A@L}5 _$% l0$)$$Hȱ$ UhL" `e$$%`$%`  R@W!( L(1   Y I`  d  Ld M * @  $ % CC$$)ǥ%1 Udߥ$9%: !0 S$% DD˙`  }J)Lr APPLE CHEESE CRISP( ,81 5GOOD= M40-50 MINS 375Q m@2lbs tart cooking applesz }A1/4 cup orange juice( JB1/2 cup shredded cheddar cheeseQ b3/4 cups sugarz }1/2 cup unsifted flour( E1/2 cup quick cooking oatsQ b3/4 tsp nutmegz }3/4 tsp cinnamon( A1/4 cup butter or oleoQ Tz }( n Preheat oven to 375. Peel and slice @apples (should be 6 cups).z }#A In a medium bowl, combine sugar,( Bflour, oats, cinnamon and nutmeg. Withpastry blender or two knives, cut in }Mbutter until mixture resembles coarse crumbs. Place apples in a 2 quartQ 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 NUGGETSQ T@Z mEXCELLENT 15 MINSs v475z }7A2 whole chicken breasts, cut into biteB size piecesQ e1/2 cup olive oilz }3 to 4 garlic cloves, minced( Lgenerous grinding of fresh pepperQ 1 cup fine bread crumbs for coating }"1/4 tsp cayenne or more to taste( +Q  Marinate chicken pieces in olive oil,}Lgarlic and pepper for approximately 30minutes. Pour off marinade. MixQ @bread crumbs with cayenne. Lightly }!Acoat chicken strips in mixture;( vBshake to remove excess. Spread in a single layer on a cookie sheet andz }C\at 475 degrees for 15 minutes. Run under broiler for extra browning if desired.z }" Serve warm with a dip of honey,( Zmustard, barbecue sauce or sweet-sour sauce.z }BEEF, CORN AND NOODLES( ,61 9EXCELENT= F20-70 MINJ M350Q d@1 lb ground beefz }A1 medium onion, chopped( kB1 medium green pepper, cut in small 1 can whole kernel cornz }1 green pepper, cut in pieces( A1 clove garlic, mincedQ g1 1-lb can tomatoesz }1 cup ripe olives( 53 Tbsp oilQ ^1 tsp saltz }1/4 tsp pepper( A1 tsp parsley, choppedQ o@1 8 oz package wide noodlesz }A1 cup cheddar cheese( +BQ tHeat oil in large skillet; sautez }Monion, green pepper, and garlic till soft; add meat and brown. Stir inQ parsley, salt and pepper, tomatoes, }>corn, olives and the uncooked noodles,broken into pieces.Q  Pour into casserole and bake covered,}uabout an hour, stirring occasionally.  10 minutes before serving stir in @cheese and bake 10 minutes longerz } Auncovered.( +BQ remarks: this recipe can be made in a}$skillet on top of the stove if you( vlike. Follow the recipe except for putting into casserole. Cover thez }$skillet and cook on low heat until( unoodles are done, about 15-20 mins. Then uncover and continue cookingz }vuntil most of liquid is evaporated.  Add cheese and cover until melted-- @usually a very short time. Serve.z !}A( BThis is also an adaptable recipe as far as ingredients are concerned. You "}ǁcan 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 $}C#use garlic powder for garlic. Any( < PECAN PUMPKIN PIEQ U@ 6Z rEXCELLENT 1 HR OR MOREz %}%A 3 slightly beaten eggs( 7B 2 Tbsp flourQ o 1 & 1/2 cups cooked pumpkinz &}$ 1/2 cup granulated sugar,see below( 7 1/2 tsp saltQ d 1/2 tsp allspicez '} 1/2 tsp nutmeg( 9 1 tsp cinnamonQ l 1 & 1/2 cups light creamz (} 1 Tbsp butter( = 2 Tbsp brown sugarQ h@ 3/4 cup pecan halvesz )}A 9 inch unbaked pastry shell( DB *and 1/2 cup brown sugar*Q v Combine eggs, sugars, flour, saltz *}ǁ 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,( m then reduce temperature to 350 degrees and bake for 20 minutes.*z ,}$ Meanwhile, melt butter nad brown( u sugar together; add pecans and stir @ until nuts are thoroughly coated.z -}MA *Remove pie from oven nad immediately B cover with pecan mixture. Bake atQ 350 degrees 20 to 30 minutes longer or.}Z until knife inserted midway between center and edge of filling comes out clean.z /} ( Remarks: I like more butter and brown sugar with pecans. I find this amount0}$ a little difficult to really cover( u the nuts with. You will find that it @ does take more than 30 minutes toz 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( v will sink into the pumpkin pudding but the taste is pretty much the same.z 3}> This can be served with whipped creamon top. Very rich.Q f CHOCOLATE FROSTINGz 4}  GOOD( 9 1/2 cup butterQ `@ 1/2 tsp saltz 5}A 3 oz chocolate( >B 1 egg white, beatenQ ` 5 Tbsp creamz 6}C 3 cups confectioner's sugar( 8 1 tsp vanillaQ T z 7}7t Combine butter and chocolate in the top of a double boiler and heat until chocolate is melted. Stir untilz 8}Lsmooth; then add salt, sugar & cream, beating until smooth and blended.Q t@Stir in the beaten egg white andz 9}`Aflavoring, and heat until thick enoughBto spread. Fills and frosts two nine inch layers.z :} LAMB TWIRLS( +1 :VERY GOODQ j1 & 1/2 lb ground lambz ;}1 Tbsp worscestershire sauce( 72 Tbsp waterQ ^1 tsp saltz <}1/8 tsp peper( ;1/4 tsp marjoramQ v@1 cup cornflakes, slightly crushedz =}A1/2 lb sliced bacon( +BQ  Combine all ingredients except bacon.>}ǁArrange bacon in overlapping slices ona sheet of waxed paper about 10 incheswide. Pat lamb mixture on bacon as ?}vfor jelly roll. Wrap tightly in paperand chill thoroughly. Before slicing,place wooden picks through roll atz @}vinch intervals to hold bacon in place.Cut in 1-inch slices. Broil over hot @coals 6 to 7 minutes on each side,z A}Aturning when brown.( +BQ vRemarks: Use cooked lamb or groundz B}#beef. Spread 1/2 slice of bacon,( Kspreading each slice separately,Q tsecuring each piece with a pick.z C}This way you can make exact portions. Use a different cereal. Use soy sauceinstead of worcester. Increase water D}Mto make mix easier to handle. Broil on rotisserie, in oven broiler, orQ @electric oven. Serve with mint jelly E}or favorite sauce.