@L}5 _$% l0$)$$Hȱ$ UhL" `e$$%`$%`  R@W!( L(1   Y I`  d  Ld M * @  $ % CC$$)%1 Udߥ$9%: !0 S$% DD˙`  }J)Lr APPLE CHEESE CRISP 8 GOOD 40-50 MINS 375 @2lbs tart cooking apples }A1/4 cup orange juice B1/2 cup shredded cheddar cheese 3/4 cups sugar }1/2 cup unsifted flour 1/2 cup quick cooking oats 3/4 tsp nutmeg }3/4 tsp cinnamon 1/4 cup butter or oleo  }  Preheat oven to 375. Peel and slice @apples (should be 6 cups). }A In a medium bowl, combine sugar, Bflour, oats, cinnamon and nutmeg. Withpastry blender or two knives, cut in }butter until mixture resembles coarse crumbs. Place apples in a 2 quart baking dish. Pour orange juice over }apples; sprinkle with cheese. Sprinkleflour mixture over apple and cheese. Bake 40 to 50 minutes or until apple }Bis tender and top is lightly browned. CHICKEN NUGGETS @ EXCELLENT 15 MINS 475 }A2 whole chicken breasts, cut into biteB size pieces 1/2 cup olive oil }3 to 4 garlic cloves, minced generous grinding of fresh pepper 1 cup fine bread crumbs for coating }1/4 tsp cayenne or more to taste   Marinate chicken pieces in olive oil,}garlic and pepper for approximately 30minutes. Pour off marinade. Mix @bread crumbs with cayenne. Lightly }Acoat chicken strips in mixture; Bshake to remove excess. Spread in a single layer on a cookie sheet and }at 475 degrees for 15 minutes. Run under broiler for extra browning if desired. } Serve warm with a dip of honey, mustard, barbecue sauce or sweet-sour sauce. }BEEF, CORN AND NOODLES 6 EXCELENT 20-70 MIN 350 @1 lb ground beef }A1 medium onion, chopped B1 medium green pepper, cut in small 1 can whole kernel corn }1 green pepper, cut in pieces 1 clove garlic, minced 1 1-lb can tomatoes }1 cup ripe olives 3 Tbsp oil 1 tsp salt }1/4 tsp pepper 1 tsp parsley, chopped @1 8 oz package wide noodles }A1 cup cheddar cheese B Heat oil in large skillet; saute }onion, green pepper, and garlic till soft; add meat and brown. Stir in parsley, salt and pepper, tomatoes, }corn, olives and the uncooked noodles,broken into pieces.  Pour into casserole and bake covered,}about an hour, stirring occasionally.  10 minutes before serving stir in @cheese and bake 10 minutes longer }Auncovered. B remarks: this recipe can be made in a}skillet on top of the stove if you like. Follow the recipe except for putting into casserole. Cover the }skillet and cook on low heat until noodles are done, about 15-20 mins. Then uncover and continue cooking }until most of liquid is evaporated.  Add cheese and cover until melted-- @usually a very short time. Serve. !}A BThis is also an adaptable recipe as far as ingredients are concerned. You "}can add more or less tomatoes, corn, olives, cheese and noodles. You can put some of the items in the blender #}before cooking. Not the green pepper or cheese as a rule. You can change the ripe olives for green olives and $}use garlic powder for garlic. Any  PECAN PUMPKIN PIE @ 6 EXCELLENT 1 HR OR MORE %}A 3 slightly beaten eggs B 2 Tbsp flour 1 & 1/2 cups cooked pumpkin &} 1/2 cup granulated sugar,see below 1/2 tsp salt 1/2 tsp allspice '} 1/2 tsp nutmeg 1 tsp cinnamon 1 & 1/2 cups light cream (} 1 Tbsp butter  2 Tbsp brown sugar @ 3/4 cup pecan halves )}A 9 inch unbaked pastry shell B *and 1/2 cup brown sugar* Combine eggs, sugars, flour, salt *} and spices. Add pumpkin and mix well. Heat cream, add gradually, mix well. Turn into pastry lined pan. Bake in +} hot oven (450 degrees) 10 minutes, then reduce temperature to 350 degrees and bake for 20 minutes.* ,} Meanwhile, melt butter nad brown  sugar together; add pecans and stir @ until nuts are thoroughly coated. -}A *Remove pie from oven nad immediately B cover with pecan mixture. Bake at 350 degrees 20 to 30 minutes longer or.} until knife inserted midway between center and edge of filling comes out clean. /} Remarks: I like more butter and brown sugar with pecans. I find this amount0} a little difficult to really cover  the nuts with. You will find that it @ does take more than 30 minutes to 1}A finish baking. If you make a mistake B in the beginning and put the pecans on too soon, it will not ruin the pie. It2} will not look as nice and the nuts will sink into the pumpkin pudding but the taste is pretty much the same. 3} This can be served with whipped creamon top. Very rich. CHOCOLATE FROSTING 4} GOOD  1/2 cup butter @ 1/2 tsp salt 5}A 3 oz chocolate B 1 egg white, beaten 5 Tbsp cream 6} 3 cups confectioner's sugar 1 tsp vanilla 7} Combine butter and chocolate in the top of a double boiler and heat until chocolate is melted. Stir until 8}smooth; then add salt, sugar & cream, beating until smooth and blended. @Stir in the beaten egg white and 9}Aflavoring, and heat until thick enoughBto spread. Fills and frosts two nine inch layers. :}LAMB TWIRLS  VERY GOOD 1 & 1/2 lb ground lamb ;}1 Tbsp worscestershire sauce 2 Tbsp water 1 tsp salt <}1/8 tsp peper 1/4 tsp marjoram @1 cup cornflakes, slightly crushed =}A1/2 lb sliced bacon B  Combine all ingredients except bacon.>}Arrange bacon in overlapping slices ona sheet of waxed paper about 10 incheswide. Pat lamb mixture on bacon as ?}for jelly roll. Wrap tightly in paperand chill thoroughly. Before slicing,place wooden picks through roll at @}inch intervals to hold bacon in place.Cut in 1-inch slices. Broil over hot @coals 6 to 7 minutes on each side, A}Aturning when brown. B Remarks: Use cooked lamb or ground B}beef. Spread 1/2 slice of bacon, spreading each slice separately, securing each piece with a pick. C}This way you can make exact portions. Use a different cereal. Use soy sauceinstead of worcester. Increase water D}to make mix easier to handle. Broil on rotisserie, in oven broiler, or @electric oven. Serve with mint jelly E}or favorite sauce. BMARYLAND CRAB CAKES  VERY GOOD F}1 lb crab meat, picked over carefully 2 eggs 1 tsp dry mustard G}2 Tbsp mayonnaise salt and pepper to taste 2 Tbsp finely chopped parsley H}4 Tbsp butter, oil or combination for  frying @flour for coating I}Abread crumbs made from fresh bread B for coating lemon wedges for garnish J}  Beat 1 egg lightly; add mayonnaise, mustard, salt and plenty of pepper, K}mixing until smooth. Add crab meat and parsley and toss lightly but thoroughly. Shape into 6 cakes and