ENERATIONS  of  ECIPES
Sweets                            ContentsWeights and Measures ..............................................................
Generations of Recipes  ABBREVIATIONS                                     EQUIVALENTStsp. ....................... Teaspoon...
Generations of RecipesOranges, rind ................................................. 1 = 2 tbsps. gratedGelatin ............
Generations of RecipesLettuce .......................................................................... 20 headsSalad Dre...
Generations of RecipesCHOCOLATE AND COCOAPresoak stain in cold or warm water. Wash in hot water withdetergent. Remove any ...
Generations of RecipesGRASSPresoak in cold water for at least 30 minutes. Rinse. Pretreat withdetergent. Wash, using deter...
Generations of RecipesMEAT JUICESScrape with dull blade. Presoak in cold or warm water for 30minutes. Wash with detergent ...
Generations of RecipesPERSPIRATIONSponge fresh stain with ammonia; old stain with vinegar. Presoakin cold or warm water. R...
Generations of Recipes           FIRST AID IN HOUSEHOLD                EMERGENCIESPOISONING: When a poison has been taken ...
Generations of RecipesFRACTURES: Pain, deformity or swelling of injured part usuallymeans a fracture. If fracture is suspe...
Generations of RecipesGENERAL DIRECTIONS FOR FIRST AID1.   Effect a prompt rescue.2.   Maintain an open airway.3.   Contro...
Generations of Recipes             WORTH REMEMBERINGKeep a toothbrush around the kitchen sink - you will find it usefulin ...
Generations of Recipesoughly. Then use them for polishing silverware, copper andbrass.Soak colored cottons overnight in st...
Generations of Recipes         Fruit and Vegetable Combinations1.   Shredded raw carrots, diced apples, raisins.2.   Slice...
Generations of Recipes               TIPS TO THE HOSTESSA large roast can be carved more easily after it stands for aboutt...
Generations of RecipesWhen cooking eggs it helps prevent cracking if you wet the shellsin cold water before placing them i...
Generations of Recipes          Size of Pans and Baking Dishes                         16
Generations of RecipesAppetizers    17
AppetizersSpicy Mexican Dip                                                   Beverly Turnock2 lbs. of Ground Beef2 Onions...
AppetizersApple Dip                                                  Barb Slabaugh1 pkg. Cream Cheese1/3 cup Brown Sugar1 ...
AppetizersDutch Dip                                                            Marcia8 oz Soft Cream Cheese3 Tbsp chopped ...
AppetizersParty Mix                                               Barb Slabaugh3 cups each: Cheerios, Rice Chex, Corn Chex...
AppetizersCheese Spread                                                            Sue Pare12 oz Sharp Cheese Spread12 oz ...
AppetizersVegetable Bars                                                Pat Thomson2 pkg. Crescent rolls3/4 cup Miracle Wh...
AppetizersZucchini Relish                                                    Gladys Kirch7 pints10 cups Zucchini-finely ch...
AppetizersTomato Pepper Relish                                                      Katy Burke5 pints4 cups ripe Tomatoes-...
AppetizersPolish Mistakes                                               Patricia Gajewski2 lbs Ground Beef1 lb Velveeta Ch...
AppetizersCorned Beef Sandwiches                                                 Gladys Kirch1-1/2 cups Corned Beef1 cup G...
Appetizers             28
AppetizersDrinks  29
DrinksApricot Sours                                                    Jack Ponzoserves one1/4 oz Lemon or Lime juice1-1/2...
DrinksRussian Tea Mix                                               Elinor Van Vynckt(A good hot drink with little caffein...
DrinksPunch                                                       Mary Grix3 gallons46 oz Pineapple juices46 oz Orange jui...
DrinksCrock-O-Sours                                                              Sue PareServes Many1 qt cheap Whiskey12 L...
DrinksCherry Twist                                                      Mike Jurek1/4 Amerreto3/4 Godiva Chocolate LiqureS...
DrinksBreads  35
BreadsButterscotch Nut Bread                                                      Ruth Turnock1 Loaf1 Egg1 cup Brown Sugar...
BreadsBeer Bread                                                  Ruth Turnock1 Loaf3 Cups Self-rising Flour3 Tbsp. Sugaro...
BreadsDilly Casserole Bread                                                Ruth TurnockSoften 1 pkg. Dry Yeast in 1/4 cup ...
BreadsIrish Soda Bread                             Joan Moran (County Clare Ireland)2 loaf pans1 stick Margarine2/3 cups S...
BreadsMonkey Bread                                                           Sue Pare4 x 10 bundt pan3 cans Buttermilk Bis...
BreadsPizza on pita bread                                                Hussam Dandashli2 Tbsp Yeast2 cups lukewarm Water...
BreadsApple Butter Muffins                                                       Donna Libby1-3/4 cups Flour1/3 cup Sugar2...
BreadsGarlic Bread                                                          Meg Buck3 sticks Butter1 tsp Garlic Powder1 ts...
BreadsSour Cream Coffee Cake                                                       Dora Jurek8 cup Flour1/2 lb Butter2 tbs...
BreadsSix-Week Muffin                                                   Becky Polman15 oz Raisin Bran3 cups Sugar5 cups Fl...
BreadsLoukomades (greek doughnuts)                                            Joan Christodoulides4 dozen1 tsp Active Dry ...
BreadsCream-Cheese Pastries                                                           Dora Jurek1 cup Butter or Margarine1...
BreadsPotato Dough for Pierogi                                                         Dora Jurek2 cups Flour1 tsp Oil1/2 ...
BreadsSalads, Soups, Dressings &    Sauces      49
Salads, Soups, Dressings & SaucesCooked Salad Dressing                                                        Ruth Turnock...
Salads, Soups, Dressings & SaucesCauliflower Soup                                                   Mary Jane SwankServes ...
Salads, Soups, Dressings & SaucesBroccoli Waldorf Salad                                                         Joan Jurek...
Salads, Soups, Dressings & SaucesCurried Fruit                                                        Dottie Snyder1 lg ca...
Salads, Soups, Dressings & SaucesDeep Dish Taco Salad                                                        Janet Brown1 ...
Salads, Soups, Dressings & SaucesRed Bliss Potato Salad                                               Kate MorrisseyJust l...
Salads, Soups, Dressings & SaucesMacaroni Saladone 7 oz. Pkg. Elbow MacaroniCook according to directions on pkg., drain an...
Salads, Soups, Dressings & SaucesKidney Bean Salad                                                    Dora JurekCombine1 N...
Salads, Soups, Dressings & SaucesGreen Bean, Tomato and SalamiSalad1/2 lb. Salami, cut into chunks1 lb. Green Beans1/4 cup...
Salads, Soups, Dressings & SaucesAmbrosin-Fruit Salad                                                       Dora JurekServ...
Salads, Soups, Dressings & SaucesMostaccioli Salad                                                  Barb Kabzinski1 lb. Mo...
Salads, Soups, Dressings & SaucesGinger Ale Salad                                             Kathryn Murchison1 lg. Pkg. ...
Salads, Soups, Dressings & SaucesSpecial Spaghetti Sauce                                                     Marie Turnock...
Salads, Soups, Dressings & SaucesFrench Dressing                                                             Ruth Turnock1...
Salads, Soups, Dressings & SaucesImitation Potato Soup                                                  Marie Turnock1 pkg...
Salads, Soups, Dressings & SaucesCherry Soup                                                 Raphael Lehman2 cups Water4 c...
Salads, Soups, Dressings & SaucesBean Soup                                                   Virginia SchneidtServes 6-8Dr...
Salads, Soups, Dressings & SaucesWilted Spinach Salad                                             Mary Sue WeinzetlSpinach...
Salads, Soups, Dressings & SaucesBarbecue Sauce                                                     Leroy Cheaton1 qt Open...
Salads, Soups, Dressings & SaucesVegetables    69
VegetablesZucchini Casserole                                                      Rosa Beers6 cups diced Zucchini1/2 cup O...
VegetablesCorn Pudding                                                 Karen Schagat2 cup frozen Corn, thawed1-1/2 cups Mi...
VegetablesRing O’Plenty                                                     Irene McNeely2 Cups Macaroni, cooked1 Cup Chee...
VegetablesPickled Beets                                                   Magaret Stuff12 small Beets with root and 2 inch...
Vegetables             74
VegetablesCasseroles &Main Dishes     75
Caaaroles & Main DishesRice Dish                                                         Jane Lecklider(Can be mixed up ah...
Cassaroles & Main DishesBreakfast Casserole                                              Mary Sue WeinzetlBreakfast8 Slice...
Caaaroles & Main DishesPotato Casserole (Yummy)                                                  Dottie SnyderServes 121 t...
Cassaroles & Main DishesCabbage and Noodles                                                                    Linda1-1/2 ...
Caaaroles & Main DishesSpaghetti Pie                                                 Dave Slabaugh8 oz Spaghetti14 oz shre...
