Beverages

• Party Punch
• Tequila Sour

• Chocolate Chip Fudge
• Cocoa Fudge
• Sugared Peanuts

Cookies

• Cereal Peanut Bar
• Cookie Topping
• Nieman Marcus's $250 Cookie Recipe
• Snickerdoodles

• Banana Bread
• Carrot Cake
• Cherry Cheese Pie
• Cinnamon Rolls
• Cold Oven Pound Cake
• Cranberry Cheese Bread
• Cream Sauce for Apple Pie
• Fruit Cocktail Cake
• Lemon Meringue Pie
• Light 'n Luscious Orange Pie
• Oatmeal Cake
• Peaches 'n Cream Cheesecake
• Pecan Pie
• Pie Crust
• Pistachio Cake
• Prune Pie
• Pumpkin Bread
• Rhubarb Pie
• Strawberry Pie
• Waldorf Astoria Red Cake
• Yeast Coffee Cake

• Guacamole Dip
• Mexican Dip
• Sausage Cheese Dip
• Shrimp Crab Spread
• Shrimp Dip
• Spinach Dip

• Baked Asparagus
• Baked Mostaccioli with Sausage & Peppers
• Barbecued Salmon Fillets
• Chop Suey
• Deluxe Potato Casserole
• Favorite Meat Loaf
• Hollandaise Sauce
• Lasagna
• Sausage Bean Chowder
• Senate Bean Soup
• Spanish Rice
• Sweet Sour Basting Sauce
• Tuna Noodle Casserole

• Sausage Balls
• Soft Pretzels
• Spinach Balls
• Swedish Meatballs

• Bean Salad
• Frito Salad
• Jello Salad
• Strawberry Nut Salad

• Cream of Asparagus
• Spring Velvet

• Zesty BBQ Sauce

Sugared Peanuts

• 1 lb. raw peanuts
• 1 1/2 cups sugar
• 1 cup plus 1 tablespoon water
• Salt

In heavy sauce pan combine peanuts, sugar and water. Cook over medium heat stirring often

until sugar crystallizes (about 15-20 minutes). Will be syrupy then quickly turns. Spread in a

buttered cookie sheet or cake pan. Sprinkle with salt. Bake 10 minutes at 300°.

Turn over with spatula and crunch up. Bake 10 more minutes or until golden brown.

Do not Place in covered container.

Eat cold.

 

Lasagna

• 2 lb. lean ground beef & onions - browned
• 1 large can tomato sauce
• 3/4 of the same can water
• Oregano, basil, thyme, garlic salt or powder
• 8 oz package lasagna noodles

Put layer noodles, "spotted" cottage cheese, layer of sauce, layer of mozzarella cheese,

parmesan cheese on top in a 13" x 9" pan. Repeat Layers.

Bake 350° 15-20 minutes

 

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Sausage Cheese Dip Patty Owens

• 2 lb. Velveeta cheese
• 1 lb. Spicy sausage
• 1 can cream of mushroom soup
• 1 can Rotel tomatoes

Crumble sausage and stir and brown. Drain off fat. Heat cubed cheese sausage, soup &

chopped Rotel tomatoes (include juice) over low heat. Stir until cheese is melted.

Serve warm. Can be frozen for later.

 

Spinach Dip Ginny Frum

• 1 pint mayonnaise
• 2 packages frozen spinach (cooked as directed then drained & squeezed until all water is out.)
• 1/3 cup very finely chopped onions

Sprinkle with garlic salt.

Mix together and let sit all day.

 

Cocoa Fudge - Old fashioned

• 2/3 cup Hershey's cocoa
• 3 cups sugar
• 1/8 teaspoon salt
• 1 1/2 cups milk
• 1/4 cup butter or margarine
• 1 teaspoon vanilla

Thoroughly combine cocoa, sugar and salt in heavy 4-quart saucepan; stir in milk. Bring to

rolling boil on medium heat, stirring constantly. Boil without stirring to 234°F (soft-ball) or

until a small amount of mixture dropped into cold water forms a soft ball which flattens on

removal from water. Remove from heat; add butter or margarine and vanilla.

DO NOT STIR.

Cool at room temperature to 110°F; beat until fudge thickens and loses some of its gloss.

Quickly spread in lightly buttered 8 or 9 inch square pan; cool.

Increase cocoa to 3/4 cup, cook as above. Add 1 cup marshmallow creme with butter a

nd vanilla.

DO NOT STIR.

Cool to 110°. Beat 10 minutes; stir in 1 cup broken nuts if desired and pour into pan.

(Fudge does not set until after it is poured.)

 

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Pie Shell

Blend thoroughly:

• 1 1/2 cups graham crumbs
• 3 tablespoons sugar
• 1/3 cup melted butter

Bake 350° for 10 minutes.

• 15 oz can Eagle Brand milk
• 1/2 cup real lemon juice
• 2 egg yolks

In medium-size mixing bowl, blend Eagle Brand milk, lemon juice, & egg yolks until thickened.

Put in 8- or 9- inch graham cracker crumb pie shell.

