@L}6CD l0C)HCC WhL/h `CmCDiD`  R@P1  Y0@R !L` D  C D     )16CS S)  C)D1 p p 0 C9DI pCDL~CiCDiD`MEAT LOAF 4 *** 1 HR 350 F @1 lb. Hamburger }A1 Potato (chunked) B1/2 Onion (chopped) 1 Egg }1 tsp. Salt 1/4 tsp. Pepper 5 1/2 oz. can Tomato Soup (condensed) }2 tbsp. Worchestershire Sauce 1/4 tsp. Paprika 1/4 tsp. Basil } Put potato, onion, egg, salt, pepper, @Worchestershire sauce, and tomato soup }Ainto a blender. Puree until mixed. BAdd this mixture to the hamburger. Mold into a loaf pan and bake. }SUE'S STEW 4 *** 3 1/2 HRS 325 F 1 lb. Stew Meat }10 3/4 oz. can Cream of Mushroom Soup 1 pkg. Onion Dry Soup Mix 1 can Water (soup can) }1/4 cup Parsley 1/4 tsp. Pepper @6 Carrots }A6 Potatoes B Put stew meat, mushroom soup, onion }soup mix, water, and spices into a roaster. Cover and bake for two hoursat 325 degrees. Add cut up carrots }and potatoes. Turn oven up to 350 degrees and bake for another one and one-half hours. }VEAL PARMESIAN 4 **** 2 MIN/SIDE MEDIUM @4 Veal Patties }A4 tbsp. Spaghetti Sauce B4 slices of Mozarella Cheese  }Brown veal patties for one to two minutes per side. When the second side is browned, cover each with }mozarella cheese. When the cheese hasmelted, put on individual plates and cover with one tbsp. or more spaghetti}PARSLIED VEAL 4 *** 20 MIN MEDIUM @4 Veal Patties }A2 tbsp. Margarine B1/4 cup chopped Onions 1 tbsp. Flour }1/2 tsp. Salt 1/4 tsp. Pepper 1 Bouillon Cube (Chicken flavor) }1 cup Water 3/4 of one pint Sour Cream 1 tbsp. chopped Chives } Brown veal patties about one minute @per side. Remove from pan and chop }Ainto bite size pieces. Brown onion Band parsley in the frying pan with margarine. Put flour, salt, pepper, }bouillon cube, and water into a blender and mix. Add this to the frying pan mixture. When the sauce }has thickened, add the meat, sour cream, and the chives. Serve with boiled egg noodles and string beans }or broccoli. CHICKEN CORDON BLEU @4 **** 30 MIN 350 F }A4 deboned Chicken Breasts B4 Ham slices 4 Swiss Cheese slices }4 Mozarella Chese slices 10 3/4 oz. can Cheddar Cheese soup  }Lay raw chicken meat on bottom of large casserole dish (or individual dishes), then ham slices. Cover with }each type of cheese, and spread undiluted cheddar cheese soup thinly @over top to cover. Bake an extra 15 !}minutes for thick sliced meat. BBEEF STROGANOFF 4 *** 20 MIN MEDIUM "}1 lb. Beef (chunked) 3 tbsp. Flour 1/2 tsp. Salt #}1 Beef Bouillon Cube 1 1/4 cup Water 2 tbsp. Margarine $} 1/2 cup chopped Onion  1 cup Sour Cream @ 1/8 cup Vermouth (optional) %}A Dash Pepper B Fry onion in margarine until tender. &} Add meat to fry pan and brown. In the meantime, put the flour, salt, pepper, bouillon cube, and water into '} the blender and mix. When the meat is browned, add the blender mix to it. Bring it to a boil. Remove from heat (} and add the sour cream and vermouth  (optional). Stir until the sour cream@ has melted and then serve over )}noodles. B CHICKEN CHOP SUEY 4 *** 30 MIN MEDIUM *} 1 1/2 tbsp. Margarine 1/2 cup minced Onion 1 cup cooked Chicken +} 1 cup chopped Celery 1 cup Bean Sprouts 1 cup Cherry Tomatoes, cut in half ,} 1 Chicken Bouillon Cube  2 tbsp. Cornstarch @ 3 tsp. Soy Sauce -}A 1 tsp. Brown Sugar B Place the margarine, and onion into a .} skillet and saute until onion is tender. Make the chicken broth using the bouillon cube (Read the directions/} that are on the bouillon cube container) and set aside. Add the chicken and cook for three minutes. 0} Then add the celery, bean sprouts,  tomatoes, one-fourth of the chicken @ broth, soy sauce, and brown sugar to 1}A the skillet. While that is cooking, B make a paste of one-fourth of the chicken broth and cornstarch. Add to 2} the other ingredients. Stir and cook until the mixture boils. Serve over chinese noodles or rice. 3} WHITE WINE CHICKEN 4 *** 65 MIN MEDIUM 3 lbs. Chicken, cut up 4} 2 tbsp Oil  1 cup White Wine @ 1 cup Water 5}A 1 Chicken Bouillon Cube B 1 clove Garlic, finely chopped 1 tsp. Salt 6} 1 tsp. Paprika 1/4 tsp. Thyme 1/4 tsp. Pepper 7} 1/2 lb. Green Beans Cook the chicken pieces in oil in a 8}skillet until browned. Add the wine, water, bouillon cube, garlic, salt, @paprika, thyme, and pepper. Boil, 9}Athen simmer for 45 minutes. After Bthis, add the beans and raise the heat. When the mixture is boiling, :}reduce the heat and simmer for another15 to 20 minutes. Serve with rice or egg noodles. ;}EASY ROAST CHICKEN 4 **** 40 MIN 350 F 1 cup Crotons <}4 Celery Stalks, chopped 4 tsp. minced Onion @1/2 crushed Chicken Bouillon Cube =}A1/4 cup Water (a little less than) B4 uncooked, deboned Chicken Breasts  >}Cover the bottom of au gratin dishes with equal amounts of the crotons, celery, onion, bouillon cube, and ?}water. Cover this mixture with a chicken breast, skin side up. Put a few dabs of butter on the skin and @}bake. ROYAL HAMBURGERS @4 **** 15 MIN GRILL A}A1 lb. Ground Beef B1/4 cup chopped Onion 1 slice of Bread, crumbled B}1/3 cup Red Wine 1 tsp. Salt 1/4 tsp. Pepper C}1/4 tsp. Oregano 1/4 tsp. Worchestershire Sauce 4 Hamburger Buns D} Place the ground beef, onion, bread, @wine, salt, pepper, oregano, and E}AWorchestershire sauce into a bowl and Bmix thoroughly. Form meat mixture into four patties. Grill until meat F}is done and then place on buns. CHINESE CHICKEN 4 **** 20 MIN MEDIUM G}2 deboned Chicken Breasts, chunked 1 tsp. Ginger 3 Bell Peppers, cut in 1" squares H}3 Onions, quartered 3 Tomatoes, cut into wedges @1/2 cup cornstarch I}A5 tbsp. Oil B1/4 tsp. Soy Sauce  J}Coat chicken pieces in cornstarch. Put oil in large frying pan or wok. Fry chicken about five minutes, K}stirring until lightly golden adding oil, if necessary. Add onion and bellpepper and stir constantly. Fry untilL}bell pepper is tender. Add soy sauce and tomatoes. When tomatoes are warm,serve over plain rice. M}ACHICKEN NACHOS B4 *** 45 SEC BROIL 12 Corn Tortillas N}2 tbsp. Oil 2 1/2 cup chunked, cooked Chicken 3/4 cup Taco Sauce O}1/4 lb. Monterey Jack Cheese, shredded1/4 lb. mild Cheddar Cheese, shredded  P}First, stack the tortillas and cut them into 3 pie-shaped pieces. Then @fry the tortillas in oil in a large Q}Askillet. The tortillas will puff up. BWhen this happens, mash them down. Each side takes approximately 45 to 60R}seconds to cook. When cooked, place them on a paper towel to drain the oil, then place them in a baking dish.S}Put the chicken on top of the tortillas and add the taco sauce. Place the cheese on top and broil T}until the cheese melts, then serve. HAM DISH @4 ** 30 MIN MEDIUM U}A2 cups chunked Ham B1 lb. Hash Browns 1/2 lb. frozen Green Beans V} In a large skillet, brown the hash browns. In the meantime, cook the W}frozen green beans and drain. Add thechunked ham and the beans to the hash browns. Serve on dinner plates. SaltX}to tast. SWEET-SOUR PORK @4 **** 20 MIN MEDIUM Y}A3 tbsp. Margarine B1/4 cup chopped Onion 1 tbsp. Cornstarch Z}13 1/2 oz. chunked Pineapple, drained 2 tbsp. Vinegar 1 tbsp. Soy Sauce [}2 cups chunked, cooked Pork 16 oz. Chow Mein Vegetables, drained  \}Saute the onion in margarine in a skillet until tender. Gradually add @in the cornstarch, constantly ]}Astirring. Then add the pineapple. BContinue stirring and heat the pineapple mixture. Cook for five ^}minutes. Add the vinegar, and soy sauce to the skillet. Bring to a boiland add the meat and chow mein _}vegetables. Serve, when the meat and vegatables are thoroughly heated. COUNTRY PORK `}6 *** 1 HR 20 MIN MEDIUM 2 1/2 lbs. Pork @3 Potatoes, chunked a}A4 Carrots, sliced B1/4 cup minced Onion 1 1/4 cup hot Water b}2 tsp. instant Chicken Bouillon 1 tsp. Salt 1/2 tsp. Thyme c}1/4 tsp. Sage 1/4 tsp. Pepper 1 pkg. frozen Brussels Sprouts d} Cut pork into bite sized pieces and @brown in a skillet with the minced e}Aonion. Add to this the carrots, Bpotatoes, water, chicken bouillon, salt, thyme, sage, and pepper. Heat f}until mixture is boiling. Reduce the heat and cover and continue simmering for one hour. In the g}meantime, run the Brussels sprouts under water to separate them. Place with the pork. Raise the heat to n}i}j}k}l}m}B$BREADBISCUITSB&BREADBISCU}boil the mixture. Cover and simmer for 15 to 20 minutes, then serve. sauce. o}BEEF VEGETABLE DISH 4 **** 50 MIN 425 F 1 lb. Ground Beef p}1/4 cup minced Onion 21 1/2 oz. can condensed Beef Broth @1/4 lb. frozen Carrots, chopped q}A1/4 lb. frozen Peas B1/4 lb. frozen Corn 1/2 tsp. Salt r}1/4 tsp. Pepper 4 servings Mashed Potatoes Paprika s}Parsley  Cook ground beef and onion in a t}skillet until browned. Cook the frozen vegetables. Drain beef and @remove from heat. Add the soup, u}Avegetables, salt, and pepper to the Bbeef. Place the mixture onto four squares of aluminum foil. Prepare v}the mashed potatoes and spoon on top of the beef mixture on the foil squares. Sprinkle with paprika and w}parsley. Wrap up the packets tightly.These packets can be frozen and heated up just like a frozen dinner. x}Place the packets of food on an ungreased cookie sheet and bake. @PORK STEAK DINNER y}A4 ** 60 MIN MEDIUM B4 Pork Blade Steaks 1 lb. Potatoes z}1/4 cup chopped Onion 10 3/4 oz. can Cream of Chicken Soup 2 tbsp. White Wine {}1/2 tsp. Salt 1/2 tsp. Worcestershire Sauce 1/4 tsp. Thyme |}1/4 tsp. Tarragon 1/4 tsp. Sage @1/2 lb. frozen Corn }}A1/2 lb. frozen Green Beans B Cook the pork steaks in a skillet ~}until browned. Drain and then add the onions and potatoes. In a bowl, mix the soup, wine, salt, }Worcestershire sauce, thyme, tarragon,and sage. Pour this mixture over the pork, potatoes, and onions. Heat this} mixture until it is boiling, then  simmer covered 50 to 60 minutes until @ potatoes are tender. In the meantime,}A rinse the frozen corn and green beans B in water in order to separate them. Add this to the pork and potato } mixture. Cover and simmer until the frozen vegetables are cooked, which is another 10 to 15 minutes. } CHEESY CHICKEN 4 *** 45 MIN LOW !2 lbs. cut up Chicken }!1 Egg !1/2 cup Cracker Crumbs @!1 can Tomato Soup }A!1/4 cup Water B!1/4 cup Onion !1/2 tsp. Sage }!1/2 tsp. Savory !1/2 tsp. Basil !1/2 cup shredded Mozzarella Cheese }!1/4 cup Parmesan Cheese ! "Place the egg and one tbsp. of water }"into a bowl. Put the chicken parts in"this mixture and then coat with @"crumbs. Fry in a skillet. When the }A"chicken is brown, drain the oil and B"add the soup, water, onion, sage, "savory, and basil. Cook over low }"heat. Sprinkle the cheese over the "chicken. Continue cooking until the cheese has melted. Serve. }"BISCUIT DOGS "4 **** 12 MIN. 425 F #8 Hot Dogs }#1 tbsp. Sugar #3 tbsp. Shortening @#1/2 tsp. Salt }A#1/4 tsp. Paprika B#3/4 cup lukewarm Milk #1 cake of compressed Yeast }#2 cups Flour # #Blend together the sugar, shortening, }#salt, and paprika until smooth. Then #add the milk and yeast, stirring until$dissolved. Add the flour. Cover the }$mixture and let rise for 30 minutes $until doubled. Then shape around the @$hot dogs and let stand for 15 minutes.}A$Bake for 12 to 15 minutes until lightly browned. $BISCUITS }$8 ** 10-12 MIN 450 F $2 cups Flour $4 tsp. Baking Powder }$1/2 tsp. Salt $1/2 tsp. Cream of Tartar %2 tsp. Sugar }%1/2 cup Shortening %2/3 cup Milk @%1/4 tsp. Pepper }A% B%Mix together flour, baking powder, %salt, cream of tartar, sugar, and }%pepper. Cut the shortening into this %mixture. When the mixture looks %like coarse crumbs, add the milk. Mix}%until the dough follows the fork %around the bowl. Place onto a floured&surface and knead for 30 seconds. }&Roll out with a rolling pin one-half &inch thick. Cut with a biscuit cutter@&and place the biscuits on to an }A&ungreased cookie sheet. Bake and serve. &BUTTERSTICKS }&4 ** 10-12 MIN 450 F &1/4 cup Margarine, melted &1 pkg. refrigerated Biscuits }& &Pour half of the margarine into a 'baking pan. Take the biscuits and }'shape them into sticks. Place them 'in the buttered pan. Pour the rest @'of the margarine over the sticks. }A'Bake until lightly browned. Remove B'from oven and let stand so that the 'breadsticks can soak up more of the }margarine. Serve. 'FRENCH TOAST '3 **** 3-5 MIN MED HI }'3 Eggs '1/2 cup Milk (3 tbsp. Cinnamon }(6 slices of Bread ( @(Beat the eggs, milk, and cinnamon in a}A(shallow bowl. Heat oil in a skillet. B(Place one slice of bread in the french(toast mixture and then turn the bread }(over and coat the other side. Put the(coated bread in the skillet and brown (both sides. Do the same for the other}(five slices of bread. You may want to(add more cinnamon as time goes on and )you'll need to keep mixing the french }toast mixture. Serve with syrup. )PUMPKIN BREAD @)2 *** 1 HR 350 F }A)2/3 cup Shortening B)2 2/3 cups Sugar )4 Eggs })3 1/2 cups Flour )1 1/2 tsp. Salt )1/2 tsp. Baking Powder })2 tsp. Baking Soda )1/2 tsp. Cloves *1/2 tsp. Nutmeg }*1/2 tsp. Ginger *1/2 tsp. Pumpkin Pie Spice @*1 tsp. Cinnamon }A*2/3 cup Water B*16 oz can solid packed Pumpkin *2/3 cup Raisins }*2/3 cup Walnuts, chopped * *Mix together the flour, salt, baking }*powder, baking soda, cloves, nutmeg, *ginger, pumpkin pie spice, and +cinnamon and then set aside. Mix and }+blend the shortening, sugar, and eggs.+Gradually add the flour mixture to the@+egg mixture. Mix well and then add }A+the water. To this mixture, fold the B+pumpkin, raisins, and walnuts. Bake in greased loaf pans. Makes 2 loaves.