L}carefully dip them in flour. Beat second egg in a shallow bowl and dip @crab cakes carefully into egg, then M}Ainto bread crumbs. Cover with waxed Bpaper and refigerate until well chilled and the coating adheres--at N}least 30 minutes. Heat grease in skillet and fry crab cakes just until CHICKEN CASSEROLE O}8 GOOD 1 & 1/2 HOUR 350 4 cooked chicken breasts, boned (about 4 cups) P}1 10 & 1/2 oz can cream of chicken  soup @1 10 & 1/2 oz can cream of mushroom Q}A soup B1 cup milk 1 onion, grated or minced R}2 7 oz cans Ortega Green Chile Salsa 1 lb cheddar cheese or monterey jack,  shredded S}12 corn tortillas   Cut chicken into large pieces. Cut T}tortillas into 1 inch strips. Mix soups, milk, onion and salsa. Grease @large shallow casserole dish. Add U}A2-3 Tbsp water or chicken bouillon. BPlace half of tortillas in bottom and cover with half of chicken and 1/3 of V}sauce. Top with cheese. Refrigerate 24 hours. Bake at 350 for 1 and 1/2 hours. W}RED SAUCE  VERY GOOD 1 cup finey chopped onion X}1/4 cup sugar 1/3 cup salad oil @1/4 cup worcestershire sauce Y}A1 and 1/2 cups ketchup B2 and 1/2 tsp salt 1/2 cup water Z}1/2 tsp pepper 1/2 cup lemon juice 4 drops tabasco [}  Saute onion until soft. Add remaining ingredients; simmer 15 \}minutes. Refrigerate or freeze. To make tarter, add more lemon; hotter add more tabasco. ]}ASCALLOPED POTATOES AND PORK B6 VERY GOOD 45 MINS 400 6 medium potatoes ^}6 lean thick pork chops or country  ribs water _}salt and pepper   Grease casserole dish; slice `}potatoes about 1/4 inch thick. If using ribs or any other piece of pork,@cut in large pieces, cutting out some a}Aof the fat (not all) so as to avoid Btoo much grease.  Put in a layer of potatoes, pork b}pieces, salt and pepper, potatoes, water to barely cover. Cook in medium oven until potatoes are done. c} If making more layers, be sure to end with potatoes on top. TURNIPS AND CARROTS d} GOOD 6 medium white turnips @4 medium carrots e}A1 tsp salt B Pare and slice turnips. Brush and trimf}carrots. Drop both in salted boiling water. Cook about 20 minutes. Shouldbe well done. g} Remove from heat, drain and mash together with 2 Tbsp butter.  o}i}j}k}l}m}VBREADCBREADBISCUITSBRn}EADBREAKFASTHBREADMUFFINSFBREADPOPOVERS+DESSERTCAKE.DESSERTCAKE/DESSERTCANDYDESSERTCOOKIEDESSERTCOOKI}Remarks: Use more or less carrots depending on taste. Garnish with parsley. Melt butter on top and p}sprinkle with favorite herbs. HOT CABBAGE SLAW AND KNOCKWURST @6 GOOD 25 MINS q}A1 lb knockwurst B6 cups shredded green cabage, (about 1 and 1/2 lbs r}2 carrots, pared and shredded 2 Tbsp butter 1/2 cup boiling water s}1 tsp cornstarch 2 Tbsp sugar 1/4 cup chopped green onion t}1 tsp salt 1/4 cup cider vinegar @1 tsp prepared mustard u}A1/2 cup sour cream B Cut 1/2 inch slashes on each knockwurst. In a large skillet, melt v}butter; add cabbage, carrot and green onion; mix well.  Add boiling water and salt. Layer w}knockwurst on top. Cook over medium heat, covered tightly, 10 minutes (or just until cabbage is tender). Remove x}knockwurst. Meanwhile, dissolve cornstarch in vinegar; add to cabbage @vegetable mixture along with sugar y}Aand mustard; mix well. Simmer gently B 1 minute or until slightly thickened.Stir in sour cream. Serve hot with z}knockwurst and rye bread. COCKTAIL SAUCE  GOOD {}3/4 cup chili sauce or ketchup 1 and 1/2 Tbsp lemon juice 1 Tbsp worcestershire sauce |}1 Tbsp prepared horseradish Few drops of Tabasco sauce @1/4 tsp salt }}A1 tsp grated onion B  Mix ingredients and chill thoroughly~}Yield: about 1 cup. SHRIMP AND AVOCADO COCKTAIL 4 VERY GOOD }1/2 cup cooked or canned shrimp 1/2 cup diced avocado 1/4 cup minced celery } 1 Tbsp minced green onions or chives  1/4 cup ketchup @ 1 Tbsp lemon juice }A Tabasco sauce to taste B Arrange shrimp and avocado in layers} in cocktail glasses. Mix remaining ingredients and pour over shrimp and avocado. } Garnish with additional shrimp, if desired. ! }!Remarks: Try using cocktail sauce !instead of ketchup. @! Garnish with lemon or lime peel }sliced thin. B!HAM AND CHEESE ROLLS !12 GOOD }! Mix 1 cup grated cheddar cheese with!1 Tbsp chopped sweet pickle or relish !and enough mayonnaise to bind. }! Spread on small thin slices of boiled!or baked ham. Roll and secure with a "pick. }" "Remarks: Add a small amount of @"minced or grated onion. Use as a }sandwich spread. B"STUFFED CELERY " }" Use only the tender white stalks. "Inside stalks are best. " Wash and remove most leaves, leaving }"a few at top. " Use a pastry tube or knife to fill grooves. }#AVOCADO FILLING # GOOD @# Mash ripe avocado pulp. Sprinkle }A#with lemon juice. Season with salt andB#pepper. Moisten slightly with #mayonnaise. }# # Remarks: Add chopped olive; chopped #pimiento; any blue cheese (add a }#little onion with blue cheese); lime instead of lemon; cottage cheese. $SNAPPY CHEESE FILLING }$ $ Combine 1/2 cup grated cheese, 1 and@$1/2 tsp mustard mixed with }A$horseradish, 1 and 1/2 tsp mayonnaise.B$ 1/8 tsp paprika sprinkled on top. $ }$Remarks: Try adding deviled ham or any$chopped or ground meat. Try adding olives. }$SELF LAYERING SALAD $8 GOOD %2 packages orange gelatin }%2 cups hot water %2 cups cold water @%1/4 tsp almond extract }A%2 cups sliced peaches B%3 medium bananas % }% Empty gelatin into large bowl. Add %hot water and stir until gelatin %dessert has dissolved. }% Add cold water and almond extract to %gelatin mixture. Cool and pour into &a lightly oiled 9 1/2 by 5 1/4 by }&2 3/4 inch loaf pan. & Add peaches and banana slices to @&gelatin mixture. Be sure bananas are }A&coated with gelatin mixture. Stir to B&distribute fruit evenly. Chill until &firm. }& Peaches will sink to bottom and &bananas will float, making a self layered salad. }&GRAMMY'S HAMBURGERS &4 6 GOOD '1 lb ground meat }'2 or 3 slices fresh white bread 'small to medium onion @'ketchup }A'salt and pepper B' ' Tear bread into small pieces, (the }'same as for stuffing)] Chop onion. 'Mix meat, onion and bread in bowl. 'Add salt and pepper to taste. Add }'enough ketchup to bind. ' Cook in medium skillet. ( }( (Remarks: Don't put in too much bread @(or the hamburgers will burn. }Try adding a little green pepper. B(LEMON SYRUP ( }(2 cups sugar (1 cup water (juice of 6 lemons }(grated rind of 3 lemons ( ) Stir sugar in water until dissolved.