( >BMARYLAND CRAB CAKESQ TZ cVERY GOODz F}11 lb crab meat, picked over carefully 2 eggsQ e1 tsp dry mustardz G}2 Tbsp mayonnaise( Csalt and pepper to tasteQ q2 Tbsp finely chopped parsleyz H}C34 Tbsp butter, oil or combination for  fryingQ e@flour for coatingz I}I$Abread crumbs made from fresh bread( 8B for coatingQ llemon wedges for garnishz J}(  Beat 1 egg lightly; add mayonnaise, mustard, salt and plenty of pepper, K}Kmixing until smooth. Add crab meat and parsley and toss lightly butQ thoroughly. Shape into 6 cakes and L}$carefully dip them in flour. Beat( second egg in a shallow bowl and dip @crab cakes carefully into egg, then M}JAinto bread crumbs. Cover with waxed Bpaper and refigerate until wellQ chilled and the coating adheres--at N}#least 30 minutes. Heat grease in( eskillet and fry crab cakes just until CHICKEN CASSEROLEz O}8 GOOD $1 & 1/2 HOUR 350( ]4 cooked chicken breasts, boned (about 4 cups)z P}$1 10 & 1/2 oz can cream of chicken( 1 soupQ @1 10 & 1/2 oz can cream of mushroom Q}A soup( 5B1 cup milkQ m1 onion, grated or mincedz R}^2 7 oz cans Ortega Green Chile Salsa 1 lb cheddar cheese or monterey jack,  shreddedz S}12 corn tortillas( +Q  Cut chicken into large pieces. Cut T}$tortillas into 1 inch strips. Mix( vsoups, milk, onion and salsa. Grease @large shallow casserole dish. Addz 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}Zsauce. Top with cheese. Refrigerate 24 hours. Bake at 350 for 1 and 1/2 hours.z W} RED SAUCE( +1 :VERY GOODQ m1 cup finey chopped onionz X}1/4 cup sugar( <1/3 cup salad oilQ p@1/4 cup worcestershire saucez Y}A1 and 1/2 cups ketchup( =B2 and 1/2 tsp saltQ a1/2 cup waterz Z}C1/2 tsp pepper( >1/2 cup lemon juiceQ c4 drops tabascoz [}[( I Saute onion until soft. AddQ tremaining ingredients; simmer 15z \}eminutes. Refrigerate or freeze. To make tarter, add more lemon; hotter add more tabasco.z ]}ASCALLOPED POTATOES AND PORK( ,B61 DVERY GOOD 45 MINSJ M400Q e6 medium potatoesz ^}$6 lean thick pork chops or country( 1 ribsQ Ywaterz _}salt and pepper( +Q r Grease casserole dish; slicez `}$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.Q v Put in a layer of potatoes, porkz b}$pieces, salt and pepper, potatoes,( Jwater to barely cover. Cook inQ medium oven until potatoes are done. c}D If making more layers, be sure to end with potatoes on top.Q gTURNIPS AND CARROTSz d} GOOD( A6 medium white turnipsQ d@4 medium carrotsz e} A1 tsp salt( +BQ Pare and slice turnips. Brush and trimf}acarrots. Drop both in salted boiling water. Cook about 20 minutes. Shouldbe well done.z g}# Remove from heat, drain and mash( Gtogether with 2 Tbsp butter.Q Tz o}hhoo}i}VY}j}@Annww}k}12PQ}l}CWY^bkkrs}m}m ZZ_VBREADCBREADBISCUITSBRn}EADBREAKFASTHBREADMUFFINSFBREADPOPOVERS+DESSERTCAKE.DESSERTCAKE/DESSERTCANDYDESSERTCOOKIEDESSERTCOOKI}#Remarks: Use more or less carrots( Ldepending on taste. Garnish withQ tparsley. Melt butter on top andz p}sprinkle with favorite herbs.( JHOT CABBAGE SLAW AND KNOCKWURSTQ U@6Z ^GOODf m25 MINSz q}A1 lb knockwurst( `B6 cups shredded green cabage, (about 1 and 1/2 lbsz r}2 carrots, pared and shredded( 82 Tbsp butterQ i1/2 cup boiling waterz s}1 tsp cornstarch( 72 Tbsp sugarQ o1/4 cup chopped green onionz t} 1 tsp salt( @1/4 cup cider vinegarQ j@1 tsp prepared mustardz u}A1/2 cup sour cream( IB Cut 1/2 inch slashes on eachQ knockwurst. In a large skillet, melt v};butter; add cabbage, carrot and green onion; mix well.Q  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( vcornstarch in vinegar; add to cabbage @vegetable mixture along with sugarz 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.( 9COCKTAIL SAUCEQ TZ ^GOODz {} 3/4 cup chili sauce or ketchup( E1 and 1/2 Tbsp lemon juiceQ o1 Tbsp worcestershire saucez |}1 Tbsp prepared horseradish( EFew drops of Tabasco sauceQ `@1/4 tsp saltz }}A1 tsp grated onion( +BQ  Mix ingredients and chill thoroughly~}CYield: about 1 cup.( FSHRIMP AND AVOCADO COCKTAILQ U4Z cVERY GOODz }!1/2 cup cooked or canned shrimp( @1/2 cup diced avocadoQ i 1/4 cup minced celeryz }: 1 Tbsp minced green onions or chives  1/4 cup ketchupQ f@ 1 Tbsp lemon juicez }A Tabasco sauce to taste( *BQ Arrange shrimp and avocado in layers}\ in cocktail glasses. Mix remaining ingredients and pour over shrimp and avocado.z }3 Garnish with additional shrimp, if desired.Q T!z }#!Remarks: Try using cocktail sauce( >!instead of ketchup.Q u@! Garnish with lemon or lime peelz }sliced thin.( ?B!HAM AND CHEESE ROLLSQ V!12Z ^GOODz }r! Mix 1 cup grated cheddar cheese with!1 Tbsp chopped sweet pickle or relish !and enough mayonnaise to bind.z }Y! Spread on small thin slices of boiled!or baked ham. Roll and secure with a "pick.z }"( J"Remarks: Add a small amount ofQ u@"minced or grated onion. Use as az }sandwich spread.( 9B"STUFFED CELERYQ T"z }$" Use only the tender white stalks.( B"Inside stalks are best.Q " Wash and remove most leaves, leaving }"a few at top.( \" Use a pastry tube or knife to fill grooves.z }#AVOCADO FILLING( +#1 5GOODQ v@# Mash ripe avocado pulp. Sprinklez }IA#with lemon juice. Season with salt andB#pepper. Moisten slightly withQ _#mayonnaise.z }#( t# Remarks: Add chopped olive; chopped #pimiento; any blue cheese (add az }L#little onion with blue cheese); lime instead of lemon; cottage cheese.Q i$SNAPPY CHEESE FILLINGz }C$( n$ Combine 1/2 cup grated cheese, 1 and@$1/2 tsp mustard mixed withz }MA$horseradish, 1 and 1/2 tsp mayonnaise.B$ 1/8 tsp paprika sprinkled on top.Q T$z }[$Remarks: Try adding deviled ham or any$chopped or ground meat. Try adding olives.z }$SELF LAYERING SALAD( ,$81 5GOODQ m%2 packages orange gelatinz }%2 cups hot water( <%2 cups cold waterQ j@%1/4 tsp almond extractz }A%2 cups sliced peaches( ;B%3 medium bananasQ T%z }K% Empty gelatin into large bowl. Add %hot water and stir until gelatinQ j%dessert has dissolved.z }u% Add cold water and almond extract to %gelatin mixture. Cool and pour into &a lightly oiled 9 1/2 by 5 1/4 byz }&2 3/4 inch loaf pan.