}+PUFFY CHEESE BALLS +78 ** 15-20 MIN 350 F +1/4 lb. American Cheese }+1/4 lb. Cheddar Cheese +1/2 cup Margarine ,1 cup Flour },Sesame Seeds , @,First shred the two cheeses. Mix the }A,cheeses, margarine, and flour B,together. Form into balls and roll ,in the sesame seeds. Place onto an },ungreased cookie sheet and bake. ,Serve hot. Excellent as appetizers or,snacks at a party. Makes 6 1/2 dozen }cheese balls. ,MUFFINS -12 ** 28 MIN 400 F }-2 1/2 cups Grain Cereal -1 1/3 cup Milk @-1 Egg }A-1/2 cup Shortening B-2 cups Flour -1/2 cup Molasses }-2 tbsp. Sugar -4 tsp. Baking Powder -1 tsp. Salt }-1/4 tsp. Nutmeg -1/4 tsp. Cinnamon . }.First, place the flour, sugar, baking .powder, salt, nutmeg, and cinnamon @.into a bowl and set aside. Mix the }A.cereal and milk together and let sit B.in order to soften the cereal. Then .add the egg, molasses, and shortening }.and mix thoroughly. Add the flour .mixture to the cereal mixture and .blend well. Pour into muffin tins and}bake. .GRANDMA'S FAT PANCAKES /4 *** 5 MIN MED }/1 cup warm Water /3 tbsp. Sugar @/1/2 tsp. Salt }A/1 pkg. Yeast B/2 tbsp. melted Shortening /1 Egg }/2 cups Flour /1/3 cup dry Milk / }/Dissolve the sugar and salt in water. /Then add the yeast and let stand until0it dissolves and bubbles. Then add }0the shortening and egg. Mix well. 0Add flour and dry milk. Beat well @0until thoroughly mixed. Let stand, }A0covered until the mixture doubles in B0size. Fry slowly over medium heat onespoonful at a time until golden brown.}0BANANA BREAD 01 **** 50-60 MIN 350 F 01/3 cup Sugar }01/3 cup Brown Sugar 01/2 cup Shortening 12 Eggs }13 tbsp. Sour Milk 11/4 cup Raisins @12 mashed Bananas }A12 cups Flour B11 tsp. Baking Powder 11/2 tsp. Soda }11/2 tsp. Salt 11/4 tsp. Nutmeg 1 }1Add together the flour, baking powder,1soda, salt, and nutmeg in a bowl. Set2aside. Mix the sugar, brown sugar, }2shortening, and eggs in another bowl. 2Blend until creamy, then add the sour @2milk, raisins, and mashed bananas. }A2Then stir in the flour mixture. Pour B2into a loaf pan and let this sit for 2approximately 20 minutes. Bake until }2a toothpick thrust into the center of the bread comes out clean. 2BRAIDED RAISIN LOAVES }22 **** 30 MIN 400 F 22 pkgs. active dry Yeast 31/2 cup warm Water }31 1/2 cup lukewarm Milk 31/4 cup Sugar @31/4 cup Shortening }A31 tbsp. Salt B31/2 tsp. Cinnamon 31/2 tsp. Nutmeg }33 Eggs 37 1/4 cups Flour 32 cups Raisins }3Margarine, softened 3 4Dissolve the yeast into the warm water}4and add the sugar. Let sit for five 4minutes. Add to this the milk, @4shortening, salt, cinnamon, nutmeg, }A4eggs, and one half of the flour. Mix B4until smooth. Then add raisins and @5more flour, but only enough to make }ITSA:BREADCORN0BREADLOAVES2BREADLOAVES)BREADLOAVES,BREADMUFFINS.BREADPANCAKES7BREADPASTRY+BREADROLLS}'BREADTOASTSDESSERTCAKEMDESSERTCAKEQDESSERTCAKE@_DESSERTCAKEUDESSERTCANDY\DESSERTCOOKIESBWDESSERTCOOKIES}aDESSERTCOOKIESXDESSERTFROZENcDESSERTFROZENFROSTINGUNCOOKEDFROSTINGUNCOOKED£MAIN COURSECASSEROLEMAIN CO9}A5the dough easy to handle. Place the B5dough onto a lightly floured board 5and knead until smooth and elastic }5(approximately five minutes). Put 5the dough into a greased bowl, and 5place the greased side of the dough }5up. Cover and let it rise in a warm 5place until the dough has doubled, 6roughly one and one half to two hours.}6 6When the dough has risen, punch it @6down. Divide it into four parts. }A6Take one of the parts and roll it intoB6the size of a nine inch loaf pan. 6Press each end to seal and place the }6sealed side down into the loaf pan. 6Now take another part and divide it 6into three parts. Take each of these }6parts and roll them into strips about 610 inches long. Pinch the ends of the7strips together and braid. Make sure }7to pinch the other ends together when 7you have finished braiding the bread. @7Place the braid on top of the loaf in }A7the pan. Do the same with the B7remaining two parts and make a second 7loaf of bread. Cover both loaves and }7let them rise until double 7(approximately one hour). 7 }_Bake until golden brown. Immediately 7APPLE COFFEE CAKE 86 **** 25-35 MIN 375 F }82 Apples 81 cup Brown Sugar @84 tsp. Cinnamon }A84 tbsp. Margarine B83/4 cup Sugar 81/4 cup Shortening }81 Egg 81/2 cup Milk 81 1/2 cup Flour }82 tsp. Baking Powder 81/2 tsp. Salt 9 }9First, add together the brown sugar, 9and cinnamon. Set aside. Then add @9the flour, baking powder, and salt }A9together in a bowl. Set this to one B9side also. Mix the sugar, shortening,9and egg together and beat until }9creamy. Then add milk to the mixture 9and blend. Mix the liquid mixture and9the flour mixture together. Pour into}9a nine inch square greased pan and 9top with apples. Sprinkle the coffee :cake with the sugar mixture and dot }:with margarine. Bake until apples are:tender. The coffee cake is done when @:a toothpick inserted into the center }of the cake comes out clean. B:CORN BREAD :9 *** 20-25 MIN 425 F }:1 cup Flour :1 cup Cornmeal :7 tbsp. dry Nonfat Milk }:4 tsp. Baking Powder :1/2 tsp. Salt ;1/4 tsp. Paprika };1/8 tsp. Pepper ;7 tbsp. Shortening @;1 1/3 cups Water }A;1/3 cup Sugar B;1 Egg ; };Add all of the dry ingredients ;together and cut in the shortening. ;Add the water, sugar, and egg to the };flour mixture. Mix until moistened ;and pour into a greased baking pan. ** 20 MIN }>1 pint Sour Cream >1 cup Mayonnaise @>2 tsp. Onion, chopped }A>1 tsp. Parsley B>1 tsp. Dill >2 tsp. Beaumond }> >Mix all of the above ingredients >together. Chill for 20 minutes and }serve with vegetables. >PEA PODS ORIENTAL ?4 *** 6 MIN MEDIUM }?1/4 lb. small deveined Shrimp ?1 lb. Pea Pods @?1 can Water Chestnuts, sliced }A?1/4 lb. Mushrooms, sliced B?1/4 cup Peanuts ?3 tbsp. Sesame Oil }? ?Place one third of the sesame oil in ?frying pan or wok. Saute shrimp for }?three minutes. Add mushrooms, pea ?pods, and the rest of the sesame oil. @Cook for 2 minutes. Add water }@chestnuts, and peanuts. Cook one minute longer. Serve. @@GRANDMA'S RED CABBAGE }A@4 ** 45-60 MIN LOW B@1/4 cup Onion @1 tbsp. Oil }@1 small shredded Red Cabbage (no core)@2 thinly sliced Green Apples @1/4 cup Vinegar }@1 tsp. Salt @1/8 tsp. Pepper A1 tbsp. Sugar (optional) }ADash Cloves A @ABrown the onion in the oil. Add the }AAred cabbage and green apples. Cook BAfor 15 minutes. Add water as Anecessary. Add three-fourths of the }Avinegar (red wine vinegar preferably),Asalt, and pepper. Continue cooking Aover low heat for 30 to 45 minutes }Auntil apples disintegrate. Taste, if Adesired add sugar for a sweeter taste.Add the cloves and serve. }BSTUFFED TOMATOES B4 *** 20 MIN 350 F @B4 Tomatoes  }AB10 oz. frozen chopped Spinach BB1 tbsp. Flour B1/2 cup Sour Cream  }B1/2 tsp. Chervil B1/2 tsp. Dill B2 tbsp. Parmesan Cheese  }BSalt B CChop tops off of the tomatoes and  }Cscoop out the insides. Then sprinkle Cwith salt. Cook the frozen spinach @Cand drain. Mix in a bowl the spinach, }ACsour cream, chervil, and dill. Scoop BCthis mixture into the tomatoes and Csprinkle with the parmesan cheese. }Dot with margarine and bake. CCREAMED SPINACH C4 *** 10 MIN MEDIUM }C16 oz. can Spinach C3 