})Bring to boil and simmer 5 minutes. ) Add juices and grated rinds. Stir @)and let stand 2 hours, then strain. }A)Refrigerate. B) Makes about 3 cups. Mix desired amount in water to make lemonade. })CHOCOLATE SYRUP ) GOOD )1/2 cup hot water })6 Tbsp cocoa )1 and 1/2 cups corn syrup or 8 Tbsp * sugar }*1/8 tsp salt *1 tsp vanilla @* }A* Pour hot water over cocoa and stir B*until smooth. Add corn syrup or *sugar, and salt. Simmer 10 minutes, }*stirring constantly. Add vanilla. * Cool and refrigerate. * }* Serve hot or cold over ice cream or *other dessert. + }+ To make cocoa or chocolate: Add 1 +and 1/2 to 2 Tbsp of syrup to each @+cup of hot or cold milk. Serve iced }A+drinks over chipped ice in tall glass.B+ +Remarks: substitute 2 ounces (2 }+squares) unsweetened chocolate for +cocoa. + Try flavoring with cinnamon, ginger, }+peppermint extract, or crushed fresh mint leaves. ,CHOCOLATE CAKE }, VERY GOOD 60 MINS ,2 cups sifted cake flour @,3 Tbsp baking powder }A,1/4 tsp salt B,1/2 tsp baking soda ,1/2 cup butter or shortening },1 cup sugar ,2 eggs, separated ,3 ounces (3 squares) unsweetened }, chocolate, melted ,1 and 1/4 cups milk -1 tsp vanilla }- - Sift flour 3 times with baking @-powder, salt and soda. }A- Cream butter until soft and smooth. B-Gradually add sugar, creaming until -light and fluffy. Add beaten egg }-yolks. Then add melted chocolate. - Add milk alternately with dry -ingredients, beating until smooth }-after each addition. Continue beating-for about two minutes. Fold in .flavoring and stiffly beaten egg }.whites. Turn into lightly greased .and floured pans. @. Bake layers in 2 9-inch pans, in }A.moderate oven (375 ) 30 minutes or B.bake in loaf pan (8 x 8 x 2 inches) in.moderate oven (350) 50 to 60 minutes. }. Turn out on cake rack to cool. . May be iced with favotite icing or sprinkled with powdered sugar. }.RAINBOW CAKE . / Using any white cake mix desired, }/prepare cake batter. / Divide into 4 portions. Tint one @/yellow, one green, and one pink. }A/Leave the 4th portion uncolored. B/Place alternate spoonfuls of each /color in greased layer cake pans. Bake}/according to directions. Ice with desired icing. /FUDGE }/ VERY GOOD /2 ounces (2 squares) unsweetened 0 chocolate }02/3 cup milk 02 cups sugar @01/8 tsp salt }A02 Tbsp butter B01 tsp vanilla 0 }0 Break chocolate into small pieces. 0Add to milk in saucepan and cook over 0low heat, stirring constantly until }0mixture is smooth. 0 Cook slowly, without stirring, until 1a small quantity dropped into cold }1water forms a soft ball (236 f). 1Remove from heat and add butter and @1vanilla without stirring. Cool to }A1lukewarm (110 f). Beat until mixture B1starts to thicken and looses its 1shine. }1 Pour at once into buttered pan. Cool.1Cut into squares. Makes about 1 and 11/4 pounds. }1 1Remarks: this is a very old fashioned2fudge. It is grainy and sugary and }2very sweet. If you are looking for a 2creamier fudge add 2 Tbsp light corn @2syrup with the sugar. }A2 B2Peanut Butter Fudge: Substitute 1/4 2cup peanut butter for butter and add }2when beating fudge after cooling. 2 2Mocha Fudge: decrease milk to 1/3 cup.}2Add 2/3 cup fresh strong coffee. 2 3Vanilla Fudge: omit chocolate and }3increase vanilla to 1 and 1/2 tsp. 3 Add nuts, raisins, etc. to suit taste.}A3CREAMY POTATO SALAD B34 31 can cream of celery soup }31/2 cup chopped onion 31/2 green pepper, chopped 33 Tbsp relish }31 tsp white vinegar 3pepper 42 lbs cooked, unpeeled small red }4 potatoes, cut in quarters 4 @4 Mix everything except potatoes in }A4a large bowl until blended. Add hot B4potatoes. Toss to coat. Serve hot or warm. }4GREEN BEAN AND BACON SALAD 46 55 slices bacon, cooked and crumbled, }ESB~DESSERTCOOKIES DESSERTFROSTINGDESSERTICE CREAM|DESSERTPIE DESSERTPIEDESSERTPUDDINGDRINKICE CREAM}DRINKORANGE)DRINKSMIXA(DRINKSMIX&MAIN COURSEBEEFgMAIN COURSEBEEFMAIN COURSECASSEROLEMAIN COURSECASSEROLE}@MAIN COURSECASSEROLEJMAIN COURSECASSEROLEALMAIN COURSECHICKENMAIN COURSECHICKENMAIN COURSECHICKENAMAIN COU:}5 (not too fine) 53 Tbsp oil 5pepper }51 and 1/2 lbs fresh green beans, 5 cooked (don't overcook); or 2 6 packages (9 ounces) frozen whole }6 green beans, thawed 61 medium green pepper, chopped @6 }A6 Drain bacon pan of all but about 1 B6Tbsp dripping. Add all ingredients 6except bacon. Cook about 3 minutes, }6stirring constantly, until beans are 6heated through. Put in medium bowl 6and stir in bacon; cool. Cover and }6refrigerate at least 6 hours, stirringoccasionally. 7NACHOS }72 GOOD 73 6 inch corn tortillas @71 and 1/2 tsp vegetable oil }A71/4 tsp salt B71/2 cup (4 ounces) shredded Cheddar or7 Monterey Jack cheese }71 Tbsp sliced green onion 7Prepared mexican chili, salsa or taco7 sauce }7 7 Lightly brush both sides of 8tortillas with some oil; sprinkle with}8salt. Stack tortillas and cut into 8 8wedges. Spread half of wedges in @8bottom of a 9-inch glass pie plate }A8or on a paper plate. cover with paperB8towels; top with remaining wedges. 8Microwave on high 2-3 minutes. Check }8after 2 minutes. (if there are brown 8spots they're overcooking). Chips are8done when they feel brittle and break }8with a snap. Remove plate from oven; 8discard paper towel. Arrange chips 9overlapping in a single layer in pie }9plate. Sprinkle with cheese and 9green onion. Microwave on high 20 to @930 seconds until cheese melts but }A9keeps shape. Dot with salsa. B9 9Remarks:try using jalapenos chopped if}9you like a hot taste. try mixing 9pieces of cheddar and monterey jack. 9watch cooking cheese in micro. cheese }9gets tough if overcooked. remember 9that food continues cooking after :oven is off. this may also be cooked }:in a conventional or electric oven. :Add about 5 minutes to first heating and watch carefully on second. }A:CHEESED ZUCCHINI B:6 GOOD :4 medium zucchini }:1/2 cup milk :1/3 cup mayonnaise :2/3 cup grated sharp cheese }:1/4 tsp salt :pepper ; }; Pare zucchini and cut into 1/4 inch ;slices. Cook slowly in very little @;water until water has evaporated. }A; Place in shallow casserole. In B;saucepan, add milk to mayonnaise; stir;in about half of the cheese and season};with salt