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Generations of recipes

  1. 1. ENERATIONS of ECIPES
  2. 2. Sweets ContentsWeights and Measures ................................................................... 1Abbreviations ............................................................................... 1Equivalents .................................................................................. 1Quantities to Serve 100 People ..................................................... 2To Remove Stains from Washables ................................................. 3First Aid in Household Emergencies .............................................. 8General Directions for First Aid ................................................... 10Try Saying “Good Morning” as Though You Really Meant It .......... 10Worth Remembering .................................................................... 11Salad and Salad Dressings ............................................................ 12Fruit Combinations ..................................................................... 12Fruit and Vegetable Combinations ................................................ 13Vegetable Combinations ............................................................... 13Tips to the Carver ........................................................................ 13Tips to the Hostess ...................................................................... 14How to Carve Turkey ................................................................... 14Kitchen Ideas .............................................................................. 14Size of Pans and Baking Dishes .................................................... 16Appetizers ................................................................................... 17Drinks ........................................................................................ 29Breads ........................................................................................ 35Salads, Soups, Dressings & Sauces ............................................... 49Vegetables ................................................................................... 69Casseroles & Main Dishes ............................................................ 75Sweets ....................................................................................... 113 173
  3. 3. Generations of Recipes ABBREVIATIONS EQUIVALENTStsp. ....................... Teaspoon 3 tsps. ....................... 1 tbsp.tsps. ................... Teaspoons4 tsps. ...................... 1/4 cuptbsp. .................. Tablespoon5 tbsps. ..................... 1 cuptbsps. .............. Tablespoons 8 tbsps. .................... 1/2 cupoz. ............................. Ounce 10 tbsps. ................... 1 cupozs. ......................... Ounces 12 tbsps. .................. 3/4 cupqt. .............................. Quart 16 tbsps. .................... 1 cuppt. ................................. Pint ½ cup .......................... 1 gillgal. ........................... Gallon 2 cups .......................... 1 pt.lb. .............................. Pound 4 cups .......................... 1 qt.lbs. ...........................pounds 4 qts. ........................... 1 gal.bu. ............................ Bushel 8 qts. ......................... 1 peck 16 ozs. .......................... 1 lb. 32 ozs. ......................... 1 qt. 8 ozs. liquid ................ 1 cup 1 oz. liquid ............... 2 tbsps. (For liquid and dry measurements use standard measuring spoons and cups. All measurements are level.) WEIGHTS AND MEASURESBaking powder ................................................ 1 cup = 5-1/2 ozs.Cheese, American ...................................... 1 lb. = 2 cups cubedCocoa ......................................................... 1 lb. = 4 cups groundCoffee ......................................................... 1 lb. = 5 cups groundCorn meal ............................................................... 1 lb. = 3 cupsCornstarch .............................................................. 1 lb. = 3 cupsCracker crumbs ................................... 23 soda crackers = 1 cup........................................................ 15 graham crackers = 1 cupEggs ........................................................ 1 egg = 4 tbsps. Liquid.................................................................... 4 to 5 whole = 1 cup................................................................... 7 to 9 whites = 1 cup................................................................. 12 to 14 yolks = 1 cupFlour .................................................... 1 lb. all-purpose = 4 cups................................................................ 1 lb. cake = 4-1/4 cups........................................................... 1 lb. Graham = 3-1/2 cupsLemons, juice ....................................... 1 medium = 2 to 3 tbsps................................................................. 5 to 8 medium = 1 cupLemons, rind ......................................... 1 lemon = 1 tbsp. GratedOranges, juice ...................................... 1 medium = 2 to 3 tbsps................................................................. 3 to 4 medium = 1 cup 1
  4. 4. Generations of RecipesOranges, rind ................................................. 1 = 2 tbsps. gratedGelatin ...................................... 3-1/4 oz. pkg. flavored = 1/2 cup.................................................. 1/4 oz. pkg. unflavored = 1 tbsp.Shortening or Butter ............................................... 1 lb. = 2 cupsSugars ................................................... 1 lb. brown = 2-1/2 cups....................................................... 1 lb. cube = 96 to 160 cubes............................................................. 1 lb. granulated = 2 cups........................................................ 1 lb. powdered = 3-1/2 cups QUANTITIES TO SERVE 100 PEOPLECoffee ................................................................................. 3 lbs.Loaf Sugar .......................................................................... 3 lbs.Cream ................................................................................ 3 qts.Whipping Cream ................................................................. 4 pts.Milk ................................................................................... 6 gals.Fruit Cocktail ................................................................. 2 ½ gals.Fruit Juice ................................................. 4 no. 10 cans (26 lbs.)Tomato Juice ............................................ 4 no. 10 cans (26 lbs.)Soup ................................................................................. 5 gals.Oysters ............................................................................. 18 qts.Weaners ........................................................................... 25 lbs.Meat Loaf ......................................................................... 24 lbs.Ham .................................................................................. 40 lbs.Beef .................................................................................. 40 lbs.Roast Pork ........................................................................ 40 lbs.Hamburgers ................................................................. 30-36 lbs.Chicken for Chicken Pie .................................................... 40 lbs.Potatoes ........................................................................... 35 lbs.Scalloped Potatoes ........................................................... 5 gals.Vegetables ................................................ 4 no. 10 cans (26 lbs.)Baked Beans .................................................................... 5 gals.Beets ................................................................................ 30 lbs.Cauliflower ........................................................................ 18 lbs.Cabbage for Slaw ............................................................. 20 lbs.Carrots ............................................................................. 33 lbs.Bread ........................................................................... 10 loavesRolls ......................................................................................200Butter .................................................................................. 3 lbs.Potato Salad ..................................................................... 12 qts.Fruit Salad ........................................................................ 20 qts.Vegetable Salad ................................................................ 20 qts. 2