• 2 egg whites (room temperature)
• 1/4 tsp cream of tartar
• 1/4 cup sugar

In small-size mixing bowl, whip whites with cream of tartar until they hold a soft peak.

Gradually stir in sugar. Continue to whip just until whites hold firm peaks. Pile onto pie

filling and seal to inside edge of pie shell.

Bake 325° - 15 minutes or until golden brown

 

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Jello Salad Miss Dutton

• 2 1/2 cup Cranapple juice

Bring to a boil.

• Add 2- 3 oz packages lemon Jello

Refrigerate until semi-jelled.

Add to Jello:

• 1/2 cup chopped celery
• 1/2 cup pecans
• 14oz jar cranberry-orange relish

Mix well. Pour half in 8x8 pan. Mix together 1 1/2 cup creamed cottage cheese

and 1/4 cup mayonnaise. Spread over Jello.

Add remaining Jello to top & chill.

 

Banana Bread

• 1 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon soda
• 3/4 teaspoon salt

• 3/4 cup sugar
• 1/3 cup shortening
• 2 eggs beaten
• 1/2 cup nuts
• 2 or 3 mashed bananas

Mix dry ingredients into ingredients in large bowl. Mix in eggs and finally nuts.

Bake at 350° for 55 minutes.

 

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Shrimp-Crab Spread Ruth Crawford

• 8 oz softened cream cheese
• 1 can small shrimp
• 1 can crab meat
• Cocktail Sauce

Mix cream cheese, shrimp, an

d crab meat together and form ball. Pour cocktail sauce over top.

Serve with crackers.

• Frito Bean Dip - 2 cans
• 2 avocados blended with mayonnaise (slightly salted)
• 16 oz sour cream
• Small can green chilies
• About 8 oz black olives
• 1 medium tomato - chopped
• 4 oz shredded Monterey jack cheese

Layer beans, avocados, sour cream. Sprinkle tomatoes, olives, cheese on top.

 

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• 3/4 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 1/4 oz package dry vanilla pudding mix
• (not instant)
• 3 tablespoons softened butter
• 1 egg
• 1/2 cup milk

Combine above ingredients in large mixer bowl. Beat 2 minutes at medium speed. Pour into

greased 2-inch deep dish or 10-inch pie pan.

• 15 oz sliced peaches (save juice)

Pour well drained peaches over batter.

• 8 oz cream cheese
• 1/2 cup sugar
• 3 tablespoons peach juice

Combine above in small mixer bowl Beat 2 minutes at medium speed. Spoon to

within 1 inch of edge of batter.

• 1 tablespoon sugar
• 1/2 teaspoon cinnamon

Combine and sprinkle over cream cheese filling.

Bake at 350° for 30 to 35 minutes. Filling will appear soft.

Store in refrigerator.

 

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• 2 tablespoons cornstarch
• 1 cup sugar
• 1 cup water
• 1/2 pkg. (3 oz) strawberry Jello
• 1 quart strawberries*

Blend together cornstarch and sugar with water. Cook until thick 3 to 5 minutes. Add

gelatin to mixture. Stir until dissolved. Allow to cool but not cold. Add berries.

Pour in baked pie shell. Chill 2 to 3 hours. Serve with whipped cream.

*For frozen berries DO NOT THAW. Rinse frost off. Slice each berry in two and drop

in sauce, stirring as you add each piece. Use 3 tablespoons cornstarch for frozen berries.

• 1 large can pineapple juice
• 1 12oz can frozen lemonade (mixed as directed on can)
• 1 bottle champagne (ginger ale may be substituted)
• 1 bottle ginger ale

Freeze ring of flat ginger ale and some water to float on top of either punch.

 
 

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Senate Bean Soup (1907)

• 2 lb. dry navy beans
• 4 quarts hot water
• 1 1/2 lb. smoked ham hocks
• 1 onion chopped
• 1 tablespoon butter
• salt and pepper to taste

Rinse beans in hot water Combine with water and ham hocks. Boil slowly for 3 hours

in covered pot. Braise onion in butter and put in soup. Season with salt and pepper.

Makes 8 servings.

 

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• 1 can asparagus
• 2 tablespoon butter
• 2 Tablespoon flour
• 3 tablespoon cream
• 1/3 cup grated cheese
• Cracker crumbs
• Small bits of cheese

Melt and blend flour and butter(do not brown). Add liquid from asparagus. Reduce

heat and simmer. Add cream and grated cheese. In greased baking dish arrange

asparagus stalks. Pour sauce over asparagus. Top with cracker crumbs.

Dot with butter and bits of cheese.

Bake at 350° for 60 minutes.

 

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• 3 cups Bisquick
• 16 oz zesty pork sausage
• 16 oz sharp cheddar cheese
• 3/4 cup water

Squash together and make balls. Place on cookie sheet.

Bake 375° for 15 minutes. Serve warm.

 

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• 1 cup white corn syrup
• 1 cup dark brown sugar
• 1/3 cup melted butter
• 3 whole eggs
• 1 heaping cup shelled pecans
• dash of vanilla
• pinch of salt

Mix ingredients well. Pour into and unbaked 9 inch pie shell. Bake at 350° for 45 to

50 minutes. Cool, top with Cool Whip or ice cream.

