.I
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Featuring Holiday and Party Recipes
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Company's
Coming
Edited by Hedda Schlosberg
Illustrated by Nikki Austin
J~'llniwtntt 1 rcus
-, J1wO nstttuto <Tt.Xalt cu!tures if'~ at cSatt__ylnlonw
With Appreciation
to
Jack and Pat Maguire,
Founders and Supporters of The Alliance
Copyright 1984
The Alliance of
The University of Texas
Institute of Texan Cultures at San Antonio
Jack R. Maguire, Executive Director
James Patrick McGuire, Director of Program Management
Sally Wiskemann, Director of Volunteer Programs
Design and Production Staff: Sandra Carr, Jim Cosgrove, Beverly
Hidy, Toni Martinez, Meredith Rees, Sandra Taschner and
Gerarda Voisine
International Standard Book Number 0-86701-025-8
Contents
Good Beginnings (appetizers and soups)............ 1
Cheers! (beverages) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
From the Garden (salads and preserves) ...... ...... 25
The Main Event (main dishes) .... .. ................... 37
The Chuckbox (from the chuck wagon) . . . . . . . . . . . . 51
Batches of Heaven (cookies) ............................ 59
Sweets from the Oven (pies and cakes) . . . . . . . . . . . . . 85
Sugarplums (candies) .............................. ... .... 95
Kid Stuff (easy recipes for children) .. ............... 103
Perfect Endings (desserts) ............................... 109
Index ......................................................... 117
FORWARD
Members of The Alliance, the volunteer organization of The
University of Texas Institute of Texan Cultures at San
Antonio, have assisted ITC's professional staff since 1976.
The Alliance's annual Christmas party, always a popular
event at The Institute, features festive holiday foods
prepared by the members. This book presents the recipes
from those special occasions.
Hedda Schlosberg, a member of The Alliance, is an
experienced cookbook editor. A talented lady, she has
examined each recipe and has, with the able assistance of
Lucy Garcia, double-checked ingredients and measurements
with the many recipe donors.
Nikki Austin is the other major contributor. She is a veteran
illustrator of cookbooks and here presents her charming and
warmhearted drawings to accompany the text.
Our Alliance cookbook is the result of contributions from
hundreds of volunteers who have shared their recipes and
ideas, and who typed manuscript and read proof. With
Hedda and Nikki, they have made this book a reality. To
all, our appreciation and gratitude.
J~
Sally J. Wiskemann
Director, Volunteer Programs
EDITOR'S NOTE:
Special thanks to all the people who read with me, typed
for me and talked Cookbook with me.
Hedda Schlosberg
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CHEESE BALL
2 - 8 oz. pkg. cream cheese
1 - 8112 oz. can crushed pineapple, drained
2 cups chopped pecans
1/4 cup chopped green pepper
2 Tbsp. chopped onion
1 Tbsp. seasoned salt
Kitty Peiffer
Let cheese stand at room temperature to soften. Cream the
cheese and gradually stir in the pineapple. When smooth,
add 1 cup pecans, green pepper, onion, and salt. Chill
mixture well. Form into ball and roll in the remaining cup of
pecans. Chill until serving time. Garnish with twists of
pineapple slices, cherries, and parsley. Serve with assorted
crackers. Makes enough for 10 to 12 people.
HOLIDAY CHEESE SPREAD
12 oz. sharp Longhorn cheese
12 oz. Monterey Jack cheese
12 oz. mild cheddar cheese
1 large green bell pepper, finely chopped
1 medium onion, minced
8 oz. pimentos, minced
1 tsp. garlic powder
2 cups mayonnaise
Bob Brodeur
Grate cheeses and combine with pepper and onion. Add
minced pimentos, garlic, and mayonnaise. Mix well and
refrigerate. Let stand 2 hours at room temperature before
serving. Makes about 4 cups. Delicious on crackers, toast, or
as a sandwich spread.
" V '
Keep a toothbrush around the kitchen sink;
you will find it useful in cleaning rotary
beaters, graters, choppers, and similar kitchen
utensils, as well as grouting between tiles on
counter.
3
TEXAS CHEESE BALL
2 - 8 oz. pkg. cream cheese, softened
8 oz. cheddar cheese, grated
t;l cup chopped pecans
1/4 cup each chopped raisins, apricots, and dates
Beverly DiCamillo
Mix cheeses well. Add nuts and fruits. Form into ball and
roll in additional chopped pecans. Chill well before serving.
MIXED CHEESE ROLL
1 - 8 oz. pkg. cream cheese
8 oz. cheddar cheese, shredded
2 oz. bleu cheese
2 Tbsp. mayonnaise
2 tsp. Worcestershire sauce
1 Tbsp. finely grated onion
1 clove garlic, minced
dash Tabasco
chopped parsley
chopped pecans
Pat Campbell
Thoroughly mix cheeses, mayonnaise, Worcestershire sauce,
onion, garlic, and Tabasco. Press into ball or roll. Coat with
parsley and pecans. Refrigerate.
CHEESE LOGS
2 - 8 oz. pkg. cream cheese, softened
1 - 8 oz. can crushed pineapple, well drained
1,14 cup grated carrot
% cup finely chopped green pepper
1J4 cup finely chopped celery
2 Tbsp. finely chopped onion
1 cup finely chopped pecans
Magdalene Stillwell
Combine all ingredients except pecans. Chill. Shape into 2
logs and roll in pecans. Store in refrigerator. Do not freeze.
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SPINACH BALLS Helen Vollmer
2 - 10 oz. pkg. frozen chopped spinach, cooked and well drained
2 cups Pepperidge Farm herb stuffing mix
1 cup grated Parmesan cheese
5 eggs, beaten
3!4 cup oleo or butter, softened
2 small onions, finely chopped
1 tsp. garlic powder
Vz tsp. thyme
1 tsp. salt
1/2 tsp. pepper
Combine all ingredients. Mix well! Roll into balls the size of
walnuts. Freeze. When ready to use, place on ungreased
cookie sheet still frozen. Bake at 350° for 40 to 45 minutes
or until light brown. To serve, put in center of platter and
surround with cherry tomatoes or any other red garnish .
Makes 70 - 1" balls.
CRAB DELIGHT DIP
1 cup mayonnaise
V2 cup dairy sour cream
1 Tbsp. chopped parsley
Frances Touby
1 - 61/z oz. can crab meat (or other meat or fish, such as chunk ham,
tuna, or chicken), drained and flaked
1 Tbsp. sherry (not cooking sherry)
1 tsp. lemon juice
salt and pepper to taste
Combine all ingredients. Chill at least 2 hours before
serving. Serve with crackers or crisp, raw vegetables. Makes
2 cups.
\ 'W' I
You can clean darkened aluminum pans easily
by boiling in them two teaspoons of cream of
tartar mixed in a quart of water. Ten minutes
will do it.
5
SHRIMP DIP
1 - 8 oz. pkg. cream cheese
1 pkg. dry green onion dip
2 tsp. vinegar
114 tsp. celery salt
lf2 cup mayonnaise
lf2 cup buttermilk
1 - 6 or 61!2 oz. can shrimp, drained
Edna Martin
Mix first 6 ingredients well. Blend in shrimp lightly.
Refrigerate several hours before serving. Makes enough to
serve 8 people.
ARTICHOKE APPETIZERS
2 - 6 oz. jars marinated artichokes
1/2 small onion, minced
4 eggs
1 tsp. garlic powder
1/2 cup dry bread crumbs (I prefer Progresso Italian)
1ft tsp. oregano
11. tsp. cayenne
11. tsp. salt
1/2 lb. American cheese, grated
Helen Vollmer
Put all ingredients in blender, except cheese. Puree until
smooth. Fold cheese into pureed mixture. Pour into slightly
greased 9" X 13" pan. Bake at 325° for 30 to 40 minutes.
Cool and cut into 1" squares. Good served warm or at room
temperature. Makes at least 70.
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Set eggs in pan of warm water before using;
this releases all white from shells.
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SPICED WALNUTS
114 cup vegetable oil
2 tsp. chili powder
1/2 tsp. ground cumin
V2 tsp. ground turmeric
Pinch of cayenne
3 cups walnuts
1/2 tsp. salt
Cindy Buck
Combine oil and spices in skillet. Heat on low setting, then
remove from burner. Add nuts and stir to coat them. Spread
nuts in paper-towel-lined baking pan. Bake at 300° for 10
minutes. Remove from oven and sprinkle with salt. Makes 3
cups.
SAUSAGE AND CHEESE PUFFS
2 cups Bisquick
1 lb. hot sausage
% lb. sharp cheese, grated
Edna Earl Stockton
Mix all ingredients by hand. Form into small balls and place
on lightly greased baking sheets. Bake at 325° for about 25
minutes or until browned. May be made ahead and frozen
before baking. Makes about 4 dozen.
SAUSAGE-CHEESE PUFFS Mable Noble
Mabel uses 31/z cups of Bisquick, 1 lb. Jimmie Dean ''hot" or
Owens "hot" sausage, and 1 lb. sharp cheese, grated. She
sometimes mixes and freezes them before baking following
the same instructions as above. Makes 8 to 9 dozen.
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Rinse a pan in cold water before scalding milk
to prevent sticking.
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SESAME CHEESE STRAWS
'12 lb. sharp cheddar cheese, shredded
2 or 2% oz. sesame seeds
1/z cup oleo, softened
1 t;4 cups flour
1 tsp . salt
1/, tsp. cayenne pepper
Mabel Noble
Let cheese stand at room temperature. Toast sesame seeds
slightly in heavy skillet over low heat, stirring constantly
until light golden brown. Cool.
Combine cheese and oleo. Combine flour, seeds, salt, and
cayenne. Work flour mixture into cheese mixture thoroughly.
Roll out lJs" thick and cut into narrow strips with pastry
wheel (%"X 2" makes a nice size). Bake at 400° for 12 to 15
minutes or until barely brown. Cool and store in airtight
container. Makes about 5 dozen.
CHEESE STRAWS
V4 lb. (1 stick) oleo
1 lb. sharp New York cheese, shredded
2 cups sifted flour
1/, tsp. baking powder
V4 tsp. paprika
1/z tsp. dry mustard
% tsp. salt
Ll Doc Kopecky
Cover baking sheet with foil. Mix all ingredients. Place
dough in cookie press (or remove both ends from juice can
and use as press and slice). Bake at 350° for 15 to 20
minutes.
' V '
Dip the spoon in hot water to measure
shortening, butter, etc The fat will slip out
more easily.
8
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PI CAD ILLY
3 onions, chopped
3 garlic cloves, minced
2 large green peppers, chopped
salt and pepper to taste
Edna Martin
Saute all ingredieni.s listed above in 2 Tbsp. bacon drippings.
Add:
1 tsp. comino seed
1 tsp. oregano
1 lb. hamburger
1 - 1 lb. 4 oz. can tomatoes
1 - 16 oz. can tomato sauce
1 - 4 oz. can taco sauce
White raisins or water chestnuts, if desired
Simmer all ingredients until the desired dip consistency is
achieved.
TASTY ONION STICKS
1 pkg. onion soup mix
Vl lb. (2 sticks) butter
12 slices white bread
Peggy Piper
Blend soup mix and butter. Spread on bread slices. Trim
crusts from bread and cut each slice into 5 strips. Bake strips
on ungreased baking sheet at 375° for 10 minutes or until
golden. Makes 5 dozen. These store well in a dry place.
' 'T .I
It is important when and how you add salt in
cooking. To blend with soups and sauces, put
it in early, but add it to meats just before
taking from the stove. In cake ingredients, salt
can be mixed with eggs. When cooking
vegetables, always salt the water in which they
are cooked. Put salt in the pan when frying
fish.
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GUACAMOLE Marjorie Mungia
2 large, ripe avocados
2 to 4 Tbsp. lemon or lime juice to taste (to prevent avocado from
turning black)
1/ 2 tsp. salt
1 tsp. pepper
2 garlic cloves, minced
3 jalapeno peppers, finely chopped
1 - 8 oz. pkg. cream cheese, softened
Hot sauce to taste
Mash avocados. Combine with remaining ingredients. Makes
approximately 2 cups.
HOT CHEESE DIP
1 - 10 oz. pkg. Cracker Barrel sharp cheddar cheese
1 medium-large red onion
1 cup mayonnaise
Cayenne pepper to taste
Tabasco sauce to taste
Jenette Martin
Shred cheese. Chop onion fine (I use a food processor) and
drain. Mix cheese, onion, mayonnaise, pepper, and Tabasco.
I use 2 small lasagna dishes to heat this amount. Bake at
400° for about 5 minutes or until cheese is melted. Blot
extra oil from top of mixture. Serve very hot in same dish
it's heated in on a hot tray. Good with stone-ground
crackers. Makes 6 servings.
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Use paper cups as handy containers for your
"drippings" in the refrigerator as they take up
little room and can be thrown away.
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CHEESE and JALAPENO SNACKS
3 or 4 jalapeno peppers, chopped
1 lb. sharp cheddar cheese, shredded
5 eggs, beaten
Edna Martin
Sprinkle peppers in well-greased 9" square pan. Cover with
cheese. Pour eggs over all. Bake at 350° for 30 minutes until
firm. Cool and cut into 1" squares. Makes about 20 servings.
JALAPENO PIE
1 - 8 oz. can jalapenos
1 lb. cheddar cheese
16 eggs, beaten
Helen Osborne
Rinse jalapenos and place in 8" X 12" baking dish. Grate
cheese and sprinkle over jalapenos. Break eggs in separate
bowl and mix slightly. Pour eggs gently over jalapenos and
cheese. Bake at 350° for 20 minutes or until done.
KOCH KAESE
(Cooked Cheese)
1 lb. cottage cheese (room temperature)
1 tsp. baking soda
3 Tbsp. flour
3 Tbsp. butter
1;4 tsp. salt
1!2 tsp. caraway seeds
Ll Doc Kopecky
Mix all ingredients together and let stand in warm place at
least 1 hour. (Oven with pilot light is good or a warm
dishwasher .. . not running.) Cook over medium heat,
stirring for 15 minutes. Add caraway seeds. This will serve
approximately 10 to 12 people (if my husband isn't there
. he'd eat it all) . I serve it on crackers.
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TEX-MEX DIP
3 ripe avocados
2 Tbsp. lemon juice
1/2 tsp. salt
11 4 tsp. pepper
1 cup sour cream
lf2 cup mayonnaise
1 pkg. dry taco seasoning mix (I use McCormick's)
2 cans plain bean dip
3 green onions with tops, chopped
3 medium tomatoes, coarsely chopped
2 - 31/2 oz. cans ripe olives, drained and chopped
8 oz. cheddar cheese, shredded
Sally Wiskemann
Peel, pit, and mash avocados with lemon juice, salt, and
pepper. Combine sour cream, mayonnaise, and taco
seasoning in bowl.
Spread bean dip on a large, shallow serving platter. Top
with seasoned avocado mixture. Layer with sour cream and
taco mixture. Sprinkle with chopped onions, tomatoes, and
olives. Cover with shredded cheese. Serve chilled or at room
temperature with round tortilla chips. This recipe makes a
HUGE amount!
EASY BEER BREAD
3 cups self-rising flour
2 Tbsp. sugar
1 - 12 oz. can beer
2 to 3 Tbsp. oleo, melted
Mrs. Hank Haag
Combine flour and sugar in a large bowl. Gradually add
beer (at room temperature), stirring just until moistened.