( L& Add peaches and banana slices toQ @&gelatin mixture. Be sure bananas are }YA&coated with gelatin mixture. Stir to B&distribute fruit evenly. Chill until &firm.z }"& Peaches will sink to bottom and( L&bananas will float, making a selfQ blayered salad.z }&GRAMMY'S HAMBURGERS( 5&4 6 GOODQ d'1 lb ground meatz }!'2 or 3 slices fresh white bread( @'small to medium onionQ [@'ketchupz }A'salt and pepper( +B'Q ' Tear bread into small pieces, (the }M'same as for stuffing)] Chop onion. 'Mix meat, onion and bread in bowl.Q u'Add salt and pepper to taste. Addz }'enough ketchup to bind.( D' Cook in medium skillet.Q T(z }(( p(Remarks: Don't put in too much bread @(or the hamburgers will burn.z }#Try adding a little green pepper.( 6B(LEMON SYRUPQ T(z }C(2 cups sugar( 6(1 cup waterQ e(juice of 6 lemonsz }(grated rind of 3 lemons( +(Q ) Stir sugar in water until dissolved.})Bring to boil and simmer 5 minutes. ) Add juices and grated rinds. Stir @)and let stand 2 hours, then strain. }A)Refrigerate.( LB) Makes about 3 cups. Mix desiredQ uamount in water to make lemonade.z })CHOCOLATE SYRUP( +)1 5GOODQ e)1/2 cup hot waterz })6 Tbsp cocoa( [)1 and 1/2 cups corn syrup or 8 Tbsp * sugarz }*1/8 tsp salt( 8*1 tsp vanillaQ T@*z }KA* Pour hot water over cocoa and stir B*until smooth. Add corn syrup orQ *sugar, and salt. Simmer 10 minutes, }$*stirring constantly. Add vanilla.( B* Cool and refrigerate.Q T*z }9* Serve hot or cold over ice cream or *other dessert.Q T+z }M+ To make cocoa or chocolate: Add 1 +and 1/2 to 2 Tbsp of syrup to eachQ @+cup of hot or cold milk. Serve iced }+A+drinks over chipped ice in tall glass.B+Q s+Remarks: substitute 2 ounces (2z }$+squares) unsweetened chocolate for( 1+cocoa.Q + Try flavoring with cinnamon, ginger, }7+peppermint extract, or crushed fresh mint leaves.Q b,CHOCOLATE CAKEz }, VERY GOOD 60 MINS( C,2 cups sifted cake flourQ h@,3 Tbsp baking powderz }A,1/4 tsp salt( >B,1/2 tsp baking sodaQ p,1/2 cup butter or shorteningz } ,1 cup sugar( <,2 eggs, separatedQ t,3 ounces (3 squares) unsweetenedz }, chocolate, melted( >,1 and 1/4 cups milkQ a-1 tsp vanillaz }C-( K- Sift flour 3 times with bakingQ j@-powder, salt and soda.z }uA- Cream butter until soft and smooth. B-Gradually add sugar, creaming until -light and fluffy. Add beaten eggz }$-yolks. Then add melted chocolate.( J- Add milk alternately with dryQ u-ingredients, beating until smoothz }J-after each addition. Continue beating-for about two minutes. Fold inQ t.flavoring and stiffly beaten eggz }$.whites. Turn into lightly greased( <.and floured pans.Q @. Bake layers in 2 9-inch pans, in }$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.( r. May be iced with favotite icing or sprinkled with powdered sugar.z }.RAINBOW CAKE( +.Q v/ Using any white cake mix desired,z }/prepare cake batter.( M/ Divide into 4 portions. Tint oneQ t@/yellow, one green, and one pink.z }"A/Leave the 4th portion uncolored.( LB/Place alternate spoonfuls of eachQ /color in greased layer cake pans. Bake}/according to directions.( D Ice with desired icing.Q Y/FUDGEz }/ VERY GOOD( K/2 ounces (2 squares) unsweetenedQ ^0 chocolatez }02/3 cup milk( 702 cups sugarQ `@01/8 tsp saltz }A02 Tbsp butter( 8B01 tsp vanillaQ T0z }ǁ0 Break chocolate into small pieces. 0Add to milk in saucepan and cook over 0low heat, stirring constantly until }0mixture is smooth.( v0 Cook slowly, without stirring, until 1a small quantity dropped into coldz }"1water forms a soft ball (236 f).( v1Remove from heat and add butter and @1vanilla without stirring. Cool toz }KA1lukewarm (110 f). Beat until mixture B1starts to thicken and looses itsQ Z1shine.z }C_1 Pour at once into buttered pan. Cool.1Cut into squares. Makes about 1 and 11/4 pounds.z }1( 1Remarks: this is a very old fashioned2fudge. It is grainy and sugary and }i2very sweet. If you are looking for a 2creamier fudge add 2 Tbsp light corn @2syrup with the sugar.z }A2( B2Peanut Butter Fudge: Substitute 1/4 2cup peanut butter for butter and add }#2when beating fudge after cooling.( +2Q 2Mocha Fudge: decrease milk to 1/3 cup.}"2Add 2/3 cup fresh strong coffee.( +2Q u3Vanilla Fudge: omit chocolate andz }$3increase vanilla to 1 and 1/2 tsp.( +3Q Add nuts, raisins, etc. to suit taste.}A3CREAMY POTATO SALAD( ,B34Q n31 can cream of celery soupz }31/2 cup chopped onion( D31/2 green pepper, choppedQ a33 Tbsp relishz }31 tsp white vinegar( 13pepperQ t42 lbs cooked, unpeeled small redz }4 potatoes, cut in quarters( +4Q @4 Mix everything except potatoes in }\A4a large bowl until blended. Add hot B4potatoes. Toss to coat. Serve hot or warm.z }4GREEN BEAN AND BACON SALAD( ,46Q 55 slices bacon, cooked and crumbled, }ESB~DESSERTCOOKIES DESSERTFROSTINGDESSERTICE CREAM|DESSERTPIE DESSERTPIEDESSERTPUDDINGDRINKICE CREAM}LjDRINKORANGE)DRINKSMIXA(DRINKSMIX&MAIN COURSEBEEFgMAIN COURSEBEEFMAIN COURSECASSEROLEMAIN COURSECASSEROLE}Ǜ@MAIN COURSECASSEROLEJMAIN COURSECASSEROLEALMAIN COURSECHICKENMAIN COURSECHICKENMAIN COURSECHICKENAMAIN COU:}5 (not too fine)( 553 Tbsp oilQ Z5pepperz }"51 and 1/2 lbs fresh green beans,( J5 