Cookie Topping

• 8 oz cream cheese
• 6 oz Cool Whip
• 1/4 cup powdered sugar
• 2 tablespoons sour cream
• 1 teaspoon vanilla

Put on vanilla wafers. Top with cherries.

 

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• 1 can kidney beans
• 1 can navy beans
• 1 pkg. cheese/garlic dry salad mix (or 1/2 cheese & 1/2 garlic)
• 1/3 cup Italian dressing
• Cucumbers and Tomatoes

Layer beans and dry mix. Cover and let stand all day or overnight. Add tomatoes and

cucumbers and dressing when ready to serve.

 

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Spanish Rice

• 1 cup cooked rice
• 1 small onion in rings
• 1 small cooked tomato
• 2 tablespoons of tomato juice
• 1/2 teaspoon garlic salt
• 1 1/2 cup hot water
• 1/2 teaspoon salt

Brown rice in shortening. Add onion, tomato, tomato juice, garlic salt, salt, and water

and cook at low temperature until done.

 

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• 1/2 cup butter
• 4 well beaten egg yolks
• 1/2 cup boiling water
• 1 1/2 cup water in double boiler
• 1 tablespoon lemon (or to taste)
• salt to taste

Melt butter in double boiler. Gradually add to eggs, stirring thoroughly. Add

boiling water gradually. Return to double boiler; cook, stirring constantly until thick.

Remove from hot water; slowly add lemon juice and salt, stirring constantly.

Cover and place over hot water until serving time - but don't return to heat.

• 1 cup sour cream
• 3/4 cup canned drained shrimp
• 1 tablespoon mayonnaise
• 1 teaspoon Tabasco sauce (less if you don't like it hot)
• 2 tablespoons catsup
• Salt and pepper

 
 

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Cherry Cheese Pie

• 8 oz package softened cream cheese
• 1 Can Eagle Brand milk
• 1/3 cup ReaLemon juice
• 1 teaspoon vanilla
• 1 can cherry pie filling(chilled)
• 1 graham cracker crust

In medium bowl, beat cheese until light and fluffy. Add sweetened condensed milk;

blend thoroughly. Stir in ReaLemon juice and vanilla. Pour into crust. Chill 3 hours

or until firm. Top with desired amount of pie filling before serving. Refrigerate leftovers.

 

Tequila Sours Al Watson

• 1 small can frozen lemonade
• 1 can of tequila
• 1 tablespoon grenadine
• 1 shot glass triple sec
• Crushed ice to fill blender.

Blend.

 

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• About 2 cups pork cubes
• About 2 cups beef cubes
• 1 cup diced celery
• 1 cup diced onions
• 1 cup diced green pepper
• 1 can bean sprouts
• 1 can mushrooms
• 1 can mixed Chinese vegetables
• 2 small cans water chestnuts
• 2 small cans bamboo shoots
• 3/4 cup water
• 2 tablespoons cornstarch

Brown meat in oil and simmer until tender.

Salt, pepper and soy sauce to taste.

Mix cornstarch with 3/4 cups water.

Mix celery, onion and peppers with meat and simmer until tender.

Drain mushrooms, sprouts, and vegetables and place in large pan.

Put meat in pan with vegetables. Add cornstarch mixture.

Serve over rice. Top with Chinese noodles.

Serve with 3 pkgs. egg rolls.

Swedish Meatballs

• 1 lb. ground beef
• 3/4 cup soft bread crumbs
• 1/2 cup evaporated milk
• 1/4 cup chopped onion
• 1 egg
• 2 tablespoons parsley
• 3/4 teaspoons salt
• 1/8 teaspoon ginger
• dash of pepper & nutmeg
• 3/4 cup water
• 3/4 cup canned beef broth
• 1/2 teaspoon instant coffee

Brown onions in butter. Soak bread in evaporated milk. Combine everything. Beat with

electric mixer. Shape in balls. Brown in 2 tablespoons warm butter. Shake pan to keep

balls round. Make gravy by stirring 2 tablespoons flour in drippings. Add 3/4 cup canned

beef broth, 3/4 cup cold water, and 1/2 teaspoon instant coffee. Heat until thick. Add

meatballs and cook 30 minutes in a covered pan, stirring occasionally.

Serve with potatoes or rice.

 

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• 1 cup prune pulp
• 1 cup sweet cream
• 2/3 cup sugar
• 2 well beaten egg yolks

Mix together and bake in pie crust until set. Use egg whites for meringue.

• 6 oz (3 1/2 cups) medium noodles
• 6 1/2 to 9 1/4 oz canned tuna
• 1/2 cup mayonnaise
• 1 cupped sliced celery
• 1/3 cup chopped onion
• 1/4 cup diced green peppers
• 1/4 cup chopped pimento
• 1 teaspoon salt
• 1 can cream of celery soup
• 1/2 cup milk
• 1 cup shredded sharp cheese
• 1/2 cup slivered blanched almonds (may be toasted)

Cook noodles in boiling salted water until tender; drain. Combine noodles, drained

tuna, mayonnaise, vegetables and salt. Blend soup and milk; heat thoroughly. Add

cheese; heat and stir until cheese melts. Add to noodle mixture. Turn into 1 1/2 quart

casserole. Top with almonds.