tbsp. Flour D1 tbsp. Margarine }D1 cup Water or Spinach juice D1 tbsp. Onion @D1 1/4 tsp. Salt }AD1/2 tsp. Nutmeg BD1/4 tsp. Pepper D }DMix all ingredients together in a Dsaucepan and heat. (If you are using Dfrozen spinach, first cook the spinach}Dand then add the ingredients to it andre-heat). EPOTATO BAKE }E6 ** 30 MIN 350 F E1 Egg @E1 tbsp. Milk }AE1 cup Flour BE4 tbsp. Parsley E1 tbsp. Paprika }E2 tsp. Onion Powder E2 tsp. Garlic Powder E1 tsp. Pepper }E1 tbsp. Marjoram E1 tbsp. Thyme F1 tbsp. Parmesan Cheese }F32 oz. can whole Potatoes, drained F @FBlend the egg and milk together. Add }AFthe flour, parsley, paprika, onion BFpowder, garlic powder, pepper, Fmarjoram, thyme, and cheese together }Fin a bowl. Place the potatoes in the Fegg mixture and then into the coating Fmixture. Put the coated potatoes into}Fa greased baking pan. Bake uncovered and serve. GPOTATOES AU GRATIN }G6 ** 1 HR 15 MIN 375 F G1/2 cup chopped Onion @G2 tbsp. Margarine }AG1 tbsp. Flour BG1 tsp. Salt G1/4 tsp. Pepper }G1/4 tsp. dry Mustard G2 cups Milk G2 cups shredded Sharp Cheddar Cheese }G6 Potatoes, sliced G HPlace the onion and margarine into a  }Hskillet. Cook until onion is tender. HThen add the flour, salt, pepper, and @Hmustard. Cook over low heat, stirring!}AHconstantly. When the mixture is BHsmooth and bubbly, remove from the Hheat. Add the milk and cheddar "}Hcheese. Place back on burner and heatHuntil boiling, constantly stirring theHmixture. Continue boiling and #}Hstirring for one minute. Put the Hpotatoes in a one and one half quart Icasserole dish. Pour the cheese $}Isauce over the potatoes and place in Ioven uncovered. Bake for one and one @Ifourth to one and one half hours until%}top is brown and bubbly. BIBAKED BEANS I8 *** 3 HRS 30 MIN 300 F &}I1 lb. Navy Beans I1 tbsp. Oil I7 cups Water '}I1 cup chunked Pork I1 cup minced Onion J1/3 cup Molasses (}J2 tbsp. Parsley J2 1/2 tsp. Salt @J1 tsp. dry Mustard )}AJ1/4 tsp. Sage BJ1/8 tsp. Pepper J *}JPlace the beans, oil, and water into Ja large pot and boil for two minutes. JLower the heat. Cover and simmer for +}J50 minutes until the beans are cooked.JDrain, but make sure that you reserve Kone cup of the liquid. Place the ,}Kbeans, pork pieces, and onions into Kan ungreased casserole dish. Mix the @Kremaining liquid and ingredients -}AKtogether. Pour this mixture over the BKbeans. Bake covered in the oven for Ktwo hours. Then uncover and bake for .}Kanother one and one half hours, stirring the mixture occasionally. KPOTATO PANCAKES /}K6 *** 6 MIN MEDIUM K6 Potatoes L1/3 cup shredded Cheddar Cheese 0}L1/4 cup Cracker Crumbs L1 Egg @L2 tbsp. Parsley 1}AL1 tsp. minced Onion BL1/8 tsp. Thyme L1/8 tsp. Oregano 2}L1/8 tsp. Sage L1/8 tsp. Basil L1/4 tsp. Salt 3}L1 tbsp. Oil L MPeel the potatoes and let them soak in4}Mwater for several hours. Drain, dry, Mand grate the potatoes. Then add the @Mcheese, cracker crumbs, egg, and 5}AMseasonings. Use a large tablespoon toBMspoon out the potato mixture into the Mhot skillet. Fry in oil until lightly6}Mbrowned(approximately three minutes per side). Drain and serve. MLADYFINGERS 7}M42 **** 10-12 MIN 350 F M3/4 cup Sugar N3 Eggs, separated 8}N3/4 cup Flour N1/4 tsp. Baking Powder N3 tbsp. Water ;}URSECASSEROLEMAIN COURSECASSEROLE¨MAIN COURSECASSEROLEAMAIN COURSECASSEROLEMAIN COURSECASSEROLEMAIN COURSE:}HEALTHMAIN COURSEMACARONIMAIN COURSERICEMAIN COURSERICEMAIN COURSESTUFFINGAMEATBEEFMEATBEEF MEATCHI}N1/2 tsp. Vanilla N1/4 tsp. Lemon Extract O1/4 tsp. Cloves <}O1/4 tsp. Nutmeg O1/4 tsp. Cream of Tartar @O =}AOMix one half of the sugar and egg yolkBOtogether. Beat using an electric Omixer on medium speed until the >}Omixture is very thick and lemony Olooking. Add the flour, baking Opowder, and salt in a bowl. Set aside.?}OIn another bowl, mix the water, Ovanilla, lemon extract, cloves, and Pnutmeg. Then add the flour mixture @}Pand the liquid mixture, alternating, Pto the sugar egg mixture. Blend @Ptogether on a low speed. Then set A}APaside. Beat the egg whites and cream BPof tartar together until the mixture Pis foamy. Then gradually add the restB}Pof the sugar. Continue beating until Pit is glossy and stiff. Fold the Pegg white mixture into the egg yolk C}Pmixture. Then place the batter onto Pa greased and floured cookie sheet in Qa three by one inch shape. Bake untilD}lightly brown. QPOUND CAKE @Q15 ** 1 - 1 1/2 HRS350 F E}AQ2 3/4 cup Sugar BQ1 1/4 cup Margarine Q5 Eggs F}Q1 tsp. Vanilla Q2 tsp. Brandy Q3 cups Flour G}Q1 tsp. Baking Powder Q1/4 tsp. Salt R1/2 tsp. Mace H}R1 cup evaporated Milk R @RMix together the flour, baking powder,I}ARsalt, and mace. Then set aside. Mix BRtogether with a mixer, the sugar, Rmargarine, eggs, vanilla, and brandy. J}RBlend for 30 seconds on low speed. RMake sure that you are constantly Rscraping the sides of the bowl. Then K}Rchange the speed to high for five Rminutes. Now add the flour mixture Sand the evaporated milk, alternating L}Seach ingredients and mix on a low Sspeed. Pour into a greased and @Sfloured bundt cake pan. Bake. Cake M}ASshould be done when a toothpick pushedBSinto the center comes out clean. CoolSthe cake for 20 minutes and then N}remove it from the pan. SBUBBLE ORANGE LOAF S10 ** 15-20 MIN 375 F O}S1 pkg. Hot Roll Mix S3/4 cup Sugar T2 tsp. grated Orange Peel P}T1/4 cup melted Margarine T1/2 cup Raisins @T1/2 cup chopped Peanuts Q}AT1/2 cup Chocolate Pieces BT1/4 tsp. Mint T R}TPrepare roll mix and let rise Taccording to package directions. Add Tthe raisins, peanuts, chocolate S}Tpieces, and mint. Then form dough Tinto one inch balls. Mix sugar and Uorange peel. Dip balls in margarine, T}Uthen roll in sugar mixture. Grease Ua ring mold or loaf pan. Loosely fill@Upan one half full with layers of U}AUballs. Let double in size and bake. BUWhen cake is done, invert on a rack Uand glaze with frosting, trim with V}raisins and nuts. ULOLLIPOPS U12 *** 20 MIN MEDIUM W}U1 1/2 cup Sugar U6 tbsp. Corn Syrup V4 1/2 tsp. Vinegar X}V3 tbsp. Water V2 tbsp. Margarine @V1/4 tsp. Flavoring Y}AVDash Salt BVFood Coloring (optional) V Z}VMix in a large pan the sugar, corn Vsyrup, vinegar, and water together Vuntil the sugar dissolves. Cook over [}Vmedium heat until hard crack stage V(300 degrees). Remove from heat and Wadd the margarine, flavoring, salt, \}Wand color. Let stand until cool and Wslightly thick. Make aluminum cups to@Wform the lollipops and insert the ]}AWlollipop stick. Pour the candy into the foil cups immediately. WCHOCOLATE NUT LOGS ^}W4 **** 20 MIN NONE W1 cup Semi-sweet Chocolate Pieces W1/3 cup Peanut Butter _}W4 cups Rice Krispies W2 cups chopped Peanuts X `}XMelt the chocolate pieces and peanut Xbutter until smooth and creamy. Pour @Xover the rice krispies. When a}AXthoroughly mixed then add the peanuts BXand pour into a buttered