cooked (don't overcook); or 2Q v6 packages (9 ounces) frozen wholez }C6 green beans, thawed( I61 medium green pepper, choppedQ T@6z }A6 Drain bacon pan of all but about 1 B6Tbsp dripping. Add all ingredients 6except bacon. Cook about 3 minutes, }ǁ6stirring constantly, until beans are 6heated through. Put in medium bowl 6and stir in bacon; cool. Cover and }86refrigerate at least 6 hours, stirringoccasionally.Q Z7NACHOSz }72 GOOD( B73 6 inch corn tortillasQ o@71 and 1/2 tsp vegetable oilz }A71/4 tsp salt( jB71/2 cup (4 ounces) shredded Cheddar or7 Monterey Jack cheesez }71 Tbsp sliced green onion( [7Prepared mexican chili, salsa or taco7 saucez }7( H7 Lightly brush both sides ofQ 8tortillas with some oil; sprinkle with}L8salt. Stack tortillas and cut into 8 8wedges. Spread half of wedges inQ v@8bottom of a 9-inch glass pie platez }MA8or on a paper plate. cover with paperB8towels; top with remaining wedges.Q 8Microwave on high 2-3 minutes. Check }ǁ8after 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( u9green onion. Microwave on high 20 to @930 seconds until cheese melts butz }A9keeps shape. Dot with salsa.( +B9Q 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 }L9gets tough if overcooked. remember 9that food continues cooking afterQ :oven is off. this may also be cooked }r:in a conventional or electric oven. :Add about 5 minutes to first heating and watch carefully on second.z }A:CHEESED ZUCCHINI( ,B:61 5GOODQ e:4 medium zucchiniz }C:1/2 cup milk( =:1/3 cup mayonnaiseQ o:2/3 cup grated sharp cheesez }:1/4 tsp salt( 1:pepperQ T;z }u; Pare zucchini and cut into 1/4 inch ;slices. Cook slowly in very little @;water until water has evaporated.z }"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.Q ; Pour over zucchini and sprinkle with };remaining cheese.( v; Bake in hot over (400) until top is Add to hot vegetables. Turn intoz }>>serving dish. Garnish with egg slices>and reserved bacon.Q T@>z }EBGA>Remarks:any greens which may be cookedB>can be used, including youngQ >dandelions, young beet leaves, mustard}">as well as the more conventional( v>greens. any normally uncooked greens >such as lettuce, endive etc can bez }>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( L?drippings and do not increase theQ fother ingredients.z },A?FRIED CAULIFLOWER WITH CHEESE SAUCE B?61 5GOODQ p?1 medium head of cauliflowerz }"?1 8 ounce package cheddar cheese( 5?1 cup milkQ t?5 cups corn flakes, crushed finez }?2 well beaten eggs( CBUTTERMILK BISCUITSQ VC10Z ^GOODf v15 18 MINS 425z }#C2 cups unsifted all purpose flour( >C1 tsp baking powderQ gD1/2 tsp baking sodaz }D1/2 tsp salt( GD1/2 cup vegetable shorteningQ @D2 Tbsp butter or lard, cut in small } AD pieces( =BD3/4 cup buttermilkQ TDz }ǁD Preheat oven to 425. Combine flour,Dbaking powder, baking soda and salt inDfood processor; process until mixed. }"DDrop in pieces of shortening and( vDbutter. Process 15 seconds or until Every crumbly. Pour in buttermilk;z }MEprocess 5 seconds or just until dough Eforms a ball. Turn dough out ontoQ u@Elightly floured surface. Knead 5z }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.z }E( LERemarks: to make biscuits withoutQ F processor, sift dry ingredients into }MF bowl. Cut in shortening and butter F with pastry blender or two knivesQ @F until crumbly. Add buttermilk; stir }LAF lightly with fork until a soft dough BF forms. Continue from there. IfQ uF you don't have a biscuit cutter,z }MF try using the rim of a floured glass.F There's nothing wrong with squareQ f biscuits, either.z } FPOPOVERS( MF6 8 VERY GOOD 35-40 MINS 425Q kG1 cup all purpose flourz }CG1/2 tsp salt( 1G2 eggsQ ^@G1 cup milkz }AG1 Tbsp melted shortening( +BGQ G Mix and sift flour and salt. Beat }vGeggs until light and thick. Add flourGand 1/3 cup of milk and continue to Gbeat slowly until all the flour isz }!Gmoistened, about half a minute.( MG Gradually add remaining milk andQ Hmelted shortening, beating only until  }5Hthe mixture is free from lumps, 1 to H2 minutes.Q @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.HQ HRemarks:Try adding a little paprika, #}@Hsage, mint, nutmeg etc. Popovers can be split and filled .Q _IHAM MUFFINSz $}I12 GOOD 30 MINS! $350( <I1/2 lb cooked hamQ o@I1/2 lb mild American cheesez %}AI1/2 medium green pepper( FBI3/4 cup fine cracker crumbsQ aI2 beaten eggsz &} I1 cup milk( I Grind ham, cheese, and green pepper Itogether. Add cracker crumbs, eggs, '}Iand milk. Mix well.( KI Bake in greased muffin pans orQ Jindividual cups in a moderate oven 30 (}!Jminutes. Makes 12 medium sized( 3muffins.Q g@JSHRIMP AND MACARONIz )} AJ4 6 GOOD 1 HOUR! $350( :BJ3 cups macaroniQ hJ2 cups cooked shrimpz *}J1 cup diced celery( >J1 cup grated cheeseQ jJ2 eggs slightly beatenz +} J2 cups milk( 7J1/2 tsp saltQ cKpinch of pepperz ,}K1 Tbsp butter( +KQ @K Cook and drain macaroni. Place 1/3 -}[AKin bottom of 2 quart casserole. Add BKlayer of shrimp--should take half of Kshrimp.z .}GK Cover with 1/2 cup diced celery. AddK1/3 of macaroni. Sprinkle with 2 TbspKgrated cheese. Add another layer of /}/$Kshrimp, celery and cheese. Finish( jKwith a layer of macaroni. Sprinkle Lwith remaining cheese.z 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.( }O16 cloves garlic, peeled( 7O1/2 tsp saltQ aO4 Tbsp butterz ?} O1 Tbsp oil( O1/2 lb green beans, trimmed and cut P3 carrots, pared and cut into sticks @}CP1/2 cup dry red or white wine( >P1 cup chicken brothQ T@Pz A}A$AP Pat chops dry with paper towels.