Bake in hot oven(425°) about 20 minutes. Serves six.

 

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Spinach Balls Linda Rackowitz

• 10 oz box chopped spinach - thawed
• 4 tablespoons margarine
• 1 teaspoon instant onion
• 1/2 teaspoon garlic powder
• 1/4 cup grated parmesan cheese
• 1/4 - 1/2 cup grated cheddar(optional)
• 1 cup Pepperidge Farm herb seasoning stuffing mix
• 2 eggs

Drain spinach thoroughly - squeeze out all water. In mixing bowl melt margarine;

add onion spinach, garlic powder, beaten eggs, cheese and stuffing mix. Make

into 1 inch balls. Cook 20 at a time at350° for 2 1/2 - 3 minutes.

May be frozen before cooking.

 

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• 1 cup soft shortening
• 1 1/2 cups sugar
• 2 eggs
• 2 3/4 cups sifted flour
• 2 teaspoons cream of tartar
• 1 teaspoon soda
• 1/2 teaspoon salt

Mix shortening, sugar, and eggs. Mix remaining ingredients together and stir in

dry ingredients. Chill dough. Roll into balls the size of small walnuts. Roll balls in

mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place about 2 inches apart

on an ungreased baking sheet. Bake at 400° for 8 to 10 minutes until lightly browned

but still soft. (Cookies puff up at first, then flatten out with crinkled tops.)

Makes about 5 dozen 2 inch cookies.

 

Cold Oven Pound Cake

• 2 sticks margarine
• 1/2 cup Crisco
• 1/4 teaspoon salt
• 3 cups granulated sugar
• 5 large eggs
• 3 cups flour
• 6 oz evaporated milk + 2 oz water
• 1 tablespoon butter & nut flavoring

Cream shortening, butter, sugar and salt. Add eggs one at a time. Add flour and milk

alternately, ending with flour. Fold in flavoring by hand or at lowest mixer speed.

Bake in greased tube pan 1 hour and 40-45 minutes at 325°.

Start in cold oven. Do not open door while baking.

 

Remove from pan immediately.

 

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Carrot Cake

• 3 cups grated carrots
• 1 cup chopped nuts
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 4 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 1 heaping teaspoon soda
• 1 teaspoon salt
• 2 teaspoons cinnamon

Blend together flour soda salt and cinnamon. Mix and beat together sugar and vegetable oil.

Add 4 eggs (1 at a time) and vanilla. Add dry ingredients alternately with carrots and nuts.

Bake almost 1 hour at 325°(?).

Icing

• 8 oz cream cheese
• 1/2 stick butter
• 1 box(?) powdered sugar
• 1/2 teaspoon vanilla or lemon flavoring

 

 
 
 

Beat with mixer until smooth.

• 1 large head of lettuce - cut up
• 1 large tomato
• 4 green onions
• 1 avocado
• 1/2 lb. Velveeta cheese
• 1 small can Carnation milk
• 1 jalapeño pepper - chopped

Melt cheese with milk and pepper in small pan.

Put bag of Fritos in salad, toss and serve at once.

 

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• 2 eggs - slightly beaten
• 1/4 cup sugar
• 2 tablespoons lemon juice
• 1 3 oz package cream cheese - softened
• 1/2 cups sour cream

Combine in saucepan eggs, sugar, and lemon juice. Cook over low heat constantly

until mixture thickens. Stir in cream cheese and sour cream until smooth.

Pour sauce in hole in top of pie.

 

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• 2 tablespoons cooking oil
• 1 teaspoon salt
• 2 tablespoons minced green pepper
• 1 clove garlic - peeled
• 1/2 cup thawed frozen pineapple juice concentrate
• 1/3 cup dark brown sugar
• 1/2 cup wine vinegar
• 1 teaspoon soy sauce

Put oil and next three ingredients in a small saucepan. Cook and stir five minutes. Discard garlic.

Add pineapple juice and remaining ingredients. Cook and stir five minutes longer.

Makes about 1 1/2 cups sauce.

To Grill

Arrange briquettes for grill barbecuing. Lay spareribs on the grill and cook slowly over low heat, about

4 inches from briquettes. Baste spare ribs with Sweet Sour Sauce every 2 to 3 minutes and turn (or

they will dry out and burn). Barbecue ribs until well done or about one hour. Meat will shrink from

the ends of bone when done. Ten minutes before done baste with hickory based barbecue

sauce on both sides.

Yeast Coffee Cake

• 1/2 cup brown sugar
• 1/3 cup melted butter
• 1 tablespoon corn syrup
• 1/3 cup milk
• 1/3 cup sugar
• 3/4 teaspoon salt
• 1/4 cup shortening
• 1/4 cup lukewarm water
• 1 package yeast
• 2 eggs
• 2 cups flour
• 1/2 cup nuts, raisins, dates, etc.

Soak raisins in hot water for 3 minutes. Mix brown sugar, melted butter and corn syrup

and place in bottom of 8 inch square pan. Poor nut mixture over brown sugar mixture. Scald

milk in saucepan and add sugar, salt, and shortening. Cool to lukewarm.

