2 cup margarine 1 tablespoon lemon juice Chicken . June Gordon Combine garlic, flour and salt. Blend in melted margarine, then lemon juice. Spread over dry chicken (skin side-up). Bake at 350** for 1 1/2 hours. CHICKEN EDGAR 3/4 cup wine, Tawny Port 1/4 cup soy sauce 1/4 cup olive oil 1 clove garlic, chopped 1 teaspoon ground ginger 1/4 teaspoon powdered oregano 1 tablespoon brown sugar 2 tablespoons water Marinate 1 cut-up chicken or breasts, legs, or thighs in the above mixture covered overnight in refrigerator. Bake in 375" oven about 1 1/2 hours uncovered and covered 1/2 hour more. I usually double the marinade mixture. 127 Keith Willis POULTRY CHICKEN BROIL HENS WITH hens 1/4 cup fresh grapefruit juice 1 teaspoon seasoned salt 1 teaspoon pepper 1/3 cup corn oil CORNISH GAME RICE STUFFING 2 1-pound Cornish game Pepper 2 tablespoons slivered almonds 2 tablespoons finely chopped onion 1/3 cup long grain rice, uncooked 3 tablespoons butter or margarine 1 cup water 1 chicken bouillon cube 1 teaspoon lemon juice 1 12 teaspoon salt 1 3-ounce can chopped mushrooms, drained CHICKEN MUSHROOM 2 3-pound fryers 1 cup water 1 cup dry sherry 11/2 teaspoons salt 1/2 teaspoon curry powder 1 sliced onion 1/2 cup sliced celery 2 6-ounce boxes Uncle Ben's rice and wild rice 1 pound fresh mushrooms 1/4 cup butter 1 cup sour cream 1 can mushroom soup Marinate 4 chicken breasts overnight in above mixture, turning several tinnes. Save nnarinade. Broil 20 minutes, basting with marinade. Turn and broil 15 minutes on other side, basting. Mary Todd Dickey Season game hens inside and out with salt and pepper. In small saucepan, cook almonds, onion, and rice in butter for 5 to 10 minutes, stirring frequently. Add water, bouillon cube, lemon juice and salt. Bring mixture to a boil, stirring to dissolve bouillon cube. Reduce heat; cover and cook slowly about 20 to 25 minutes or until liquid is absorbed and rice is fluffy. Stir in the drained mushrooms. Lightly stuff birds with rice mixture. Place breast up on rack in shallow baking pan. Brush with melted butter or margarine. Roast covered in hot oven (400°) for 30 minutes. Uncover and roast 1 hour longer or until drumstick can be twisted easily in socket. Brush birds with butter during last 15 minutes of roasting time. Serves 2. Joyce Hendricks WILD RICE CASSEROLE Simmer first seven ingredients all together 1 hour; strain and save liquid. Pick meat off bones. Cook rice according to directions on box, using saved broth. Saute mushrooms in butter, saving a few for garnish. Combine chicken, rice, sour cream and soup in a 4 quart casserole. Bake covered 1 hour at 350° . This sounds like a lot of trouble but it is worth every minute. It is not my recipe, I got it from Marjorle McGinn, who passes it on with her blessings. Betty Wolff 128 2 cups diced chicken 2 cups French green beans, drained 1 6-ounce package Uncle Ben's long grain and wild rice, cooked 1 can cream of celery soup 1/2 cup sliced water chestnuts 1 large can mushrooms 2 tablespoons chopped onion 1/2 cup mayonnaise Salt and pepper 2 cups chicken or turkey, cooked 1 cup mushrooms, sliced or whole 1 cup water chestnuts, sliced paper thin 1 cup almonds, slivered Sauce: 2/3 cup cream 4 tablespoons butter 6 tablespoons flour 2 cups chicken stock 3/4 teaspoon lemon juice Salt and pepper 1 or 2 egg yolks 2 cups cooked chicken or turkey 2 cans cream of chicken soup 1 can mushrooms 2 tablespoons sherry 1 pint sour cream 1 bag (8-ounces) small egg noodles, (cooked) Parmesan cheese on top POULTRY CHICKEN SPECTACULAR Mix ail ingredients. Bal