  5. 5. Generations of RecipesLettuce .......................................................................... 20 headsSalad Dressing ................................................................... 3 qts.Pies ........................................................................................ 18Cakes ....................................................................................... 8Ice Cream ......................................................................... 4 gals.Cheese ............................................................................... 3 lbs.Olives ........................................................................... 1-3/4 lbs.Pickles ................................................................................ 2 qts.Nuts ......................................................................... 2 lbs. SortedTo serve 50 people, divide by 2To serve 25 people, divide by 4 TO REMOVE STAINS FROM WASHABLESALCOHOLIC BEVERAGESPresoak or sponge fresh stains immediately with cold water, thenwith cold water and glycerine. Rinse with vinegar for a fewseconds if stain remains. These stains may turn brown with age.If wine stain remains, rub with concentrated detergent; wait 15min.; rinse. Repeat if necessary. Wash with detergent in hottestwater safe for fabric.BLOODPresoak in cold or warm water at least 30 minutes. If stainremains, soak in lukewarm ammonia water (3 tablespoonsammonia per gallon water). Rinse. If stain remains, work indetergent, and wash, using bleach safe for fabric.CANDLE WAXUse a dull knife to scrape off as much wax as possible. Placefabric between two blotters of facial tissues and press with warmiron. Remove color stain with nonflammable dry cleaning solvent.Wash with detergent in the hottest water safe for fabric.CHEWING GUMRub area with ice, then scrape off with dull blade. Sponge withdry cleaning solvent; allow to air dry. Wash in detergent andhottest water safe for fabric. 3
  6. 6. Generations of RecipesCHOCOLATE AND COCOAPresoak stain in cold or warm water. Wash in hot water withdetergent. Remove any grease stains with dry cleaning solvent.If color remains, sponge with hydrogen peroxide, wash again.COFFEESponge or soak with cold water as soon as possible. Wash,using detergent and bleach safe for fabric. Remove cream stainswith nonflammable dry cleaning solvent. Wash again.CRAYONScrape with dull blade. Wash in hottest water safe for fabric, withdetergent and 1-2 cups of baking soda.NOTE: If full load is crayon stained, take to cleaners or coin-opdry cleaning machines.DEODORANTSSponge area with white vinegar. If stain remains, soak withdenatured alcohol. Wash with detergent in hottest water safe forfabric.DYEIf dye transfers from a non-colorfast item during washing,immediately bleach discolored items. Repeat as necessaryBEFORE drying. On whites use color remover. CAUTION: Do notuse color remover in washer, or around washer and dryer as itmay damage the finish.EGGScrape with dull blade. Presoak in cold or warm water for at least30 minutes. Remove grease with dry cleaning solvent. Wash inhottest water safe for fabric, with detergent.FRUIT AND FRUIT JUICESSponge with cold water. Presoak in cold or warm water for atleast 30 minutes. Wash with detergent and bleach safe for fabric. 4
  7. 7. Generations of RecipesGRASSPresoak in cold water for at least 30 minutes. Rinse. Pretreat withdetergent. Wash, using detergent, hot water, and bleach safe forfabric. On acetate and colored fabrics, use 1 part of alcohol to 2parts water.GREASE, OIL, TARMethod 1: Use powder or chalk absorbent to remove as muchgrease as possible. Pretreat with detergent or nonflammable drycleaning solvent, or liquid shampoo. Wash in hottest water safefor fabric, using plenty of detergent.Method 2: Rub spot with lard and sponge with a nonflammabledry cleaning solvent. Wash in hottest water and detergent safe forfabric.INK - BALL-POINT PENPour denatured alcohol through stain. Rub in petroleum jelly.Sponge with nonflammable dry cleaning solvent. Soak in deter-gent solution. Wash with detergent and bleach safe for fabric.INK - FOUNTAIN PENRun cold water through stain until no more color with come out.Rub in lemon juice and detergent. Let stand 5 minutes. Wash.If a yellow stain remains, use a commercial rust remover or oxalicacid, as for rust stains.CAUTION: HANDLE POISONOUS RUST REMOVERS CARE-FULLY. KEEP OUT OF REACH OF CHILDREN. NEVER USEOXALIC ACID OR ANY RUST REMOVER AROUND WASHERAND DRYER AS IT CAN DAMAGE THE FINISH. SUCH CHEMI-CALS MAY ALSO REMOVE PERMANENT PRESS FABRICFINISHES.LIPSTICKLoosen stain with a nonflammable dry cleaning solvent. Rubdetergent in until stain outline is gone. Wash in hottest water anddetergent safe for fabric. 5
  8. 8. Generations of RecipesMEAT JUICESScrape with dull blade. Presoak in cold or warm water for 30minutes. Wash with detergent and bleach safe for fabric.MILDEWPretreat as soon as possible with detergent. Wash. If any stainremains, sponge with lemon juice and salt. Dry in sun. Wash,using hottest water, detergent and bleach safe for fabric.NOTE: Mildew is very hard to remove; treat promptly.MILK, CREAM, ICE CREAMPresoak in cold or warm water for 30 minutes. Wash. Sponge anygrease spots with nonflammable dry cleaning solvent. Washagain.NAIL POLISHSponge with polish remover or banana oil. Wash. If stain remains,sponge with denatured alcohol to which a few drops of ammoniahave been added. Wash again. Do not use polish remover onacetate or triacetate fabrics.PAINT-oil baseSponge stains with turpentine, cleaning fluid or paint remover.Pretreat and wash in hot water. For old stains, sponge withbanana oil and then with nonflammable dry cleaning solvent.Wash again.-water baseScrape off paint with dull blade. Wash with detergent in water ashot as is safe for fabric. 6
  9. 9. Generations of RecipesPERSPIRATIONSponge fresh stain with ammonia; old stain with vinegar. Presoakin cold or warm water. Rinse. Wash in hottest water safe for fabric.If fabric is yellowed, use bleach. If stain still remains, dampen andsprinkle with meat tenderizer, or pepsin. Let stand 1 hour. Brushoff and wash. For persistent odor, sponge with colorless mouth-wash.RUSTSoak in lemon juice and salt or oxalic acid solution (3 table-spoons oxalic acid to 1 pint warm water). A commercial rustremover may be used.CAUTION: HANDLE POISONOUS RUST REMOVERS CARE-FULLY. KEEP OUT OF REACH OF CHILDREN. NEVER USEOXALIC ACID OR ANY RUST REMOVER AROUND WASHEROR DRYER AS IT CAN DAMAGE THE FINISH. SUCH CHEMI-CALS MAY ALSO REMOVE PERMANENT PRESS FABRICFINISHES.SCORCHWash with detergent and bleach safe for fabric. On heavierscorching, cover stain with cloth dampened with hydrogenperoxide. Cover this with dry cloth and press with hot iron. Rinsewell.CAUTION: Severe scorching cannot be removed because offabric damage.SOFT DRINKSSponge immediately with cold water and alcohol. Heat anddetergent may set stain.TEASponge or soak with cold water as soon as possible. Wash usingdetergent and bleach safe for fabric. 7
  10. 10. Generations of Recipes FIRST AID IN HOUSEHOLD EMERGENCIESPOISONING: When a poison has been taken internally, start firstaid at once. Call doctor immediately.Dilute poison with large amounts of liquids - milk or water.Wash out by inducing vomiting, when not a strong acid, strongalkali or petroleum.For acid poisons do not induce vomiting, but neutralize with milkof magnesia. Then give milk, olive oil or egg white. Keep victimwarm and lying down.For alkali poisons such as lye or ammonia, do not induce vomiting.Give lemon juice or vinegar. Then give milk and keep victim warmand lying down.If poison is a sleeping drug, induce vomiting and then give strongblack coffee frequently. Victim must be kept awake.If breathing stops, give artificial respiration.SHOCK: is brought on by a sudden or severe physical injury oremotional disturbance. In shock, the balance between the ner-vous system and the blood vessels is upset. The results isfaintness, nausea, and a pale and clammy skin. Call ambulanceimmediately. If not treated the victim may become unconsciousand eventually lapse into a coma.Keep victim lying down, preferably with head lower than body.Don’t give fluids unless delayed in getting to doctor, then give onlywater. (Hot tea, coffee, milk or broth may be tried if water is nottolerated.)Never give liquid to an unconscious person. Patient must be alert.Cover victim both under and around body.Do not permit victim to become abnormally hot.Reassure victim and avoid letting him see other victims, or hisown injury.Fainting is most common and last form of shock. Patient willrespond in 30-60 seconds by merely allowing patient to lie headdown if possible on floor. 8