baking dish. XPlace in refrigerator until mixture b}has hardened. Cut into logs. XFROSTY STRAWBERRY SQUARES X10 *** 20 MIN NONE c}X1 cup Flour X1/4 cup Brown Sugar Y1/2 cup chopped Walnuts d}Y1/2 cup melted Margarine Y2 Egg Whites @Y1 cup Sugar e}AY1/2 pint Whipping Cream BY1/4 cup Lemon juice Y1/4 tsp. Nutmeg f}Y5 cups frozen Strawberries Y YFirst, thaw and drain the g}Ystrawberries. Mix the flour, brown Ysugar, walnuts, and margarine together@\and press into the bottom of a 9 x 13"q}BRECIPE DATBhRECIPE IDXA\lightly greased pan. Beat the egg B\whites until stiff by gradually adding\sugar. Beat the whipping cream until r}\stiff and then add it to the egg \whites. Then fold in the lemon juice,\nutmeg, and strawberries. Pour into s}pan and freeze overnight. \CHOCOLATE BARS ]16 ** 30-35 MIN 350 F t}]2 1/4 cups Flour ]1/2 cup Powdered Sugar @]1 cup Margarine, softened u}A]2 squares Baking Chocolate, melted B]4 Eggs ]2 cups Sugar v}]1/4 tsp. Salt ]1/4 tsp. Baking Powder ]1/3 cup chopped Walnuts w}] ]First mix the powdered sugar, ^margarine, and three fourths of the x}^flour together. The crust mixture ^should be crumbly. Press into the @^bottom of a baking pan (13 x 9 x 2). y}A^Bake this in the oven for 15 to 20 B^minutes. In the meantime, mix the ^melted chocolate, eggs, sugar, the z}^rest of the flour, salt, baking ^powder, and walnuts together. Then ^pour onto the hot crust and place in {}^the oven again for another 15 minutes.^When all of the baking is done, _sprinkle powdered sugar over the top. |}_Let the mixture cool and then cut intosquares and serve. remove from pans and cool. }}A_PUMPKIN CAKE B_10 *** 40 MIN 350 F _2 cups Flour ~}_2 cups Sugar _2 tsp. Cinnamon _2 tsp. Pumpkin Pie Spice }_1/4 tsp. Nutmeg _1/2 tsp. Salt `1/2 tsp. Baking Powder }`4 Eggs `1 cup Oil @`2 tsp. Baking Soda }A`2 cups Pumpkin B` `Mix together the flour, sugar, }`cinnamon, pumpkin pie spice, nutmeg, `salt, and baking powder and set aside.`Beat the eggs, oil, and baking soda }`well. Fold in the pumpkin. Mix the `pumpkin mixture with the flour amixture. Bake in a 9 x 13" pan. Cake}ais done when a toothpick pushed into athe center of the cake comes out @aclean. Cool for 10 minutes. Take the}Aacake out of the pan and finish Bacooling. Frost with Pumpkin Cake Frosting. }aRAISIN PINEAPPLE COOKIES a48 ** 12-15 MIN 375 F a1 cup Brown Sugar }a1/2 cup soft Margarine a1 Egg b1 tsp. Vanilla }b1/2 cup Raisins b3/4 cup crushed Pineapple, undrained @b2 cups Flour }Ab1 tsp. Baking Powder Bb1/2 tsp. Soda b1/2 tsp. Salt }b1/2 tsp. Nutmeg b1/2 tsp. Cloves b1/2 tsp. Cinnamon }b bFirst, put the flour, baking powder, csoda, salt, nutmeg, cloves, and }ccinnamon into a bowl and set aside. cBlend the sugar, margarine, egg, and @cvanilla together until smooth. Add }Acthe raisins and pineapple. Mix Bcthoroughly. Add the flour mixture. cMix well. Drop on to greased cookie }sheets and bake. cFROZEN COCKTAIL DESSERT c6 *** 20 MIN NONE }c16 ozs. canned Fruit Cocktail c16 ozs. Whip Cream d }dFold the fruit cocktail into the whip dcream. Pour into a loaf pan and @dfreeze. After the mixture is frozen, }unmold onto a plate and serve. BdSHRIMP SOUP d8 ** 20-25 MIN MEDIUM }d1 lb. frozen Shrimp d10 3/4 oz. can Chicken Gumbo Soup d16 oz. can stewed Tomatoes }d1/4 cup Garlic Powder d1 cup Water e1/2 cup uncooked Rice }e1 tsp. Salt e1/2 tsp. Basil @e1/2 tsp. Thyme }Ae1/4 tsp. Parsley Be1/4 tsp. Worchestershire Sauce e1 Bay Leaf }e eMix all of the above ingredients etogether and heat to boiling. Reduce }ethe heat and cover. Simmer until the eshrimp is cooked and tender and the rice is done. }fBEEF VEGETABLE SOUP f6 *** 3 HRS MEDIUM @f4 Beef Shanks, chunked }Af8 cups Water Bf1/2 cup uncooked Barley f1 cup chopped Carrots }f1 cup Peas f1 cup Green Beans f1 cup Corn }f1 lb. Tomatoes f1 Bay Leaf g1/4 tsp. Basil }g1/4 tsp. Pepper g1/4 tsp. Thyme @g1/4 cup Parsley }Ag1/4 tsp. Salt Bg gPlace the beef, water, barley, and }gseasonings into a large pot. Heat to ga boil, then cover and reduce the gheat. Simmer for two hours. Then add}gthe vegetables. Simmer for another ghour. The soup is ready when the hvegetables are tender. Before }hserving, you may want to cool the souphand skim off the fat. Then reheat andserve. }AhSOUR CREAM BEAN SOUP Bh6 **** 30-45 MIN MEDIUM h2 lbs. String Beans }h2 medium Potatoes h1 Carrot h1 tsp. Salt }h3/4 of 1 pint of Sour Cream h1/4 tsp. Pepper i }iWash, and destring the string beans. iThen cut them into a large soup pot. @iPeel the potatoes and carrot. Cut }Aithem into quarters and add them to theBibeans. Cover the beans, potatoes, andicarrots with water and add the salt. }iBring the water to a boil. Reduce theiheat and simmer until the beans are itender. Lift the carrots and potatoes}iout of the pot and mash them. Then iput this mashed mixture back into the @jAdd the sour cream and pepper. Heat, }CKENA MEATCHICKENMEATCHICKEN@MEATCHICKENMEATCHICKENMEATCHICKEN MEATCHICKEN@MEATCODFISH’MEATCRABM}Ajbut do not boil. If the soup seems Bjtoo thin, then add some more sour jcream. If the soup tastes too sour, }add a little more salt. jCREAM OF SPINACH SOUP j2 ** 30 MIN MEDIUM }j2 lbs. Spinach j2 tbsp. Margarine k1 tbsp. chopped Onion }k2 tbsp. Flour k1 cup Chicken Broth @k3 cups Milk }Ak3/4 tsp. Salt Bk1/4 tsp. Paprika k1/8 tsp. Nutmeg }k1/8 tsp. Parsley k kCook fresh spinach and drain. Set }kspinach aside. In a saucepan, melt kthe margarine and saute the onion. lAdd the flour and cook until the }lmixture is well blended. In a lseparate bowl, mix the milk, chicken @lbroth, salt, paprika, nutmeg, and }Alparsley. Add the liquid and spinach Blto the flour mixture. Heat thoroughlyand serve. }lPOTATO-CHEESE SOUP l6 **** 1 HR MEDIUM l4 cups sliced Potatoes }l2 cups Water l2 tsp. Salt m1 tsp. minced Onion }m1 tbsp. Oil m4 tsp. Parsley @m3 cups Milk }Am1 cup grated Cheddar Cheese Bm2 tbsp. Margarine m1/2 tsp. Paprika }m1/2 tsp. Thyme m1/4 tsp. Pepper m }mCook the potatoes in water in a large mpot until tender. Drain the water ninto a bowl. Put the potatoes in }nanother bowl. In a large skillet, nsaute the onions in oil until tender. @nIn a blender, place a portion of the }Anpotatoes, water, onion, and parsley. BnPuree this mixture and pour back into nthe pot. Puree about 3/4 of the }npotatoes. If you like chunkier soup, nthen puree less of the potatoes. Whennyou are finished, pour the remaining }nliquid and potatoes into the pot. Addnthe milk, cheese, margarine, and oseasonings. Heat this soup, but do }not boil. Makes 9 cups. oTHREE-BEAN SOUP @o10 *** 1 HR 10 MIN MEDIUM }Ao1 lb. Ground Beef Bo2 tbsp. Margarine o28 oz. can whole Tomatoes }o10 3/4 oz. can Beef Broth o1 cup Water o1/2 cup Barley }o1/3 cup minced Onion o1 1/2 tsp. Salt p1/2 tsp. Parsley }p1 Bay Leaf p1/4 tsp. Marjoram @p1/4 tsp. Thyme }Ap8 oz. can Waxed Beans, drained