To lukewarm water add yeast. Let stand 5 minutes. Add yeast mixture to milk mixture. Add

eggs and beat well. Gradually add flour and beat until mixture looks like satin. Pour over sugar.

Let rise at 85° about 60 minutes.

Bake at 375° for 25 minutes (Pyrex 350°)

Pumpkin Bread Linda Rackowitz

• 2/3 cup shortening
• 2 2/3 cups sugar
• 4 eggs
• 1 lb. canned pumpkin
• 2/3 cup water
• 3 1/3 cup flour
• 2 teaspoons soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• 2/3 cup coarsely chopped nuts
• 2/3 cup raisins (optional)

In large bowl cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water.

Blend flour, soda, salt, baking powder, cinnamon, and cloves. Stir in nuts and raisins.

Pour into 2 greased 9x5x3 loaf pans. Bake at 350° for about 70 minutes or until toothpick

inserted in center comes out clean.

 

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Pistachio Cake (Now known as "Odd Rune and Inger Myrstad Pistachio Cake")

• 1 box regular white cake mix
• 1 box instant Pistachio pudding
• 3 eggs
• 1 cup oil
• 1 cup 7 Up or Sprite
• 1/2 cup nuts

• 9 oz Cool Whip
• 1 box pistachio pudding mix

 

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Abby's Pecan (or Walnut) Pie

• 1 cup white corn syrup
• 1 cup dark brown sugar
• 1/3 teaspoon salt
• 1/2 cup melted butter
• 1 teaspoon vanilla
• 3 whole eggs
• 1 heaping cup shelled pecans (or walnuts)

Mix syrup, sugar, salt, butter, vanilla. Add slightly beaten eggs. Pour into a 9-inch

unbakedpie shell. Sprinkle pecans over filling. Bake in 350° oven for approximately

45 minutes.

You can top with a bit of whipped cream or ice cream.

 

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Cranberry Cheese Bread Linda Rackowitz

• 2 cups flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon soda
• 1/2 teaspoon salt
• 2 teaspoons grated orange peel
• 2 tablespoons shortening
• Juice from one orange
• 1 1/2 cup shredded cheddar cheese (about 6 oz)
• 1 egg, beaten
• 1 cup cranberries, halved
• 1/2 cup finely chopped walnuts

Measure flour, sugar, baking powder, soda, salt and peel into bowl. Cut in shortening.

Add water to juice to measure 3/4 cup; mix in with cheese and egg. Stir in cranberries

and nuts. Pour into greased 9x5x3 loaf pan. Bake 350° for 60 to 70 minutes or until

toothpick inserted in center comes out clean.

Remove from pan; let loaf stand at least 8 hours.

 

 
 
 
 
 
 
 

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• 2 lb. frozen hash browns (leave frozen)
• 1 cup diced onions
• 1 lb. carton sour cream
• 1 can cream of chicken soup
• 1 stick melted margarine
• 8 oz shredded cheddar cheese

Mix all ingredients together and place in 9x13 Pyrex dish. You may want it to sit overnight

before baking. May be topped with crushed corn flakes.

Bake at 375° for one hour.

 

 
 
 
 
 
 
 

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Fruit Cocktail Cake

• 1 1/2 cup sugar
• 2 eggs
• 2 cups flour
• 2 teaspoons soda
• 1/2 teaspoon salt
• 1 can drained fruit cocktail

Mix all together and place in baking pan. Sprinkle 1/3 cup brown sugar on top.

Bake at 350 for 30-45 minutes.

Icing

• 1 stick oleo
• 3/4 cup sugar
• 1/2 cup canned milk
• 1/2 teaspoon vanilla

Boil 2 or 3 minutes.

Ice while still warm.

 

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Cereal Peanut Bars Ginny Frum

• 1/2 cup light corn syrup
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1 cup smooth peanut butter
• 1 teaspoon vanilla
• 3 cups crisp Rice Crispies
• 5 oz pkg. chocolate chips

Combine corn syrup, sugar and salt. Bring to boil. Stir in peanut butter.

Remove from heat. Stir in vanilla, cereal and chocolate chips. Press into 9x9x2 pan.

Oatmeal Cake Pat Welch

• 1 cup oatmeal
• 1 1/4 cups boiling water
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 1 stick margarine
• 1 teaspoon vanilla
• 1 1/3 cups flour
• 1 teaspoon salt
• 1 teaspoon soda
• 1 teaspoon cinnamon

Pour boiling water over oats Mix brown and white sugar with eggs, margarine and vanilla.

Mix oats with sugar mix. Add dry ingredients to oatmeal/sugar mixture. Bake in oblong

loaf pan at 350° until done.

• 1 stick margarine
• 1 1/4 brown sugar
• 1 teaspoon vanilla
• 1/4 cup canned milk
• 1/2 cup coconut (optional)
• 1/2 cup chopped nuts

Mix together, spread over warm cake, and broil until slightly browned.