Spoon into greased and floured 9" X 5" X 3" loaf pan. Bake at
350° for 65 to 70 minutes or until loaf tests done. Brush top
with oleo. Cool in pan 10 minutes; remove and cool
completely on wire rack. Makes 1 loaf. Note: Make 3 loaves
to serve about 20 people. (I use Pam to grease the loaf pan
. . . no need to flour it then.)
0"'-~1"'c~'S\l!!
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ZUCCHINI SOUP (Cold)
From the Wolf Trap Cookbook
3 Tbsp. butter
1 lb. zucchini, washed, sliced in V•" slices
1 large garlic clove, minced
'14 cup chopped scallions or shallots
11/4 cups chicken stock or broth
1/2 cup heavy cream (or yogurt)
salt and freshly ground pepper to taste
1/2 to 1 tsp. curry powder
chopped parsley
Pat McGiffert
Melt butter in frying pan; add zucchini, garlic, and shallots,
and cook covered over low heat until zucchini is softened
but not limp. Transfer mix to blender. Add the stock, cream,
salt and pepper, and curry. Blend 30 seconds or until
smooth. Chill. Garnish with chopped parsley, if desired.
Serves 5 to 6.
LOST MAPLES SOUP From the Henderson Ranch
Heat desired number of cans of Swanson's chicken broth
and, for each of those cans, add a small can of Snap-E Tom
tomato and chili cocktail. Add to taste any spices you prefer.
HOLIDAY BROTH
6 cans beef consomme, undiluted
juice of 4 lemons
1 large can V -8 juice
Mickey Drown
Mix well, heat, and serve. Enough for 10 servings.
Along with cheese, crackers, and fruit, this makes a nice
light meal.
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Plant a few sprigs of dill near your tomato
plants to prevent tomato worms.
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ONION SOUP
4 Tbsp. butter
2 Tbsp. vegetable oil
2 lb. (about 7 cups) onions, thinly sliced
1 tsp. salt
3 Tbsp. flour
Sally Wiskemann
2 qt. beef stock (College Inn or Campbell's beef broth)
In a soup kettle, melt butter with the oil over moderate
heat. Stir in the onions and salt, and cook uncovered over
low heat, stirring occasionally for 20 to 30 minutes, or until
onions are a rich golden brown. Sprinkle flour over onions
and cook, stirring for 2 to 3 minutes. Remove the pan from
heat. In a separate saucepan, bring stock to simmer, then stir
it into onions. Return the soup to low heat and simmer,
partially covered, for another 30 to 40 minutes, occasionally
skimming off the fat. Add salt and pepper if needed.
CREAM OF BROCCOLI SOUP Hedda Schlosberg
(In summer, serve cold. In winter, serve hot.)
1 - 10 oz. pkg. frozen chopped broccoli
1 chicken bouillon cube
about 1112 cups milk
1 - 10¥2 oz. can condensed cream of chicken or mushroom soup
1/4 tsp. oregano
splash of Worcestershire sauce (about 1 tsp.)
salt and pepper
Cook broccoli as label directs, but add bouillon cube instead
of salt; drain well, reserving liquid. Add enough milk to
liquid to make 2 cups.
Put cooked broccoli, undiluted soup, oregano, Worcestershire
sauce, and 1fz cup liquid in food processor. Cover and blend
until smooth, about 30 seconds.
Pour into large saucepan with rest of liquid; heat, but do
not boil. Season with salt and pepper. Serves 8.
(If I have fresh, cooked leftover broccoli- about 1 to 11/2
cups- I use it instead of frozen.)
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WATERCRESS SOUP (Cold)
From the Wolf Trap Cookbook
2 cups chicken broth
2 cups (1 bunch) watercress, washed, dried, and chopped
lJ4 cup chopped celery
2 Tbsp. grated Parmesan cheese
1 tsp. salt
dash of pepper
2 Tbsp. flour
1 cup light cream
some watercress for garnish
Pat McGiffert
In a saucepan, combine all ingredients except the flour,
cream, and garnish. Simmer 10 minutes over moderate heat.
Cool. Pour into a blender jar and blend at high speed until
thoroughly pureed.
In a saucepan, mix the cream and flour together. Warm over
moderate heat, stirring constantly. Slowly add the pureed
watercress mix, stirring over the heat until thickened. Cool
and chill thoroughly. Serve garnished with fresh watercress
leaves. Serves 4 (less than 1 qt.).
SAUSAGE BEAN CHOWDER Mickey Drown
Cook 1 lb. bulk pork sausage until brown. Pour off fat .
Add:
2 - 16 oz. cans kidney beans
1 - 1 lb. 13 oz. can tomatoes
1 qt. water
1 large onion, chopped
1 bay leaf
P/2 tsp. salt
1/2 tsp. thyme
1/s tsp. pepper
Simmer 1 hour, covered.
Add:
1 cup potatoes, diced
1/2 green pepper, chopped
Cook 20 minutes or until potatoes are done. Remove bay
leaf. Serves 8. Good served with garlic bread.
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GAZPACHO
(Liquid salad from Spain)
1 garlic clove, peeled
1 medium onion, sliced in chunks
1 cucumber, peeled, sliced in chunks
3 tomatoes, peeled and quartered
1 green pepper, seeded and cut in chunks
4 raw eggs
lfs tsp. salt
1/s tsp. cayenne pepper
V4 cup vinegar
% cup olive oil
% cup tomato juice
Hedda Schlosberg
Puree the first 5 ingredients in blender or food processor, or
put the vegetables through a food mill; turn into bowl. Add
beaten eggs to pureed vegetables. Season with salt and
cayenne. Add vinegar, oil, and juice. Chill.
For garnish: Brown 1 cup bread cubes in 2 Tbsp. olive oil
with 1 minced garlic clove. Add the croutons, 1 cup diced
cucumber, 1 chopped onion, and 1 chopped green pepper
just before serving. Scatter them on top of bowls of soup.
Serves 8.
' 'T '
A leaf of lettuce dropped into the pot absorbs
the grease from the top of the soup. Remove
the lettuce and throw it away as soon as it has
served its purpose.
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FOUR-FRUIT REFRESHER
3 cups cranberry juice
1 ijz cups apple juice
J/4 cup orange juice
% cup plus 2 Tbsp. lemon juice
1 Vz - 33.8 oz. bottles ginger ale
Orange slices for garnish
Bobbie Bohach
Have all juices chilled. Combine the fruit juices with the
ginger ale, stirring gently. Serve over ice cubes and use
garnish, if desired. tv1.akes 12 cups.
PINA COLADA
1 - 151/ 2 oz. can cream of coconut
1 - %qt. bottle light rum
1 - 46 oz. can pineapple juice
crushed ice
Bobbie Bohach
Combine cream of coconut, rum, and pineapple juice. Fill
container of electric blender % full of mixture. Add enough
ice to fill blender and process until smooth. Repeat with
remaining mixture and ice. Serve cold. Makes 1 gal. (about
20 servings).
Note: To mix in smaller batches, combine 1 part cream of
coconut, 2 parts rum, and 3 parts pineapple juice.
COCONUT NOG
1 - 13 oz. can evaporated milk
1 - 8% oz. can cream of coconut
1 cup light rum
1 cup sugar
4 eggs, beaten
V2 tsp. vanilla extract
Combine all ingredients. Makes about 1Yz qt.
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Bobbie Bohach
WASSAIL BOWL
2 qt. apple cider
1 pt. pineapple juice
1 cup orange juice
Vz cup lemon juice
1 cup brown sugar
Add as much spice as desired. 1 use:
2 cinnamon sticks
1 tsp. cloves
1 tsp. allspice
1/4 tsp. ground nutmeg
Heat and serve warm. Makes about 12 cups.
HOT BUTfERED RUM
Cream:
1 cup firmly packed brown sugar
1/ z cup (1 stick) butter, softened
% tsp. ground cloves
Rum
Cinnamon sticks
Carol Bobby
Mickey Drown
Put 1 tablespoon of butter mixture in each mug. Add 1 oz.
of rum to each. Fill with boiling water to within 1" of the
top. Use cinnamon stick for stirrer.
"This mix is handy in the refrigerator or to give at holiday
time. Remember to include the instructions!"
\ y '
When you are creaming butter and sugar
together, rinse the bowl with boiling water
first - they'll cream faster.
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HOT CIDER
3 whole cinnamon sticks
1 tsp. nutmeg
1 tsp. whole allspice
1 tsp. whole cloves
1 Vz gal. apple cider
6 oz. frozen lemonade concentrate
orange slices with doves for garnish
Carol Bobby
Place spices in a cloth bag. Simmer all ingredients in a large
coffee maker for 20 minutes. Serve hot in a punch bowl.
Add orange slices with cloves. Makes 30 cups.
HOT APPLE PUNCH (non-alcoholic)
4 cups (1 qt.) apple juice
4 cups (1 qt.) water
1 cup presweetened soft drink mix (any red flavor)
% tsp. cinnamon
1/s tsp. nutmeg
1/s tsp. cloves
apple slices and cinnamon sticks for garnish
Laura Matkin
In a large saucepan, combine juice and next 5 ingredients.
Mix well and bring just to a boil. Serve hot. Garnish with
apple slices and cinnamon sticks. Makes 16 servings.
CHAMPAGNE PUNCH
4 - 6 oz. cans lemonade concentrate
4 - 6 oz. cans water
2 qt. sparkling water
2 bottles (fifths) champagne
2 boxes frozen strawberries
1 pt. vodka
Sally Wiskemann
Chill all ingredients and mix together. Serve in a punch
bowl.
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CHAMPURRADO Gloria Bolick
2 lb. masa (sold at Molino de Nixtmai-Tortilla and Masa Factory)
1 gal. milk (water may be used or hall milk/ half water)
2 large cinnamon sticks (optional)
7 oz. Mexican spiced chocolate (optional)
Soak and break rnasa (working with hands) in 2 cups of
liquid. Strain through sieve or cheesecloth. Discard corn
particles.
Make a tea with cinnamon sticks and 1 cup liquid. Cool.
Strain and discard sticks.
Mix chocolate (break in pieces) with 1 cup liquid in small
pot and place over low flame to dissolve.
Combine rnasa, cinnamon tea, chocolate, and remaining
liquid in a jarro (Mexican pot) or an appropriate pot. Cook
over low flame, stirring constantly to prevent sticking, abou·
30 to 45 minutes or until it changes to a smooth consistency
If it seems a little thick, add milk to thin. Serve hot or cold
(cool in refrigerator).
Note: Cinnamon sticks and chocolate are optional. Some
brown sugar may be used; add to taste while cooking.
Frequently, oatmeal is substituted for rnasa: Soak oatmeal in
liquid, working with hands, squeezing together oats and
liquid; strain through sieve.
Charnpurrado is as traditional as bunuelos and tamales
during the Christmas holidays and New Year's. In a humble
horne in Mexico, the corn is field grown, ground, and
dampened into a dough (masa) on a rnetate. Some vendors
sell jarritos of charnpurrado at fiestas.
22
BOURBON PUNCH
1 bottle (fifth) bourbon
1 - 8 oz. jar maraschino cherries and juice
1/4 cup sugar
3 cups grapefruit juice
Sally Wiskemann
1 large bottle each, lemon soda, club soda, and ginger ale
Chill all of the ingredients and mix together. Serve in a
punch bowl.
RUSSIAN TEA
lf2 cup Tang
1/2 cup sugar
1/J cup instant tea mix
3 tsp. lemonade mix
1/ z tsp. ground cloves
lf2 tsp. cinnamon
Sally Wiskemann
Mix together and store in an airtight container. Use
approximately 2 tsp. per cup of boiling water. Makes about
llfz cups.
KIRRH
1 part creme de cassis (black currant)
2 parts any white wine
Mix ingredients together and chill.
Toni Rossignol
'This beverage is named after its originator, a French monk
from Burgundy, France:'
' ¥ '
Instead of trying to iron rickrack on the right
side of the garment, turn the article. The
rickrack can be pressed perfectly.
~ 23
GLUHwEIN Gerarda Voisine
This is a hot, spiced red wine served in Germany and
Bavaria. It gets its name from the afterglow that is present
when a soft red light is just turned off. The bulb remains
glowing for a few seconds, and this wine, served in a crystal
mug, glows in a similar way.
6 cups sugar
2 Tbsp. ground cinnamon
2 Tbsp. ground cloves
1 Tbsp. ground allspice
% tsp. ground nutmeg
Burgundy or other dry red wine
Cinnamon sticks (optional)
Combine first 5 ingredients in large bowl. Stir well. Store
mix in airtight container.
To serve: Mix 2 teaspoonfuls of dry ingredients to % cup
water in small saucepan. Bring to boil. Reduce heat. Add 1
cup wine and heat thoroughly (do not boil). Serve with
stick of cinnamon, if desired. This makes 2 servings; the dry
mixture produces a total of 72 servings.
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To remove burned-on starch from your iron,
sprinkle salt on a sheet of waxed paper and
slide the iron back and forth several times.
Then polish it with silver polish until
roughness or stain is removed.
24
I I I I I I 1 I I
__--__::. ::._..._ ___ ·-~---.,..
---
CRANRASP SALAD
1 - 3 oz. pkg. raspberry gelatin
1 cup hot water
'h cup mandarin orange juice
1 - 11 oz. can mandarin oranges, diced
1 - 16 oz. can crushed pineapple
1 - 16 oz. can whole cranberry sauce
1 cup chopped pecans
Dawn Sanders
Dilute gelatin with hot water. Add all other ingredients.
Pour into 8" or 9" square pan. Makes 9 large or 12 small
servings.
PINEAPPLE-LIME JELLO SALAD
1 - 1 lb. 13 oz. can crushed pineapple
1 - 6 oz. box lime Jello
1 - 8 oz. pkg. cream cheese
1 cup pecans
1/2 pint cream, whipped
Grace Campbell
Heat pineapple until boiling. Pour gelatin into pineapple.
Mix until dissolved. Cool until slightly thickened. Soften
cream cheese and add pecans and cream. Stir into pineapple
gelatin mixture. Pour into 1112-qt. mold and chill.
TOMATO-LEMON JELLO SALAD
1 family-size pkg. lemon jello
11/2 cups hot water
1 - 8 oz. can stewed tomatoes, cut in small pieces
Mrs. Hank Haag
Dissolve jello in water. Fill a 2-cup measuring cup with
tomatoes and enough cold water to make 2 cups. Pour into
an 8" X 12" pan. Refrigerate. Makes 10 servings.
\, "' '
Spray garbage sacks with ammonia to prevent
dogs from tearing the bags before pick-up time.
27
BEET SALAD
2;'3 cup beet juice
114 cup vinegar
1/z cup water
1/2 cup granulated sugar
pinch salt
1 - 3 oz. pkg. raspberry jello
1 - 16 oz. can shoestring beets, drained
Vz cup chopped pecans
Mrs. Hank Haag
Heat liquids and sugar to boil. Remove from heat. Stir into
jello in P/z-qt. bowl and cool. Add beets and nuts.
Refrigerate. Serves 10 people.
CONGEALED BEET SALAD
3 cups (2-1 lb. 4 oz. cans) chopped beets
Vz cup red vinegar
1/z cup sugar
2 tsp. Kraft prepared horseradish
Plz tsp. salt
2 pkg. unflavored gelatin
1fz cup cold water
1/2 cup pickle relish (I use India relish)
11/z cups diced celery
1 Vz cups chopped green onions
Edna Earl Stockton
Early in day, drain beets, reserving liquid. Put beets in bowl.
Add vinegar, sugar, horseradish, and salt. Soften gelatin in
water. Heat beet liquid to boiling, then add gelatin. Set
aside, and when slightly thickened, add relish, celery,
onions, and beets. Pour into 9" X 12" pan and refrigerate. Cut
into 2" squares. Serves 24.