Bp1 lb. frozen Green Beans, thawed p15 oz. can Butter Beans, drained }p1/4 cup grated Romano Cheese p pPlace the ground beef and margarine }pinto a skillet. Cook until beef is pbrowned. Then drain. Add the qtomatoes plus the liquid, beef broth, }qwater, barley, onion, salt, parsley, qbay leaf, marjoram, and thyme. Cook @quntil boiling. Then reduce the heat }Aqand simmer covered for 50 minutes. BqAdd the wax and green beans to the qmixture. Reheat to boiling. Again }qreduce the heat and simmer for 10 qminutes. Now add the butter beans to qthe mixture. Cover the pan and simmer}qfor another 10 minutes. Sprinkle withcheese and serve. rTURKEY VEGETABLE SOUP }r6 ** 3 HRS MEDIUM r4 cups Water @r3 cups chunked cooked Turkey }Ar4 Carrots, sliced Br1 pkg. frozen Peas r2 cups cooked Rice }r1/4 tsp. Thyme r1 Bay Leaf, crushed r1/2 tsp. Basil }r1/2 tsp. Sage r1/4 tsp. Parsley s1/4 tsp. Paprika }s1 Chicken Bouillon Cube s1/4 tsp. Pepper @sSalt to taste }As BsMix all of the above ingredients into a large pot. Simmer and serve. }sHOT DOG-BEAN CHOWDER s8 ** 2 HRS 15 MIN MEDIUM s1 lb. Pinto Beans }s2 cloves Garlic s1 Bay Leaf t1 tbsp. Oil }t5 1/2 cups Water t10 3/4 oz. can condensed Tomato Soup @t1 envelope Onion Soup Mix }At1 pkg. Hot Dogs, cut up Bt1/4 tsp. Thyme t1/4 tsp. Parsley }t1/4 tsp. Paprika t1/8 tsp. ground Cloves t }tPut the beans, garlic, bay leaf, oil, tand water into a soup pot. Heat untiluthe liquid is boiling and continue }uboiling for two minutes. After uremoving the pot from the heat, cover @uand let stand for one hour. Reheat }Authe beans to boiling, reduce heat and Busimmer covered for one hour or until uthe beans are tender. Stir in the }uremaining ingredients and simmer for another 10 minutes. uFRUIT SALAD }u8 *** 1 HR NONE u22 oz. can Mandarin Orange segments v13 1/4 oz. can Pineapple chunks }v16 oz. can Fruit Cocktail v2 cups Miniature Marshmallows @v1 tsp. Lemon juice }Av1 cup chopped Walnuts Bv1 cup Whipped Cream v }vFirst, drain the mandarin oranges, vpineapple chunks, and fruit cocktail. vPlace the fruit and marshmallows into }va bowl and mix well. Drizzle the vlemon juice on the fruit mixture. Addwthe walnuts to the fruit. Fold the }wwhipped cream into fruit and nut wmixture. Cover and refrigerate for one hour. }AwHOT POTATO SALAD Bw6 *** 30 MIN MEDIUM w6 cooked Potatoes, sliced }w1 chunked Zucchini, cooked w1/4 cup Bacon bits w1/4 cup Oil }w1 1/2 tbsp. Flour w1 cup Water x1/3 cup Vinegar }x1 3/4 tsp. Salt x1/4 tsp. Paprika @x1/4 tsp. Parsley }Ax1/8 tsp. Pepper Bx1 tbsp. Sugar x2 cups Bean Sprouts }xLettuce, torn into bite sized pieces x xFirst, mix the flour, water, vinegar, }xsalt, paprika, parsley, pepper, and xsugar in a bowl. Fry the potatoes andyonions in oil. When the potatoes are }ybrowned, add the flour mixture. Mix ywell. Then add the zucchini and bean @ysprouts to the fry pan. Cook until }Aythe sauce has thickened. Add the Bylettuce and bacon bits. When the ylettuce wilts slightly, remove from }the heat and serve. yPOTATO SALAD y12 ** 30 MIN NONE }y8 cooked and chopped Potatoes y2 stalks Celery, chopped z1/4 cup Sweet Pickle Relish }z4 hard boiled Eggs z2 tsp. minced Onion @z1/2 cup Mayonnaise }Az1 tbsp. Mustard Bz1 tsp. Basil z1 tsp. Parsley }z1 tsp. Seasoned Salt zPaprika z }zPlace the potatoes, celery, pickle zrelish, and one half of the hard {boiled eggs chopped up into a bowl and}{mix. Add to this the onion and mix {well. Add the mayonnaise, mustard, @{basil, parsley, and seasoned salt. }A{Mix thoroughly. Place the rest of B{the eggs cut into wedges on top and sprinkle with paprika. }{LETTUCE AND SALAMI SALAD {8 *** 10 MIN MEDIUM {4 ozs sliced chopped Salami }{1/4 cup Vinegar {3 tbsp. Oil |2 tsp. Sugar }|1 tsp. Oregano |1/2 tsp. Basil @|1/2 tsp. Chervil }A|1/4 tsp. Salt B|1/8 tsp. Pepper |Lettuce, torn into bite sized pieces }| |Place the salami in a skillet and cook|for about five minutes. The salami }|should be light brown in color. Add |the vinegar, oil, sugar, oregano, }basil, chervil, salt, and pepper and }}stir until mixed. Heat just to }boiling. Remove from heat and add thelettuce. Toss gently and serve. }A}THREE BEAN SALAD B}8 **** 4 HRS NONE }1/4 cup Mayonnaise }}1/4 cup Hot Dog Relish }2 tsp. Horseradish }1/2 tsp. Dill }}8 oz. can cut Wax Beans, drained }16 oz. can Green Beans, drained ~15 1/2 oz. Kidney Beans, drained }~1 lb. cooked Hot Dogs, sliced ~Lettuce leaves @~ }A~Place the mayonnaise, relish, B~horseradish, and dill into a large ~bowl. Mix well. Add the three beans,}~hot dogs to the dressing. Refrigerate~covered for four hours. When ready to~serve, place the three bean mixture }~into a bowl which is lined with lettuce leaves. SEAFOOD SALAD }6 ** 30 MIN NONE 1 pkg. frozen cooked Shrimp @1/2 lb. Scallops, cooked and drained }A1/2 lb. Bean Sprouts B1 Lemon, sliced into wedges 1 cup cooked Green Beans }2/3 cup Vinegar 1/2 cup Oil 1 tsp. Sugar }1 tsp. Salt 1/2 tsp. Garlic Powder 1 tbsp. Worchestershire Sauce }1/8 tsp. Tarragon 1 Bay Leaf, crumbled @1 tsp. Parsley }A1/2 tsp. Paprika BLettuce, torn into bite sized pieces Salt }Coarsely ground Pepper Place the shrimp, scallops, bean }sprouts, green beans, and lemon into €a baking dish. Add the vinegar, oil, sugar, salt, garlic, Worchestershire }sauce, tarragon, and bay leaf into a bowl. Mix well and pour over the fish@mixture. Refrigerate covered for }Aeight hours. Occasionally, you might Bwant to scoop up the marinade with a spoon and pour over the fish again }(but this depends on how strong a marinated flavoring you want the fish to have). When you are ready to serve}this meal, drain the fish mixture, reserving the marinade. Add the parsley and paprika to the marinade }and stir. Place the fish mixture in abowl of lettuce and toss. Place the @marinade into a bowl so that people  }Acan pour it onto their salads if they so desire. CHICKEN SALAD  }6 **** 30 MIN NONE 2 cups chopped cooked Chicken 4 ozs. Monterey Jack Cheese, chopped  }8 oz. can Waxed Beans, drained ‚2 stalks Celery, slices 6 Cherry Tomatoes, cut into quarters  }1 Onion, chopped 1/2 cup Mayonnaise @1/2 tsp. Salt  }ALettuce, torn into bite sized pieces B1 pkg. Tortilla Chips }Put the chicken, waxed beans, celery, tomatoes, and onion into a bowl. Tossand refrigerate for four hours. In }the meantime, mix the mayonnaise, ƒchili sauce, and salt together. Put this dressing into a jar and }refrigerate for one hour. When you are ready to serve, toss the lettuce @and dressing into the chicken mixture.