( BPCombine the 1/4 cup of oil, rosemary, Pand pepper in a shallow dish. Rub oilB}FPmixture on both sides of chops; cover Pand let stand 1 to 6 hours.Q uP Boil garlic in 3 cups water in az C}[Pmedium saucepan until tender. Remove Pgarlic; reserve. Reserve garlic waterQin pan.z D}Q Wipe rosemary off chops and sprinkle Qchops with salt. Saute chops in 2Tbs @Qbutter and the 1 Tbsp oil in a large E}uAQskillet, about 3 minutes on each side BQuntil brown on the outside and pink onQthe inside. Use a small knife toz F}LQcheck inside. Remove chops to warm Qplates; keep warm. While meat isQ Qcooking, cook green beans in lightly G}#Qsalted boiling garlic water for 3( qQminutes. Add carrots; boil about 3 Rminutes more, drain. Arrangez H}5Rvegetables on warm plates with lamb. RKeep warm.Q s@R Add wine to skillet; bring toz I}$ARboiling, scraping up browned bits.( IBRCook 3 minutes. Add broth andQ Rreserved garlic; cook until syrupy, J}ǁRabout 4 minutes. Remove pan from heatR; swirl in remaining 2 Tbsp butter. RPour sauce over and around chops and K} vegetables.( ?RSTUFFED ACORN SQUASHQ US4Z ^GOODf v1 1/2 HOUR 375z L}S2 acorn squash,( >S2 tsp vegetable oilQ v@S2 cups packed shredded carrot, 3-4z M} AS carrots( EBS2 Tbsp butter or margarineQ bS1/2 tsp nutmegz N}S1/2 lb ground pork( BS1 medium onion, choppedQ YS1 eggz O}S2 tsp dijon style mustard( 7S1/2 tsp saltQ bT1/4 tsp pepperz P}T( KT Preheat oven to moderate(375).Q v@THalve squash lengthwise; clean outz Q}ATcenter. Rub cut surfaces with oil. BTPlace squash, cut side down in shallowTbaking pan. Bake in preheated oven R}C=T(375) for 30 minutes; remove from ovenTbut leave oven on.Q T Meanwhile, saute carrots in butter inS}S#Ta large skillet over medium heat,( KTstirring often, until tender andQ vUgolden brown around the edges, 5-7z T}:Uminutes. Remove from heat and stir inU1/4 tsp nutmeg.Q t@U Mix carrots, pork, onion, egg,z U}$AUmustard, salt and pepper in a bowl( MBUuntil well blended. Shape mixtureQ Uinto 4 balls. Place one ball in each V}2Usquash half. Sprinkle with remaining Unutmeg.Q U Return to oven, bake for 40 minutes. W}ULet squash stand 10 minutes.( +UQ VRemarks:try using sausage instead of X}$pork; garnish with parsley, celery( 9VZUCCHINI BREADQ T@VZ ^GOODf l50 MINs v350z Y}"AV1 and 1/2 cups all purpose flour( BBV1 cup whole wheat flourQ iV2 tsp ground cinnamonz Z} V1 tsp salt( _1 cup sliced celeryQ c_1 onion, slicedz }>_1 & 1/2 cups peeled, chopped tomatoes _2 Tbsp tomato pasteQ T`X ]* *a b*f k* *z }`1 cup elbow or shell macaroni( A`Grated Parmesan cheeseQ T@`z }$A` In large sauce pan or dutch oven( IB`combine first ten ingredients.Q v` Bring to boiling, reduce heat andz }M`simmer for 45 minutes. Stir in next `6 ingredients. Return to boiling;Q `reduce heat, cover and simmer for 45 }I` minutes. Add macaroni, simmer 15 `minutes or till vegetables andQ amacaroni are tender. Sprinkle parmesan}on each serving.( EaTURKEY SCALLOPS A L'ORANGEQ U@a4Z cVERY GOODz }Aa2 Tbsp butter or margarine( @f1/2 tsp minced garlicQ iaBROILED POTATO WEDGESz }a4 GOOD 15-20 MINS( ca2 large baking potatoes,cut lengthwisea into 8 wedgesz }a2 Tbsp vegetable oil( va2 Tbsp butter or margarine, melted andb mixed with 1 tsp dried basil andz }Cb 1/4 tsp salt( +bQ v@b Arrange potatoes on a foil linedz }MAbcookie sheet; brush with oil. Broil Bb4 inches from heat for 10 minutes.Q bBrush with butter mixture. Broil 5 }!bminutes longer or until lightly( >bbrowned and tender.Q Tbz }#bRemarks:obviously, the larger the( vb wedges, the longer they'll take to c cook. be sure to test them with az }c long tined fork before taking them c from the broiler. you may like less @c salt and/or different herbs. I think }$Ac this needs experimenting with for( A your personal tastes.Q acCABBAGE SALADz }c4 GOOD( Bc3 cups shredded cabbageQ fc1/2 cup mayonnaisez }c2 Tbsp prepared mustard( Cc1 Tbsp dill pickle juiceQ Tdz }Hd Mix last three ingredients thoroughlydand stir into cabbage. Chill.Q T@dz }DAdRemarks: try using sweet pickle relish or chutney for a change.Q sdQUICK NEW ENGLAND BOILED DINNERz }d4 VERY GOOD( Md1 and 1/4 lbs smoked boneless porkQ cd shoulder buttz }Cd1 and 1/4 lbs cabbage, cut into wedgesd1 lb potatoes, quarteredQ ce1 cup hot waterz }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.z }e( KeRemarks:try adding onions; try aQ little caraway seed with seasonings. }hf1 and 1/4 lbs boneless turkey breast, f skinned and cut in 1/4 inch slices. @f1/2 cup orange juicez }Af1 tsp lemon juice( ;Bf2 tsp cornstarchQ `f1/2 tsp saltz }Cfwhite 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}Jgto platter and keep warm. Meanwhile gstir orange juice, lemon juice,Q @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 SOUPQ Ug4Z ^GOODz }g1 medium onion, chopped( 6p1 tsp thymeQ ihMINIATURE MEAT LOAVESz }h4 GOOD 25 MINS! $375( @h1 lb lean ground beefQ i@h1 small onion choppedz }Ah1/2 cup dry bread crumbs( :Bh1/4 cup ketchupQ ah1/4 cup waterz }h2 Tbsp finely chopped parsley( 0h1 eggQ `h1/2 tsp saltz }h1/4 tsp pepper( Kh2 cups frozen bite size shreddedQ ni potato rounds with onionsz }i( i Mix all ingredients except potatoes @iin a large bowl until well blended. }$AiShape into 4 loaves. Arrange meat( KBiloaves and potatoes in a shallowQ ibaking dish. Bake in preheated oven }Zifor 25 minutes or until meat loaves iare done and potatoes are browned and icrisp.z }i( viRemarks:this can be partly made in a @j microwave if you brown the loavesz }VEGETABLEsMAIN DISHBEEF EŽMAIN DISHCASSEROLE@MAIN DISHCHICKENyMAIN DISHPIEqMEATFISH@vMEATPORKMEATPORKB }$Aj first in an electric oven or very( Bj carefully in a skillet sprayed with j oil or any no-stick product,and then }!j cook in microwave according to( j your microwave books instructions. j the potatoes should be cooked in the } skillet.