and pepper. Cook over low ;heat until thickened. ; Pour over zucchini and sprinkle with };remaining cheese. ; Bake in hot over (400) until top is Add to hot vegetables. Turn into }>serving dish. Garnish with egg slices>and reserved bacon. @> }A>Remarks:any greens which may be cookedB>can be used, including young >dandelions, young beet leaves, mustard}>as well as the more conventional >greens. any normally uncooked greens >such as lettuce, endive etc can be }>served raw with the dressing poured >over it. I like more bacon than is ?in the recipe. if you use more bacon }?be careful not to use all of the ?drippings and do not increase the other ingredients. }A?FRIED CAULIFLOWER WITH CHEESE SAUCE B?6 GOOD ?1 medium head of cauliflower }?1 8 ounce package cheddar cheese ?1 cup milk ?5 cups corn flakes, crushed fine }?2 well beaten eggs ?2 Tbsp cold water @1/4 cup chopped parsley }@ @ Separate cauliflower into flowerets,@@wash thoroughly. Cook in boiling }A@salted water about 10 minutes,drain. B@After draining set several paper @towels under cauliflower to absorb any}@water left. @ Melt cheese over boiling water. Add @milk gradually, stirring constantly }@until smooth. @ Combine eggs and water. Roll Acauliflower in corn flakes, dip in }Aegg mixture, then in crumbs. A Fry in deep fat (390 f) until @Agolden brown. Drain on paper towel. }AA Stir parsley into cheese sauce and BApour sauce over cauliflower just before serving. }ALUNCHEON SALAD BOWL A5 VEGETABLE A2 lbs fresh asparagus or large can }A2 hard boiled eggs A1 cucumber B3 green onions }B2 tomatoes B1 small head of lettuce @B1/2 cup sliced ripe olives  }ABwine vinegar French dressing BB B  }BWash asparagus, break off tough ends Band cook in small amount of boiling Bwater until tender. Drain and cool.  }B Slice eggs. Peel and slice cucumber.BSlice onions very thin. Cut tomatoes Cinto wedges. Break lettuce into bite  }Csized pieces in salad bowl. C Arrange asparagus stalks, tomato, and@Ccucumber in groups over lettuce as  }ACshown in picture. Sprinkle onions BCover all. Center with egg slices and Csliced olives. Serve with wine }vinegar French dressing. CBUTTERMILK BISCUITS C10 GOOD 15 18 MINS 425 }C2 cups unsifted all purpose flour C1 tsp baking powder D1/2 tsp baking soda }D1/2 tsp salt D1/2 cup vegetable shortening @D2 Tbsp butter or lard, cut in small }AD pieces BD3/4 cup buttermilk D }D Preheat oven to 425. Combine flour,Dbaking powder, baking soda and salt inDfood processor; process until mixed. }DDrop in pieces of shortening and Dbutter. Process 15 seconds or until Every crumbly. Pour in buttermilk; }Eprocess 5 seconds or just until dough Eforms a ball. Turn dough out onto @Elightly floured surface. Knead 5 }AEtimes. Roll or pat out to 3/4 inch BEthickness. Cut into 2 and 1/2 inch Erounds with floured biscuit cutter. }EPlace on ungreased cookie sheet. BakeEfor 15 to 18 minutes or until lightly Ebrowned. }E ERemarks: to make biscuits without F processor, sift dry ingredients into }F bowl. Cut in shortening and butter F with pastry blender or two knives @F until crumbly. Add buttermilk; stir }AF lightly with fork until a soft dough BF forms. Continue from there. If F you don't have a biscuit cutter, }F try using the rim of a floured glass.F There's nothing wrong with square biscuits, either. }FPOPOVERS F6 8 VERY GOOD 35-40 MINS 425 G1 cup all purpose flour }G1/2 tsp salt G2 eggs @G1 cup milk }AG1 Tbsp melted shortening BG G Mix and sift flour and salt. Beat }Geggs until light and thick. Add flourGand 1/3 cup of milk and continue to Gbeat slowly until all the flour is }Gmoistened, about half a minute. G Gradually add remaining milk and Hmelted shortening, beating only until  }Hthe mixture is free from lumps, 1 to H2 minutes. @H Fill greased custard cups or muffin !}AHpans a little less than half full. BHBake in a hot oven 35 to 4o minutes orHuntil the popovers are firm. Serve "}Hat once. Makes 6 to 8 large popovers.H HRemarks:Try adding a little paprika, #}Hsage, mint, nutmeg etc. Popovers can be split and filled . IHAM MUFFINS $}I12 GOOD 30 MINS 350 I1/2 lb cooked ham @I1/2 lb mild American cheese %}AI1/2 medium green pepper BI3/4 cup fine cracker crumbs I2 beaten eggs &}I1 cup milk I Grind ham, cheese, and green pepper Itogether. Add cracker crumbs, eggs, '}Iand milk. Mix well. I Bake in greased muffin pans or Jindividual cups in a moderate oven 30 (}Jminutes. Makes 12 medium sized muffins. @JSHRIMP AND MACARONI )}AJ4 6 GOOD 1 HOUR 350 BJ3 cups macaroni J2 cups cooked shrimp *}J1 cup diced celery J1 cup grated cheese J2 eggs slightly beaten +}J2 cups milk J1/2 tsp salt Kpinch of pepper ,}K1 Tbsp butter K @K Cook and drain macaroni. Place 1/3 -}AKin bottom of 2 quart casserole. Add BKlayer of shrimp--should take half of Kshrimp. .}K Cover with 1/2 cup diced celery. AddK1/3 of macaroni. Sprinkle with 2 TbspKgrated cheese. Add another layer of /}Kshrimp, celery and cheese. Finish Kwith a layer of macaroni. Sprinkle Lwith remaining cheese. 0}L Combine eggs milk and seasoning. PourLover macaroni. Dot with butter. Set@Lcasserole in a pan of hot water. Bake 1}in moderate oven about 1 hour. BLCHICKEN A LA KING L6 VERY GOOD 2}L4 Tbsp chicken fat L4 Tbsp flour L2 cups chicken broth or other stock 3}L1 and 1/2 cup diced cooked chicken L3/4 cup sliced sauteed mushrooms M1/3 cup canned pimiento, diced 4}M1 large egg yolk Msalt and pepper @M Melt fat. Blend in flour and 5}AMslowly add stock. When sauce is BMsmooth and boiling, add chicken, Mmushrooms, and pimiento. Reduce heat.6}MAdd a little of the hot mixture to theMegg yolk. Add egg yolk mixture and Mstir until slightly thickened. Season7}Mto taste. Serve at once. M NRemarks:Serve on toast, biscuits, 8}Nwaffles, rice or noodles. If you Ndon't have chicken fat, use butter or @Nany other flavorful fat for blending 9}ANthe flour. I use canned mushrooms andBNI like to add at least part of the Nmushroom and pimiento juices. A little;}RSEFISHOMAIN COURSELAMBMAIN COURSEMEATBdMAIN COURSEPORKaMAIN COURSETURKEYRMAIN COURSEVEGETABLEXMAIN COURSE}Npaprika on top looks nice. Also a Nsprig of greens or parsley with a slice of tomato or a carrot curl. <}OLAMB SKILLET RAGOUT O4 VERY GOOD @O4 shoulder or loin lamb chops =}AO1/4 cup vegetable oil BO1/4 tsp rosemary O1/4 tsp pepper >}O16 cloves garlic, peeled O1/2 tsp salt O4 Tbsp butter ?