  11. 11. Generations of RecipesFRACTURES: Pain, deformity or swelling of injured part usuallymeans a fracture. If fracture is suspected, don’t move personunless absolutely necessary, and then only if the suspected areais splinted. Give small amounts of lukewarm fluids and treat forshock.BURNS: Apply or submerge the burned area in cold water. Applya protective dry sterile cloth or gauze dry dressing if necessary.Do not apply grease or an antiseptic ointment or spray. Calldoctor and keep patient warm (not hot) with severe burns.If burn case must be transported any distance, cover burns withclean cloth.Don’t dress extensive facial burns. (It may hinder early plasticsurgery.)WOUNDS: Minor Cuts - Apply pressure with sterile gauze untilbleeding stops. Use antiseptic recommended by your doctor.Bandage with sterile gauze. See your doctor. Puncture Wounds -Cover with sterile gauze and consult doctor immediately. Seriousinfection can arise unless properly treated.ANIMAL BITES: Wash wounds freely with soap and water. Holdunder running tap for several minutes if possible. Apply anantiseptic approved by your doctor and cover with sterile gauzecompress. Always see your doctor immediately. So that animalmay be held in quarantine, obtain name and address of owner.HEAT EXHAUSTION: Caused by exposure to heat or sun.Symptoms: Pale face, moist and clammy skin, weak pulsesubnormal temperature, victim usually conscious.Treatment: Keep victim lying down, legs elevated, victim wrappedin blanket. Give salt water to drink (1 tsp. salt to 1 glass water) ½glass every 15 minutes. 9
  12. 12. Generations of RecipesGENERAL DIRECTIONS FOR FIRST AID1. Effect a prompt rescue.2. Maintain an open airway.3. Control severe bleeding by direct pressure over bleeding site. No tourniquet.4. Give First Aid for poisoning.5. Do not move victim unless it is necessary for safety reasons.6. Protect the victim from unnecessary manipulation and disturbance.7. Avoid or overcome chilling by using blankets or covers, if available.8. Determine the injuries or cause for sudden illness.9. Examine the victim methodically but be guided by the kind of accident or sudden illness and the need of the situation.10. Carry out the indicated First Aid. TRY SAYING “GOOD MORNING” AS THOUGH YOU REALLY MEANT ITThen (tomorrow, say) try treating some teenager like an adult.Find someone to praise for doing a good job namely: waitress, busdriver, newsboy, store clerk, anyone.Show respect for an older person’s experience (or fortitude).Be patient with someone who doesn’t understand as quickly as you do.Write or phone someone having a difficult time. Say you know it’s rough,but you have faith in them.Look pleasant.Do your job a little better. Maybe you’ll get some praise, but certainlyyou’ll get more satisfaction.Help someone namely: a handicapped across a street, a young man orwoman looking for a job (whether you can give it or not, give them hope)or an older one, discouraged in themselves.Contribute to some church or charity namely: money if you can, time ifyou can’t.It just could be that this sort of understanding is what this country needsright now.Try it tomorrow - all day tomorrow.You might be surprised! 10
  13. 13. Generations of Recipes WORTH REMEMBERINGKeep a toothbrush around the kitchen sink - you will find it usefulin cleaning rotary beaters, graters, choppers and similar kitchenutensils.Instead of trying to iron rickrack on the right side of the garment,turn the article. The rickrack can be pressed perfectly.When your hands are badly stained from gardening, add ateaspoon of sugar to the soapy lather you wash them in.Use paper cups as handy containers for your “drippings” in therefrigerator as they take up little room and can be thrown awaywhen empty.Before emptying the bay of your vacuum cleaner, sprinkle wateron the newspaper into which it is emptied, and there will be noscattering of dust.To whiten laces, wash them in sour milk.To remove burned-on starch from your iron, sprinkle salt on asheet of waxed paper and slide iron back and forth several times.Then polish it with silver polish until roughness or stain is re-moved.Dip a new broom in hot salt water before using. This will toughenthe bristles and make it last longer.Dryer Sheet pinned to clothes works as a mosquito repellent.Try waxing your ashtrays. Ashes won’t cling, odors won’t lingerand they can be wiped clean with a paper towel or disposabletissue. This saves daily washing.Plant a few sprigs of dill near your tomato plants to preventtomato worms on your plants.Marigolds will prevent rodents.Spray garbage sacks with ammonia to prevent dogs from tearingthe bags before picked up.You can clean darkened aluminum pans easily by boiling in themtwo teaspoons of cream of tartar mixed in a quart of water. Tenminutes will do it.Fresh lemon juice will take onion scent from hands.Wash old powder puffs in soapy water, rinse well and dry thor- 11
  14. 14. Generations of Recipesoughly. Then use them for polishing silverware, copper andbrass.Soak colored cottons overnight in strong salt water and they willnot fade.To dry drip-dry garments faster and with fewer wrinkles, hanggarment over the top of a dry cleaner’s plastic bag.If a cracked dish is boiled for 45 minutes in sweet milk, the crackwith be so welded together that it will hardly be visible and will beso strong it will stand the same usage as before. SALAD AND SALAD DRESSINGSFor Appeal To The AppetiteChill ingredients before mixing - except for molded salads.Provide tartness in the body of salad or dressing.Use salad greens other than lettuce sometimes. Have you triedchicory, escarole, endive, kale, spinach, dandelion greens,romaine, watercress, and Chinese cabbage?Sprinkle orange, lemon, lime, or pineapple juice on fruits thatmay turn dark - apples, peaches, and bananas, for instance.For tossed green salads, tear greens in fairly large pieces or cutwith scissors. Larger pieces give more body to the salad.Prevent wilting and sogginess by drying the greens used insalads, draining canned foods well before adding to salad, usingjust enough salad dressing to moisten. For raw vegetable salads,add dressing at the last minute. Fruit Combinations1. Sliced pineapple, apricot halves, sweet red cherries.2. Watermelon balls, peach slices, orange slices.3. Grapefruit sections, banana slices, berries or cherries.4. Grapefruit sections, pared apple slices.5. Peach slices, pear slices, halves of red plums.6. Pineapple wedges, banana slices, strawberries.7. Cooked dried fruit, white cherries, red raspberries. 12
  15. 15. Generations of Recipes Fruit and Vegetable Combinations1. Shredded raw carrots, diced apples, raisins.2. Sliced or ground cranberries, diced celery and apples, orange sections.3. Thin cucumber slices, pineapple cubes.4. Avocado and grapefruit sections, tomato slices.5. Shredded cabbage, orange sections, crushed pineapple. Vegetable Combinations1. Grated carrots, diced celery, cucumber slices.2. Spinach, endive, or lettuce, with tomato wedges.3. Sliced raw cauliflower florets, chopped green pepper, celery, pimento.4. Shredded cabbage, cucumber cubes, slivers of celery.5. Cubed cooked beets, thinly sliced celery, sweet onions.6. Cooked whole-kernel corn and shredded snap beans, sweet pickles, onion rings. TIPS TO THE CARVERConvention doesn’t forbid your standing up to carve, so, if it’seasier, stand up.The bones get in your way if you don’t know where to expectthem; a little investigation tells you just where they are.Carving is unduly complicated by a dull knife.And remember the first rule of carving...“Cut across the grain”If you cut with the grain, long meat fibers give a stringy texture tothe slice. Steaks are the exception. 13