\ 'T '
When your hands are badly stained from
gardening, add a teaspoon of sugar to the
soapy lather you wash them in.
~
28
FROZEN CABBAGE SLAW
1 medium-size head of cabbage
1 Tbsp. salt
1 carrot, grated
1 green pepper, chopped
Betty Lones
Shred or chop cabbage. Add salt and let stand 1 hour.
Squeeze out moisture. Add carrot and green pepper. Add
dressing (see below). Place in 6-cup container and freeze.
Unused portion may be refrozen.
Dressing:
1 cup white vinegar
%cup water
1 tsp . whole mustard seed
2 tsp. celery seed
2 cups sugar
Combine all ingredients and bring to a boil for one minute.
Cool to lukewarm and pour over cabbage. Makes about 5
cups of salad and serves 6.
CABBAGE AND CARROT SLAW
1/2 cup mayonnaise
1 Tbsp. sugar
2 Tbsp. fresh lemon juice
1 tsp. salt
1/ 2 tsp. pepper
6 cups shredded cabbage
2 cups grated carrots
1 cup pineapple tidbits or orange sections
Lucille Foley
In a large bowl, blend together mayonnaise, sugar, lemon
juice, salt, and pepper. Add cabbage, carrots, and fruit, and
mix well. Refrigerate several hours. Serves 6 to 8.
29
DILLY CUCUMBER SLICES
3 cucumbers (5- to 6-inch), sliced
2 tsp. salt, approximately
dill weed flakes
1 or 2 green onions, finely cut including stems
1/z cup sugar
1/ 2 cup vinegar
I/2 cup water
Queenie Lilley
Layer the sliced cucumbers with salt in a bowl. Cover with
cold water. Let stand for 30 to 60 minutes. Rinse under cold
water. Drain. In quart icebox container, layer the cucumbers
and sprinkle with dill weed and the cut-up onions. Continue
until all are used. Mix sugar, vinegar, and water, and pour
over the cucumbers to cover. If this does not cover, add
water. Keep in refrigerator for about 2 weeks. (Can be used
the first day.) Wonderful with salads, sandwiches, or just
about anything! Makes 1 pt.
BURGUNDY CRANBERRIES
1 lb. fresh or frozen cranberries
2 cups sugar
1 cup red burgundy wine
Mrs. Hank Haag
Wash and drain berries. In a stainless steel or enameled
saucepan, bring sugar and wine to a boil over moderate
heat. Stir until sugar is dissolved. Add 1 cup berries to
boiling syrup and cook until several berries have popped.
Scoop berries out with a slotted spoon and put into a bowl.
Repeat until all berries are cooked. Let syrup come to a boil
again. Pour over berries. Refrigerate. Can be served hot or
cold. Makes about 1 qt.
30
CHRISTMAS SALAD
1 orange, peeled and cut in chunks
1 Red Delicious apple unpeeled, cut in irregular chunks
1 banana, cut in slices
1 bunch seedless grapes
1 small can pineapple chunks, drained
V4 cup peanuts (skins removed)
i/4 cup coarsely chopped pecans
1 beet, cooked and cut in chunks
2 carrots, cooked and cut in chunks
V4 head lettuce, chopped
lemon juice
1 tejocote (small yellow fruit found in Mexico)
Carmela White
1 small jicama (brownish fruit from Mexico), peeled and cut in square
pieces
Mix all ingredients and add small quantity of sugar and
water, not covering ingredients. Serve in cereal bowls. Serves
6 to 8.
"This salad may be prepared to please the person making it.
In my country, just as in many countries, we have different
customs to celebrate the different feasts of the year- and one
of them is Christmas.
Christmas is the most beautiful of all - during this time,
before the birth of Jesus, we start celebrating each night
from the 16th of December to the 24th. The night begins
with a posada, which consists of praying and singing
religious ballads. After that comes the breaking of the
pinata, music, and dancing, followed by the serving of
special dishes prepared for the occasion. Most of the time,
the host will give gifts to the guests. These gifts are called
'aguinaldos: "
' i '
To keep yolks from crumbling when you slice
hard-cooked eggs, wet the knife before each
cut.
31
SWEET-SOUR GREEN BEAN SALAD Alicia Barrera
6 - 1 lb. cans green beans, whole and stringless
2 large bottles (approx. 14 oz.) pimentos, sliced very thin
3 medium white onions, sliced round and very thin
Put each of these ingredients in separate bowls.
Dressing:
6 cups sugar
2 cups wine vinegar
16 cloves
Bring ingredients of dressing to a boil to dissolve sugar; do
not let it thicken. Cool, then strain out cloves. Pour cool
dressing over beans, pimentos, and onions in separate bowls.
Refrigerate, preferably overnight. During period of
refrigeration, gently stir every six hours or so, being careful
not to break the beans. Combine all ingredients before
serving. (Serve without the liquid dressing.) Serves 20.
32
CACTUS JELLY
(Jalea de Tuna)
6 cups prickly pear juice
1.14 cup lemon juice
2 pkg. Sure-Gel
5 lb. sugar
Clyde Hester
Bring juices and Sure-Gel to full boil. Stir in sugar quickly.
Bring to full rolling boil you can't stir down. Boil for 1
minute. Remove from heat and skim with large spoon. Pour
directly into sterilized, warm jelly jars. Store in a cool, dry
place. Makes 5 to 7 jars.
SAUERKRAUT RELISH
1 - 16 oz. can sauerkraut
1 cup sugar
lf2 cup chopped onion
1h cup chopped celery
1/ 2 cup chopped green pepper
Martha Anderson
Mix all ingredients together. Allow to stand overnight in
airtight jar. Makes about 1 qt. (Will keep for some time.)
rl}
When cooking cabbage, place a small tin cup
or can half full of vinegar on the stove near
the cabbage, and it will absorb all odor.
33
The next four recipes are from the Department of
Agriculture Extension Service in San Antonio.
PYRACANTHA JELLY
7 cups pyracantha berries
5 cups water
lfz cup lemon juice
7 cups sugar
1 bottle liquid pectin
paraffin
Place washed pyracantha berries in a very large pan with
water. Simmer uncovered for 20 minutes. Strain through a
cloth, reserving liquid.
Measure 3 cups berry juice, lemon juice, and sugar into a
very large pan. Over high heat, bring to a boil, stirring
constantly. Immediately stir in 1 bottle liquid pectin and
bring to a full rolling boil for 1 minute, stirring constantly.
Remove from heat, skim off foam, and pour into sterilized
glasses. Cover with Vs" melted paraffin.
Note: Prepared berry juice may be refrigerated or frozen
prior to making jelly.
LOQUAT JAM
5 cups loquats
1 pkg. Sure-Jell
7 cups sugar
Wash fruit well. Cut off both ends and remove seeds. Place
fruit in a saucepan with a small amount of water. Cook
slowly and mash with a potato masher occasionally until
well done, stirring occasionally to prevent sticking.
Add the Sure-Jell to the fruit and stir well. Let the mixture
come to a rolling boil that can't be stirred down. Add sugar
and bring to a rolling boil for 1 minute.
34
PICKLED JALAPENOS
Wash and pack jalapeno peppers tightly into hot jars.
Combine in saucepan:
1 cup vinegar
% cup water
% cup olive oil
1 tsp. salt
1 tsp. mixed pickling spice
Bring to boil. Cover peppers with boiling hot liquid, leaving
V/' head space. Close jars and process in boiling water bath
10 minutes. Start to count processing time as soon as water
returns to boiling.
FIG PICKLES
4 qt. firm-ri~ figs
3 cups sugar
2 qt. water
2 cups sugar
3 cups vinegar
1 Tbsp. whole cloves
1 Tbsp. whole allspice
2 cinnamon sticks
Peel figs. (If unpeeled are preferred, pour boiling water over
figs and let stand until cool; drain.) Add 3 cups sugar to
water and cook until the sugar dissolves. Add figs and cook
slowly 30 minutes. Add 2 cups sugar and vinegar. Tie spices
in a cheesecloth bag; add to figs. Cook gently until figs are
clear. Cover and let stand 12 to 24 hours in a cool place.
Remove spice bag. Heat to simmering; pack into hot Ball
jars, leaving %" head space. Adjust caps. Process pints and
quarts 15 minutes in boiling water bath. Yields about 8
pints.
\ y I
Add a little vinegar to the water when an egg
cracks during boiling. It will help seal the egg.
35
I I I I I I I
-
-
HOW TO MAKE TORTILLAS Rosa Carrillo
(The Way We Demonstrate at ITC)
ll/2 lb. fresh corn
3 tsp. limestone
water
NIXTAMAL
Soak the corn for 2 to 3 hours. Pour off that water and add
fresh water and the limestone. Boil the corn for 1/z hour.
(When the skins of the corn float to the surface, the corn is
ready. Old corn won't cook properly, and the skins won't
fall off.) Rinse the corn 2 or 3 times until the water is clear.
Keep the corn covered with water until you are ready to
grind it on your metate with the mano. Grind enough corn
to make a small ball of masa and pat the ball between your
hands until it is as thick or thin as desired.
JEAN'S BEEF
2 lb. beef round skirt, cut into bite-size pieces
3 - 10% oz. cans cream of mushroom soup
1lb. fresh mushrooms
1 soup can sherry
1 envelope Lipton's dry onion soup
parsley
Jean Youngson
Combine all ingredients in casserole. Cover and bake 31fz
hours at 325°. Serve over rice or noodles.
\ y I
Fresh lemon juice will remove onion scent from
hands.
39
ELVIRA'S TAMALES
1 ~ 13 lb. Boston pork butt
5 ~ 6 oz. pkg. corn shucks
10 lbs. masa
1 lb. ancho chili pods
2 whole garlic bulbs (16 to 20 garlic doves)
1 Tbsp. comino
salt
2 to 3 Tbsp. chili powder
P/2 to 2 lb. lard
water
Day before:
Elvira Cisneros
Cover pork with water; simmer until tender (about 1%
hours). Cool. Chop fine, using knife and cutting board.
Reserve broth; refrigerate meat and broth. Pour boiling
water over corn shucks and soak overnight.
Early in day:
Mix masa with water and broth, according to package
directions; set aside.
Stem and seed chili pods. Rinse under running water.
Simmer in covered pot of water about 45 minutes. Cool.
Scrape pulp from skins. Chop pulp in blender, adding
enough water to make a tomato-sauce consistency. Discard
chili skins, but save water gravy.
Peel garlic cloves; mix with camino and grind in a mocajete,
adding enough broth to make a smooth mixture. Combine
this mixture with salt to taste and about % of chili pulp
with the chopped meat. Knead with hands, mixing
thoroughly for about 30 minutes.
Put masa in a large bowl. Add 1 to 2 Tbsp. chili powder,
salt to taste, and remaining chili pulp. Begin melting a
pound of lard at a time, mixing it into the masa mixture.
Continue adding melted lard V2 lb. at a time, working it in
with your hands, until masa is greasy and fluffy. Test by
pressing back of your hand into mixture. The masa is ready
when it no longer sticks to your hand.
40
-
-
Clean corn shucks as you need them because they dry out
quickly. Put layer of the corn shuck scraps about 2" deep in
the bottom of a 12-qt. steamer. Place small, inverted metal
bowl in center of the corn shuck layer.
Choose large corn shucks; open them flat with a spatula or
table knife and spread a heaping tablespoon of masa in a
thin layer over 2/3 of the wide end of the shuck. Next,
spread % cup of meat filling down middle of masa. Roll the
tamale in the corn shuck, like a cigarette. Fold narrow end
of shuck up toward the middle of tamale.
Stand the tamales in the steamer, folded ends down, filled
ends resting on inverted bowl so water can't get inside the
shucks. The steamer will hold about half of tamales at a
time.
In a 1-qt. container, mix 2 parts broth with 1 part water.
Pour into steamer, being very careful not to get it in open
end of shucks. Cover tamales with scraps of shucks, then
with damp towel. Cover pot and steam about 1 hour,
adding more liquid as necessary. Tamales are ready when
masa peels cleanly away from the shuck. Repeat steaming
process with remainder of tamales. Makes 20 to 25 dozen.
"This is an ali-day production. It speeds things up on the
day you're going to make them if several ladies work like a
production line. It is a lot of fun! They may be made ahead
of time and frozen in a freezer ... not in the freezer
compartment of a refrigerator. To serve, you simply heat
them in a steamer:'
\ T '
Dip your new broom in hot salt water before
using. This will toughen the bristles and make
it last longer. rl
41
SPANISH EGG ROLLS
1 lb. hamburger
1 onion, diced
salt and pepper
1 jalapeno, diced
2 Tbsp. chili powder
1 - 8 oz. can tomato sauce
1 pkg. egg roll wrappers
shredded cheese
Marjorie Mungia
Brown hamburger and onion together; season to taste. Add
jalapeno, chili powder, and tomato sauce. Simmer 15 to 20
minutes. Partially cool mixture. Fill each egg roll wrapper
with 2 Tbsp. of filling and sprinkle with cheese. Fold ends
and roll; moisten ends with water to make it stick. Deep fry
until golden brown and serve. Makes 1 dozen.
RICE MEATBALLS
1 cup instant rice
1 lb. ground beef
1 egg, slightly beaten
2 tsp. minced onion
2 tsp. salt
dash pepper
2 - 8 oz. cans tomato sauce
1/2 cup water
1h tsp. sugar
Jean Youngson
Combine rice, beef, egg, onion, salt, and pepper with 1/z cup
tomato sauce. Form into balls and brown in skillet. Add
remaining tomato sauce, water, and sugar to pan. Bring to a
boil; reduce heat and simmer covered about 15 minutes,
basting meatballs occasionally with sauce. Serves 4 to 6.
' y '
Try waxing your ashtrays. Ashes won't cling,
odors won't linger, and they can be wiped
clean with paper towel or disposable tissue.
This saves daily washing.
42
,_
FILIPINO PIZZA
6 uncooked egg yolks
1/z cup chopped sweet ham
1/2 cup grated soft cheese
Edna Martin
5 Tbsp. chopped fresh chives (may substitute greens of onions)
10 pieces plain toast or French bread
In a bowl, mix egg yolks, chopped sweet ham, cheese, and
chives. After attaining softness needed, spread on top of
toast cut into desired sizes. Place on cookie sheet; bake until
crispy in 350° oven, about 10 minutes. Serves 12.
SAUSAGE BAKE
2 lbs. bulk sausage
1 Tbsp. prepared mustard
6 to 8 slices bread
1 - 6 oz. pkg. sliced Swiss cheese
4 eggs
1lfz cups milk
1 tsp. Worcestershire sauce
% cup half & half cream
1ft tsp. salt
pepper to taste
dash nutmeg
Jenette Martin
Saute sausage and drain. Add mustard. Place bread in
9" X 13" baking dish. Put sausage mixture over bread and
add cheese.
Beat the eggs. Add milk and next 5 ingredients. Pour over
casserole. Refrigerate. About an hour before serving, preheat
oven to 350° and bake 40 minutes until brown on top.
' T '
When you are cooking eggs, it helps prevent
cracking if you wet the shells in cold water
before placing them in boiling water with a
teaspoon of salt. ~
43
POLLO EN PEPITORIA
1 small chicken (fryer), cut into pieces, or two breasts
2 Tbsp. flour
1 tsp. salt
1/4 cup almonds, peeled and cooked
3 Tbsp. Spanish olive oil
1 small onion, diced
1 garlic clove, diced
2 Tbsp. parsley, chopped
lis tsp. saffron
% cup dry sherry
2 hard-boiled eggs, cut lengthwise
Edna Martin
Mix the flour and salt, and roll chicken in the mixture.