( @jPOTATO PUFFS PARMESANQ TkZ ^GOODz }CGk1 package frozen shredded potato puffsk (about 16 ounces--48 puffs)Q r@k1/4 cup grated Parmesan cheesez }Ak1/4 to 1/2 tsp paprika( +BkQ k Toss potato puffs in cheese to coat;}!kplace on baking sheet; sprinkle( vkremaining cheese, then paprika on top.kBake in oven (only) as directed onz } package.( 6kSUPPER SOUPQ ^l6 8 GOODz }gl1 can condensed cream of celery soup l1 can condensed cream of mushroom soup@l2 and 1/2 cups milkz }$Al1 packange (10 ounces) frozen corn( 3Bl kernelsQ vl6 slices sandwich ham cut in smallz } l pieces.( 9l1/4 tsp pepperQ Tlz }Kl Mix all ingredients in large saucepanl Cook over medium heat, stirringQ jmconstantly, until hot.z }m( LmRemarks:use cream of chicken soupQ @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( 9 swiss cheese.Q jmCREAM OF BROCCOLI SOUPz }m6 GOOD( @m1 small onion, slicedQ jn1 stalk celery, slicedz }n1 Tbsp butter or margarine( 8n1/2 cup waterQ ^@n1 tsp saltz }Andash cayenne pepper( JBn2 Tbsp uncooked long grain riceQ pn2 and 1/2 cups chicken brothz }n2 cups cooked broccoli( @n1/2 cup cream or milkQ Tnz }n Combine onion, celery, butter and nwater in a large saucepan. simmer 2 ominutes. Stir in salt, cayenne, rice }Joand 1 cup of broth. Bring to boiling;olower heat; cover and simmer 15Q t@ominutes or until rice is tender.z }#Ao Whirl vegetable broth mixture in( MBoblender until smooth and return toQ ]osaucepan.z }CKo Whirl broccoli and remaining broth inoblender until smooth. Stir intoQ ovegetable mixture. Stir in cream. Heat}!ostirring constantly, until hot.( +oQ pRemarks:try asparagus, carrots or any }"pleftover vegetables. try adding( Gworcestershire or soy sauce.Q ^@p1 bay leafz } Ap2 tsp oil( KBp1/2 lb carrots, sliced (about 4)Q gp1 Tbsp curry powderz }#pVegetable Stock (see that recipe)( Ip3 ounces Neufchatel cheese (ifQ tp un-obtainable use cream cheese)z }p3 Tbsp chopped parsley( +pQ q Saute onion, thyme, and bay leaf in }rqoil in large saucepan, stirring often,quntil tender but not browned. Stir in@qcarrots and curry powder. Addz }$Aqvegetable stock; bring to boiling.( BqLower heat and simmer uncovered about q30 minutes or until carrots are very }"qsoft. cool 10 minutes. Combine( Mqcarrot-stock mixture and cheese inQ qblender and whirl until smooth. Return}"qto pan and heat; add parsley and( ?some cayenne pepper.Q sSTUFFED FILLETS IN CHEESE SAUCEz }r6 GOOD $30-40 MINS 375( r2 medium cans (about 2 cups each) of whole kernel corn, mixed vegetables }ArVEGETABLE STOCK( +BrQ \rCombine;z }r6 cups water( @r1 sliced white turnipQ cr1 sliced carrotz }r1 and 1/2 tsp thyme( +rQ sBoil; lower heat and simmer, uncovered}"sfor 45 minutes. Strain mixture,( ;reserving stock.Q a@sBEEF TERIYAKIz }As4 VERY GOOD( KBs1 lb beef chuck, cut into stripsQ is1 large onion, slicedz }As1 cup red and green peppers, sliced s1 garlic clove, mincedQ cs2 cups bouillonz } s1 Tbsp oil( ;s3 Tbsp soy sauceQ at2 Tbsp sherryz }Ct3/4 tsp ground ginger( Et1 and 1/2 cups minute riceQ T@tz }At Brown beef, onion and garlic in oil.BtAdd ginger, pepper strips, bouillon, tsoy sauce and sherry. Bring to a boil.}LtStir in rice. Cover, remove from heat.tLet stand 5 minutes. Stir beforeQ \serving.z }tHERBED CARROTS( ,t41 5GOOD= D15 MINSQ ou1 lb carrots, thinly slicedz }u3 Tbsp butter or margarine( 8u1/3 cup waterQ `@u1/2 tsp saltz }Au1/4 tsp pepper( ABu2 Tbsp chopped parsleyQ u2 Tbsp snipped dill, or 1 tsp dillweed}u2 tsp lemon juice( +uQ u Combine carrots, butter, water, salt}uand pepper in a medium saucepan. Bringuto a boil; lower heat; cover. Simmer vuntil carrots are crisp-tender, about }Iv15 minutes. Uncover, continue to cookvto evaporate any extra liquid.Q rSprinkle with herbs and lemon.z }AvMAPLE SAUCE CHOPS( ,Bv41 DVERY GOOD 35 MINSQ av1 cup ketchupz }v1 cup maple syrup( ;v3/4 cup dry wineQ av1/4 cup waterz }!v1 tsp instant beef bouillon mix( 5v1 bay leafQ kw2 cloves garlic, mincedz }$w1 tsp grated gingerroot or 1/4 tsp( 9w ground gingerQ n@w1 tsp dried thyme, crushedz }Aw1 tsp dried basil, crushed( ?Bw1/2 tsp chili powderQ gw1/2 tsp dry mustardz }w1/2 tsp salt( 9w1/4 tsp pepperQ iw1/8 tsp ground clovesz }"w4 pork loin chops, cut 1 and 1/2( 8w inches thickQ Txz }Kx In saucepan combine all ingredients xexcept chops. Bring to boiling.Q v@xReduce heat; simmer, uncovered, 30z }$Axminutes or till reduced to 2 cups,( MBxstirring occasionally. If cookingQ txover a grill, grill chops for 20z }Cvxminutes on one side and 15 minutes on xthe other, brushing sauce over chops xoccasionally. If cooking on stovez }txtop, cook almost done and finish in xbroiler, brushing sauce on both sides.yIf any sauce remains, serve withz }chops.( =yEGG AND CHEESE PIEQ U@y6Z mVERY GOOD 15 MINSs 400-350}2Ay1 16 ounce loaf frozen bread dough, By thawedQ \yCornmealz }y2 Tbsp butter or margarine( Cy2 Tbsp all purpose flourQ gy1/4 tsp dry mustardz } y1 cup milk( Gy1/4 tsp worcestershire sauceQ z1 and 1/2 cups shredded monterey jack } z cheese( `z1 cup frozen chopped broccoli, cooked @z and drainedz }=Az2 ounces chopped green chili peppers, Bz (1/2 4 ounce can)Q nz8 hard boiled eggs, slicedz }+z4 slices bacon, cooked and crumbled zQ z Divide dough in half. Roll one half}zto an 11 inch circle. Invert a 10 inchzpie plate; grease outside on bottom {and sides. Sprinkle with cornmeal. }u{Place dough over inverted pie plate. {Place on baking sheet and bake at 400 @{in oven 10 to 15 minutes. Removez }uA{shell from pie plate; place upright onB{baking sheet. Return to oven for 5 {minutes. Melt butter and stir inz }"{flour and mustard. Add milk and( M{worcestershire. Cook till bubbly.Q {Stir in 1/2 cup of cheese. broccoli }{and chili peppers. Pour 1 cup of this{into curst; arrange eggs on top. Pour |the rest of the sauce over everything.