}ATop with tortilla chips and serve. BPlace the remaining chips on the table. }TOSTADA SALAD 2 **** 30 MIN MEDIUM 1 lb. Ground Beef }1 cup Taco Sauce „2 cups shredded Velveeta Cheese Lettuce }Tortilla or Corn Chips  @Fry the ground beef. Then add the }Ataco sauce. Heat thoroughly. In the Bmeantime, tear the lettuce into bite sized pieces on dinner plates. Put }the ground beef mixture onto the lettuce. On top of this, add the shredded cheese. Serve with the chips}on the side. …TUNA LOUIE SALAD 2 *** 20 MIN NONE }7 oz. Tuna 1/2 lb. Cheddar Cheese, shredded @Lettuce }ASalad Dressing B2 hard boiled Eggs 2 Tomatoes } Tear the lettuce into bite sized pieces and place on dinner plates. }Flake the tuna onto the lettuce and †sprinkle with cheese. Cover with a salad dressing of your choice. I }usually use Thousand Island dressing. Top with 4 wedges of egg and tomato. Serve. }ATURKEY SALAD B4 *** 20 MIN NONE 2 cups cooked chunked Turkey }1 cup chopped Celery 1 tbsp. Lemon juice 1/2 cup Mayonnaise }2 tbsp. chopped Onion ‡2 tsp. Pickle Relish 1 tsp. Dill  }3 cut up hard boiled Eggs Dash Salt @Dash Pepper !}ALettuce B Tear lettuce into bite sized pieces "}and place in a bowl. Add the turkey, celery, lemon juice, mayonnaise, onion, pickle relish, dill, eggs, #}salt, and pepper. Toss thoroughly andserve. SHRIMP-TUNA DISH $}8 *** 20 MIN MEDIUM 21 1/2 oz. can Cream of Chicken Soup @13 1/2 oz. can deveined Shrimp %}A6 1/2 oz. can Tuna B1/4 cup Apple Cider 1/2 tsp. Parsley &}1/2 tsp. Paprika Rinse and drain the shrimp. Also '}drain the tuna and break it into ‰chunks. Mix the soup, shrimp, tuna, apple cider, parsley, and paprika (}into a pan and heat, just to boiling. Stir occassionally. Serve over rice or egg noodles. )}ASALMON LOAF B4 ** 1 HR 375 F 1 lb. Salmon *}3 slices of Bread, crumbled 1 Egg 1/2 cup Milk +}2 tbsp. Parsley Š1/2 tsp. Salt 1/4 tsp. Pepper ,}1/4 tsp. Thyme  @Mix thoroughly the salmon, bread, egg,-}Amilk, parsley, salt, pepper, and Bthyme in a bowl. Place into a greasedloaf pan and bake. .}CURRIED SHRIMP 4 *** 15 MIN MEDIUM 1/4 cup chopped Onion /}1/2 cup chopped Apple ‹1/4 cup Margarine 10 3/4 oz. can Cream of Chicken Soup 0}1/2 cup Milk 2 tsp. Curry Powder @1 tsp. ground Ginger 1}A1 tsp. Salt B1/4 tsp. Thyme 1/4 tsp. Parsley 2}2 tbsp. Plum Jam 1 tbsp. Lemon juice 2 cups Shrimp, cleaned and cooked 3}3/4 cup Cucumber, chunked ŒRice 4}Place the margarine into a large skillet and to this add the onion and @apple. Cook over medium heat until 5}Aonion is tender. Separately mix the Bsoup, milk, curry powder, ginger, salt, thyme, and parsley in a bowl. 6}Then add this liquid to the skillet. Continue to cook but lower the heat and stir the mixture. It should 7}become hot and bubbly in roughly four minutes. Then add the jam and lemon juice, continue stirring until well 8}mixed. Then add the shrimp and cucumber. cook for three more minutes. Serve over rice. 9}ABAKED CODFISH B8 ** 45 MIN 350 F 6 tbsp. Margarine :}1/4 cup Flour 1 tsp. Salt 1/4 tsp. Pepper ;}1 cup Chicken Broth Ž1 cup Milk 2 tbsp. Catsup <}1/2 cup chopped Onions 2 lbs. chunked Codfish @2 lbs. cooked chunked Potatoes =}A6 sliced hard boiled Eggs B1/4 cup Parsley 1/2 tsp. Worchestershire Sauce >}1/4 cup grated Cheese Paprika ?}Place the onions and one third of the margarine in a skillet. Cook until the onions are tender. Then place the@}codfish into the skillet and cook uncovered for 30 minutes. @ A}AWhile the codfish is cooking, place Bthe rest of the margarine, flour, Worchestershire sauce, half of the B}salt, and half of the pepper into a saucepan and cook over low heat for two minutes or until the mixture is C}smooth and bubbly. Remove from heat and add the chicken broth, milk, and catsup. Place on heat and boil, D}stirring constantly for one minute. Then set aside. @ E}AMake layers of codfish, onions, Bpotatoes, eggs, and sauce in an ungreased baking dish. Then sprinkle F}with parsley, salt, pepper, cheese and paprika. Bake uncovered until bubbly and lightly browned. G}TUNA PATTIES ‘2 **** 5 MIN HIGH 6 1/2 oz. can Tuna, drained H}1 Egg 1 tsp. minced Onion @1 slice of Bread I}A BGet the slice of bread wet and then squeeze all fo the water out. CrumbleJ}into a bowl. Add to this, the tuna, egg, and minced onion. Mix well and make into patties. Fry over high heatK}until patties are brown on the outsideand heated through. CRABBY JOES L}4 *** 20 MIN MEDIUM 2 cups chopped Celery @1 tbsp. Margarine M}A10 3/4 oz. can Cream of Shrimp Soup B15 oz. can Crabmeat, drained 1/2 cup Sour Cream N}1 tsp. Lemon juice 1 tsp. dry Mustard 1/8 tsp. Pepper O}4 English Muffins, split and toasted “Paprika Parmesan Cheese P} Place the celery and margarine into a @skillet and cook until celery is Q}Atender. Add the soup, crabmeat, sour Bcream, lemon juice, mustard, and pepper. Cook until boiling. Serve R}over hot english muffins and sprinkle with paprika and cheese. FISH ITALIAN S}6 ** 1 HR 475 F ”3 cups Spaghetti Sauce 1 tbsp. Horseradish T}1 tbsp. Lemon juice 1/2 tsp. Worchestershire Sauce @1 1/4 tsp Salt U}A1/4 tsp Tarragon B2 pkgs. frozen Fish Fillets 1/2 cup grated Velveeta Cheese V}1 lb. sliced Zucchini 1/4 tsp. Garlic Powder W}Mix together the spaghetti sauce, •horseradish, lemon juice, Worchestershire sauce, one fifth of X}the salt, and tarragon into a saucepan. Stir occasionally, heat @until mixture is boiling. Set aside. Y}A BCut the frozen fish into three parts. Place the fish into a greased baking Z}dish and sprinkle with salt. Pour the sauce over the fish, about one tablespoon on each. Sprinkle with [}cheese and then put the zucchini –slices on the fish. Then sprinkle with garlic powder and the remaining \}cheese on the fish. Bake uncovered. Fish is done when it flakes easily with a fork. ]}ABAKED TUNA B4 *** 1 HR 350 F 6 1/2 oz. canned Tuna ^}3 Eggs 1/4 cup Parsley 1 tbsp. Lemon juice _}1/2 tsp. Salt —1/4 tsp. Pepper 1/8 tsp. Paprika `}1 tbsp. minced Onion 1/2 cup Cracker Crumbs @3 tbsp. melted Margarine a}A2 cups scalded Milk B Mix the eggs, parsley, lemon juice, b}salt, pepper, paprika, and onion together in a bowl. Place the tuna into a casserole dish and pour on the c}egg mixture. Mix the cracker crumbs ˜and margarine together. Sprinkle over the tuna mixture. Pour the milk d}on top of all of this and bake. RICE PILOFF @4 **** 40 MIN 400 F e}A1 1/2 cups uncooked Rice B1/4 cup Margarine 3 bouillon Chicken cubes f}3 cups boiling hot Water 2 tbsp. Chives g}Melt the margarine in a heavy skillet.