Cook almonds slightly in hot olive oil. Remove and set
aside. Fry chicken in olive oil until it is golden. Lower heat
and add onion, garlic, and parsley. Cover and cook until
onion is soft. Dissolve saffron in sherry. Pour over chicken.
Cover and cook until chicken is tender (about 40 minutes) .
Top with almonds and eggs. Serves 2.
CHICKEN BROCCOLI DIVAN Hedda Schlosberg
1 bunch broccoli, cooked (about 1 qt. after cooking)
4 large (or 6 small) chicken breasts, cooked, skinned, and boned
1 - 10% oz. can cream of mushroom soup
113 cup lemon juice
1/z cup mayonnaise
1 cup plain yogurt
Parmesan cheese
Layer broccoli evenly in a greased 9" X 12" baking dish. Cut
chicken breasts into bite-size pieces and spread evenly over
broccoli. Combine soup, lemon juice, mayonnaise, and
yogurt. Spread on top of chicken. Sprinkle generously with
cheese. Bake at 400° for 30 minutes or until it begins to
bubble on the edges. Serves 8.
\ I \f'
Chicken breasts and leg quarters are much
easier to skin when partially frozen.
44
BELL PEPPER STEAK
2 lb. round steak (approximatelyt cut into pieces
1/z cup (1 stick) butter or margarine
1 onion
2 cans beef consomme
4 Tbsp. Worcestershire sauce
1 bell pepper, cut up
Beverly Hidy
Brown round steak in butter. When almost brown, add
chopped onion. When tender, add beef consomme,
Worcestershire sauce, and bell pepper. Cover and cook over
low heat 30 to 45 minutes. Serve over rice. Serves 4 to 6.
EASY BROCCOLI CASSEROLE
1 bunch fresh broccoli
1 - 103/.a oz. can cheddar cheese soup
Yz soup can milk
1 Tbsp. Worcestershire sauce
% lb. (1 stick) margarine
2 cups Italian-seasoned bread crumbs
Hedda Schlosberg
Cook broccoli. Drain well and chop coarsely. Add soup,
milk, and Worcestershire sauce. Turn into 9"X 12" baking
dish.
In skillet, melt margarine. Coat bread crumbs well and
spread over broccoli. Bake at 350° for 45 minutes or until
mixture bubbles and crumbs begin to brown. Serves 8.
\ w '
Potatoes soaked in salt water for 20 minutes
before baking will bake more rapidly.
45
BROCCOLI AND RICE
1 cup chopped onion
1 cup chopped celery
1/t lb. (1 stick) butter or margarine
2 - 6 oz. pkgs. frozen broccoli
1 small jar Cheese Whiz
1 - 10% oz. can cream of mushroom soup, undiluted
2 cups cooked rice
Nita Hubert
Saute onion and celery in butter until tender. Meanwhile,
cook and drain broccoli according to package directions.
Add cheese and soup to broccoli. Add rice and stir in onion
and celery. Pour into 9" X 12" baking dish and bake at 350°
for 30 minutes or until bubbly. Serves 6.
RICE CASSEROLE
1/z cup {1 stick) butter
1 onion, finely chopped
11/4 cups long grain rice
2 cans beef consomme
1 Tbsp. salt
Plz Tbsp. Worcestershire sauce
1 tsp. red pepper sauce
Melt butter and wilt onion in skillet.
Beverly Hidy
Add all ingredients and put into a 1 Vz-qt. casserole. Cover
and bake at 350° for 1 hour. Serves 6 to 8.
CHILI RICE
4 cups cooked brown rice
1 pt. sour cream
1 lb. Monterey Jack cheese, grated
2 - 4 oz. cans chopped green chilies
Jean Youngson
Mix all ingredients. Pour into flat 21/z-qt. baking dish. Bake
at 350° for 35 to 40 minutes or until brown and crispy on
top. Serves 8.
C~. . . -=--·~'~>•
. . ~~.;......-
,
46
SWEET-SOUR BEAN CASSEROLE
8 slices bacon, ham, or sausage
1 onion, chopped
1l2 cup brown sugar
% cup catsup
1/t cup vinegar
1l2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. Worcestershire
1- 1 lb. can pork and beans
1 - 16 oz. can green lima beans, drained
1 - 16 oz. can kidney beans, drained
Fern Burke
Fry bacon until crisp, then crumble. (Cook ham or sausage
as you like and cut into small pieces.) Saute onions in some
of the bacon grease until tender. Add brown sugar and next
5 ingredients. Simmer 5 minutes. Add beans. Bake in 1%-qt.
casserole for 1 hour at 350°.
You may add:
16 oz. can yellow wax beans, drained
16 oz. can green beans, drained
16 oz. can dry lima beans, drained
Then double amounts of onion and spices and use a 3-qt.
casserole. Yield is 6 to 8 servings using three kinds of beans;
12 to 16 with six kinds.
Note: "A crock pot is great used for this recipe. Put all the
ingredients in the pot and let it cook on low overnight.
Great for barbecues, picnics, or buffets. Men IDVE it!"
\ ' 't
Let raw potatoes stand in cold water for at
least half an hour before frying to improve the
crispness of french fried potatoes. Be sure to
drain and dry the potatoes before frying.
' 47
SPINACH SOUFFLE QUICHE
11h pkg. frozen spinach souffle
1 medium onion, chopped
1 - 4 oz. can mushroom pieces, drained
2 Tbsp. oleo
1 - 9" unbaked pie shell
4 oz. Swiss cheese, grated
Mrs. Hank Haag
Defrost souffle completely. Saute onion and mushrooms in
oleo and place in bottom of pie shell. Sprinkle cheese over
mushrooms and onions. Spread souffle over top. Bake at
350° for 1 hour. Serves 6 to 8.
HONOLULU SOY KABOBS
Marinade:
1/2 cup soy sauce
lf2 cup pineapple juice
% cup salad oil
1 tsp . dry mustard
1 Tbsp. brown sugar
2 tsp. ground ginger
1 tsp. garlic salt
114 tsp. freshly ground pepper
Jean Youngson
Combine all ingredients in a saucepan; simmer 5 minutes.
Cool.
Marinate 1 1/4" pieces of skinned and boned chicken breasts
for 1 hour. Thread skewers with chicken pieces, mushrooms,
pineapple pieces, cherry tomatoes, green peppers, onion, etc.
Grill about 20 minutes, basting with remaining sauce. Makes
enough sauce for about 3 lbs. of uncooked chicken.
' 'T '
Before emptying the bag of your vacuum
cleaner, sprinkle water on the newspaper into
which it is emptied, and there will be no
scattering of dust.
48
-
COUNTRY CASSEROLE
1 small head cauliflower
1 large pkg. frozen green beans
1 large pkg. frozen carrots
1 large pkg. frozen peas
salt and pepper to taste
1/2 lb. (about 2 cups) cheddar cheese, grated
1/4 cup butter or margarine
1/2 cup milk
Sandra Taschner
Break cauliflower into flowerets. Cook vegetables separately
in boiling water until barely tender. Arrange in 9" X 12"
casserole dish . Sprinkle with salt and pepper and grated
cheese. Dot with butter and add milk. Bake at 350° for 20
minutes until bubbly. Serves 12 to 15.
UNCOOKED BARBECUE SAUCE Sandra Taschner
1 - 8 oz. bottle each of Kraft French dressing, Wish-bone Russian
dressing, and Cattleman's (or Kraft) BBQ sauce
1/2 cup brown sugar
112 cup honey
3 Tbsp. Worcestershire sauce
To taste:
garlic powder (or flakes)
onion powder
liquid smoke
fresh lemon juice (or concentrate)
BBQ seasoning
Mix all ingredients, put in an airtight container, and
refrigerate. This sauce will keep for several weeks and gets
better after it si ts for a couple of days. I use it on any
poultry or other meats I want to barbecue, and sometimes I
marinate the meat in the sauce overnight before charcoaling
it. Makes approximately 3 cups.
\ T I
Use greased muffin tins as molds when baking
stuffed green peppers.
49
STEW IN PUMPKIN SHELL
2 lb. beef stew meat, cut in 1 ¥2" cubes
1 large onion, chopped
2 garlic doves, minced
3 Tbsp. oil
2 large tomatoes, chopped
1 large green pepper, chopped
salt and pepper
1 tsp. sugar
1 cup dried apricots
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups beef broth
1 medium pumpkin
melted butter or margarine
1;'4 cup dry !>herry
1 - 1 lb. can whole kernel corn, drained
Charlene Blohm
Trim away excess fat from beef and cook with onion and
garlic in oil until meat is browned. Add tomatoes, green
pepper, 1 Tbsp. salt, 1/2 tsp. black pepper, sugar, apricots,
white potatoes, sweet potatoes, and broth. Cover and
simmer 11/z hours.
Meanwhile, cut top off pumpkin and discard. Scoop out
seeds and stringy membrane. Brush inside of pumpkin with
melted butter and sprinkle lightly with salt and pepper. Stir
sherry and corn into stew and spoon into pumpkin shell.
Place shell in shallow pan and bake at 325° for 1 hour or
until pumpkin meat is tender. Place pumpkin in large bowl
and ladle out stew, scooping out some of the pumpkin with
each serving. Makes 6 to 8 servings.
' 'T '
If a cracked dish is boil~d for 45 minutes in
sweet milk, the crack will be so welded
together that it will hardly be visible, and will
be so strong it will stand the same usage as
before.
50
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TRAIL RECIPES
Charles ("Cookie") Brewton
Son-of-a-gun stew is a kind of general name for a whole
bunch of stews. Each cook had his own favorite recipe, or
- else used whatever came to hand. With seven basic
staples-flour, beef, bacon, beans, coffee, syrup, and dried
fruit-and at special times canned tomatoes or corn, or a
few pickles, onions, or potatoes, "Cookie;' or "Coosie" (from
Cocinero), could turn out good, nourishing, stick-to-the-ribs
meals for hardworking outdoor men.
Below are some recipes from our chuck wagon cook, Charlie
Brewton.
SON-OF-A-GUN STEW
1 liver, coarsely chopped
Sweetbreads (calf), coarsely chopped
1 marrow gut (if it ain't got marrow gut, it ain't "Son-of-a-Gun Stew")
Vegetables (whatever you can get) cut up in chunks, onions, potatoes,
canned corn, and tomatoes.
Cover the meat with water and boil slowly for 1 V2 to 2
hours. Add the vegetables, a good bit of salt, and boil it­the
longer the better.
Dish it out boilin' hot with beans, biscuits, and plenty of
HOT coffee.
\ V I
To prevent splashing when frying meat,
sprinkle a little salt into the pan before putting
the fat in.
53
SON-OF-A-GUN IN A SACK
Sourdough
Couple a' handfuls dried apples, peaches, or prunes
Cup of ''long sweetnin' "
Mix sourdough as for a batch of biscuits. Mix in a couple of
handfuls of dried apples, peaches, or prunes. (Be sure to
take all fruit pits out, or you'll have some broken teeth and
sore jaws.) Add about a cup of '1ong sweetnin';' and work
all this together real good. Put the whole mess in a flour
sack, tie it shut, and drop it in a big pot at a slow boil for
about 45 minutes, but be sure the sack stays covered with
water-you may have to put a rock or iron pot lid on it to
hold it under. When it's done, fish it out of the sack onto
the work table. It can then be sliced or "chunked up" with a
spoon and served for dessert.
"Long sweetnin' and lick were both cowboy terms for
molasses. Sugar was expensive and didn't travel well, so it
was seldom carried on the chuck wagon . 'Cookie' made his
own sourdough starter. Into a crock or keg, he put two
measures (about four cups) of flour. He would then add
enough warm water to form a thick, soupy mixture. The keg
was then covered with cheesecloth to keep dirt out and set
where natural yeast spores could settle into the mixture. The
keg should be kept warm, 76° to 85°, and if the nights were
cool, Cookie took the keg to his bedroll at night. Mixture
was stirred daily. In four or five days, the dough starts to
bubble and smell strong. It is then ready to use.
Each time some of the sourdough is used, some of the
biscuit dough must be returned to the keg before the dough
is set out to use. In this way, you never run out of
sourdough starter:'
\ W '
Use strawberry huller to peel potatoes which
have been boiled in their jackets.
54
CHILI QUICK
5 lbs. lean deer meat, ground
2 lbs. melted suet
1 can chili quick
Clyde Hester
Braise the meat in the suet. When it's almost done, add the
chili quick.
""" "The chuck wagon cook didn't have chili quick (you can buy
it in any grocery store), so he substituted hot peppers, black
pepper, salt, a little dab of flour, onions, and a can or two
of tomatoes.
....
You can add a little water if you want to thin it; it'll stand
up on your plate if you don't:'
Note: When we asked Clyde how many this recipe would
serve, he said, "Depends on how hungry they are. I
guarantee if you serve it to a hungry man with a cold can of
something he likes to drink, he's gonna take a nap right
away after eating it:' Also we tried to pin Clyde down as to
the size pot he cooks it in, and he responded, "I don't know.
A big one:'
CHUCK WAGON PINTO BEANS
1 lb. pinto beans
1;4 lb. salt pork
1 onion, cut up
1 can tomatoes
3 Tbsp. chili powder
1 tsp. salt
Ed Setterfield
Wash the beans and cover with water to soak overnight.
The next day, add enough water to cover a little bit. Add
the salt pork and salt, and boil about 30 minutes. Add
onion and remaining ingredients. Simmer overnight to be
ready for breakfast the next morning. Do this each evening
while on the trail.
55
SOURDOUGH BISCUITS
2 cups flour (sifted)
2 cups sourdough starter (see below)
1 tsp. salt
1 Tbsp. sugar
2 heaping tsp . baking powder
3 Tbsp. shortening
Howard Major Jr.
Put flour in a large bowl and make a hollow in it. Pour in
sourdough starter and all other ingredients. Mix well into a
soft dough. Pinch off egg-size pieces, place close together in
a greased pan (or in a Dutch oven with cover for baking on
an outdoor fire). Grease tops of biscuits. Let rise 5 to 10
minutes. Bake until brown in a hot oven (450°) or over
coals, wilh more coals placed on top of lid.
"The trail drivers didn't have shortening so they probably
substituted lard:'
SOURDOUGH STARTER
1 cake or pkg. yeast
4 cups warm water
2 Tbsp. sugar
4 cups flour
1 raw potato, quartered
Dissolve the yeast in the warm water, and then mix all the
ingredients in a gallon crock, but don't use a metal
container. Cover with a close-fitting lid and let the starter
rise until light (12 hours in warm weather, longer in cool
weather) . Don't ever let the starter get cold! After using the
starter, add a cup of warm water, 2 tsp. of sugar, and
enough flour so the mix gets back to the starter's original
consistency. Add more potato occ.asionally as food for the
yeast, but don't add more yea st. Use the starter daily for
best results, and keep in mind that it improves with age.
"The cook would almost always have mixed his starter
before the trail drive began, so it was ready to use on the
first day:'
56
COWBOY BREAD
When a cowboy is "on his own" for a couple or three days,
he might get hungry for bread to go with his beans, bacon,
and coffee. He didn't carry sourdough or anything for raisin'
his bread, so he resorted to "TWIST BREAD."
2 handfuls of flour
Salt (a couple of pinches)
Water (enough to make a stiff dough)
Mix ingredients 'til dough is stiff, but workable. Take up
dough and roll it between hands to make a "snake" about
18" long. Get a green stick the size of your thumb and 2'
long. Wrap the "snake" around the stick in a spiral, or twist
and press it flat around the stick. Prop the stick near a good
hot pile of live coals. Turn the stick every so often 'til the
bread is browned all around, about 20 minutes. Untwist and
eat.