}O1 Tbsp oil O1/2 lb green beans, trimmed and cut P3 carrots, pared and cut into sticks @}P1/2 cup dry red or white wine P1 cup chicken broth @P A}AP Pat chops dry with paper towels. BPCombine the 1/4 cup of oil, rosemary, Pand pepper in a shallow dish. Rub oilB}Pmixture on both sides of chops; cover Pand let stand 1 to 6 hours. P Boil garlic in 3 cups water in a C}Pmedium saucepan until tender. Remove Pgarlic; reserve. Reserve garlic waterQin pan. D}Q Wipe rosemary off chops and sprinkle Qchops with salt. Saute chops in 2Tbs @Qbutter and the 1 Tbsp oil in a large E}AQskillet, about 3 minutes on each side BQuntil brown on the outside and pink onQthe inside. Use a small knife to F}Qcheck inside. Remove chops to warm Qplates; keep warm. While meat is Qcooking, cook green beans in lightly G}Qsalted boiling garlic water for 3 Qminutes. Add carrots; boil about 3 Rminutes more, drain. Arrange H}Rvegetables on warm plates with lamb. RKeep warm. @R Add wine to skillet; bring to I}ARboiling, scraping up browned bits. BRCook 3 minutes. Add broth and Rreserved garlic; cook until syrupy, J}Rabout 4 minutes. Remove pan from heatR; swirl in remaining 2 Tbsp butter. RPour sauce over and around chops and K}vegetables. RSTUFFED ACORN SQUASH S4 GOOD 1 1/2 HOUR 375 L}S2 acorn squash, S2 tsp vegetable oil @S2 cups packed shredded carrot, 3-4 M}AS carrots BS2 Tbsp butter or margarine S1/2 tsp nutmeg N}S1/2 lb ground pork S1 medium onion, chopped S1 egg O}S2 tsp dijon style mustard S1/2 tsp salt T1/4 tsp pepper P}T T Preheat oven to moderate(375). @THalve squash lengthwise; clean out Q}ATcenter. Rub cut surfaces with oil. BTPlace squash, cut side down in shallowTbaking pan. Bake in preheated oven R}T(375) for 30 minutes; remove from ovenTbut leave oven on. T Meanwhile, saute carrots in butter inS}Ta large skillet over medium heat, Tstirring often, until tender and Ugolden brown around the edges, 5-7 T}Uminutes. Remove from heat and stir inU1/4 tsp nutmeg. @U Mix carrots, pork, onion, egg, U}AUmustard, salt and pepper in a bowl BUuntil well blended. Shape mixture Uinto 4 balls. Place one ball in each V}Usquash half. Sprinkle with remaining Unutmeg. U Return to oven, bake for 40 minutes. W}ULet squash stand 10 minutes. U VRemarks:try using sausage instead of X}pork; garnish with parsley, celery VZUCCHINI BREAD @V GOOD 50 MIN 350 Y}AV1 and 1/2 cups all purpose flour BV1 cup whole wheat flour V2 tsp ground cinnamon Z}V1 tsp salt V1 tsp baking soda V1/2 tsp baking powder [}V3 eggs V2 cups packed brown sugar W2 cups finely shredded unpeeled \}W zucchini W3/4 cup vegetable oil @W2 tsp finely shredded lemon peel ]}AW1 tsp vanilla BW1/2 cup sunflower nuts, unsalted W ^}W Stir together flours, cinnamon, saltWbaking soda and baking powder. In Wlarge mixer bowl beat together eggs, _}Wbrown sugar, and zucchini. Add oil, Wlemon peel, and vanilla; mix till wellXblended. Stir flour mixture into `}Xzucchini mixture. Gently fold in Xsunflower nuts. Turn batter into @Xtwo greased 8x4x2 inch loaf pans. a}AXBake at 350 about 50 minutes or until BXwood pick inserted near center comes Xout clean; cool thoroughly on wire b}Xrack. Wrap and store overnight beforeslicing. Makes 2 loaves. XTOMATO QUICHE c}X8 GOOD X9 inch pie pastry Y1 Tbsp green onion, chopped d}Y1 Tbsp butter or margarine Y1 cup peeled, seeded and chopped @Y tomatoes (2-3 tomatoes) e}AY1 cup shredded Swiss cheese BY2 Tbsp grated Parmeson cheese Y4 beaten eggs f}Y1 cup light cream (not milk!) Y1/4 tsp salt Y g}Y If you make your own pastry, line a Ynine inch Quice dish or pie pan with @\pastry 1/8 inch thick. Flute edge. q}BRECIPE DATBhRECIPE IDXA\Do not prick. Line pastry with doubleB\thickness of heavy duty aluminum foil.\Bake in a 450 oven for 5 minutes. r}\Carefully remove foil. Bake 5 to 7 \minutes more or till golden. Remove \from oven; reduce oven temperature s}\to 325. \ While pastry is cooking, in a skillet]cook onion in butter till tender. t}]Remove from heat. Stir tomato and ]cheeses into onion. Spoon tomato @]mixture into pastry shell. Beat u}A]together eggs, cream and salt; pour B]over tomato mixture in dish. Bake in ]325 oven 30 to 35 minutes or till v}]almost set in center. Let stand ]minutes. ] w}]Remarks; you can test quiche the same ]as for custard--insert a thin knife or^wire and when it comes out clean the x}^quiche is done. I have found that ^quiche usually takes longer than the @^recipes call for. Try some mushrooms y}A^with this, or a small amount of green vegetable. ^VEGETABLE RUTABAGA SOUP z}^9 GOOD 2 HOURS ^1 and 1/2 lbs lean beef, cubed ^6 cups water {}^2 cups beef broth ^1 medium onion, quartered _2 cloves garlic, minced |}_2 tsp salt _1/2 tsp dried,crushed basil @_1/8 tsp pepper }}A_1 bay leaf B_ * * * * * _2 cups peeled, cubed rutabaga ~}_1 cup sliced carrot _1 cup sliced celery _1 onion, sliced }_1 & 1/2 cups peeled, chopped tomatoes _2 Tbsp tomato paste ` * * * * * }`1 cup elbow or shell macaroni `Grated Parmesan cheese @` }A` In large sauce pan or dutch oven B`combine first ten ingredients. ` Bring to boiling, reduce heat and }`simmer for 45 minutes. Stir in next `6 ingredients. Return to boiling; `reduce heat, cover and simmer for 45 }` minutes. Add macaroni, simmer 15 `minutes or till vegetables and amacaroni are tender. Sprinkle parmesan}on each serving. aTURKEY SCALLOPS A L'ORANGE @a4 VERY GOOD }Aa2 Tbsp butter or margarine f1/2 tsp minced garlic aBROILED POTATO WEDGES }a4 GOOD 15-20 MINS a2 large baking potatoes,cut lengthwisea into 8 wedges }a2 Tbsp vegetable oil a2 Tbsp butter or margarine, melted andb mixed with 1 tsp dried basil and }b 1/4 tsp salt b @b Arrange potatoes on a foil lined }Abcookie sheet; brush with oil. Broil Bb4 inches from heat for 10 minutes. bBrush with butter mixture. Broil 5 }bminutes longer or until lightly bbrowned and tender. b }bRemarks:obviously, the larger the b wedges, the longer they'll take to c cook. be sure to test them with a }c long tined fork before taking them c from the broiler. you may like less @c salt and/or different herbs. I think }Ac this needs experimenting with for your personal