  16. 16. Generations of Recipes TIPS TO THE HOSTESSA large roast can be carved more easily after it stands for aboutthirty minutes.When garnishing, don’t be overgenerous; leave space for thework to be done.Servings cool quickly so plates and platter must be heated.An inexperienced carver will appreciate a hostess who keeps theguests’ attention diverted from the carving. HOW TO CARVE TURKEY1. Remove leg; Hold drumstick firmly, pulling gently away from body. Cut skin between leg and body. Press leg downward and cut from body. Separate drumstick, thigh; slice meat from each piece.2. Cut into white meat parallel to wing, making a cut deep into the breast to the body frame, as close to the wing as pos- sible.3. Slice white meat. Beginning at front starting half way up breast, cut thin slices of white meat down to the cut. Continue until enough meat has been carved for first servings. Carve more as needed. KITCHEN IDEASTo preserve leftover egg yolks for future use, place them into asmall bowl and add two tablespoons of salad oil. Then put intorefrigerator. The egg yolks will remain soft and fresh, and eggyolks kept in this way can be used in many ways.You may determine the age of an egg by placing it in the bottomof a bowl of cold water. If it lays on its side, it is strictly fresh. If itstands at an angle it is at least three days old and ten days old if itstands on end.To keep egg yolks from crumbling when slicing hard-cooked eggs,wet the knife before each cut.Bread crumbs added to scrambled eggs will improve the flavorand make larger helpings possible.A tablespoon of vinegar added to the water when poaching eggswill help set the whites so they will not spread. 14
  17. 17. Generations of RecipesWhen cooking eggs it helps prevent cracking if you wet the shellsin cold water before placing them in boiling water.Add a little vinegar to the water when an egg cracks duringboiling. It will help seal the egg.Meringue will not shrink if you spread it on the pie so that ittouches the crust on each side and bake it in a moderate oven.When you cook eggs in the shell, put a big teaspoon of salt in thewater. Then the shell won’t crack.Set eggs in pan of warm water before using as this releases allwhite from shells.Egg whites for meringue should be set out to room temperaturebefore beating, then they can be beaten to greater volume.If you want to make a pecan pie and haven’t any nuts, substitutecrushed cornflakes. They will rise to the top the same as nuts andgive a delicious flavor and crunchy surface.To prevent crust from becoming soggy with cream pie, sprinklecrust with powdered sugar.Cut drinking straws into short lengths and insert through slits inpie crusts to prevent juice from running over in the oven andpermit steam to escape.Put a layer of marshmallows in the bottom of a pumpkin pie, thenadd the filling. You will have a nice topping as the marshmallowwill come to the top.If the juice from your apple pie runs over in the oven, shake somesalt on it, which causes the juice to burn to a crisp so it can beremoved.Use cooking or salad oil in waffles and hot cakes in the place ofshortening. No extra pan or bowl to melt the shortening and nowaiting. 15
  18. 18. Generations of Recipes Size of Pans and Baking Dishes 16
  19. 19. Generations of RecipesAppetizers 17
  20. 20. AppetizersSpicy Mexican Dip Beverly Turnock2 lbs. of Ground Beef2 Onions (chopped)2 oz. of Jalapeno Peppers plus juice (chopped)2 oz. Salsa1/2 lb. (8 oz.) Cheddar Cheeseone - (12 oz.) jar Cheese Whiz1 sm jar Jalapeno Cheese WhizBrown beef and onion. Melt cheese and add jalapeno cheese;and salsa along with juice from peppers. Add ground beef andheat thoroughly. Add the jalapeno peppers to taste. More can beadded if a hotter dip is desired.Tasty Canape Ruth TurnockPotato ChipsPie CrustHam Salad, Tuna Salad or Chicken SaladRoll your favorite pie crust recipe on crushed potato chips insteadof flour - cut in assorted small shapes. Bake. Place ham, chickenor tuna salad on top. Serve. These may be made ahead of time,frozen and filled shortly before serving.Deviled Eggs Eileen Jurek1 dozen Eggs1/2 cup Mayonnaise1 tablespoon Mustard1 to 2 teaspoons of Onion Powder or 1/4 cup of dehydratedOnionsPaprikaBoil the eggs and let cool. After the eggs are cool, peel the eggsand slice in half, put the whites on an deviled egg tray and the yokesin a bowl. Mash the yolks with a fork until fine. Add mayonnaise,mustard, and onion to the yolks and mix well. Spoon yolk mixtureinto the egg whites and sprinkle paprika on top. 18
  21. 21. AppetizersApple Dip Barb Slabaugh1 pkg. Cream Cheese1/3 cup Brown Sugar1 tsp. VanillaServe with cut up apples.Vegetable Dip Margaret Stuff1 cup Sour Cream1 cup Helmanns Mayonnaise1 tsp. Seasoned Salt1 tsp. Parsley Flakes1 tsp. Dill Weed1 tsp. Onion FlakesCombine all ingredients.Hidden Valley Ranch SausageStars Sharon Mowery1 lb (2 cups) cooked, crumbled Sausage (Jimmy Dean, mild)1-1/2 cup grated Cheddar Cheese1-1/2 cup Monterey Jack Cheese1 cup Prepared Hidden Valley Ranch dressingTomatoes, chopped1 pkg Wonton/Egg Roll Wrappers (cut in 1/4)Preheat oven to 350°. Blot dry sausage. Combine sausage withcheeses, dressing and tomatoes. Lightly spray (grease) muffin tin.Press 1 wrapped in each cup. Spray with oil (small amount). Bake(watch) for 5 minutes until golden. Remove from tin and place onbaking sheet. Fill with sausage mixture and bake 5 minutes untilbubbly. Makes 4 to 5 dozen. 19
  22. 22. AppetizersDutch Dip Marcia8 oz Soft Cream Cheese3 Tbsp chopped Onion3 Tbsp chopped Green Pepper2 Tbsp chopped PimentoSalt & Pepper1 Egg3 Tbsp Cider Vinegar3 Tbsp SugarCombine in small bowl: Cream cheese, onion, green pepper,pimento , salt and pepper to taste. In saucepan (double boiler)stir: egg, cider vinegar, sugar. Cook over boiling water until eggthickens. Pour into cream cheese mixture and beat with mixer atlow speed until blended- do not over beat. Refrigerate at least 3hours. Serve with raw vegetables.Original Chex Party Mix(Microwave) Irene Marazita1/4 cup (1/2 stick) Margarine or Butter, melted1-1/4 tsp Lawry’s Seasoned Salt4-1/2 tsp Worchestershire Sauce8 cups Chex brand cereals (corn, rice, and/or wheat)1 cup Planters Mixed Nuts1 cup Butter pretzel braidsIn small bowl, add seasoned salt and worcestershire sauce tomelted margarine. Mix well. Pour chex cereal, mix nuts andbutter braids into large glad-lock zipper bags. Pour margarinemixture over cereal mixture inside glad-lock zipper bag, seal topof bag securely. Shake bag until all pieces are evenly coated.Pour content of bag into large microwave safe bowl. Microwaveon high for 5 to 6 minutes, stirring every 2 minutes, spread onabsorbent paper to cool. Store in airtight container. 20
  23. 23. AppetizersParty Mix Barb Slabaugh3 cups each: Cheerios, Rice Chex, Corn Chex, or Crispix2 cups each: Pretzels, Dry Roasted Peanuts12 ozs. plain M&M’s1-1/2 lbs. Almond BarkCombine all dry items. Melt almond bark, pour over mixture. Dryon cookie sheets. Keep in refrigerator.Water Chestnut Wrap Sharon MoweryBaconWater ChestnutsWrap whole water chestnut in bacon. Secure with toothpick.Bake 30 minutes at 350° till bacon is done.Heat in: 1/2 Cup Catsup 6 Tbsp. Brown sugar 2 Tbsp. Vinegar 2 Tbsp. Mustard (Or use BBQ sauce)Baked Cream Cheese Appetizer Sharon Moweryone 4-oz. package refrigerated Crescent Dinner Rollsone 8-oz. package Philadelphia Brand Cream Cheese1/2 tsp. Dill Weed1 Egg Yolk, beatenUnroll dough on lightly floured surface; press together seams toform 12 x 4 inch rectangle. Sprinkle top of cream cheese withhalf of dill; lightly press dill into cream cheese. Place creamcheese, dill-side down, in center of dough. Sprinkle creamcheese with remaining dill. Enclose cream cheese in dough bybringing sides of dough together, pressing edges to seal. Placeon lightly greased cookie sheet; brush with egg yolk. Bake at350°, for 15 to 18 minutes or until lightly browned. Serve withassorted crackers and apple slices. 21
  24. 24. AppetizersCheese Spread Sue Pare12 oz Sharp Cheese Spread12 oz Cream Cheese4 to 5 Tbsp BeerGarlic Salt to tasteMix all ingredients well! This cheese freezes well!Hot Beef Dip Ami Murchison1 lb. Ground Beef1/2 cup chopped Onion1 clove minced Garlicone 8-oz. Can Tomato Sauce1/4 cup Catsup3/4 tsp. Oregano1 tsp Sugarone 8-oz. Pkg Cream Cheese, softened1/3 cup Parmesan CheeseBrown beef, onion and garlic til tender. Drain. Stir in tomatosauce, catsup, oregano, and sugar, simmer for 10 minutes. Stir incream cheese and parmesan cheese til cheese is melted.Egg Roll Stacey Murchison1 head Cabbage, shredded or chopped4 Carrots, shredded or chopped1 lb. Hamburger1/2 bag Rice Noodles-soaked in water 15 minutes.1 Onion, finely chopped1 Tbsp Accent1 Tbsp. Garlic salt, to taste1 Tsp. Salt, to tasteEgg Roll or Wanton skinsBrown onion in oil; put hamburger in and brown 5-10 minutes. Add salts.Add carrots, cabbage, and Accent. Cover and simmer for 5 to 10minutes. Add soaked rice noodles, mix well. Cool mix. Wrap about 2Tbsp. for each skin. Fry in 1" hot oil. Drain. Freeze well. 22
  25. 25. AppetizersVegetable Bars Pat Thomson2 pkg. Crescent rolls3/4 cup Miracle Whiptwo (8 oz) pkg Cream Cheese1 envelope Hidden Valley Ranch Dressing3/4 cup each of following (chopped fine):Green Peppers, Green Onions, Tomatoes, Carrots, Mushrooms,Cauliflower, Broccoli, Cheddar Cheese.Press the crescent rolls in bottom of jelly roll pan. Bake at 350°for 7-8 minutes. Cool. Mix cream cheese, miracle whip, anddressing mix together. Spread over rolls. Sprinkle vegetablesover cream cheese mixture, press down on vegetables. Chill 1-2hours. Serve cold and cut in squares.Relish Raphael Lehman1 peck Green Tomatoes6 green Peppers6 red Peppers12 Onionsabout 1-1/2 qt. Vinegar3 cups Brown SugarTbsp each- Cinnamon, White Mustard Seed, Celery Seed, Cloves.Grind tomatoes, peppers, onions. Let soak in a cup of salt forabout 4 hours. Drain and add spices, sugar, vinegar. Let it cometo a boil. Can while hot. 23