}Eh|Sprinkle remaining cheese and bacon ontop. Bake for 15 minutes in 350 0ven.@|DOUBLE CHOCOLATE PIEz }A| VERY GOOD( dB|2 packages COOKED chocolate pudding | and pie fillingz }|3 and 1/2 cups milk( E|2 Tbsp butter or margarineQ k|1/3 cup chocolate chipsz }"|1 baked 9 inch pie shell, cooled( +|Q t} Combine pie filling mix, milk,z }}butter and chocolate chips in( }saucepan. Cook and stir over medium @}heat until mixture comes to full boil.}$A}Remove from heat. Cool 5 minutes,( LB}stirring twice. Pour into shell.Q v}Refrigerate 3 hours. Garnish withz }+}whipped topping or grated chocolate. }Q }Remarks:cooked chocolate pudding is }j} not pudding which has been cooked but} pudding which must be cooked rather ~ than instant pudding.z }L~ try mixing the chips in after cooling~ try using mint candies--you mustQ v@~ estimate how many of these to usez }AA~ but be careful because too many makes the pudding unstable.Q b~SNICKERDOODLESz }~60 VERY GOOD 8-10 MIN! $400( F~2 and 3/4 cups sifted flourQ i~2 tsp cream of tartarz }~1 tsp baking soda( 7~1/2 tsp saltQ i1 cup soft shorteningz }1 and 1/2 cups sugar( 12 eggsQ T@z }9A Sift together flour, cream of tartar,Bsoda and salt.Q  Cream shortening; gradually beat in }$sugar and eggs; stir in dry ingre-( >ients. Chill dough.Q  Form into balls the size of a small }$walnut. Roll in mixture of 2 Tbsp( Lsugar and 2 Tbsp cinnamon. PlaceQ uabout 2 inches apart on ungreasedz }cookie sheet.( J Bake in hot oven until lightlyQ @browned, but still soft, about 8 to }C A10 minutes.( +BQ Remarks:don't use butter, these are }$ not butter cookies, although they( L look and taste like them. don'tQ u forget the cream of tartar. tryz }s nutmeg. I only dip the top of the € cookie in the sugar mix, it doesn't seem to need much more. thesez }$B cookies puff up at first and then( :MELTING MOMENTSQ V@60Z oVERY GOOD 8-10 MINSs v350z }A1/2 cup butter or margarine( EB5 Tbsp confectioners sugarQ h1 tsp almond extractz }1/4 tsp salt( 61 cup flourQ g1 tsp baking powderz }(  Cream butter, sugar, almond extract,and salt until light and fluffy. Add }$flour and baking powder and blend.( 1Chill.Q @ Form into balls, using a teaspoonful  }#Aof dough for each ball. Place on( iBungreased cookie sheet. Flatten with fork dipped in flour.z  }A Bake in moderate oven until edges arebrowned, 8-10 minutes.Q s Cool BEFORE removing from pan.z  }( ‚Remarks:if you want to decorate with colored sugar or decorettes, etc. do  } so before baking.( =PECAN BUTTER BALLSQ V50Z mVERY GOOD 25 MINSs v325z }cSALADCABBAGE$SALADMOLDEDSALADSEAFOOD@3SALADVEGETABLE4SALADVEGETABLEASALADVEGETABLESAUCESAUCECHEESE}SAUCECOCKTAILSAUCEWHITEA!SNACKS#SNACKSFILLING#SNACKSFILLING6SNACKSMEXICANA"SNACKSPARTY@rSOUPBASEmSOUPs}2 cups flour( 8ƒ1/4 cup sugarQ `1/2 tsp saltz }1 cup butter or margarine( 82 tsp vanillaQ p@3 cups finely chopped pecansz }A( B Mix and sift flour, sugar and salt. Work in butter and vanilla. Add nuts }and mix well.( K Shape in 1 inch balls. Roll inQ vremaining nuts. Bake on ungreasedz }C$cookie sheet in slow oven about 25( 3„minutes.Q Tz }LRemarks:these are just as good if not  coated with extra nuts. they areQ @ better with butter than margarine. }$A other nuts may be used, according( KB to your taste. they can also beQ rolled in confectioners sugar if you }$ like a sweeter taste. for special( K occasions they can be rolled inQ decorettes or topped after cooling) } with a thin icing.( =…BLACK BOTTOM COMBOQ U2Z ^GOODz }"1/2 cup chocolate flavored syrup( 72/3 cup milkQ t@2 large scoops vanilla ice creamz } A1 egg white( :B1/4 tsp vanillaQ `2 Tbsp sugarz }dash of cinnamon( +Q u Pour 1/4 cup chocolate flavoredz }syrup into each of 2 10 ounce glasses.† Put ice cream, milk and cinnamon in deep 1 quart bowl. Beat with beater }1until ice cream is well blended and thick.Q @ Pour slowly over syrup. Beat egg }"Awhite until foamy. Add vanilla.( KBGradually beat in sugar, beatingQ tuntil mixture forms stiff peaks.z }JFill glasses with beaten egg white andgarnish with maraschino cherry.Q Tz }LRemarks: since this is quick to make ‡ and melts just as quick, it is aQ good idea to do the egg whites first. }A If they need it you can always give it a finishing touch.Q g@ORANGE FREEZE FLOATz !}A6 GOOD( >B2 cups orange juiceQ g1/4 cup lemon juicez "}1/4 cup maraschino juice( L2 Tbsp sliced maraschino cherriesQ `2 Tbsp honeyz #}1 pint vanilla ice cream( ;ˆ1 cup ginger aleQ Tz $}# Mix fruit juices, cherries, and( honey. Chill thoroughly. To serve @add ice cream and ginger ale, stirring%}C#Auntil ice cream is partly melted.( 9BServe at once.Q Tz &}&rRemarks: of course, if you use fresh orange and/or lemon juice, be sure to strain it to remove seeds.z '}FRENCH TOAST WAFFLES( +‰1 5GOODQ `1 beaten eggz (}1/4 cup milk( @2 Tbsp butter, meltedQ `@1/8 tsp saltz )}Asliced bread( +BQ Combine egg, milk, butter and salt. *}ǁCut sliced bread into pieces that willfit waffle iron, then coat with batter Toast in a hot waffle iron. Serve +}with butter and syrup.