SUNDAY COBBLER
1 can water-packed cherries (or substitute other berries)
2 cups granulated sugar
1 cup all-purpose flour
1/2 cup brown sugar
lfl tsp. cinnamon
1/2 cup butter or margarine ("Cookie" would use lard)
1/2 cup chopped pecans
1f2 cup sourdough starter
Clyde Hester
Pour cherries into iron Dutch oven; add 11/z cups sugar
mixed with % cup flour. Mix well, cook over live coals until
juice is thick and cherries are hot. Set aside. Combine rest
of the flour, sugars, and cinnamon. Cut in butter. Stir in
pecans and sourdough starter. Spoon over the cherries and
place oven back on the coals. Cover with the lid and place
hot coals on the lid to bake. After the top begins to brown,
lift lid and, with a sharp knife, cut holes in the top so juice
can bubble up through. When golden brown, sprinkle 2
Tbsp. sugar over top crust, replace lid, and bake 1 more
minute. (On the kitchen stove, heat fruit and sugar over low
heat; bake completed cobbler in oven at 425° for about 25
minutes.)
57
I I I I I I I I J I I
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.. · ;·..· .
-
BUITERKEKSE
(German Butter Cookies)
lfz lb. butter
1f2 lb. confectioner's sugar, sifted
6 egg yolks
1 lb. (4 cups, sifted) flour
1 tsp. vanilla
Frances Touby
Cream butter, adding the sugar gradually. Mix until smooth.
Add well-beaten egg yolks. Mix well. Add sifted flour
gradually and mix well. Add vanilla. A small amount of
milk may be added if dough is too stiff. Chill about an
hour.
Turn onto lightly floured board and roll to about :Y4"
thickness. Cut with cookie cutter. Bake at 350° to 375°
about 10 minutes. Ice with butter icing. Decorate with
colored sugar, candies, nuts, etc.
"Bob's great-grandmother brought this recipe (without
modern directions) from Germany in 1849:'
TOFFEE BARS
1 cup shortening
1 cup brown sugar
1egg
1 tsp. vanilla
2 cups flour
1 - 6 oz. pkg. semisweet chocolate
1 cup chopped nuts
Rosalina Ascencion
Cream shortening and sugar until light and fluffy. Add egg
and vanilla. Mix well. Add flour. Pat with hand into 9" X 13"
pan with sides about :Y4" thick. Bake in 350° oven for 15
minutes. Melt chocolate in top of double boiler, then spread
evenly over cookie surface. Sprinkle with nut meats. Cut
into small bars or squares. Recipe may be doubled. Makes
about 3 dozen.
' 61
CHRISTMAS COOKIES
1/
2 cup (1 stick) butter
1/2 cup (1 stick) margarine
1 cup powdered sugar
2 cups flour
2 tsp. vanilla extract
1 cup candied fruit, predominantly red and green
Betty Collins
Soften butter and margarine. Cream together. Mix in
powdered sugar; gradually stir in flour. Add vanilla. Stir in
candied fruit. Bake as drop cookies on ungreased cookie
sheet about 10 minutes at 350°. Bake only until cookies are
browned lightly on edges. Do not overbake. (Note: Cookie
dough may be formed into a roll and refrigerated to bake
later.) Makes about 4 dozen .
LEBKUCHEN BARS I
1/z cup honey
1% cups sugar
4 eggs, beaten until light
114 lb. citron, cut up
2 cups flour
2% tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
1/z tsp. ginger
1 cup English walnuts
Betty Gusdorff
Add honey to sugar and eggs; add citron. Sift dry
ingredients and add nuts with flour. Mix well. Pour into
9" X 13" brownie pan and place in 350° oven. Bake 25 to 30
minutes or until done. Glaze while still warm (see below).
Glaze:
1 tsp. vanilla
1 cup confectioner's sugar
hot water
Mix vanilla and sugar with enough hot water to make a thin
paste. Spread over uncut warm cookies with pastry brush.
Makes 36 bars.
62
-
LEBKUCHEN II
(In Mother's family for years)
4 cups flour
2 tsp. baking powder
2 tsp. cinnamon
Vz tsp. allspice
1/4 tsp. cloves
1;4 tsp. nutmeg
8 eggs
1 cup brown sugar
1 cup white sugar
Frances Kallison
Vz lb. baking chocolate (you can use less, depending on how much
chocolate you desire in the cookies ... I use 6 oz.)
1 cup molasses
1 cup chopped nuts
1 cup cubed citron (you may use less citron and substitute candied lemon
and orange peel, cut-up candied cherries, and pineapple . .. all
optional ... as desired)
Sift flour several times; add baking powder and spices. Beat
eggs until light and fluffy; add sugars and beat again. Melt
baking chocolate squares and add. Add molasses to this
mixture, beating slowly. Sift some of the flour over chopped
nuts and diced candied fruits. Add flour to the chocolate
mixture slowly, then add the floured nuts and candied fruits
last. Fold over and mix well. Line two jelly roll pans
(16" X 11" X 1") with waxed paper. Grease well. Divide the
dough into two pans. Bake at 350° about 25 to 30 minutes.
Allow to cool thoroughly before icing. (Icing is optional.)
Makes 12 dozen.
\ T I
The cake is done when it shrinks slightly from
the sides of the pan or if it springs back when
touched lightly with your finger.
~ .
•• . . .
63
REPOSTERIA Gloria Bolick
(These cookies can be found in any bakery shop for
festive and colorful fiestas in Mexico. Usually, each
cookie is the size of a 50-cent piece.)
1 lb. lard, warmed to room temperature
6 cups flour
2 cups granulated sugar
4 cinnamon sticks, chopped fine in a molcajete
colored sugars
pinch salt
1 tsp. soda
4 Tbsp. baking powder
Put all ingredients, except sugar, into a large bowl. Using
your hands (which are warm enough to soften the lard), mix
until smooth. Form into small balls. Dip one side of each
cookie in sugar. Place on ungreased cookie sheet with sugar
facing up. Press with fingers or fork to flatten. Bake at 350°
for 15 to 20 minutes. Makes about 18 to 20 dozen.
OJARASCAS Gloria Bolick
(These cookies are usually made at home for special
occasions, such as weddings and inaugurations. The
fancier the affair, the smaller the size of the cookie.)
11/ 2 cups granulated sugar
1 lb. lard (preferred), butter, or margarine
2 eggs
5 cups flour
3 tsp. baking powder
1 cup finely chopped pecans (optional)
cinnamon
sugar
Cream sugar and lard. Add eggs and beat well. Mix and
add dry ingredients. Mix well; pinch off and form into small
balls. Place on ungreased cookie sheet. Press balls with
fingers or fork. Bake at 350° for 15 to 20 minutes. While
still warm, roll in a mixture of cinnamon and sugar. Makes
about 15 dozen. Note: Sizes vary- tiny (nickel), small
(quarter), medium (half dollar).
64
AMBROSIA COOKIES
2 cups flour
1/z tsp. baking powder
lfz tsp. salt
1 tsp. soda
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
11/z cups oatmeal
1 cup coconut
1 cup raisins
1 cup chopped dates
1 cup chopped nuts
Phoebe Hanson
Combine flour and next 3 ingredients. Cream shortening and
sugars until light. Add eggs one at a time, beating well after
each. Add vanilla. Stir in dry ingredients. Combine oatmeal,
coconut, raisins, dates, and nuts. Stir into creamed mixture.
Shape into small balls and place on greased cookie sheet.
Bake at 350° about 12 minutes. Makes 5 dozen.
PECAN BARS
1/z cup (1 stick) margarine
1 cup flour
2 eggs
11/z cups brown sugar
2 Tbsp. flour
lf2 tsp. baking powder
lfz tsp. salt
11/2 cups chopped pecans
1 tsp. vanilla
Maxine Davis
Mix margarine and flour and pat into 9" X 12" pan. Bake 15
minutes at 350°. Cool. Beat eggs, sugar, flour, baking
powder, salt, nuts, and vanilla. Pour over crust. Bake 25
minutes. Let cool.
Icing:
11/2 cups powdered sugar
1 to 2 Tbsp. lemon juice
Mix until smooth. Top cooled bars with icing and cut into 2"
squares.
65
LIZZIES
1/z cup (1 stick) oleo
1112 cups dark brown sugar
4 eggs
3 Tbsp. milk
3 cups flour (reserve V.. cur to mix with candied fruit)
1 tsp. cinnamon
1 tsp. cloves
3 tsp. baking soda
1 cup whiskey
1 lb. candied cherries, chopped
1 lb. candied pineapple, chopped
1 lb. light raisins
1 lb. dates, chopped
6 cups nuts
Jewel Stockton
Cream oleo and brown sugar. Add eggs one at a time,
beating after each addition. Add milk.
Mix flour, cinnamon, cloves, and soda. Add to first mixture
alternately with whiskey.
Into the reserved 114 cup flour, mix cherries, pineapple,
raisins, dates, and nuts. Add to cake mixture. (You need a
very large pan - dishpan or large roaster.) Drop by
teaspoonfuls on greased cookie sheet. Bake at 325° for 12 to
15 minutes. Makes jillions, and they keep for weeks.
\ ' V
If you need to get walnut meats out whole,
soak the nuts overnight in salt water before
you crack them.
·,
66
OMA'S MOLASSES COOKIES
(Pfeffern ii.Be)
1 pt. molasses
lfl cup (1/4 lb .) oleo
lfl cup shortening
1 tsp. vinegar
1 egg, slightly beaten
Charlie Brewton
1 tsp. baking soda (milk to dissolve)
4 to 6 cups flour (must be enough to make heavy dough to roll out)
1 tsp. ground cloves
1 tsp. allspice
1 tsp. cinnamon
1 tsp. nutmeg
1/l cup chopped pecans
Heat molasses, oleo, and shortening to melt. Cool. Place in
large mixing bowl. Add egg and soda mixed with milk. Stir
in flour mixed with spices. Add nuts. Roll and cut out. Place
on greased cookie sheet. Bake 12 to 15 minutes at 350°.
Makes about 4 dozen.
POLVORONES Howard Major Jr.
(Traditional Mexican Christmas Cookies)
1 cup margarine
1/l cup confectioner's sugar
1 tsp. vanilla
21J4 cups unsifted flour
% tsp. salt
2 cups ground pecans
more confectioner's sugar
Cream margarine and sugar. Work in vanilla, flour, salt, and
chopped nuts. Shape into small balls and place on ungreased
cookie sheet. If the dough is too sticky to handle, chill for
several hours before shaping into balls the size of walnuts.
Bake at 350° for 20 minutes. When cool, roll in
confectioner's sugar. Makes about 4 or 5 dozen.
67
FRUITC.A.J<E COOKIES Tommye Newman
1 lb. maraschino cherries
1 lb. candied pineapple, chopped
% cup whiskey
3% cups flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
P/2 tsp. nutmeg
1 tsp. ginger
1 cup (2 sticks) butter
11/l cups brown sugar
3 eggs
1 tsp. vanilla
112 cup coconut
1 lb. pecans, chopped
Soak fruit in whiskey for at least Vz hour. Mix dry
ingredients and sift together. Cream butter and sugar; add
eggs and vanilla. Then add alternately the fruit and dry
ingredients. Add coconut and pecans last. Drop from
teaspoon on ungreased cookie sheet. Bake about 7 minutes
at 400°. Makes a bunch.
SWEDISH SPRITZ
1112 cups butter (you may use part margarine)
1 cup sugar
1 egg, beaten
2 tsp. vanilla
4 cups flour (or a bit less if dough is too thick and heavy)
1 tsp. baking powder
Jane Wilmer
Thoroughly cream butter and sugar. Add egg and vanilla.
Beat well. Add sifted dry ingredients. Mix to smooth dough.
Force through cookie press. (You can form various shapes- I
like the flat, washboard-type design.) Decorate with colored
sugars or fruits. Bake in hot oven (400°) for 8 to 10 minutes.
Makes about 4 dozen.
68
CANADIAN CHRISTMAS CHERUBS
Crust:
1 Va cups flour
% cup light brown sugar
1/z cup white sugar
% tsp. salt
Betty Behrens
Blend and pack well into a lightly greased 8" square pyrex
pan.
Filling:
1 large or 2 small eggs, beaten
1h cup light brown sugar
1/z cup white sugar
Vz tsp. salt
1 tsp. vanilla
1 cup chopped walnuts
1/ 4 cup chopped and drained maraschino cherries
Beat eggs and add all other ingredients. Spread over crust.
Bake approximately 30 minutes at 350°. Cool. Cut into
squares.
HONEY BUNCHES
3 cups quick-cooking rolled oats
2 cups flaked coconut
1 cup flour
1% cups firmly packed brown sugar
1 cup butter
Va cup honey
Nita Hubert
In large mixing bowl, combine oats, coconut, and flour. In
heavy saucepan, combine remaining ingredients and bring to
a boil. Pour over dry ingredients and blend well. Drop
dough by teaspoonfuls into greased muffin cups or foil
muffin cups on cookie sheet. Bake at 350° for 12 to 15
minutes or until well browned. Cool in pans. Makes 50
cookies.
69
GINGERBREAD BOYS
(It wouldn't be Christmas without them!)
21/2 cups sifted flour
Y2 tsp. salt
2 tsp. ginger
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup molasses
1/2 tsp. baking soda
V. cup hot water
cinnamon candies ("red hots")
seedless raisins
Sift flour with salt and ginger and set aside. Melt butter in a
large saucepan over low heat. Remove from heat and mix in
sugar, then molasses. Dissolve soda in hot water. Add dry
ingredients to molasses mixture alternately with soda-water,
beginning and ending with dry ingredients. Chill dough 2 to
3 hours. Preheat oven to 350° and roll out dough, a small
portion at a time, %" thick. Cut with gingerbread boy
cutter, handling dough carefully, and transfer cookies to
ungreased baking sheets. (They should be spaced about 2"
apart.) Press on cinnamon candies for buttons and raisins
for eyes, and bake 10 to 12 minutes until lightly browned.
Cool 2 to 3 minutes on sheets, then lift to wire racks. While
cookies cool, prepare icing.
Easy Icing
Mix 1 cup confectioner's sugar, % tsp. salt, and 1/z tsp.
vanilla. Add 1 Tbsp. cream, a few drops at a time, mixing
well until icing is smooth and will hold a shape. Using a
decorating tube, pipe outlines for boots, cuffs, collars, and
belts. Tint icing yellow and use to pipe in hair. When
frosting has hardened, store in an airtight container.
70
-
FRUIT DROP CHRISTMAS COOKIES
1114 cups brown sugar
1 cup butter
2 eggs
2114 cups flour
1 tsp. salt
1 tsp. soda
114 cup unsweetened pineapple juice
1 cup chopped candied cherries
2 lbs. dates, chopped
1 cup chopped candied pineapple
1 cup chopped pecans
1 cup chopped filberts
1 cup chopped walnuts
Grace Campbell
Mix sugar, butter, and eggs. Add flour sifted with salt and
soda. Add pineapple juice. Mix in fruit and nuts. Drop by
spoonfuls on greased cookie sheet. Bake at 350° for 10
minutes. Makes 6 dozen.
Soak colored cottons overnight in strong salt
water, and they will not fade.