  26. 26. AppetizersZucchini Relish Gladys Kirch7 pints10 cups Zucchini-finely chopped4 cups Onions-finely chopped5 Tbsp Salt2-1/2 cups Vinegar4 cups Sugar1 Tbsp Nutmeg1 Tbsp Dry Mustard1 Tbsp Tumeric1 Tbsp Celery Seed1 tsp black Pepper2 red bell Peppers-chopped fine2 green Peppers-chopped fineMix zucchini, onions and salt. Let stand overnight. Drain andrinse with cold water, drain again. Add remaining ingredients.Boil 30 minutes. Seal in hot jars.Kraut Relish Ruth Turnock1/2 cup Sugar1/2 cup Vinegarone 16 oz can Sauerkraut, drained and chopped1 cup diced Celery1 cup diced Green Pepper1 cup diced Onionone 2 oz jar Pimento, drained and choppedHeat vinegar and sugar. Cool-combine all ingredients-chill. 24
  27. 27. AppetizersTomato Pepper Relish Katy Burke5 pints4 cups ripe Tomatoes-chopped4 cups Onions-chopped4 cups Celery-chopped4 red Peppers-chopped4 green Peppers-chopped1/2 cup Salt4 cups Vinegar4 cups Sugar2 tsp Celery Seed1/3 cup Mustard SeedMix all together. Let stand overnight. Drain. Boil about 5 min-utes. Pour in jars and seal.Swedish Meat Balls Elinor Van Vynckt2 lb Ground Beef1 cup Bread Crumbs2 Eggs1 tsp Dill SeedSalt and Pepper1 bottle Open Pit (regular) BBQ SauceCatsup (Optional)Combine all ingredients except sauce and mix well. Form intobite size balls and brown, using a spoon to turn them. After allmeat balls are browned, pour off all drippings. Add the BBQsauce, and about half of the same bottle of water. If sauce seemstoo weak, add catsup. Simmer for 20 minutes. For better flavor,prepare them a day ahead of time and refrigerate overnight,reheat for serving. Make 100 meat balls. 25
  28. 28. AppetizersPolish Mistakes Patricia Gajewski2 lbs Ground Beef1 lb Velveeta Cheese1 tsp Salt2 tsp Worcestershire Sauce1 lb Sausage2 Tbsp Garlic powder1 Tbsp Oregano2 loaves party Bread-ryeBrown ground beef and sausage. Add salt and drain off fat. Addcheese on low heat til melted. Add remaining ingredients; mixwell and let cool.This can be made ahead and refrigerated when ready to serve.Put one TBSP mixture on slice of bread and heat in microwave orregular oven.Snack Oyster Crackers MaryJane Swank2 sm pkg Oyster Crackers1 cup Salad Oil1/2 tsp Garlic powder1/2 tsp Lemon Pepper1/2 tsp Dill Weed1 pkg Hidden Valley Ranch original dressingMix all ingredients well.Italian Beef Gina Kent2 lbs Beef Roast1 med. jar mixed PeppersPlace in crockpot. Cook several hours until fully done and easy toshred. Shred and serve on buns or hard rolls. 26
  29. 29. AppetizersCorned Beef Sandwiches Gladys Kirch1-1/2 cups Corned Beef1 cup Grated Cheese2 Tbsp Olives, chopped1 Tbsp Onion, chopped2 tsp green Pepper, chopped1/2 cup Catsup1 tsp Worcestershire sauceMix all ingredients together. Spread on hamburger buns. Wrap inheavy aluminum foil. Freeze. When ready to serve, bake at 350°for 25 minutes. 27
  30. 30. Appetizers 28
  31. 31. AppetizersDrinks 29
  32. 32. DrinksApricot Sours Jack Ponzoserves one1/4 oz Lemon or Lime juice1-1/2 ozs Apricot Brandy1 tsp Sugar1 oz fresh Orange JuiceShake, strain, serveSparkling Christmas Punch Ruth TurnockMakes 32 powerful servings4 oz. Lemon Juice4 oz. Pineapple Juice3 oz. Grenadine3 oz. Fruit Cordial8 oz. Brandy1 Bottle White Wine2 Bottles Champagne (chilled)Mix all ingredients except champagne over ice in a bowl. Add thesparkling champagne just before serving. Garnish bowl with fruitslices and strawberries.Jabba The Slut Mike JurekFrandrellco (Hazelnut Liqure)AmerretoBailly’s (Irish Cream)Kahulla (Coffee Liqure)1 part each - make as large as you wish. 30
  33. 33. DrinksRussian Tea Mix Elinor Van Vynckt(A good hot drink with little caffeine)2 Cups Tang (orange)1/2 Cup Instant Tea1/2 Cup Sugar1 pkg. Presweetened Lemonade1 Tsp. Cinnamon1/2 Tsp. Ground ClovesMix all ingredients. Use 2 teaspoonfuls or more (according totaste) per cup. Makes a good drink, hot or cold.Banana Punch Linda Zimmerman4 cups Sugar6 cups Water46 oz Pineapple Juicetwo 12 oz frozen Orange Juiceone 12 oz frozen Lemonade5 Bananas, mashed7-upMix well. May freeze at this point. Add equal parts 7-up whenserving. May float strawberries as garnish.Beverage Punch Kathryn Murchison2 cups Sugar2 cups Water4 Oranges (3 oz frozen, diluted)4 Lemons (Realemon)2 Limes (Realime)one #2 can Pineapple juice2 lg. bottle 7-up1 lg. bottle White SodaMix well all but 7-up and soda. Add 7-up and soda when ready toserve. 31
  34. 34. DrinksPunch Mary Grix3 gallons46 oz Pineapple juices46 oz Orange juice3 pkg Orange Koolaid3 pkgs Cherry Koolaid6 cups Sugar2-1/2 gallons Water32 oz 7-up per gallon of concentrateMix all except 7-up. May freeze concentrate. When ready toserve-add 32 oz 7-up per gallon.Cranberry Slush Karen Van Meter2 cups Sugar2 cups Cranberry juicetwo 12 oz frozen Orange juicetwo 12 oz frozen Lemonadethree to four 16 oz 7-up1/5 VodkaHeat sugar and cranberry juice. Add other ingredients. Freeze.Freezes to slushy stage.Stress Mike JurekMalibuVodkaPeach SchnappesCranberry JuicePineapple Juice1 part each of Liquires - Two parts of cranberry and pineapplejuices. Using a better grade of Vodka (Absolute) will make it muchsmoother. 32
  35. 35. DrinksCrock-O-Sours Sue PareServes Many1 qt cheap Whiskey12 Lemons, juiced1 qt Water1-1/2 cups Sugar6 Lemon Rinds, gratedBoil water and sugar to dissolve. Pour into stone crock withother ingredients. Let set at least 24 hours-48 is better. Ice downwell to serve. (Pour into ice-filled container and fill container, let itset to dilute.)Old-fashioned Wassail Bowl Sharon Mowery24 cups1 gallon Apple Cider1 cup Brown Sugarone 6 oz frozen Lemonade concentrateone 6 oz frozen Orange juice concentrate1 tbsp whole Cloves1 tsp ground Nutmeg1 tbsp whole AllspiceCheesecloth or Tea Strainer24 long Cinnamon sticksIn large kettle, combine cider, sugar, lemonade and orange juice.Tie spices in cheesecloth or strainer. Add to cider mixture andsimmer for 20 minutes, covered. Remove and discard spices.Serve hot with cinnamon sticks.Punch For One Vicki Chidister1 cup 7-up1/2 cup Cranberry JuiceDash of Orange JuiceMix together for a refreshing drink. For Punch Bowl - use 1 litter7-Up, Cranberry juice to taste, Orange juice cubes with rainbowsherbet. 33
  36. 36. DrinksCherry Twist Mike Jurek1/4 Amerreto3/4 Godiva Chocolate LiqureShot size - but can be made any size.Champagne Punch Barb Slabaugh1 bottle Pink Champagne12 oz frozen Pink Lemonade12 oz frozen Lemonade1 liter 7-upMix in punch bowl and serve.Hot Buttered Rum Sue Pare1 lb Butter (not margarine)1 qt Ice Cream1 lb Dark Brown SugarMix butter, ice cream and dark brown sugar. Freeze. To serve:Mix: 1/2 cup boiling water 1/2 cup mix 2 caps rumDonna’s Slush Donna Libby4 cups Water1 cup sugar1 cup Water1 Tea bag6 oz Orange juice6 oz Lemonade½ cup WhiskeyBoil 4 cups water, and 1 cup sugar. Steep one hour add 1 cupwater, tea bag. Add rest. Freezes to slushy stage automatically. 34
  37. 37. DrinksBreads 35
  38. 38. BreadsButterscotch Nut Bread Ruth Turnock1 Loaf1 Egg1 cup Brown Sugar1-1/2 Tbsp Butter, melted2 cups Flour, sifted3/4 tsp Baking Powder1/2 tsp Baking Soda1/4 tsp Salt1 cup Buttermilk1/2 cup Nuts, choppedBeat egg. Add sugar gradually, continuing to beat. Add butterand blend. Add sifted dry ingredients alternately with milk. Blenduntil well mixed. Add nuts. Pour into greased 8-1/2 x 2-3/4 loaf pan.Bake at 350° for 1 hourCoffeecake Dee Taylor3 Round Cake Pans1/2 Cup Butter1/2 Cup Shortening2 Cups Sugar3 Eggs3 Cups Flour, sifted4 Tsp. Baking Powder1 Can Evaporated Milk1 Tsp. VanillaCream butter, shortening and sugar. Add eggs and blend.Add sifted dry ingredients alternately with milk and vanilla. Pour 1/2 batter into greased pans, sprinkle with cinnamon sugar mix (1/2cup each of sugar and cinnamon)Add remaining batter and another 1/4 cup cinnamon sugar mix.Bake at 350° for 40 to 50 minutes. 36
  39. 39. BreadsBeer Bread Ruth Turnock1 Loaf3 Cups Self-rising Flour3 Tbsp. Sugarone 12 oz. Can Beer (room temperature very important)P.S. 1 Cup Nuts or Raisins may be added. Also 1 Tbsp. minceddry Onions or 2 Tsp. Dill Weed.Mix together all ingredients. Place into greased 4 x 8 x 3 inchbread pan. Bake 375° for 40 to 50 minutes or until golden brown.Put butter on crust while still warm.Three Grain Peanut Butter Bread Madelon Frick1 Cup Flour1/2 Cup Quick Oats1/2 Cup Yellow Corn Meal1/2 Cup Non Fat Dry Milk1/2 Cup Sugar3 Tsp. Baking Powder1 Tsp. Salt (optional)2/3 Cup Creamy Peanut Butter1 Egg1/2 Cup Milk (or water)Combine flour, oats, cornmeal, dry milk, sugar, baking powder &salt. Cut in peanut butter until mixture consists of small particles.Beat egg & milk together and pour into flour mixture. Stir well andpour into a greased 9 x 5 x 3 inch loaf pan. Bake at 325° for 1 hour& 10 min. or until done. Remove from pan after 10 minutes. 37