tastes. cCABBAGE SALAD }c4 GOOD c3 cups shredded cabbage c1/2 cup mayonnaise }c2 Tbsp prepared mustard c1 Tbsp dill pickle juice d }d Mix last three ingredients thoroughlydand stir into cabbage. Chill. @d }AdRemarks: try using sweet pickle relish or chutney for a change. dQUICK NEW ENGLAND BOILED DINNER }d4 VERY GOOD d1 and 1/4 lbs smoked boneless pork d shoulder butt }d1 and 1/4 lbs cabbage, cut into wedgesd1 lb potatoes, quartered e1 cup hot water }e e Trim all fat from pork and cut into @e1/2 inch slices. Arrange pork slices }Aeslightly overlapping in one layer; putBecabbage and potatoes on top. Season. eAdd water and bring to boil. Reduce }eheat, cover and simmer 20 minutes tillevegetables are tender. Serve with paneslices. }e eRemarks:try adding onions; try a little caraway seed with seasonings. }f1 and 1/4 lbs boneless turkey breast, f skinned and cut in 1/4 inch slices. @f1/2 cup orange juice }Af1 tsp lemon juice Bf2 tsp cornstarch f1/2 tsp salt }fwhite pepper to taste f In a large skillet heat butter with fgarlic over medium heat until butter }fis foamy. (not brown). Add turkey fslices and cook about 2 minutes for geach side until no longer pink. Remove}gto platter and keep warm. Meanwhile gstir orange juice, lemon juice, @gcornstarch, salt and pepper in a small}Agbowl until smooth. Stir into skillet,Bgscraping up browned bits on bottom. gBoil 1 minute, stirring constantly, }until thickened. Pour over turkey. gCURRIED CARROT SOUP g4 GOOD }g1 medium onion, chopped p1 tsp thyme hMINIATURE MEAT LOAVES }h4 GOOD 25 MINS 375 h1 lb lean ground beef @h1 small onion chopped }Ah1/2 cup dry bread crumbs Bh1/4 cup ketchup h1/4 cup water }h2 Tbsp finely chopped parsley h1 egg h1/2 tsp salt }h1/4 tsp pepper h2 cups frozen bite size shredded i potato rounds with onions }i i Mix all ingredients except potatoes @iin a large bowl until well blended. }AiShape into 4 loaves. Arrange meat Biloaves and potatoes in a shallow ibaking dish. Bake in preheated oven }ifor 25 minutes or until meat loaves iare done and potatoes are browned and icrisp. }i iRemarks:this can be partly made in a @j microwave if you brown the loaves }VEGETABLEsMAIN DISHBEEF EŽMAIN DISHCASSEROLE@MAIN DISHCHICKENyMAIN DISHPIEqMEATFISH@vMEATPORKMEATPORKB }Aj first in an electric oven or very Bj carefully in a skillet sprayed with j oil or any no-stick product,and then }j cook in microwave according to j your microwave books instructions. j the potatoes should be cooked in the } skillet. jPOTATO PUFFS PARMESAN k GOOD }k1 package frozen shredded potato puffsk (about 16 ounces--48 puffs) @k1/4 cup grated Parmesan cheese }Ak1/4 to 1/2 tsp paprika Bk k Toss potato puffs in cheese to coat;}kplace on baking sheet; sprinkle kremaining cheese, then paprika on top.kBake in oven (only) as directed on }package. kSUPPER SOUP l6 8 GOOD }l1 can condensed cream of celery soup l1 can condensed cream of mushroom soup@l2 and 1/2 cups milk }Al1 packange (10 ounces) frozen corn Bl kernels l6 slices sandwich ham cut in small }l pieces. l1/4 tsp pepper l }l Mix all ingredients in large saucepanl Cook over medium heat, stirring mconstantly, until hot. }m mRemarks:use cream of chicken soup @m instead of mushroom (or celery) and }Am add bacon (4 slices, fried and Bm crumbled) instead of ham. try a dash m of worcestershire sauce or tabasco }m sauce. try a little cheddar or swiss cheese. mCREAM OF BROCCOLI SOUP }m6 GOOD m1 small onion, sliced n1 stalk celery, sliced }n1 Tbsp butter or margarine n1/2 cup water @n1 tsp salt }Andash cayenne pepper Bn2 Tbsp uncooked long grain rice n2 and 1/2 cups chicken broth }n2 cups cooked broccoli n1/2 cup cream or milk n }n Combine onion, celery, butter and nwater in a large saucepan. simmer 2 ominutes. Stir in salt, cayenne, rice }oand 1 cup of broth. Bring to boiling;olower heat; cover and simmer 15 @ominutes or until rice is tender. }Ao Whirl vegetable broth mixture in Boblender until smooth and return to osaucepan. }o Whirl broccoli and remaining broth inoblender until smooth. Stir into ovegetable mixture. Stir in cream. Heat}ostirring constantly, until hot. o pRemarks:try asparagus, carrots or any }pleftover vegetables. try adding worcestershire or soy sauce. @p1 bay leaf }Ap2 tsp oil Bp1/2 lb carrots, sliced (about 4) p1 Tbsp curry powder }pVegetable Stock (see that recipe) p3 ounces Neufchatel cheese (if p un-obtainable use cream cheese) }p3 Tbsp chopped parsley p q Saute onion, thyme, and bay leaf in }qoil in large saucepan, stirring often,quntil tender but not browned. Stir in@qcarrots and curry powder. Add }Aqvegetable stock; bring to boiling. BqLower heat and simmer uncovered about q30 minutes or until carrots are very }qsoft. cool 10 minutes. Combine qcarrot-stock mixture and cheese in qblender and whirl until smooth. Return}qto pan and heat; add parsley and some cayenne pepper. STUFFED FILLETS IN CHEESE SAUCE }r6 GOOD 30-40 MINS 375 r2 medium cans (about 2 cups each) of whole kernel corn, mixed vegetables }ArVEGETABLE STOCK Br rCombine; }r6 cups water r1 sliced white turnip r1 sliced carrot }r1 and 1/2 tsp thyme r sBoil; lower heat and simmer, uncovered}sfor 45 minutes. Strain mixture, reserving stock. @sBEEF TERIYAKI }As4 VERY GOOD Bs1 lb beef chuck, cut into strips s1 large onion, sliced }s1 cup red and green peppers, sliced s1 garlic clove, minced s2 cups bouillon }s1 Tbsp oil s3 Tbsp soy sauce t2 Tbsp sherry }t3/4 tsp ground ginger t1 and 1/2 cups minute rice @t }At Brown beef, onion and garlic in oil.BtAdd ginger, pepper strips, bouillon, tsoy sauce and sherry. Bring to a boil.