71
SANTXS WHISKERS
From Better Homes & Gardens Magazine
1 cup margarine
11J2 cups sugar
2 Tbsp. milk
1 tsp. vanilla
21/z cups sifted all-purpose flour
1/z cup finely chopped pecans
Bev Sharp
314 cup finely chopped red and green candied cherries (optional)
314 cup flaked coconut
In mixer bowl, cream together margarine and sugar. Blend
in milk, vanilla, and flour. When well blended, add the
pecans and candied cherries. Roll in the coconut. (I spread it
on waxed paper and press it in with my fingers.) Make 2
rolls, each maybe 2" in diameter and 8" long. Wrap and chill
overnight or for several hours. (Can even be frozen.) Slice
%" thick and place on ungreased cookie sheet. Bake at 375°
for 12 minutes or until edges are golden. Watch carefully or
the bottoms may become too brown! Makes 5 dozen.
SAUCEPAN GUMDROP BARS
1/J cup shortening
1 cup brown sugar
1 tsp. vanilla
2 Tbsp . water
1 cup sifted flour
1114 tsp. baking powder
114 tsp. salt
1 egg
2/J cup finely chopped spicy gumdrops
Melt shortening in a saucepan. Remove from heat. Add
sugar, vanilla, water, flour, baking powder, and salt. Mix
well. Beat in egg, then stir in gumdrops. Pour into greased
8" square pan. Bake in moderate oven (350°) for 25 to 30
minutes. Cool and cut into squares.
72
ICEBOX COOKIES
4 cups flour
3 tsp. baking powder
1/4 tsp. salt
1 cup shortening
2 cups sugar
1 cup brown sugar
3 eggs
1 Tbsp. vanilla
1 cup finely chopped nuts
Meredith Rees
Mix first 3 ingredients. Blend shortening with sugars. Add
eggs· and vanilla. Mix well, then add flour mixture gradually.
Add nuts.
Shape into rolls and refrigerate until firm. Slice rolls lfs"
thick. Bake at 425° for 10 minutes or "until they look right"
(golden). ·
'' 'Until it looks right' was my grandmother's favorite way to
tell me how to judge whether I was making a recipe
correctly. She made these cookies for her children and
grandchildren for over SO years:'
When you are doing any sort of baking, you
get better results if you remember to preheat
your cookie sheet, muffin tins, or cake pans.
, -....
. :·-...' ,
·, ··. '. \.-..'
.• .I " .• , ' . ,· · .. \ . ·.. ' . .
73
PECAN DIAMONDS
l!J cup butter
1.!.t cup granulated sugar
1 egg
l 1.!.t cups unsifted all-purpose flour
Y2 cup (1 stick) butter
% cup firmly packed dark brown sugar
3 Tbsp. granulated sugar
1/J cup honey
2 Tbsp. heavy cream
6 oz. pecans, coarsely chopped
Miriam Snider
Beat 1/J cup butter with 1/4 cup granulated sugar in a small
bowl with electric mixer until light and fluffy. Beat in egg.
Stir in flour, mixing well, until a soft dough forms. Spread
evenly into a lightly greased 9" square baking pan. (Dough
will be thin.)
Bake in moderate oven (375°) for 12 minutes or until dough
begins to firm up but is not fully cooked. Remove pan to
wire rack. Lower oven temperature to 350°.
Meanwhile, melt remaining Vz cup butter in a medium-size
saucepan. Add brown sugar, 3 Tbsp. sugar, and honey.
Bring to boil; boil rapidly 21/z minutes. (It will be caramel
colored and thick.) Carefully add cream and bring back to
boil. Remove from heat; stir in pecans. Spread mixture
evenly over cookie dough.
Bake in moderate oven (350°) for 25 minutes or until pecan
mixture is bubbly and begins to set. Remove to wire rack;
cool completely. Pecan topping will become firm upon
cooling. Cut into 8 lengthwise and 9 diagonal strips to make
diamond-shaped cookies.
74
MINCEMEAT TARTS
1% cups shortening
1 Y2 cups sugar
2 eggs
1 tsp. vanilla
4 cups sifted flour
3 tsp. baking powder
Vz tsp. salt
2 to 3 Tbsp. milk
Jane Jackson
Thoroughly cream shortening, sugar, eggs, and vanilla. Sift
flour, baking powder, and salt. Add to creamed mixture
alternately with milk. Divide dough in half and chill about 1
hour. On lightly floured surface, roll dough to 1/s" thick. Cut
with round cutter or biscuit cutter. Cut an flx" in center of
half of the cookies. Place teaspoon of mincemeat filling (see
below) on each plain cookie; top with "x'd" cookie. Press
edges together with fork to seal. Bake on greased cookie
sheet 12 minutes at 375°. Makes about 21fz dozen.
Mincemeat Filling:
I use a jar of prepared mincemeat filling, but you may use
the following filling: Break 1 - 9 oz. pkg. mincemeat into
pieces; add 2 Tbsp. sugar, 2 tsp. grated orange peel, 1 tsp.
grated lemon peel, 1fz cup orange juice, % cup lemon juice.
Heat, stirring till lumps are broken. Simmer 1 minute. Cool
and add % cup chopped nuts.
75
MAIDS OF HONOR Mabel Noble
Known as "Damson Tarts" by Colonial Virginians;
from Better Homes & Gardens Heritage Cook Book)
Rich Pastry:
1 cup all~purpose flour
1 Tbsp. sugar
% tsp. salt
% cup butter
1/4 cup milk
Stir together flour, sugar, and salt. Cut in butter until
mixture resembles small peas. Using 1 tablespoon at a time,
sprinkle milk over part of mixture. Repeat sprinkling and
tossing with fork until all is moistened. Form in ball.
Filling:
2 eggs, beaten
3 Tbsp. dry sherry
% cup sugar
4 tsp. all~purpose flour
1/4 tsp. ground nutmeg
3f. cup ground almonds
strawberry, raspberry, or plum jam
Mix eggs and sherry. Combine sugar, flour, and nutmeg. Stir
into egg mixture. Stir in almonds. Roll pastry dough %"
thick and cut 24 - 2Vz" circles. Fit into 3f-t" muffin pans.
Spoon a dot of jam into each shell. Pour egg mixture atop.
Bake at 350° until wooden toothpick comes out clean, about
25 minutes. Makes 24 tarts.
When you buy cellophane-wrapped cupcakes
and the cellophane is stuck to the frosting,
hold the package under running cold water for
a moment before unwrapping it. The
cellophane will come off.
76
APRICOT BUlTER BARS
1 V3 cups sifted flour
1 V4 cups sugar
1/z cup (1 stick) oleo
1/z tsp. baking powder
1/z tsp. salt
1 egg
1 tsp. vanilla
1 cup firmly packed brown sugar
1 cup finely snipped dried apricots
1fz to % cup chopped nuts
Mabel Noble
Mix 1 cup flour, sugar, and oleo until size of peas. Turn into
9" X 9" or 71fz" X 11" pan. Layer firmly over bottom of pan.
Bake at 350° for 25 minutes.
Blend remaining 1/J cup flour, baking powder, and salt, and
set aside. Beat eggs and vanilla. Add brown sugar gradually,
beating until thick. Stir in flour mixture, apricots, and nuts.
Remove pan from oven. Turn apricot mixture onto layer in
pan and spread evenly. Return to oven and continue baking
for 30 minutes. Cool completely before cutting into bars.
Roll in sugar before storing. Makes approximately 3 dozen.
' T '
Dip bananas in lemon juice right after they are
peeled. They will not turn dark, and the faint
flavor of lemon really adds quite a bit. The
same may be done with apples.
.~. :.- ... .. "",""--
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77
PUCKER POWER LEMON SQUARES
Crust:
IJ4 lb. (1 stick) oleo
1 cup flour
lis tsp. salt
114 cup plus 2 Tbsp. powdered sugar
Filling:
2 eggs
1 cup sugar
3 Tbsp. lemon juice
2 Tbsp. flour
114 tsp . grated lemon rind
Susan Hampton
With pastry blender, mix the 4 crust ingredients. Pat along
bottom and halfway up the sides of an 8" square pan. Bake
at 350° for 15 to 20 minutes.
While the crust is baking, mix the filling ingredients well.
Pour over crust in pan; return to oven and bake 20 to 25
minutes. (After partially cooled, you can sprinkle with
powdered sugar- I don't.) Cut into small squares because
they are rich. Makes about 16 squares.
To preserve leftover egg yolks for future use,
place them in a small bowl and add two
tablespoons of salad oil or milk. Refrigerate.
The egg yolks will remain soft and fresh and,
kept in this way, can be used in many ways.
78
PEANUf BUITER BLOSSOMS
1% cups seH-rising flour
1/z cup sugar
1/z cup brown sugar
1/z cup shortening
Yz cup peanut butter
1 egg
2 Tbsp. milk
1 tsp. vanilla
1 - 6 oz. pkg. chocolate chips or kisses
Elva Smith
Combine all but chips. Mix at low speed until dough forms.
Shape into balls and roll in sugar. Place on ungreased cookie
sheet in 375° oven for 10 to 12 minutes or until golden
brown. Press a chocolate chip or kiss into each cookie.
JAM COOKIES
1 cup Crisco
2/3 cup sugar
1 tsp. salt
2 tsp. vanilla
2 whole eggs
31/a cups flour
1 jar of favorite jam or jelly
John Shean
Blend thoroughly together all ingredients except flour and
jam. Blend flour into mixture 1 cup at a time. (Dough will
be very thick and heavy.) Drop from teaspoon onto
ungreased cookie sheet. Press thumb into center, making
center big enough for 1 tsp. of your favorite jam or jelly. Fill
and bake at 375° for 10 to 12 minutes. Makes about 40 - 2"
cookies.
' "W" '
Egg whites for meringue should be set out to
room temperature qefore you beat them. They
can be beaten to greater volume.
79
CHOCOLATE CHIP MERINGUES
2 egg whites
2/J cup white sugar
1 cup chocolate chips
1 cup coarsely chopped pecans
1 tsp . vanilla
pinch of salt
Annette December
Remove top shelf from oven and cover with foil. Heat oven
to 350° while mixing cookies. Beat egg whites until foamy.
Add sugar gradually and continue beating until stiff. Add
chocolate chips, pecans, vanilla, and salt. Mix well and drop
by teaspoonfuls on foil. Put shelf into oven and turn off
heat. Leave in oven overnight. Makes about 45 to SO
cookies.
FORGOTTEN COOKIES I - Beverly DeCamillo, using the
above ingredients, calls her cookies "Forgotten Cookies:' She
drops the mixture onto a foil-lined cookie sheet.
FORGOTTEN COOKIES II - When Mabel Noble makes
them, she adds 1 cup of coconut. Mabel adds a word of
caution: "Don't open the oven door too soon or you will
spoil the cookies:' She drops them using an iced teaspoon
and gets 60 cookies.
\ 't '
It is easy to remove the white membrane from
oranges for fancy desserts or salads by soaking
the oranges in boiling water for five minutes
before you peel them.
1•k.
.
80
CAMMY'S BROWNIE DROPS
2 - 4 oz. pkg. Baker's German Sweet Chocolate
1 Tbsp. butter
2 eggs
% cup sugar
1/4 cup unsifted all-purpose flour
1/4 tsp. baking powder
1/4 tsp. cinnamon
Va tsp. salt
1f2 tsp. vanilla
Cindy Buck
Melt chocolate and butter over hot water. Stir and cool.
Beat eggs until foamy. Add 2 Tbsp. of sugar at a time. Beat
until thickened (5 minutes on electric mixer). Blend in
chocolate. Add flour, baking powder, cinnamon, and salt.
Blend. Stir in vanilla. Drop by teaspoonfuls onto greased
baking sheet. Bake in moderate oven (350°) until cookies feel
set when very lightly touched (8 to 10 minutes). Makes 36
cookies.
To melt chocolate, grease the pan in which it is
to be melted.
81
RANGER COOKIES
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. soda
1 tsp. salt
2 cups oatmeal
2 cups Post Toasties
1 cup coconut
1 cup pecans
1 cup chopped dates (optional)
Edna Martin
Cream shortening with sugars. Beat in eggs one at a time.
Add vanilla. Combine flour, soda, salt, cereals, coconut, and
pecans. Stir into egg mixture. Drop by heaping teaspoonfuls
onto greased cookie sheet. Bake at 400° for 10 to 15 minutes
or until light brown. Makes about 10 dozen.
Wash old powder puffs in soapy water, rinse
well, and dry thoroughly. Then use them for
polishing silverware, copper, and brass.
82
ORANGE SLICE COOKIES
4 eggs, beaten
2% cups (1 box) brown sugar
1 tsp. vanilla
2 cups (1 lb.) finely chopped candy orange slices
2% cups flour
2 cups nuts
Jewel Stockton
Mix eggs, sugar, and vanilla. Combine orange slices with
flour anci add nuts. Mix with egg mixture. Spread out in
greased and floured 8" X 12" pan. Bake at 325 o for 30 to 40
minutes or until glazed. Cool. Cut into 1" X 2" pieces. Makes
3 dozen.
PINWHEEL DATE COOKIES
Filling:
1 cup pitted, finely chopped dates
1/J cup water
114 cup sugar
lf4 cup coarsely chopped nuts (optional)
louise Stapleton
Combine dates, water, and sugar. Boil for 5 minutes.
Remove from heat and cool. Add nuts, if desired.
Dough:
1/l cup butter
1f2 cup white sugar
1f2 cup brown sugar
1 egg, well beaten
2 cups flour
1/l tsp. soda
1/4 tsp. salt
Cream butter and sugars. Add egg and then flour that has
been sifted with soda and salt. Turn out on floured board
and roll 1/
4" thick. Spread dough with cold date mixture.
Roll up like jelly roll and wrap in waxed paper. Place in
refrigerator for several hours or overnight (or freeze). Slice
and bake on well-greased baking sheet for 10 to 12 minutes
at 400°.
83
I I I I 1 1 I I I
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•.:::;. ;_·:·
APPLE CAKE
Yz cup brown sugar
1 cup granulated sugar
1 cup (2 sticks) margarine
2 eggs
21/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1 cup buttermilk
2 cups diced fresh apples
1f2 cup pecans
Len Horn
Combine sugars and margarine. Add eggs and beat until
light and fluffy. Mix flour with next 3 ingredients. Stir in
flour mixture with buttermilk. Fold in apples and nuts. Put
in 10" Bundt pan and bake at 350° for 50 minutes. (Len
says, "It gets so stiff, it takes muscle to stir!")
CHERRY CAKE
4 eggs
1 Yz cups sugar
1 cup salad oil
2 cups flour
1 heaping tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 can cherry pie filling
cinnamon and sugar
Mrs. Hank Haag
Beat eggs. Add sugar and beat well. Add oil and flour sifted
with baking powder and salt. Mix well. Add vanilla. Pour
2fJ of the batter into a greased and floured 9" X 13" pan. (I
prefer to use Baker's Joy.) Divide cherries over the top and
top with rest of batter by spoonfuls. Sprinkle with cinnamon
and sugar. Bake at 350° for 45 to 50 minutes or until tested
done. Serves 15. This is very good served warm.
\ I V
Cakes should not be frosted until thoroughly
cool.
87
NUT CAKE
lfJ cup shortening
1 cup light brown sugar
2 eggs
1 1/z cups flour
lfz tsp. salt
2 tsp. baking powder
% cup milk
1 cup ground pecans
1 tsp. vanilla
Marjorie Mungia
Cream shortening and brown sugar together until light and
fluffy. Add eggs and mix well. Sift flour, salt, and baking
powder together. Carefully stir into butter mixture along
with milk, nuts, and vanilla. Turn into greased 8" square
pan. Bake at 350° for 35 minutes.