  40. 40. BreadsDilly Casserole Bread Ruth TurnockSoften 1 pkg. Dry Yeast in 1/4 cup warm waterCombine in mixing bowl:2 Tbsp. Sugar1 Tbsp. Butter1 Tsp. Salt1/4 Tsp. Soda1 Cup Creamed Cottage Cheese, heated until lukewarm1 Tbsp. Instant Minced Onion2 Tsp. Dill Seed1 Egg (unbeaten) and Yeast (softened)Add 2-1/4 to 2-1/2 cups flour to form stiff dough, beating well aftereach addition. Cover, let rise in warm place until light and doublein size, 50-60 minutes. Stir down dough. Turn into well greased 8inch casserole. Let rise until light - 30-40 minutes. Bake untilgolden brown at 350° for 40-50 minutes. Brush with soft butter,sprinkle with salt.Irish Brown Bread Joan Moran (Oran Islands)Bundt or tube pan1 cup White Flour2 cups Whole Wheat Flour1 tsp Baking Powder1 tsp Baking Soda1 tsp Salt1 cup Sugar1 stick Margarine2 Eggs3 cups ButtermilkPreheat oven to 325°. Mix all dry ingredients and rub in marga-rine. Add eggs and buttermilk to make a soft dough. Stir wellwith wooden spoon. Pour into greased pan. Bake for 35 to 45minutes or til brown. Cool on rack. 38
  41. 41. BreadsIrish Soda Bread Joan Moran (County Clare Ireland)2 loaf pans1 stick Margarine2/3 cups Sugar2 Eggs, beaten4 cups White Flour3-1/4 tsp Baking Powder1 tsp Salt1-1/4 tsp. Baking Soda1-1/2 cups Buttermilk1 cup CurrantsCream together margarine and sugar. Add eggs-mix well. Stirtogether in separate bowl-flour, baking powder, salt and soda.Add flour, mix one cup at a time with buttermilk, stir. Add currantsand mix well. Grease pans. Bake at 350° for 60 minutes or untiltester comes clean. Butter top when still hot.Zucchini Bread Eileen JurekYields 2 loaves3 Eggs1 cup Vegetable Oil2 cups Sugar2 cups Zucchini, grated and well drained1 teaspoon Vanilla3 cups Flour1/2 teaspoon Salt1/4 teaspoon Baking Powder1 teaspoon Baking Soda3/4 teaspoon Nutmeg1 tablespoon Cinnamon1/2 cup Raisins (optional)Mix together eggs, oil, sugar, zucchini, and vanilla; set aside. Mixtogether flour, baking powder, soda, nutmeg, and cinnamon; addto first mixture. Add raisins if desired. Pour into 2 greased andfloured loaf pans. Bake at 350° for approximately 45 to 50minutes or until the center springs back when touched. 39
  42. 42. BreadsMonkey Bread Sue Pare4 x 10 bundt pan3 cans Buttermilk Biscuits, quartered1 cup Sugar1 tsp CinnamonSAUCE:1 cup Sugar1 tsp Cinnamon1 stick ButterShake quartered biscuits in cinnamon/sugar mix. Place ingreased bundt pan. Combine sugar, cinnamon and butter indouble boiler. Bring to boil and pour over biscuits. Bake at 350°for 25-30 minutes. Tear off pieces - no need to cut.Hobo Bread Patricia Gajewski3-#1 coffee cans2 cups Seedless Raisins4 tsp Baking Soda2 cups boiling Water1-1/2 cups Sugar1 cup Nuts1/4 cup Salad Oil2 Eggs, well-beaten1/2 tsp SaltStir raisins, water and soda together. Refrigerate overnight. Add oil,sugar, salt, eggs, flour and nuts. Pour into greased coffee cans.Bake at 350° for 60 minutes. Cool and remove before slicing. 40
  43. 43. BreadsPizza on pita bread Hussam Dandashli2 Tbsp Yeast2 cups lukewarm Water6 cups Flourdash Saltmix ingredients-enough flour until not sticky. Let rise 1 hour.Divide into balls and flatten. Bake at 450° to 500°. Top withmozzarella cheese and/or oregano for pizza.Coffee Cake Barb SlabaughCream: 1 stick softened margarine, add 1 cup sugar, 2 eggs, 2tsp vanilla, let mixer run.Sift: 3 cups flour, 4 tsp baking powder, 1 tsp salt. Add to mixtureby spoonfuls with 1 cup milk.Use 9 x 13 greased and floured pan.Topping: 1-1/3 cups brown sugar, 4 tsp cinnamon, 4 Tbsp flour, 4Tbsp melted butter ( or oil)Put topping on cake; press into cake with fork. Bake at 350° for32 minutes. One half recipe 8 x 8 pan, 25 to 30 minutes.Pumpkin Bread Margie Nowicki3-1/2 cups Flour2 tsp Baking Powder1-1/2 tsp Salt1 tsp Cinnamon1 tsp Nutmeg3 cups Sugar1 cup Oil4 Eggs2/3 cup Water2 cups canned PumpkinSift dry ingredients together. Add remaining ingredients. Mix untilsmooth. Pour into greased and floured pans. Cool 10 minutes beforeinverting. 41
  44. 44. BreadsApple Butter Muffins Donna Libby1-3/4 cups Flour1/3 cup Sugar2 Tsp Baking Powder1 Tsp Apple or Pumpkin pie spice1/4 tsp Salt1 Egg, beaten3/4 cup Milk1/4 cup Oil1/3 cup Apple Butter1/3 cup chopped Pecans2 Tbsp SugarMix flour, sugar, baking powder, spice and salt. Add egg, milk,and oil. Spoon 1 Tbsp mix into muffin tins. Top with apple butter(1 tsp in each). Then finish filling cups with batter. Mix pecansand sugar and sprinkle over batter. Bake at 400° for 20 minutes.Bran Muffins Donna LibbyMakes 121-1/4 cups Flour1 Tbsp Baking Powder1/2 tsp Salt1/2 cup Sugar1-1/2 cups all Bran Cereal1-1/4 cups Milk1 Egg1/4 cup Vegetable OilStir together flour, baking powder, salt, and sugar-set aside. Mea-sure all bran and milk into large mixing bowl-stir to combine. Letstand 1 to 2 minutes or til cereal is softened. Add egg and oil. Beatwell. Add flour mixture-stir only to combine. Portion batter evenlyinto 12 muffin cups. Bake at 400° for 18 to 20 minutes. 42
  45. 45. BreadsGarlic Bread Meg Buck3 sticks Butter1 tsp Garlic Powder1 tsp Parsley1 tsp Salt1 tsp Paprika1 lg Loaf French BreadCut crust off of top and sides of bread. Slice on slant. Mixremaining ingredients well. Spread mix on both sides of bread,tops and sides. Wrap in foil, expose top. Bake at 375° for 15 to20 minutes.Noodles Ed Murchison4 Egg Yolks1 drop Yellow Food Color3 Tbsp cold Water1-1/2 cups Flour1 tsp SaltMix flour and salt. Beat egg yolks and food color. Add water.Add to flour, mix with fork, then with hands. Knead to finishmixing. Roll out thin-cut into strips of desired width. Let dryslightly after cutting. Cook in boiling salted water until done.Overnight Coffee Cake Verna Smith1 pkg frozen Cloverleaf Dough-not thawed1 pkg Vanilla Pudding mix-not instant1/2 cup Brown Sugar1/2 cup chopped Nuts1 stick butter, meltedSeparate frozen dough into pieces and place in well-buttered.Blunt pan. Combine dry ingredients. Pour melted butter overrolls. Sprinkle with pudding mix. Leave out overnight. Then bakeat 350° for 30 minutes. 43
  46. 46. BreadsSour Cream Coffee Cake Dora Jurek8 cup Flour1/2 lb Butter2 tbsp Shortening1 cup Milk9 Eggs1 tsp Salt1 tsp Vanilla1 bottle Sour Cream1 3/4 cup Sugar$.10 YeastPerfect Muffins Ruth Turnock2 cups Flour1/4 cup Sugar3 tsp Baking Powder1/2 tsp Salt1 cup Milk1/3 cup Salad Oil1 Egg, slightly beaten1 tsp VanillaLine cups with a paper liner and grease bottom. Place flour,sugar, baking powder and salt into a large bowl. Measure milk ina 2 cup measure. Add oil and egg and beat with fork to mix well.Make a well in the center of flour mix. Pour in milk mixture all atonce. Stir quickly with fork, just until flour disappears. Do notbeat. The batter will be lumpy. Using ice cream scoop, quicklydip batter into muffin cups, filling each. Slightly more than half.Bake at 400° for 20 to 25 minutes. Loosen edge of muffins with aspatula-turn out. 44
  47. 47. BreadsSix-Week Muffin Becky Polman15 oz Raisin Bran3 cups Sugar5 cups Flour5 tsp Baking Soda3 tsp Salt1-1/2 tsp Cinnamon1 cup Oil4 Eggs, beaten1 qt ButtermilkMix bran, flour, sugar, soda, cinnamon and salt in large bowl.Add eggs, oil, and buttermilk. Mix well. Cover and refrigerate.Fill muffin cups 1/2 full to bake. Bake at 350° for 15 to 20minutes. Refrigerate remaining batter. Do not stir side of bowluntil using last of batter.Drop Doughnuts Grandma Borntrager1 cup Sugar2 Eggs2 Tbsp Shortening, melted1 cup Milk1 tsp Vanilla4 tsp Baking Powder3 cups Flour1/2 tsp Saltheat Oil to 350°Mix. Drop by large tsp into 350° oil. Fry until browned. 45
  48. 48. BreadsLoukomades (greek doughnuts) Joan Christodoulides4 dozen1 tsp Active Dry Yeast1 cup warm Water2 Eggs1 Tbsp Sugar1/2 tsp Salt1-1/2 cups FlourFat for fryingHoneyCinnamonDissolve yeast in warm water. Beat eggs and add sugar and salt.Add flour alternately with water and yeast. Beat well. Cover and letrise for 2 hours. Drop by tsp in 375° fat, turning to brown evenly.Drain on absorbent paper. Dip in warmed honey and sprinkle withcinnamon. May warm in oven before dipping in honey.Chocolate Eclair Tina Slabaugh1 box Graham CrackersMix: two (3.4 oz) boxes Instant French Vanilla Pudding and3 cups MilkLayer crackers in 9 x 13 pan, cover with 1/2 pudding mixture;another layer of crackers and other 1/2 of pudding mixture. Finishwith layer of crackers.Chocolate Frostinguse canned frosting (heat slightly until thin enough to pour) or thefollowing.6 oz pkg Chocolate Chips1/3 cup Milk2 Tbsp Margarine1 cup SugarMelt margarine with milk, sugar, and chips. Bring to boil; coolvery slightly. Pour over top. 46