}tStir in rice. Cover, remove from heat.tLet stand 5 minutes. Stir before serving. }tHERBED CARROTS t4 GOOD 15 MINS u1 lb carrots, thinly sliced }u3 Tbsp butter or margarine u1/3 cup water @u1/2 tsp salt }Au1/4 tsp pepper Bu2 Tbsp chopped parsley u2 Tbsp snipped dill, or 1 tsp dillweed}u2 tsp lemon juice u u Combine carrots, butter, water, salt}uand pepper in a medium saucepan. Bringuto a boil; lower heat; cover. Simmer vuntil carrots are crisp-tender, about }v15 minutes. Uncover, continue to cookvto evaporate any extra liquid. Sprinkle with herbs and lemon. }AvMAPLE SAUCE CHOPS Bv4 VERY GOOD 35 MINS v1 cup ketchup }v1 cup maple syrup v3/4 cup dry wine v1/4 cup water }v1 tsp instant beef bouillon mix v1 bay leaf w2 cloves garlic, minced }w1 tsp grated gingerroot or 1/4 tsp w ground ginger @w1 tsp dried thyme, crushed }Aw1 tsp dried basil, crushed Bw1/2 tsp chili powder w1/2 tsp dry mustard }w1/2 tsp salt w1/4 tsp pepper w1/8 tsp ground cloves }w4 pork loin chops, cut 1 and 1/2 w inches thick x }x In saucepan combine all ingredients xexcept chops. Bring to boiling. @xReduce heat; simmer, uncovered, 30 }Axminutes or till reduced to 2 cups, Bxstirring occasionally. If cooking xover a grill, grill chops for 20 }xminutes on one side and 15 minutes on xthe other, brushing sauce over chops xoccasionally. If cooking on stove }xtop, cook almost done and finish in xbroiler, brushing sauce on both sides.yIf any sauce remains, serve with }chops. yEGG AND CHEESE PIE @y6 VERY GOOD 15 MINS 400-350}Ay1 16 ounce loaf frozen bread dough, By thawed yCornmeal }y2 Tbsp butter or margarine y2 Tbsp all purpose flour y1/4 tsp dry mustard }y1 cup milk y1/4 tsp worcestershire sauce z1 and 1/2 cups shredded monterey jack }z cheese z1 cup frozen chopped broccoli, cooked @z and drained }Az2 ounces chopped green chili peppers, Bz (1/2 4 ounce can) z8 hard boiled eggs, sliced }z4 slices bacon, cooked and crumbled z z Divide dough in half. Roll one half}zto an 11 inch circle. Invert a 10 inchzpie plate; grease outside on bottom {and sides. Sprinkle with cornmeal. }{Place dough over inverted pie plate. {Place on baking sheet and bake at 400 @{in oven 10 to 15 minutes. Remove }A{shell from pie plate; place upright onB{baking sheet. Return to oven for 5 {minutes. Melt butter and stir in }{flour and mustard. Add milk and {worcestershire. Cook till bubbly. {Stir in 1/2 cup of cheese. broccoli }{and chili peppers. Pour 1 cup of this{into curst; arrange eggs on top. Pour |the rest of the sauce over everything.}|Sprinkle remaining cheese and bacon ontop. Bake for 15 minutes in 350 0ven.@|DOUBLE CHOCOLATE PIE }A| VERY GOOD B|2 packages COOKED chocolate pudding | and pie filling }|3 and 1/2 cups milk |2 Tbsp butter or margarine |1/3 cup chocolate chips }|1 baked 9 inch pie shell, cooled | } Combine pie filling mix, milk, }}butter and chocolate chips in }saucepan. Cook and stir over medium @}heat until mixture comes to full boil.}A}Remove from heat. Cool 5 minutes, B}stirring twice. Pour into shell. }Refrigerate 3 hours. Garnish with }}whipped topping or grated chocolate. } }Remarks:cooked chocolate pudding is }} not pudding which has been cooked but} pudding which must be cooked rather ~ than instant pudding. }~ try mixing the chips in after cooling~ try using mint candies--you must @~ estimate how many of these to use }A~ but be careful because too many makes the pudding unstable. ~SNICKERDOODLES }~60 VERY GOOD 8-10 MIN 400 ~2 and 3/4 cups sifted flour ~2 tsp cream of tartar }~1 tsp baking soda ~1/2 tsp salt 1 cup soft shortening }1 and 1/2 cups sugar 2 eggs @ }A Sift together flour, cream of tartar,Bsoda and salt.  Cream shortening; gradually beat in }sugar and eggs; stir in dry ingre- ients. Chill dough.  Form into balls the size of a small }walnut. Roll in mixture of 2 Tbsp sugar and 2 Tbsp cinnamon. Place about 2 inches apart on ungreased }cookie sheet.  Bake in hot oven until lightly @browned, but still soft, about 8 to }A10 minutes. B Remarks:don't use butter, these are } not butter cookies, although they look and taste like them. don't forget the cream of tartar. try } nutmeg. I only dip the top of the € cookie in the sugar mix, it doesn't seem to need much more. these }B cookies puff up at first and then MELTING MOMENTS @60 VERY GOOD 8-10 MINS 350 }A1/2 cup butter or margarine B5 Tbsp confectioners sugar 1 tsp almond extract }1/4 tsp salt 1 cup flour 1 tsp baking powder }  Cream butter, sugar, almond extract,and salt until light and fluffy. Add }flour and baking powder and blend. Chill. @ Form into balls, using a teaspoonful  }Aof dough for each ball. Place on Bungreased cookie sheet. Flatten with fork dipped in flour.  } Bake in moderate oven until edges arebrowned, 8-10 minutes. Cool BEFORE removing from pan.  } ‚Remarks:if you want to decorate with colored sugar or decorettes, etc. do  } so before baking. PECAN BUTTER BALLS 50 VERY GOOD 25 MINS 325 }cSALADCABBAGE$SALADMOLDEDSALADSEAFOOD@3SALADVEGETABLE4SALADVEGETABLEASALADVEGETABLESAUCESAUCECHEESE}SAUCECOCKTAILSAUCEWHITEA!SNACKS#SNACKSFILLING#SNACKSFILLING6SNACKSMEXICANA"SNACKSPARTY@rSOUPBASEmSOUPs}2 cups flour ƒ1/4 cup sugar 1/2 tsp salt }1 cup butter or margarine 2 tsp vanilla @3 cups finely chopped pecans }A B Mix and sift flour, sugar and salt. Work in butter and vanilla. Add nuts }and mix well. Shape in 1 inch balls. Roll in remaining nuts. Bake on ungreased }cookie sheet in slow oven about 25 „minutes. }Remarks:these are just as good if not  coated with extra nuts. they are @ better with butter than margarine. }A other nuts may be used, according B to your taste. they can also be rolled in confectioners sugar if you } like a sweeter taste. for special occasions they can be rolled in decorettes or topped after cooling) } with a thin icing. …BLACK BOTTOM COMBO 2 GOOD }1/2 cup chocolate flavored syrup 2/3 cup milk @2 large scoops vanilla ice cream }A1 egg white B1/4 tsp vanilla 2 Tbsp sugar }dash of cinnamon Pour 1/4 cup chocolate flavored }syrup into each of 2 10 ounce glasses.† Put ice cream, milk and cinnamon in deep 1 quart bowl. Beat with beater }until ice cream is well blended and thick. @ Pour slowly over syrup. Beat egg }Awhite until foamy. Add vanilla. BGradually beat in sugar, beating until mixture forms stiff peaks. }Fill glasses with beaten egg white andgarnish with maraschino cherry. }Remarks: since this is quick to make ‡ and melts just as quick, it is a good idea to do the egg whites first. } If they need it you can always give it a finishing touch. @ORANGE FREEZE FLOAT !