Icing:
Combine lfz tsp. butter with 1 tsp. hot milk. Stir into llfz
cups powdered sugar. Add Vz tsp. orange flavor.
After a cake comes from the oven, put it on a
rack for 5 to 10 minutes, then loosen sides and
turn cake out on rack to finish cooling.
,. --.
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88
WELSH TEA CAKES
3% cups flour
1 cup sugar
11/2 tsp. baking powder
l/2 tsp. baking soda
Y4 tsp. salt
1 tsp. nutmeg
1 tsp. mace
1 cup solid shortening
1 Y4 cups currants
1 egg, beaten
1/2 cup milk
1 tsp . vanilla
Dave Jones
Blend the dry ingredients. Cut in the shortening as for a pie
crust. Stir in the currants. Add beaten egg, milk, and
vanilla, and mix. With floured hands, on board carefully pat
or roll dough to 1//' thickness. Cut into 2 1Jz" circles or
triangles. Slowly bake on a lightly greased griddle (medium
heat), turning twice to brown. Sprinkle with granulated
sugar while still warm. Makes about 4 dozen. Can be stored
in the freezer.
To make bread crumbs, use fine cutter of your
food grinder and tie a large paper bag over the
spout to prevent flying crumbs.
89
PECAN PIE (No Crust)
20 Ritz crackers
1 cup sugar
1 cup chopped pecans
3 egg whites
1,14 tsp. vanilla
Nita Hubert
Roll crackers into crumbs. Stir in 1/z cup of the sugar and
the pecans. In separate bowl, beat egg whites. Add
remaining 1/z cup sugar and vanilla. Combine cracker
mixture with egg mixture. Stir and pour into a buttered pie
pan and bake for 25 minutes at 325°.
PEANUT PIE
1 - 9" unbaked pie shell
3 eggs, beaten
1 cup sugar
3 Tbsp. melted oleo
1 cup light corn syrup
1 tsp. vanilla
pinch each of cloves, nutmeg, and cinnamon
11/z cups chopped salted peanuts
Mrs. Hank Haag
Mix eggs, sugar, oleo, and syrup. Add vanilla and spices.
Beat gently; stir in nuts. Pour into pie shell. Bake at 350°
for 45 minutes on lower rack of oven until filling is golden
and set.
\ 'Y' '
Meringue will not shrink if you spread it on
the pie so that it touches the crust on each side
and then bake it in a moderate oven .
•I
90
CRANBERRY LOAF
2 cups flour
lf2 tsp. salt
llf2 tsp. baking powder
112 tsp. soda
1 cup sugar
1 egg, beaten
2 Tbsp. butter, melted
% cup orange juice
2 Tbsp. hot water
1/z cup chopped nuts
l 1l2 cups raw cranberries
1 Tbsp. grated orange peel
Flo Saunders
Sift dry ingredients together. Add egg, butter, orange JUICe,
and water. Combine only until dry ingredients are
moistened. Fold in nuts, cranberries, and orange peel. Pour
into greased loaf pan. Bake at 325° for 1 hour and 10
minutes.
You may determine the age of an egg by
placing it in the bottom of a bowl of cold
water. If it lies on its side, it is strictly fresh . If
it stands at an angle, it is at least three days
old, and it is ten days old if it stands on end.
91
BISHOP'S LOAF
1 V2 cups all-purpose flour
lllz tsp. double-acting baking powder
V4 tsp. salt
1 cup semisweet chocolate mini-bits
2 cups chopped pecans
1 cup pitted and snipped dates
1 cup halved candied cherries
3 eggs
1 cup granulated sugar
Hedda Schlosberg
Start heating oven to 325°. Grease well a 10"X S"X3"
loaf pan, or a 7%"X3%"X21fz" foil pan plus a
511/ 16"X3%"X2" foil pan; or four 511/ 16"X3%"X2" foil pans.
Into bowl, sift flour, baking powder, and salt. Stir in
chocolate, cherries, nuts, and dates.
In large bowl, beat eggs until they are thick; gradually beat
in sugar.
Fold flour mixture into egg mixture and pour into pan. Bake
1 hour and 20 minutes or until done. Cool in pan(s) on wire
rack. When cool, remove from pan(s). Wrap in foil. Slice
next day.
' y '
When bread is baking, a small dish of water in
the oven will help to keep the crust from
getting hard.
92
DOCENT PIE
1 cup generosity
1 lb. time
4 Tbsp. comfortable !>hoes
3 oz. smiles
Selma Weiner and Sally Wiskemann
Sift together and C.:lrefully fold in:
1 cup humor
Vz cup patience
Bake slowly in a warm heart. Sprinkle generously with love.
Serve immediately to the young and old. Yields a warmer
heart to giver and receiver.
Use the divider from an ice tray to cut biscuits
in a hurry. Shape dough to conform with size
of divider and cut. After baking, biscuits will
separate at dividing lines.
93
BAKING TIPS
If you want to make a pecan pie and haven't any nuts,
substitute crushed cornflakes. They will rise to the top the
same as nuts and give a delicious flavor and crunchy
surface.
To prevent crust from becoming soggy with cream pie,
sprinkle crust with powdered sugar.
Cut drinking straws into short lengths and insert through
slits in pie crusts to prevent juice from running over in the
oven and to permit steam to escape.
Put a layer of marshmallows in the bottom of a pumpkin
pie, then add the filling. You will have a nice topping
because the marshmallows will come to the top.
If juice from your fruit pie runs over in the oven, shake
some salt on it- this causes the juice to burn to a crisp so it
can be removed.
A pie crust will be easier to make and of better consistency
if all the ingredients are chilled.
With pies, the lower crust should be placed in the pan so
that it covers the surface smoothly. Be sure no air lurks
beneath the surface, for it will push the crust out of shape
in baking.
Folding the top crust over the lower crust before crimping
will keep the juices in the pie.
In making custard pies, bake at a high temperature for
about ten minutes to prevent a soggy crust. Then finish
baking at a low temperature.
94
I I I I I 1 1 I
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fll
SILVERED NUTS Louise Stapleton
1 egg white
2 llbsp. cold water
1;2 cup sugar
2 Tbsp. cornstarch
pinch of salt
Ph tsp. cinnamon
lfz tsp. allspice
% tsp. ginger
8 to 10 dozen pecan or walnut halves
Beat egg white slightly with the cold water. Mix together the
sugar, cornstarch, salt, cinnamon, allspice, and ginger. Dip
nut halves in egg mixture, then roll in sugar and spice
mixture to coat. Place on greased cookie sheet and bake at
250° for llfz hours.
MINTED WALNUTS
1 cup sugar
lfz cup water
2 Tbsp . light corn syrup
1fs tsp. salt
8 marshmallows
1 tsp. essence of peppermint or 3 drops oil of peppermint
3 cups walnut halves
Peggy Piper
Combine first 4 ingredients in flat-bottomed 3" (deep) X 7"
(wide) saucepan. Cook slowly until just before soft-ball stage
(about 230°). Add marshmallows and peppermint, and stir.
Add nutmeats and stir with circular motion until nuts begin
to coat. Use fork to drop on unglazed paper. If coating
begins to harden, set pan over hot water. A little green
coloring may be added before the nutmeats, if desired.
' y '
If whipping cream looks as though it's not
going to whip, add three or four drops of
lemon juice or a bit of plain gelatin powder to
it, and it probably will.
97
NICODEMUS NUTS
1 cup sugar
'l'z cup water
1 Tbsp. white Karo syrup
1/s ts p . salt
60 miniature marshmallows
J tsp. vanilla
3 cups pecans
Howard Major Jr.
Cook together slowlN the sugar, water, syrup, and sal! until
syrup spins a thread. Remove from heat. Add marshn .11lows
and stir until they melt. Add vanilla and pecans, and stir
with circular motion until every pecan is coated and mixture
hardens. Quickly drop onto waxed paper on top of cookie
sheet. Turn out on buttered plate and gently separate pecans.
Makes 3 cups.
BUITERMILK PRALINES
% cup buttermilk
1 tsp. baking soda
2 cups sugar
% cup (% stick) butter
1 tsp. vanilla
2 cups pecan halves
Sid Ballard
Place buttermilk in heavy saucepan and add baking soda
and sugar. Cook to soft-ball stage over low to medium heat.
Add butter and heat until light-glaze stage; add vanilla and
nuts. Spoon onto waxed paper. Makes about 2 dozen.
\ I
T
Try measuring oil into a cup first when recipe
calls for molasses, corn syrup, or honey for
easy pouring. If you rub measuring spoon with
a little oil, molasses, corn syrup, or honey
slides right off the spoon.
98
CREAM CANDY
2 cups sugar
1 cup evaporated milk
Vs tsp. cream of tartar
4 Tbsp. butter or margarine
1 tsp. vanilla
1 cup (or more) black walnuts
Jane Jackson
Cook sugar and milk until it boils. Add cream of tartar.
Cook on high heat, stirring constantly until a soft ball is
formed (about same as fudge) . Remove from heat. Add
butter and beat in. Add vanilla and nuts, and continue
beating until ready to pour onto a buttered platter. Makes
about 1 lb.
MYRTLE'S FUDGE
11/2 cups sugar
2/3 cup evaporated milk
V4 cup ( 1f2 stick) oleo
2 cups miniature marshmallows
1 - 6 oz. pkg. chocolate chips
1 tsp. vanilla
1 cup chopped pecans
Pudden Balzen
Combine sugar, milk, and oleo in a saucepan. Bring to a full
boil and turn to moderate heat; boil for 5 minutes. Remove
from heat.
Stir into the heated mixture the marshmallows, chips, and
vanilla until smooth or chips are melted; add in chopped
pecans. Pour into 8" square buttered pan. Cool. May be
placed in refrigerator to be cut next day. Cut into 1" squares.
Makes 64 squares.
99
PEANUT BUITER FUDGE
2 cups sugar
2/J cup milk
1 1/J cups marshmallow creme
2/J cup peanut butter (crunchy)
1 tsp. vanilla
1 cup miniature marshmallows
Jean Youngson
Cook sugar and milk to soft-ball stage. Add next 3
ingredients and mix well (it is not necessary to beat). Add
marshmallows so that there will be little bits of
marshmallows that do not melt. Pour into buttered 8" or 9"
square pan. Cool. Cut into squares.
PEANUT BRITTLE
2 cups sugar
1 cup light corn syrup
1/J cup hot water
3 cups shelled raw peanuts
1 tsp. salt
1 Tbsp. butter
1 Tbsp. baking soda
Nita Hubert
Butter two baking sheets. Cook sugar, corn syrup, and water
in 3-qt. pan over medium heat, stirring occasional1y to 240°
on candy thermometer. Stir in peanuts and salt. Cook,
stirring constantly to 310°. Remove from heat. Stir in butter
and baking soda. Pour half of candy onto each baking
sheet; quickly spread evenly to about % " thickness. Cool.
Break candy into pieces. Makes about 2 lbs.
100
PEANUT BIUITLE (Microwave}
1
1 cup sugar
1;2 cup white Karo
1 cup raw peanuts
1 tsp. margarine
1 tsp. vanilla
1 tsp. soda
Nita Hubert
Mix together sugar, Karo, and peanuts, and microwave for 8
minutes and 25 seconds at highest setting. Stir 2 or 3 times
and leave wooden spoon in bowl. Add margarine and
vanilla. Cook 2 more minutes. Take out and add soda. Stir
and put on buttered cookie sheet. Makes 1 lb.
PEANUT ROLL
lJJ cup honey
Vz cup chunky peanut butter
3/t cup dry skim milk powder
Mrs. Hank Haag
Heat honey; mix in peanut butter; add dry milk powder.
Shape into a roll and wrap in waxed paper. Chill. Serve in
slices. Makes 1 dozen.
ENGLISH TOFFEE
1 cup sugar
1 cup butter
3 Tbsp. water
1 tsp. vanilla
8 - % oz. bars milk chocolate
3f4 cup chopped pecans
Jean Fox
Combine sugar, butter, and water in a heavy pan. Cook to
300° (hard crack), stirring constantly to prevent burning.
Add vanilla and pour into buttered jelly roll pan. lay
chocolate bars on top and spread as they melt. Sprinkle with
pecans. Cool. Break into pieces.
Mrs. Wilbur Knox makes the same recipe and uses 3 small
plain Hershey bars.
101
RUM BALLS
1fz lb. vanilla wafers, finely ground
1 cup finely chopped nuts
1 cup powdered sugar
2 Tbsp. cocoa
1/2 cup molasses
1;4 cup rum
Natalie Aloe
Mix well. Roll into small balls and roll each in powdered
sugar. Store in covered jar, the longer the better. Makes 3 to
4 dozen.
DATE-PECAN BALLS
1 can Solo Date Filling
1 cup chopped pecans
1 cup fine graham cracker crumbs
1 tsp. vanilla
1/2 cup chopped dried apricots
Bobbie Bohach
Combine all ingredients. Roll into balls. Chill. Roll in
powdered sugar before serving.
102
I J ' I I I
S'MORES SQUARES (No Bake)
l/J cup light corn syrup
2 Tbsp. margarine or butter
1 - 11 Vz oz. pkg. milk chocolate morsels
1 tsp. vanilla
8 cups Golden Grahams cereal
3 cups miniature marshmallows
Mabel Noble
Spray 13" X 9" X 2" pan with Pam. Heat corn syrup,
margarine, and chocolate morsels to boiling in 3-qt.
saucepan, stirring constantly. Remove from heat and stir in
vanilla. Pour over cereal in large mixing bowl. Toss quickly
until completely coated with chocolate. Fold in
marshmallows, one cup at a time. Press mixture evenly in
pan with piece of waxed paper. Let stand until firm (at least
1 hour). Makes 48 - 1 Vz'' squares.
TING-A-LINGS
1 - 12 oz. pkg. butterscotch morsels
11/2 cups Chinese noodles
Vz cup peanuts or cashews
Georgia Baskett
Melt butterscotch morsels over low heat (a double boiler is
advised). Add noodles and peanuts. Mix thoroughly. Drop
by teaspoonfuls on waxed paper. Makes about 4 dozen.
(May be frozen.)
NUTfY NOODLE CLUSTERS Georgia Baskett
Add 1 - 12 oz. pkg. chocolate chips to above mixture;
continue as directed.
' • '
Put a little bit of peanut butter in the ice
cream cone to fill the little hole in the bottom
before you put the ice cream in.
~.~ ;;... --: -~~~ ~~ . - · .'~~351 .
105
BASIC ROLLED COOKIE DOUGH
21;4 cups all-purpose flour
1 cup butter or margarine, softened
1/z cup confectioner's sugar
2 Tbsp. milk
2 tsp. vanilla extract
1fz tsp. salt
1;4 tsp. double-acting baking powder
Jean and Marc Wiskemann
Early in day or up to 1 week ahead:
Into large bowl, measure all ingredients. With mixer at low
speed, beat ingredients until just mixed; increase speed to
medium and beat 2 minutes, occasionally scraping bowl with
rubber spatula. Wrap dough in waxed paper. Refrigerate
about 4 hours or until firm and easy to handle. Use to make
Cookie Pops (below).
COOKIE POPS
Preheat oven to 350°. On well-floured surface with lightly
floured rolling pin, roll half of chilled Basic Rolled Cookie
Dough (above) about %" thick. (Keep remaining dough
refrigerated.) With lightly floured 3" round cookie cutter, cut
dough into rounds. Remove dough scraps, shape into a ball,
and refrigerate.