 

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Guacamole Dip

• 2 avocados - mashed
• 2 tablespoons minced onions
• 1 small can green chiles - chopped
• 3 tablespoons lemon juice
• 1/4 teaspoon black pepper
• 1 Tablespoon mayonnaise (Optional)
• small finely chopped tomato

Add salt to taste. Chill and serve with chips.

Light 'n Luscious Orange Pie

• 1 1/4 cups flour
• 3 1/4 oz pkg. Coconut Cream Pudding and Pie Filling Mix (not instant)
• 1/4 teaspoon salt
• 1/2 cup shortening
• 2 tablespoons margarine - softened
• 1 egg

Combine in large mixer bowl. Blend at low speed until moistened. Press into ungreased

13x9 inch baking pan.

Bake at 350° for 15 to 18 minutes until light golden brown. Cool while preparing filling.

Filling

• 1 pint sour cream
• 1 1/3 cups Eagle Brand Milk
• 1 can (4 5/8 oz) can orange flavor instant breakfast drink

 

 
 
 

Combine in mixer bowl. Beat one minute. Pour into baked crust.
 
 

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Neiman Marcus's $250 Cookie Recipe

• 2 cups butter
• 2 cups sugar
• 2 cups brown sugar
• 4 eggs
• 2 teaspoons vanilla
• 4 cups flour
• 24 oz chocolate chips
• 5 cups blended oatmeal

Measure and blend in a blender to a fine powder.

• 1 teaspoon salt
• 2 teaspoon baking soda
• 1 8 oz grated Hershey bar
• 3 cups chopped nuts (optional)

Cream butter and both sugars. Add eggs and vanilla. Mix together with flour,

oatmeal, salt, baking powder, baking soda. Add chips, candy and nuts. Roll into

balls and place 2 inches apart on a cookie sheet.

Bake for 6-8 minutes at 375°. Makes 112 cookies.

 

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Pie Crust

• 1 1/4 cups flour
• 1 teaspoon salt
• 1/2 cup Crisco
• 1/4 cup cold water

For a tender crust, minimize mixing and handling. Blend flour, salt and Crisco together

gently with a knife or spoon. Mix in water. Place mixture in ball on a floured surface.

Sprinkle flour over top of ball and pat to begin flattening. Roll to round flat shape.

Place in pie pan, press gently into shape, and trim edges.

Bake at 350° for 15 minutes.

Baked Mostaccioli with Sausage and Peppers

• 1 lb. sweet or hot Italian sausage (casings removed )
• 1 green pepper, thinly sliced
• 1 medium onion, sliced and separated into rings
• 4 cups meatless spaghetti sauce
• 1 cup water
• 16 oz ridged mostaccioli - cooked 8 minutes, drained
• 16 oz (4 cups) shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

In large skillet, stirring frequently, brown sausage with pepper and onion over

medium-high heat 6 to 8 minutes. Stir in spaghetti sauce and water. Bring to boil;

reduce heat and simmer 10 minutes. Spread 1 cup sauce in bottom of 13 x 9 x 2-inch

baking dish. Top with half the mostaccioli, 2 cups mozzarella and the Parmesan.

Spread on 2 more cups sauce. Then layer remaining mostaccioli, sauce and mozzarella.

Bake in 350° oven 30 minutes or until heated. Makes 6 to 8 servings.

Soft Pretzels Mary Kaye Rackowitz

• 1 package yeast
• 1 1/2 cups lukewarm water
• 4 cups flour
• 1 1/2 teaspoon sugar
• 3/4 teaspoon salt
• 1 beaten egg white
• Kosher salt or Margarita salt

Dissolve yeast in warm water. Combine flour sugar and salt. Add yeast mixture and

mix until blended. Turn out into floured surface and knead until smooth and elastic

- about 5 minutes. Divide little round balls - one at a time. Roll between hands to

form a rope about 14 to 16 inches and about 1/2 inch round. Twist into pretzel shape

and place on a greased cookie sheet. Brush with egg white mixture and sprinkle with salt.

Bake at 400° for 15 minutes or until lightly brown.

Don't let dough rise like bread dough before baking.

 

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Rhubarb Pie

• 4 cups chopped rhubarb (young and tender)
• 2 cups sugar
• 1/3 - 1/2 cups flour

Mix together and place in pie crust. Dot with butter and add top crust.

Bake at 350° 40 to 50 minutes.

Waldorf Astoria Red CakeMartha Cravens

• 1/2 cup Crisco
• 1 1/2 cups sugar
• 2 eggs
• 1/4 cup (2 oz) red food coloring
• 1 teaspoon vanilla
• 2 teaspoons cocoa
• 1 cup buttermilk
• 1 teaspoon salt
• 2 1/4 cups cake flour
• 1 teaspoon soda
• 1 teaspoon baking powder
• 2 teaspoons vinegar

Sift together flour, salt, and baking powder. Make a paste of coloring and cocoa.

Cream shortening and sugar; add eggs and paste mix. Add buttermilk and flour

alternately. Add vanilla. Add soda to vinegar in cup and immediately blend in cake batter.

Bake in three 8 inch greased round cake tins at 350° for 30minutes.