™Add the rice and cook, stirring frequently until the margarine begins h}to bubble. Place this mixture into a baking dish (with a cover). Add the @chives, BOILING water, and bouillon i}Acubes. Cover tightly and bake for B30 minutes. Then remove the cover, stir the rice carefully, and bake for j}10 more minutes. HAM CASSEROLE 4 **** 40-45 MIN 350 F k}1 cup small slice Olives š3/4 cup diced Onions 2 tbsp. Oil l}8 oz. cooked Noodles 1 3/4 cups canned Tomatoes (large can)@1 cup Water m}A1/4 cup liquid from Olives B1 cup diced cooked Ham 1 tsp. Salt n}1/4 tsp. Pepper 1/2 tsp. Paprika 1/4 tsp. Marjoram o}1/4 tsp. Basil ›1/2 lb. shredded Cheddar Cheese p}Cook onion slowly in oil until tender.Add tomatoes, water, olives, olive @marjoram, basil, ham, and cooked q}Anoodles. Simmer for 10 minutes. Add Bcheese. Cook until melted. Place in a greased casserole dish and bake. r}VEGETABLE LASAGNE 8 *** 30 MIN 350 F 24 oz. creamed Cottage Cheese s}2 Eggs œ3 tbsp. Parsley 1/4 tsp. Salt t}2 pkgs. frozen Broccoli 1/2 tsp. Salt @1/2 tsp. Garlic Powder u}A1/4 tsp. dry Mustard B8 oz. Lasagne Noodles 6 oz. grated Monterey Jack Cheese v}6 oz. grated Mozzarella Cheese 1 cup Parmesan Cheese 12 slices Bacon w} First, fry the bacon until cooked, but not crisp. Thaw and drain the x}frozen broccoli. Cook the lasagne noodles and drain them. Add the @cottage cheese, eggs, parsley, and y}Ahalf of the salt. Sprinkle the Bbroccoli with the rest of the salt, garlic powder, and mustard. Place a z}layer of noodles, followed by a layer of the cottage cheese mixture, broccoli, and cheeses. Repeat this {}layering again. On the top, place žthe bacon slices in a checkerboard fashion. Bake uncovered. |}TURKEY STUFFING 6 *** 45 MIN MEDIUM @Turkey Giblets and Giblet Water }}A1/4 tsp. Poultry Seasoning B1/4 tsp. Salt 1/4 tsp. Pepper ~}1/4 cup Onion, chopped 2 boxes Croutons 2 cups Celery, chopped } ŸCover giblets with water in a pan. Add the poultry seasoning, salt, and }pepper. Boil and simmer until gibletsare fork tender. When the giblets are@cooked, scrape the meat off of the }Aneckbone and cut up the rest of the Bgiblets. In a bowl, place the celery,onions, giblets, croutons (an amount }which is equal to the celery, giblets,and onions together). and half of the giblet water. Less water creates a }crunchier dressing. Mix well. Stuff  the turkey with the dressing and bake.This recipe is for a 22 pound bird. }HAMBURGER PIE 4 **** 20 MIN 325 F @1 lb. Ground Beef }A1 pkg. frozen Corn B10 3/4 oz. can Tomato Soup 4 servings Mashed Potatoes }2 slices of Cheese 1/2 tsp. Salt 1/4 tsp. Pepper }1/4 tsp. Paprika ¡1/4 tsp. Parsley }Brown the meat in a skillet and drain.Cook the corn in a small pan. Add the@corn, tomato soup, salt, pepper, and }Apaprika to the meat. Simmer for 20 Bminutes. Pour into a greased casserole dish (with a cover). Make }the mashed potatoes (with less liquid than normal). Put the mashed potatoeson top of the meat mixture. Make sure}all of the meat mixture is covered. ¢Place the cheese slices on the top andsprinkle with parsley. Bake. }MACARONI AND CHEESE 4 *** 20 MIN MEDIUM @8 oz. Macaroni noodles }A1 tbsp. Margarine B2 thick slices of Velveeta Cheese Salt } Cook the macaroni as directed on the package and drain. Reduce heat, add }margarine and cheese. Mix well, salt to taste. COTTAGE CHEESE CASSEROLE }6 **** 30 MIN 350 F 1 lb. Ground Beef @1/2 cup chopped Onion }A2 tbsp. Oil B16 oz. can Tomato Sauce 1 tsp. Salt }1/4 tsp. Pepper 1/4 tsp. Paprika 1/8 tsp. Cinnamon }8 oz. Noodles, cooked and drained ¤1 cup Cottage Cheese 1/2 cup shredded Cheddar Cheese } Brown in skillet, meat, onion, and @oil. Then place the tomato sauce, }Asalt, pepper, paprika, and cinnamon Binto the skillet and simmer for 20 minutes. Pour the ground beef }mixture into a baking dish. Add the noodles, cottage cheese, and cheddar cheese. Mix together and bake. }FRIED RICE ¥4 *** 30 MIN MEDIUM 1 cup uncooked Rice }2 tbsp. melted Margarine 2 tbsp. Soy Sauce @1 tbsp. Chives }A1 tsp. Parsley B1 tsp. Paprika 1 Egg } Cook the rice according to directions on package. In a frying pan put the }margarine, soy sauce, chives, parsley,¦paprika, and egg. Cook and stir. Then add the cooked rice. Mix well }and serve. VEGETABLE HEALTH DISH @4 ** 13 MIN MEDIUM }A1 lb. Beef, chunked B1/4 cup Onion, chopped 1/2 cup Celery, chopped }2 cups Squash, sliced 3 cups Bean Sprouts 1 tsp. Soy Sauce }1 pkg. dry Onion Soup Mix §1/4 tsp. Salt 1/4 tsp. Pepper } Put the onions and celery into a @sauce pan and brown in oil. Add the }Abeef and mix well. Cook for five Bminutes. Then add the onion soup and soy sauce. Cover and cook for another}five minutes. When the celery is almost soft, add the squash and bean sprouts. Stir over medium heat for }one to two minutes. Cover sauce pan for one minute and serve. JAMBA HAM }6 ** 25 MIN MEDIUM 2 tbsp. Oil @1/2 cup Onion, chopped }A16 oz. can Tomatoes, chopped B1 cup Rice, uncooked 2 cups Water }2 cups Ham, chunked 2 tsp. Salt 2 tsp. Worchestershire Sauce }1/2 tsp. Parsley ©1/4 tsp. Marjoram }Brown the onion in oil in a skillet. Add the tomatoes, water, and @seasonings. Heat to boiling and then }Aadd the ham and rice. Simmer until the liquid is almost gone and serve. SHRIMP BOATS }6 *** 20 MIN NONE 1 lb. frozen Peas 16 oz. can whole Potatoes }4 1/2 oz. can deveined Shrimp ª2 tsp. Pickle Relish 1/2 cup Cheddar Cheese }1/3 cup Mayonnaise 2 tsp. Lemon juice @3/4 tsp. Seasoned Salt }A1/2 tsp. Parsley B1/4 tsp. Thyme 3 large Green Peppers }Lettuce leaves Cut the green peppers lengthwise in }half. Rinse the peas in water. Clean«out the green pepper so that they may be filled later and place them onto }lettuce leaves. Mix all of the above ingredients together. Fill each of @the peppers with the shrimp mixture }and serve. BTUNA CASSEROLE 4 ** 35 MIN 375 F }6 1/2 oz. Tuna 10 3/4 oz. can Cream of Chicken Soup 1 can Water }1/4 lb. Egg noodles, cooked ¬1 small can Water Chestnuts, chopped Cracker Crumbs }Parmesan Cheese  @Mix the tuna, soup, and water }Achestnuts together. Add to this the Bnoodles and water. Pour into a greased casserole dish and sprinkle }with cracker crumbs and parmesan cheese. Bake and serve. PUMPKIN CAKE FROSTING }1 ** 10 MIN NONE ­1/2 cup Margarine 2 tsp. Vanilla }8 oz. Cream Cheese 1 cup Walnuts, chopped @1 lb. Powdered Sugar }A BBlend together with a mixer on medium speed until creamy and smooth. Add }the chopped walnuts, and then ice the cake. CREAMY ICING }1 ** 10 MIN NONE ®3/4 cup Sugar 2 tbsp. Meringue Powder }1/2 cup boiling Water 1/4 tsp. Salt @1/2 tsp. Flavoring }A2 cups Shortening B1 lb. Powdered Sugar }Mix together the sugar, meringue powder, water, salt, and flavoring. Beat until stiff. Then mix together }the shortening and powdered sugar ¯until light and fluffy. Then fold into the other sugar mixture. }MACARONI SALAD 6 ** 40 MIN NONE @7 oz. cooked Macaroni }A2 chopped Celery stalks B1/3 cup Mayonnaise 2 tsp. Lemon juice }2 tsp. Pickle Relish 1 tsp. Pimentos 1/2 tsp. Salt } °Place the cooked macaroni in a bowl tocool. Once it has cooled, add the }celery, mayonnaise, lemon juice, pickle relish, pimentos, and salt. @Toss and chill covered for 30 minutes.}Serve. BTART SALAD DRESSING 1 ** 15 MIN NONE }1/4 cup Vinegar 3/4 cup Oil 1/4 tsp. Salt }1/4 tsp. Pepper ±1 tbsp. Sugar A little minced Onion } Mix all the above ingredients together@and store in a tightly sealed }Acontainer in the refrigerator. 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