Transfer rounds to large cookie sheet. Place a wooden stick
from 1 package wooden ice cream bar sticks (sold at paper
goods and variety stores) flat on each round, with end of
stick in center of round. Repeat with reserved half of cookie
dough to make more rounds. Place them over first batch of
rounds to make Cookie Pops. Press together lightly. Repeat
with scraps. Bake 15 minutes or until light brown. Remove
to wire racks to cool completely.
Decorate Cookie Pops as desired with white, yellow, green,
red, and pink cake-and-cookie decorator in aerosol cans or
tubes, dragees, and candy confetti. If you like, when icing is
dry, wrap each Cookie Pop with plastic wrap and tie with
yarn or ribbon. Store Cookie Pops in tightly covered
container. Makes about 1 dozen.
106
HOMEMADE SNOW AND HONEY
2 Tbsp. honey, warmed
1 tray ice cubes
Sally Wiskemann
If you have an ice crusher, crush ice cubes to a powdery
snow. By hand, put the ice in 2 or 3 plastic bags and cover
with a double fold of foil. Hit it with a hammer until the
ice is a powdery snow. Pour the warm honey over the snow
and eat.
BRAZIL NUT SHORTBREAD
1 cup (2 sticks) butter
1/ 2 cup sugar
2 cups flour
1 cup chopped Brazil nuts
red or green cherries or Brazil nuts for decoration
Esther MacMillan
Cream butter and sugar together. Work in flour and nuts.
Mix well. Chill dough. Shape into small balls. Place on
ungreased cookie sheet and flatten . Decorate with pieces of
cherries or pieces of Brazil nuts. Bake at 300° for 15 to 20
minutes. Makes 41/z to 5 dozen shortbreads.
\, I
V
Kneading bread dough for 8 to 10 minutes
after mixing improves the texture.
107
EASY OATMEAL COOKIES
% cup all~purpose flour
1/ 2 tsp. baking soda
1/2 tsp. salt
% tsp. cinnamon
% tsp. nutmeg
3/t cup raisins
lfz cup salad oil
% cup water
1 cup brown sugar, packed
1 tsp. vanilla
1% cups uncooked rolled oats
Vz cup chopped nuts
About 1 Yz hours ahead:
Hedda Schlosberg
Into mixing bowl, sift flour, baking soda, salt, cinnamon,
and nutmeg. Dump remaining ingredients right into bowl.
Stir well. Refrigerate one hour.
Start heating oven to 350°. Onto greased cookie sheets, drop
dough by teaspoonfuls about 2" apart. Bake 10 to 12
minutes or until crisp around edges. Makes 3Vz dozen.
EASY COCONUf COOKIES-Omit raisins and nuts. Dump
1 cup shredded coconut into flour mixture.
EASY CHOCOLATE COOKIES-Omit raisins and nuts.
Dump 1 cup semisweet chocolate pieces into flour mixture.
EASY DATE-NUf COOKIES-Omit raisins. Dump 1 cup
pitted, chopped dates into flour mixture.
108
I l I J I I I J I I I I I I I
TRIFLE
(Traditional Recipe)
1 cup milk
1 egg, beaten
1 egg yolk, beaten
4 individual sponge cakes
raspberry or strawberry jam
6 macaroons
12 ratafia biscuits (vanilla wafers can be used)
114 pt. sherry
grated rind of lfz lemon
1 oz. blanched almonds, shredded
1/2 cup heavy cream
1 egg white
1 to 2 Tbsp. confectioner's sugar
2 to 4 Tbsp. granulated sugar
glace cherries
angelica
Jeanie Touby Toler
Make custard; put milk, egg, egg yolk in top of double
boiler. Stir constantly until mixture coats wooden spoon.
Split sponge cakes into two and spread the lower halves
with jam. Replace tops. Arrange in a glass dish and cover
with macaroons and ratafias. Soak with sherry and sprinkle
with lemon rind and almonds. Cover with the custard and
cool. Whip the cream, egg white, and sugar together until
stiff and pile on top of trifle. Decorate with glace cherries
and angelica.
("Our daughter, then 15 years old, had to take 'Cookery' in
her English school. This was one of the recipes from her
class:')
To dry a drip-dry garment faster and with
fewer wrinkles, hang garment over the top of a
dry cleaner's plastic bag.
111
INDMDUAL CHEESECAKES
Preheat oven to 375°. Line 2 - 12 capacity muffin tins with
cupcake papers; place a vanilla wafer in bottom of each.
Beat together until fluffy:
2- 8 oz. pkg. cream ·cheese, softened
314 cup sugar
1 tsp. vanilla
1 Tbsp. lemon juice
2 eggs
Put equal amounts in cupcake papers (usually 1 large
tablespoon each). Bake 15 to 20 minutes until just firm (be
careful not to overbake). Remove from oven and cool on
racks. Remove cupcake papers. Place 3 cherries from a can
of cherry pie filling on top of each. Chill.
QUICK COBBLER
3;4 cup granulated sugar
2 cups peeled and cut-up fresh fruit
1;4 lb. (1 stick) margarine
1 cup sugar
% tsp. salt
1 tsp. baking powder
3/4 cup flour
% cup milk
Nita Hubert
Pour % cup sugar over fruit in bowl. Preheat oven to 350°.
Melt margarine in a 2Vz-qt. ovenproof baking dish. Mix
remaining 1 cup sugar, salt, baking powder, flour, and milk
in bowl. Stir until smooth. Pour batter over melted
margarine. Do not stir. Spoon fruit over batter; again do
not stir. Bake 45 minutes or until brown. Makes about 8
servings.
112
GRAHAM CRACKER FROZEN CAKE
1 pkg. French vanilla instant pudding
1 small pkg. Cool Whip
graham crackers
1 can prepared chocolate cake frosting
Mrs. Hank Haag
Mix pudding according to package directions. Fold in Cool
Whip. Grease 8" square cake pan with oleo, then line with
graham crackers. Pour 1/z of the pudding on crackers; top
with another layer of graham crackers. Freeze. When frozen
completely, cover with chocolate cake frosting. Return to
freezer. Serves 9. (This recipe can be doubled. Use a 9" X 13"
pan, and it will serve about 20.)
RUM PUDDING
3 eggs, separated
1h cup sugar
112 cup rum
2 envelopes unflavored gelatin
1 pt. hot milk
Ella Knudsen
Beat together egg yolks and sugar. Slowly stir in rum.
Dissolve gelatin in 1/z cup cold water; add to hot milk.
Slowly stir into egg yolk mixture. Continue stirring.
Refrigerate. When slightly thickened, fold in beaten egg
whites. Pour into 11/z-qt. serving dish. Refrigerate. Serves 4
to 6.
FRUIT PUDDING
2 small cans chunk pineapple
1 can apricots
2 pkg. vanilla pudding mix (regular type)
1 small jar maraschino cherries
Mrs. Hank Haag
Drain pineapple and apricots. Use juice and water to make 2
r= cups liquid. Cook pudding with liquid. Cut apricots in
quarters and add pineapple, apricots, and cherries to
pudding. Mix well and chill.
113
RAINBOW CAKE Hedda Schlosberg
(From General Foods Kitchens Cookbook)
1 - 3 oz. pkg. each, orange, cherry, and lime gelatin
3 cups hot water
11/2 cups cold water
1 cup pineapple juice
1/4 cup sugar
1 - 3 oz. pkg. lemon gelatin
1f2 cup cold water
2 cups whipping cream
2 cups graham cracker crumbs
1f2 cup butter or margarine, melted
Day before:
Prepare the first three packages of gelatin separately, using 1
cup hot water for each. When dissolved, add 1Jz cup water
to each. Pour into separate 8" square pans. Chill until firm.
Combine pineapple juice and sugar in saucepan; heat until
sugar is dissolved. Remove from heat and dissolve the lemon
gelatin in hot liquid. Add remaining 1/z cup cold water. Chill
until syrupy. (I put it in the freezer to hurry the process and
check about every 15 minutes; usually takes about 20 to 30
minutes.) Meanwhile, mix graham cracker crumbs with
melted butter. If desired, set aside 114 cup buttered crumbs
for garnish. Press mixture smoothly over bottom and up
sides of 9" springform pan. When firm, cut orange, cherry,
and lime gelatin into cubes about liz" square. Whip cream
stiff; quickly fold in syrupy gelatin, then cubes of gelatin
(you really have to work fast). Pour into graham-cracker­lined
springform pan. Chill 8 hours or more in refrigerator.
Before serving, remove sides of pan only and sprinkle with
crumbs, if desired. Makes l6 servings.
\ 'i '
Fill cake pans about two-thirds full and spread
batter well into corners and to the sides,
leaving a slight hollow in the center.
114
ONE INGREDIENT FOR ANOTHER
For These
1 whole egg, for thicken­ing
or baking
1 cup butter or margarine
for shortening
1 square (oz.) chocolate
1 tsp. double-acting
baking powder
Sweet milk and baking
powder, for baking
1 cup sour milk, for
baking
1 cup whole milk
1 cup skim milk
1 Tbsp. flour, for
thickening
1 cup cake flour, for
baking
1 cup all-purpose flour,
for baking breads
You May Use These
2 egg yolks. Or 2 Tbsp. dried whole egg
plus 21/z Tbsp. water.
% cup lard, or rendered fat, with Vz tsp.
salt. Or 1 cup hydrogenated fat
(cooking fat sold under brand name)
with 1/z tsp. salt.
3 or 4 Tbsp. cocoa plus Vz Tbsp. fat.
1 Vz tsp. phosphate baking powder. Or 2
tsp. tartrate baking powder.
Equal amount of sour milk plus Vz tsp.
soda per cup. (Each half tsp. baking
soda with 1 cup sour milk takes the
place of 2 tsp. baking powder and 1 cup
sweet milk.)
1 cup sweet milk mixed with one of the
following: 1 Tbsp. vinegar. Or 1 Tbsp.
lemon juice. Or 13/ 4 tsp. cream of tartar.
Vz cup evaporated milk plus Vz cup water.
Or 4 Tbsp. dry whole milk plus 1 cup
water. Or 4 Tbsp. nonfat dry milk plus
2 tsp. table fat and 1 cup water.
4 Tbsp. nonfat dry milk plus 1 cup water.
Vz Tbsp. cornstarch, potato starch, rice
starch, or arrowroot starch. Or 1 Tbsp.
granulated tapioca.
% cup all-purpose flour.
Up to Vz cup bran, whole wheat flour, or
corn meal plus enough all-purpose flour
to fill cup.
115
GJndex
Batches of Heaven
Ambrosia Cookies 65
Apricot Butter Bars 77
Butterkekse 61
Canadian Christmas Cherubs 69
Christmas Cookies 62
Chocolate Chip Meringues 80
Forgotten Cookies I 80
Forgotten Cookies II 80
Fruitcake Cookies 68
Fruit Drop Christmas Cookies 71
Cammy's Brownie Drops 81
Gingerbread Boys 70
Honey Bunches 69
Icebox Cookies 73
Jam Cookies 79
Lebkuchen Bars I 62
Lebkuchen II 63
Lizzies 66
Maids of Honor 76
Mincemeat Tarts 75
Ojarascas 64
Oma's Molasses Cookies 67
Orange Slice Cookies 83
Pecan Bars 65
Pecan Diamonds 74
Peanut Butter Blossoms 79
Pinwheel Date Cookies 83
Polvorones 67
Pucker Power Lemon Squares 78
Ranger Cookies 82
Reposteria 64
Santa's Whiskers 72
Saucepan Gumdrop Bars 72
Swedish Spritz 68
Toffee Bars 61
Cheers!
Bourbon Punch 23
Champagne Punch 21
Champurrado 22
Coconut Nog 19
Four-Fruit Refresher 19
Gliihwein 24
Hot Apple Punch 21
Hot Buttered Rum 20
117
Hot Cider 21
Kirrh 23
Pina Colada 19
Russian Tea 23
Wassail Bowl 20
The Chuckbox
Chili Quick 55
Chuck Wagon Pinto Beans 55
Cowboy Bread 57
Son-of-a-Gun in a Sack 54
Son-cf-a-Gun Stew 53
Sourdough Biscuits 56
Sourdough Starter 56
Sunday Cobbler 57
Trail Recipes 53
From the Garden
Beet Salad 28
Burgundy Cranberries 30
Cabbage and Carrot Slaw 29
Cactus Jelly 33
Christmas Salad 31
Congealed Beet Salad 28
Cranrasp Salad 27
Dilly Cucumber Slices 30
Fig Pickles 35
Frozen Cabbage Slaw 29
Loquat Jam 34
Pickled Jalapenos 35
Pineapple-Lime Salad 27
Pyracantha Jelly 34
Sauerkraut Relish 33
Sweet-Sour Green Bean Salad 32
Tomato-Lemon Jello Salad 27
Good Beginnings
Artichoke Appetizers 6
Cheese and Jalapeno Snacks 11
Cheese Ball 3
Cheese Logs 4
Cheese Straws 8
Crab Delight Dip 5
Cream of Broccoli Soup 14
Easy Beer Bread 12
Gazpacho 16
Guacamole 10
Holiday Broth 13
Holiday Cheese Spread 3
Hot Cheese Dip 10
Koch Kaese 11
Jalapeno Pie 11
Lost Maples Soup 13
Mixed Cheese Roll 4
Onion Soup 14
Picadilly 9
Sausage and Chee,e Puffs 7
Sausage Bean Chowder 15
Sausage-Cheese Puffs 7
Sesame Cheese Straws 8
Shrimp Dip 6
Spiced Walnuts 7
Spinach Balls 5
Tasty Onion Sticks 9
Texas Chee'e Ball 4
Tex-Mex Dip 12
Watercress Soup 15
Zucchini Soup 13
Kid Stuff
Basic Rolled Cookie Dough 106
Brazil Nut Shortbread 107
Cookie Pops 106
Easy Chocolate Cookies 108
Easy Coconut Cookies 108
Easy Date-Nut Cookies 108
Easy Oatmeal Cookies 108
Homemade Snow and Honey 107
Nutty Noodle Clusters 105
S'Mores Squares 105
Ting-a-Lings 1 OS
Perfect Endings
Fruit Pudding 113
Graham Cracker Frozen Cake 113
lnc.iividual Cheesecakes 112
One Ingredient for Another 1 iS
Quick Cl'bbler 112
Rainbow Cake 114
Rum Pudding 113
Trifle 111
Sugarplums
Buttermilk Pralines 98
Cream Candy 99
118
Date-Pecan Balls 102
English Toffee 101
Minted Walnuts 97
Myrtle's Fudge 99
Nicodemus Nuts 98
Peanut Britt!<? 100
P.:oanut Brittle (mirrowave) 101
Peanut Butter Fudge 100
Peanut Roll 101
Rum Ba lls 102
Silvered Nuts 97
Swee!s from the Oven
Apple Cake 87
Baking Tips 94
Bishop's Loaf 92
Cherry Cake 87
Cranberry Loaf 91
Docent Pie 93
Nut Cake 88
Peanut he 90
Pecan Pie 90
Welsh Tea Cakes 89
The Main Event
Bell Pepper Steak .tS
Broccoli and !'.ice 46
Chicken Broccoli Divan 44
Chili Rice 46
Country Casserole 49
Easy Broccoli Casserole 45
Elvira's Tamales 40
r .lipino Pizza 43
Honolulu Soy Kabobs 48
How to Make Tortillas 39
Jean's Beef 39
P<lllo en Pep1toria 44
R1ce Ca"erole 46
Rice Meatballs 42
Sausage Bake B
Spanish Egg Roll; 42
S!1inach Souffle Quiche 48
Stew in Pumpkm Shell 50
Sweet-Sour Bean Casserole 47
Uncooked Barbecue Sauce 40