Thicken 1 cup milk with 3 tablespoons flour and set aside to cool. Do not

refrigerate. Beat 1 cup granulated sugar with 1 cup shortening. Add 1 teaspoon vanilla

and 1 teaspoon butter flavoring. Add to milk mixture and beat with electric mixer until

smooth or like whipped cream. Frosting is easier to spread if refrigerated for a short time.

Strawberry Nut Salad Patty Owens

• 1 6oz Strawberry Jello
• 1 cup boiling water
• 2 10oz pkgs. frozen sliced strawberries with juice(Thawed)
• 1 20 oz can crushed pineapple (Drain well)
• 3 bananas - mashed
• 1 cup chopped nuts
• 1 pint sour cream

In sauce pan combine Jello with boiling water. Stir until Jello is dissolved. Fold in all

at once strawberries with juice and strained pineapple, mashed bananas and nuts.

Pour half of mixture in baking dish (~12 x 8 x 2). Place baking dish in refrigerator until

mixture is firm. Remove firm mixture from refrigerator and spread the sour cream over

the top. Then gently spoon on the rest of the mixture.

Refrigerate until firm. Cut in squares for serving.

 

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Cream of Asparagus SoupChad Rackowitz

• 2 cups chopped yellow onions (equvalent to about 2 large onions)
• 4 tablespoons (1/2 stick) butter
• 1 quart chicken broth
• 1 pound asparagus
• 1/4 cup heavy cream (for cold soup)
• Salt and freshly ground black pepper - to taste

Melt butter in a large pot and simmer onions until very soft and golden, about 25 minutes,

stirring often. Add the chicken broth and bring to a boil. Trim tips from asparagus and

set aside. Cut the toughest part from asparagus(about 1 inch). Chop stalks into 1/2 inch

pieces and drop into the boiling chicken broth, cover, reduce heat, and simmer for 45

minutes or until asparagus is very soft.

Purée mixture.

Return mixture to pot, add reserved tips, and simmer until tender (about 10 minutes).

If serving soup hot, season with salt and pepper and serve. If serving soup cold, remove

from heat, cool, stir in cream, and refrigerate covered. Season with salt and pepper.

Serve very cold.

 

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Spring Velvet Soup

• Snapped-off stalk ends from 1 pound fresh asparagus (about ¼ lb.)
• 2 Tablespoons unsalted butter
• ½ small onion, minced (about ¼ cup)
• 2 cups low-sodium chicken broth
• 1 cup half-and-half
• Salt, to taste
• Freshly grated nutmeg, to taste
• Lemon juice, to taste

- Using a sharp paring knife, trim ends of asparagus of any tough or woody portions:

  peel lightly if necessary.

- Melt the butter over medium-low heat in a heavy saucepan.

- When butter has melted, sauté onion, stirring frequently, until onion is tender, and translucent.

- Add trimmed asparagus ends to saucepan and pour in chicken broth. Bring to a boil, reduce

 - Remove asparagus ends from saucepan and place in blender or food processor. Using just

  enough chicken broth to assist in pureeing, whiz the asparagus until it is a smooth paste.

- Return paste to saucepan and stir well with remaining chicken broth.

- Now stir in half-and-half and season to taste with salt, nutmeg, and lemon juice. Heat gently,

  but do not boil.

You shouldn't need any pepper.

Makes 3-4 servings.

Chocolate Chip FudgeHelen Rackowitz

• 2 2/3 cups sugar
• 1 stick margarine
• 2/3 cups (6 oz) evaporated milk
• 12 oz pkg. chocolate chips
• or 1 cup Jiff crunch peanut butter
• 7 oz jar marshmallow creme
• 1 cup nuts
• 1 teaspoon vanilla

Combine sugar, margarine, and milk. Bring to a rolling boil. Cook rapidly over medium

heat, stirring constantly. (Mixture scorches easily) Remove from heat, stir in chocolate

pieces. Add marshmallow creme, nuts, and vanilla. Mix until well blended.

Pour into buttered 13x9 pan.

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Favorite Meatloaf

• 3 slices bread
• 1/2 cup milk
• 1 small can (about 8oz) tomato sauce
• 1 egg
• 2 lb. ground beef
• 1/4 cup chopped onion
• 1 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dry mustard
• 1/4 teaspoon sage
• 1/4 teaspoon celery salt
• 1/4 teaspoon garlic salt
• 1 tablespoon Worcestershire sauce

Tear bread into small pieces and place in large mixing bowl. Add milk, tomato

sauce, and egg. Mix together. Add meat and seasonings. Mix thoroughly.

Form lightly into loaf and place in shallow baking dish. Spread layer of catsup

over top of meatloaf.

Bake at 350°F for one hour.

6-8 Servings.

Zesty BBQ Sauce

• 1 cup catsup
• 2/3 cup brewed coffee
• 1/2 cup brown sugar
• 1/4 cup cider vinegar
• 1 teaspoon garlic powder
• 3 tbs. French's® Worcestershire Sauce
• 2 tbs. Durkee RedHot® Cayenne Pepper Sauce
• 1/2 tsp. Italian Seasoning

Combine all ingredients; mix well. Brush on ribs, steak or chicken during last

15 minutes of grilling or broiling. Baste occasionally. Serve with remaining sauce

heated on the side.