( +ŠQ Remarks: most waffle irons these days ,}c will take the bread with little or  no cutting. try a bit of cinnamon in the batter.z -}ACHICKEN CHOW MEIN( ,B61 :VERY GOODQ l4 Tbsp oil or shorteningz .}2 medium onions, chopped( r4 outside stalks celery, sliced fine 1/2 lb fresh mushrooms, slicedz /}"1/2 cup boiling chicken stock or( F‹ 1/2 cup bean sprout liquidQ `1/2 tsp saltz 0}1/4 tsp pepper( @2 cups cooked chickenQ o@1 can bean sprouts, drainedz 1}A2 Tbsp cornstarch( 6B1 tsp sugarQ s1/2 cup cold bean sprout liquidz 2}2 Tbsp soy sauce( +Q u Heat oil over low heat in largez 3}heavy saucepan. Add onions, celery Œand mushrooms. Cover and cook over low heat until celery is almost tender4} about 10 minutes.( e Add boiling stock, salt and pepper; @simmer 5 minutes.z 5};A Add chicken, cut in thin strips, andBdrained sprouts.Q Mix cornstarch and sugar with 1/2 6}$cup cold liquid and add soy sauce.( L Add 1/2 cup hot chicken mixtureQ uand mix well, then pour back intoz 7}Cremaining chicken mixture.( K Cook, stirring constantly untilQ mixture thickens. Serve over chinese 8}8 noodles.( +Q v@Remarks:you can use canned chickenz 9}"A broth if you are using leftover( B chicken. Chow mein is rather like vegetable soup; you can add almost :}M anything you like. don't delete the onions and celery though. if youQ have people who don't like onions, ;}L either chop them very fine so that they cook up or use onion juice.Q kDRIED BEEF AND MACARONIz <}6 GOOD 30 MINS! $350( `2 cups (two 3 and 1/2 ounce glasses) @ dried beefz =}A1/4 cup butter or margarine( DB2 Tbsp diced green pepperQ 1/4 cup grated sharp cheddar cheese >}2 cups thin white sauce( E1 8 ounce package macaroniQ Tz ?}$ Cup dried beef into pieces. Fry( Muntil crisp in melted butter. AddQ tgreen peppers and cook 3 minutesz @}Jlonger. Melt cheese in white sauce.  Cook macaroni until tender inQ q@boiling salted water. Drain.z A}KA Combine all ingredients. Turn into B2 quart buttered casserole. SetQ casserole in shallow pan of hot water B}and bake in moderate oven.( o1 can chopped ham, spam, pork, ground meat, hot dogs, or sausagez C}1/2 cup water( K1 can condensed cream of celery,Q v tomato, chicken, or mushroom soupz D}1 tsp worcestershire sauce( C1/4 tsp prepared mustardQ @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.( +‘Q 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}CLA over or that appeals to you. I like B to add seasonings to the variousQ meats---garlic, rosemary or marjoram-J}J"(not much), sage or oregano, hot( peppers-dried or fresh. monterey jackcheese with jalapeno peppers is good. K}6 GOOD 30 MINS! $325( 6’WHITE SAUCEQ Tz L}1 Tbsp butter or margarine *( 71 Tbsp flourQ f2 lbs fish filletsz M}2 Tbsp lemon juice( :salt and pepperQ v1/4 cup melted butter or margarinez N}bread stuffing( 7cheese sauceQ Tz O}M Dip fillets in melted butter. Lay fillets flat and spread with breadQ vstuffing. Roll up and fasten withz P} toothpicks.( Place in 12 ince rectangular baking dish. Pour lemon juice over them and Q} sprinkle with salt and pepper.( u Pour the cheese sauce into dish, andbake in slow oven for 30 minutes.z R}( ;Bread stuffing--Q bBREAD STUFFINGz S}( F”1 cup fine, dry breadcrumbsQ v1/2 cup melted butter or margarinez T}1/4 tsp salt( 91/8 tsp pepperQ j@2 Tbsp chopped parsleyz U}A( oB Combine ingredients in order given 1 cup fine, dry breadcrumbsz V}CHEESE SAUCE( +Q n2 Tbsp butter or margarinez W}2 tbsp flour( >•1 and 1/2 cups milkQ p2 cups grated cheddar cheesez X}1/2 tsp salt( :1/8 tsp paprikaQ g@1/2 tsp dry mustardz Y}A( B Melt butter, add flour and mix well.Slowly add milk, grated cheese, and Z}7seasonings and stir till thickened. 1/4 tsp saltQ g1 cup milk or creamz [}C( – Melt butter, stir in flour and salt.Remove from heat; add liquid and stir \}\until smooth.( t Cook in double boiler or over very @low heat until mixture thickens,z ]}Astirring constantly.( +BQ * this is a thin sauce--don't use it ^}#in recipes calling just for white( 1sauce.Q m Mix will keep 4-6 weeks.z _}1/4 tsp salt( 91/8 tsp pepperQ j2 Tbsp chopped parsleyz `}$1/2 cup melted butter or margarine( qorange juice through ice cream. Pour @into tray or mold and freeze.z a}A( LBRemarks:of course you can use anyQ vflavor ice cream and juice. I likez b}( Cut veal into serving pieces. Season with salt and peper. Dip each piece c}2in egg mixed with water, and then in crumbs.Q Brown veal well on both sides in hot d}fat, about 10 minutes.( M Add tomato juice. Cover and cookQ slowly until tender, about 30 minutes.e}" If desired, use sour cream with( Mdrippings to make a sauce to serveQ over schnitzel. Garnish with lemon f} slices.( ?PORK WITH SAUERKRAUTQ U4Z ^GOODf m4 HOURSs v350z g}4 pork hocks, unskinned( D™3 cups drained sauerkrautQ h3/4 cup sliced onionz h}1 tsp celery or caraway seed( J1 cup sauerkraut juice or waterQ T@z i}MA Place hocks in a baking dish with Ba tight fitting cover. Cover hocksQ 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}CKA chops. I don't care for onion with B sauerkraut, but you might try aQ very small amount of brown sugar or n}nA an apple to counteract any acidity. 0RANGE CHOCOLATE SWIRLQ Tz 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. Q @After filling, garnish with chopped q}6Aparsley, chives, pimiento, or a dash Bof paprika.Q Tz r}Cool before serving.( D Mix will keep 4-6 weeks.Q T@z u}BROCCOLIgSOUPCARROTkSOUPVEGETABLEB^SOUPVEGETABLEVEGETABLEtVEGETABLECARROTS@?VEGETABLECAULIFLOWR