}A6 GOOD B2 cups orange juice 1/4 cup lemon juice "}1/4 cup maraschino juice 2 Tbsp sliced maraschino cherries 2 Tbsp honey #}1 pint vanilla ice cream ˆ1 cup ginger ale $} Mix fruit juices, cherries, and honey. Chill thoroughly. To serve @add ice cream and ginger ale, stirring%}Auntil ice cream is partly melted. BServe at once. &}Remarks: of course, if you use fresh orange and/or lemon juice, be sure to strain it to remove seeds. '}FRENCH TOAST WAFFLES ‰ GOOD 1 beaten egg (}1/4 cup milk 2 Tbsp butter, melted @1/8 tsp salt )}Asliced bread B Combine egg, milk, butter and salt. *}Cut sliced bread into pieces that willfit waffle iron, then coat with batter Toast in a hot waffle iron. Serve +}with butter and syrup. Š Remarks: most waffle irons these days ,} will take the bread with little or  no cutting. try a bit of cinnamon in the batter. -}ACHICKEN CHOW MEIN B6 VERY GOOD 4 Tbsp oil or shortening .}2 medium onions, chopped 4 outside stalks celery, sliced fine 1/2 lb fresh mushrooms, sliced /}1/2 cup boiling chicken stock or ‹ 1/2 cup bean sprout liquid 1/2 tsp salt 0}1/4 tsp pepper 2 cups cooked chicken @1 can bean sprouts, drained 1}A2 Tbsp cornstarch B1 tsp sugar 1/2 cup cold bean sprout liquid 2}2 Tbsp soy sauce Heat oil over low heat in large 3}heavy saucepan. Add onions, celery Œand mushrooms. Cover and cook over low heat until celery is almost tender4} about 10 minutes.  Add boiling stock, salt and pepper; @simmer 5 minutes. 5}A Add chicken, cut in thin strips, andBdrained sprouts. Mix cornstarch and sugar with 1/2 6}cup cold liquid and add soy sauce. Add 1/2 cup hot chicken mixture and mix well, then pour back into 7}remaining chicken mixture.  Cook, stirring constantly until mixture thickens. Serve over chinese 8}noodles.  @Remarks:you can use canned chicken 9}A broth if you are using leftover B chicken. Chow mein is rather like vegetable soup; you can add almost :} anything you like. don't delete the onions and celery though. if you have people who don't like onions, ;} either chop them very fine so that they cook up or use onion juice. DRIED BEEF AND MACARONI <}6 GOOD 30 MINS 350 2 cups (two 3 and 1/2 ounce glasses) @ dried beef =}A1/4 cup butter or margarine B2 Tbsp diced green pepper 1/4 cup grated sharp cheddar cheese >}2 cups thin white sauce 1 8 ounce package macaroni ?} Cup dried beef into pieces. Fry until crisp in melted butter. Add green peppers and cook 3 minutes @}longer. Melt cheese in white sauce.  Cook macaroni until tender in @boiling salted water. Drain. A}A Combine all ingredients. Turn into B2 quart buttered casserole. Set casserole in shallow pan of hot water B}and bake in moderate oven. 1 can chopped ham, spam, pork, ground meat, hot dogs, or sausage C}1/2 cup water 1 can condensed cream of celery, tomato, chicken, or mushroom soup D}1 tsp worcestershire sauce 1/4 tsp prepared mustard @1/2 cup shredded cheesev (optional) E}A B Spread vegetables in 2 quart shallowcasserole. Cover with canned meat cutF}into serving portions. Combine soup, water and seasonings. Pour over meat. Sprinkle with cheese.G}Bake in moderate oven. ‘ Remarks:this is for anyone who likes H} to experiment. in addition to the  items that are listed, you can add @ almost anything that you have left I}A over or that appeals to you. I like B to add seasonings to the various meats---garlic, rosemary or marjoram-J}(not much), sage or oregano, hot peppers-dried or fresh. monterey jackcheese with jalapeno peppers is good. K}6 GOOD 30 MINS 325 ’WHITE SAUCE L}1 Tbsp butter or margarine * 1 Tbsp flour 2 lbs fish fillets M}2 Tbsp lemon juice salt and pepper 1/4 cup melted butter or margarine N}bread stuffing cheese sauce O} Dip fillets in melted butter. Lay fillets flat and spread with bread stuffing. Roll up and fasten with P}toothpicks. Place in 12 ince rectangular baking dish. Pour lemon juice over them and Q}sprinkle with salt and pepper. Pour the cheese sauce into dish, andbake in slow oven for 30 minutes. R} Bread stuffing-- BREAD STUFFING S} ”1 cup fine, dry breadcrumbs 1/2 cup melted butter or margarine T}1/4 tsp salt 1/8 tsp pepper @2 Tbsp chopped parsley U}A B Combine ingredients in order given 1 cup fine, dry breadcrumbs V}CHEESE SAUCE 2 Tbsp butter or margarine W}2 tbsp flour •1 and 1/2 cups milk 2 cups grated cheddar cheese X}1/2 tsp salt 1/8 tsp paprika @1/2 tsp dry mustard Y}A B Melt butter, add flour and mix well.Slowly add milk, grated cheese, and Z}seasonings and stir till thickened. 1/4 tsp salt 1 cup milk or cream [} – Melt butter, stir in flour and salt.Remove from heat; add liquid and stir \}until smooth.  Cook in double boiler or over very @low heat until mixture thickens, ]}Astirring constantly. B * this is a thin sauce--don't use it ^}in recipes calling just for white sauce. Mix will keep 4-6 weeks. _}1/4 tsp salt 1/8 tsp pepper 2 Tbsp chopped parsley `}1/2 cup melted butter or margarine orange juice through ice cream. Pour @into tray or mold and freeze. a}A BRemarks:of course you can use any flavor ice cream and juice. I like b} Cut veal into serving pieces. Season with salt and peper. Dip each piece c}in egg mixed with water, and then in crumbs. Brown veal well on both sides in hot d}fat, about 10 minutes. Add tomato juice. Cover and cook slowly until tender, about 30 minutes.e} If desired, use sour cream with drippings to make a sauce to serve over schnitzel. Garnish with lemon f}slices. PORK WITH SAUERKRAUT 4 GOOD 4 HOURS 350 g}4 pork hocks, unskinned ™3 cups drained sauerkraut 3/4 cup sliced onion h}1 tsp celery or caraway seed 1 cup sauerkraut juice or water @ i}A Place hocks in a baking dish with Ba tight fitting cover. Cover hocks with sauerkraut mixed with onions and j}celery or caraway seed. Pour liquid over. Cover dish and bake in moderate oven about 4 hours. k} šRemarks:this is a good dish to cook in a pressure cooker. the meat comesl} out tender and you don't heat up the  house or waste energy. I use a very @ small pork roast or even some cheap m}A chops. I don't care for onion with B sauerkraut, but you might try a very small amount of brown sugar or n} an apple to counteract any acidity. 0RANGE CHOCOLATE SWIRL o} Soften 1 quart chocolate ice cream. ›Swirl one 3 ounce can frozen orange juice concentrate through ice cream. p}Turn into mold and freeze until firm.  @After filling, garnish with chopped q}Aparsley, chives, pimiento, or a dash Bof paprika. r}Cool before serving. Mix will keep 4-6 weeks. @ u}BROCCOLIgSOUPCARROTkSOUPVEGETABLEB^SOUPVEGETABLEVEGETABLEtVEGETABLECARROTS@?VEGETABLECAULIFLOWR