Makes 2 1/2 cups sauce.

 

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Cinnamon Rolls

• 4 1/2 to 5 cups all-purpose flour
• 2 packages active dry yeast
• 1 1/2 cups milk
• 1/2 cup butter or margarine
• 1/2 cup sugar
• 1 teaspoon salt
• 3 eggs
• 2 cups whole-wheat flour
• Orange-Cinnamon filling (recipe follows)
• 1 cup chopped nuts
• Orange Glaze (recipe follows)

1. In a large mixer bowl, combine 3 cups of all purpose flour and the yeast.

2. In a medium saucepan, heat the milk, butter or margarine, sugar and salt till just warm

  (120°F to 130°F) and butter or margarine is almost melted, stirring mixture constantly.

3. Add to flour mixture. Add eggs and beat with and electric mixer on low speed for

  30 seconds, scraping sides of bowl constantly. Using a spoon, stir in whole-wheat

  flour and as much of the remaining all-purpose flour as you can.

4. Turn dough out onto a lightly floured surface. Knead in enough of the stiff dough that's

  smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl, turning

  once. Cover and let rise in a warm place till double (about 1 hour).

5. Prepare the Orange-Cinnamon Filling. Set mixture aside.

6. Punch dough down. Divide in half. Cover and let rest for 10 minutes. On a lightly floured

  surface, roll each half of dough into a 12-inch square.

7. Spread half of the filling over each. Roll up each square, jelly-roll style. Seal edges.

8. Slice each roll into 8 pieces. Place the pieces in a greased 13x9x2-inch baking pan or dish.

  Repeat with remaining pieces, using another greased 13x9x2-inch pan or a 12-inch pizza pan.

9. Cover loosely with clear plastic wrap. Refrigerate 2 to 24 hours. Uncover and let stand at

  room temperature for minutes. ( To bake immediately, let the dough rise in a warm place for

  about 45 minutes or till nearly double.)

10. Uncover; bake in 375°F oven for 10 minutes. Coverloosely with foil; bake 10 to 15 minutes.

  Cool lightly

11. Prepare Orange Glaze. Drizzle over rolls. Makes 16 rolls.

Orange-Cinnamon Filling:

Combine 3/4 cup sugar, 1/2 cup softened butter, 4 teaspoons ground cinnamon,

1 tablespoon finely shredded orange peel and 2 teaspoons all-purpose flour.

• Orange Glaze:
• Combine 4 cups sifted powdered sugar and 1 teaspoon vanilla. Add enough orange
• juice (4 to 6 tablespoons) to make drizzling consistency.

Sausage Bean Chowder(Jim and Claudia Payne)

• 1 lb. bulk sausage (regular or hot)
• 1 can kidney beans
• 2 cups water
• 1 medium onion
• 1 1-lb can cooked tomatoes
• 1 tsp. salt
• 1/2 tsp. garlic salt
• 1/2 tsp. thyme
• 1/4 tsp. pepper
• 2 cups diced potatoes (raw)
• 1/2 cup chopped green pepper

Cook sausage until brown. Pour off fat. In a large pot combine everything except potatoes

and green peppers. Simmer covered for 1 hour. Add potatoes and green pepper.

Cook 15 to 20 minutes until potatoes and peppers are soft.

Serve with biscuits and green salad.

 
 

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• Barbecued Salmon Fillets (Jeff and Mary Kaye Rackowitz)
Preparation time: About 15 minutes

Grilling time: 15-18 minutes

 A pungent soy-sherry butter sauce flavors these big boneless salmon fillets. Brush some of the sauce over the fish before grilling; offer the rest at the table.

• 6 to 8 pound whole salmon, cleaned, head and tail removed, and cut lengthwise into 2 boneless fillets
• 3/4 cup (1/4 lb plus 1/4 cup) butter or margarine
• 2 cloves garlic, minced or pressed
• 1-1/2 tablespoons each dry mustard and soy sauce
• 1/3 cup dry sherry
• 3 tablespoons catsup
Rinse fish and pat dry; then place each fillet, skin side down, on a piece of heavy-duty foil. Cut foil to follow outlines of fish, leaving a 1- to 2-inch border. Crimp edges of foil.

In a pan, combine butter, garlic, mustard, soy, sherry, and catsup. Stir over medium heat until butter is melted. Brush fish with part of the butter mixture; reserve remaining butter mixture.

Barbecue fish by indirect heat (MOM on a Weber Grill) placing foil-supported fish on grill directly above drip pan. Cover barbecue and adjust dampers as necessary to maintain an even heat. Cook until fish flakes when prodded in thickest part (15 to 18 minutes).

Supporting fish with foil, transfer to a warm platter. To serve, cut through flesh of each fillet to skin; slide a wide metal spatula between skin and flesh and lift off each portion. Pass remaining butter mixture to accompany each serving. Makes about 8 servings.

Source: The Ultimate Grill Book, Sunset Books: Elizabeth L. Hogan, 1989, Lane Publishing Co., Menlo Park, CA 94025.

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Enjoy.

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