  49. 49. BreadsCream-Cheese Pastries Dora Jurek1 cup Butter or Margarine1 pkg 8 oz Cream Cheese2 cups Flour1/2 tsp SaltRemove butter and cream cheese from refrigerator about 15 minutesahead. Beat in small bowl until blended. With fingertips or woodenspoon blend in flour and salt until dough is smooth. Shape in flat moundon sheet of foil. Wrap and chill overnight. Remove from refrigerator 15to 30 minutes before rolling. Divide in halves or quart for ease inhandling. Wrap reserved portions and return to refrigerator.Apricot Kolecky1 recipe Cream Cheese Pastry.Apricot JamWaterRoll pastry 1/8 inch thick and cut with 3 inch round edge. Put 1/4tsp jam in center of each roll. Brush edge with an inch of waterand fold. Place on cookie sheet and chill for 30 minutes. Bake in375° for 15-18 minutes. Makes 3 dozen. 47
  50. 50. BreadsPotato Dough for Pierogi Dora Jurek2 cups Flour1 tsp Oil1/2 cup boiling Water2 tsp Salt1 to 2 Eggs1/2 cup Betty Crocker Potato BudsPrepare the potato buds using the 1/2 cups boiling water. Startwith flour, add salt, oil, eggs and potato buds. At this point youmay need to add some water. (If eggs are large, water may notbe required.) Knead, roll, cut , fill and boil for about 3 minutes.Use 4-inch diameter cookie cutter to cut dough. Above recipemakes about 20 to 24 circles.Cheese Filling2 lb pounds Dry Cheese1 to 2 Egg Yolks1/4 tsp Pepper4 Tbsp chopped Onion1 tsp Salt1 tsp SugarSauerkraut Filling1 lg can Sauerkraut (drain and rinse)1/2 pound Bacon (Cut in small pieces)1 med Onion, choppedSalt, Pepper, Brown Sugar to taste.Fry bacon and onion. Add drained sauerkraut, salt, pepper andbrown sugar. Mix well and cool before filling dough. 48
  51. 51. BreadsSalads, Soups, Dressings & Sauces 49
  52. 52. Salads, Soups, Dressings & SaucesCooked Salad Dressing Ruth Turnock4 Tbsp. Sugar1 Tbsp. Prepared Mustard1 Tbsp. Cornstarch-dissolved in water1/3 Cup VinegarFew Grains of SaltCook a little before adding cornstarch. If too thick, add a little milkor cream.Seafood Chowder Dottie Ann Snyder1/2 med green Pepper, finely chopped3 Tbsp Butter1 Onion, finely chopped4 med Potatoes, finely chopped1 Bay Leaf1/2 Tsp. ThymeSalt & Pepper to taste1 cup Water8 Sealegs or 1 can Clams3 cups Milk2 Tbsp Cornstarch-softened in 1/4 cup milk1 cup Cheddar Cheese, gratedSaute pepper and onion in butter. Add potatoes, spices, salt, andpepper. Add water and simmer gently til tender. Add sealegs (orclams and juice) Add milk. Bring to gentle simmer then addcornstarch to thicken takes a few minutes. Add cheese-stir tomelt. Serve with chunks of bread. 50
  53. 53. Salads, Soups, Dressings & SaucesCauliflower Soup Mary Jane SwankServes 5-62 med head Cauliflower1 med Onion3 cups Water1 pound Velveeta Cheese1 cup Sour Cream2 Tsps. Parsley1 can Cream of Celery soup1 can MilkSalt and Pepper to tasteBoil Cauliflower, cut in small pieces, and onion in water. Mashwhen cooked. Add soup, milk, cheese, sour cream, parsley, saltand pepper. Cook until cheese is melted.24 Hour Yuletide Salad Ruth Turnock3 Egg Yolks or Whole Eggs2 Tbsps. Sugar2 Tbsps. Vinegar2 Tbsps. Pineapple Juice1 Tbsp. ButterDash Salt1 Cup Heavy Cream (whipped)2 Cups White Cherries (pitted, drained)2 Cups Pineapple Bits (drained)1 Cup Mandarin Oranges24 Marshmallows (cut up)Cook eggs, sugar, vinegar, pineapple juice, butter and salt indouble boiler until thick, stirring constantly. Cool. Fold in otheringredients. 51
  54. 54. Salads, Soups, Dressings & SaucesBroccoli Waldorf Salad Joan JurekTwo 10 oz. Pkg. Frozen Broccoli Spears2/3 Cup Walnuts, coarsely chopped2 Tart Apples, diced1/2 Cup Celery, chopped6 Radishes, sliced1/2 Cup French Dressing1 Tbsp. Worcestershire Sauce1/2 Cup Yogurt2 Tbsp. HoneyCook broccoli according to package directions and drain. In amedium bowl, combine broccoli with walnuts, apples,Worcestershire sauce, yogurt and honey. Pour the sweet andspicy dressing over broccoli mixture and stir lightly to coat. Chillfor at least 2 hours before serving.Sauerkraut Soup Sue PareServes 2-1/2 quarts.1 lb. Smoked Polish sausage, cut in 1/2 inch pieces5 med Potatoes, peeled and cubed2 med Onions, chopped2 Carrots, cut in 1/4 inch slicesthree 14-1/2 oz Chicken Brothone 32 oz Sauerkraut, rinsed and drainedone 6 oz Tomato pasteCombine sausage, potatoes, onions, carrots, and chicken broth.Bring to boil. Reduce heat and simmer 30 minutes-until potatoestender. Add sauerkraut and tomato paste-mix well. Bring to boil.Reduce heat and simmer 30 minutes longer. 52
  55. 55. Salads, Soups, Dressings & SaucesCurried Fruit Dottie Snyder1 lg can Pears, drained and sliced1 lg can Peaches, drained and sliced1 lg can pineapple tidbits, drained1 lg can apricots, drained1 bottle marachino Cherries, drainedSprinkle 3/4 cup brown sugar over fruits in greased casserole.Dot with plenty of butter. Sprinkle 1 to 2 tsps curry powder overall. Bake at 350° for 1 hour. Cool, then refrigerate. Reheat toserve. Great with Ham.Pistachio Salad Tina Slabaughone 3 oz. Pkg. Pistachio Instant Puddingone #2 can Crushed Pineapple (undrained)8 oz. container Cool Whip1/2 cup small Marshmallows1/2 cup chopped NutsCombine pudding mix and can of pineapple. Fold in remainingingredientsCucumber ‘N Cream Joan Jurek1 small container of Sour CreamSugar to taste2 Tbsp. VinegarPeel and slice in 1 good sized Cucumber. Better if marinated overnight. 53
  56. 56. Salads, Soups, Dressings & SaucesDeep Dish Taco Salad Janet Brown1 - 8 oz. Pkg. Refrigerated Crescent Rolls1 lb. Ground Beef1 envelope Taco seasoning mix8 oz. Cheddar CheeseLettuceTomatoSour CreamBrown ground beef according to taco seasoning directions. Inbottom of 9 x 9 baking dish, make 2 rectangles with 4 of the 8crescent rolls. Cover bottom layer of crescent rolls with well-drained ground beef mixture. Layer with half of the cheese. Topcheese with the remaining 4 crescent rolls in 2 more rectangles.Top with remaining cheese. Bake in 350° oven until goldenbrown. Top with lettuce, tomato and sour cream. Serve with tacochips.Minted Melon Salad Margaret StuffServes 12-14.1 cup Water3/4 cup Sugar3 Tbsp. Lime juice1-1/2 tsp. Chopped fresh Mint3/4 tsp. Anise seedpinch of Salt5 cups cubed Watermelon (1/2 med)3 cups cubed Cantaloupe (1 med)3 cups cubed Honeydew (1 med)2 cups Peaches sliced (2 peaches)1 cup fresh BlueberriesIn a small saucepan, bring the first 6 ingredients to a boil. Boil for2 minutes, remove from heat, cover and cool syrup completely.Combine the fruit in a large bowl, add syrup and stir to coat.Cover and chill for at least 2 hours, stirring occasionally. Drainbefore serving. 54
  57. 57. Salads, Soups, Dressings & SaucesRed Bliss Potato Salad Kate MorrisseyJust less than 1/2 cup Red Wine Vinegar1/2 cup Olive Oil1/2 cup Mayonnaise ( low fat-O.K.)1/2 cup D’jon Mustard1 qt. Cooked small Red Potato quartered when cool (approx. 20)1/4 cup chopped Green OnionsWhisk vinegar, oil, mayo, and mustard to create an emulsifieddressing. Seasoning to taste with salt and pepper. Toss potatoeswith dressing. Sprinkle or mix in onion and chill or serve at roomtemperature.Fruit Salad Marie Turnock1 can each of Fruit Cocktail Pineapple Manderine Orange1 Container Cool Whip1 cup chopped Nuts (optional)Combine all ingredients.Bean Salad Dora Jurek1 cup Green Beans whole1 can Wax Bean1 small can Lima Beans1/2 cup Mazola Oil1/2 cup Vinegar1/2 cup Sugar1/4 tsp. Pepperchopped Cellery1 can Kidney Beans, drainedMangoMix all together and let it stand 24 hours. 55
  58. 58. Salads, Soups, Dressings & SaucesMacaroni Saladone 7 oz. Pkg. Elbow MacaroniCook according to directions on pkg., drain and cool.Drain juice from one No. 2 can of chunk Pineapple and 10 oz. jarof Marshino cherries.Add to juice:1 Tbsp. Lemon juice1 Tbsp. Sugar2 tsp. CornstarchCook until slightly thickened. When macaroni is cooled, add fruit andhalf pound small marshmallows and pour over thicken juice. Let it standovernight. Before serving, add 1/2 pint whipped heavy cream. Anydesired fruit may be added, a banana or small can Apricots.Cole Slaw Dora JurekCabbage 3 or 4 lbs.1 sm. Can crushed Pineapple1 cup Celery, cut up1 Mango, cut up4 Carrots, gratedSalt, Sugar, and White Vinegar to taste.1 cup Mazola Oil1 cup or more small MarshmallowsCombine all ingredients.Sunshine Salad Dora Jurek1 pkg. Lemon Gelatine1 cup boiling Water1 cup drained crushed Pineapple1/2 cup Pineapple juice1/2 cup grated Carrots4 tsp. Lemon juiceSalad GreensDissolve lemon gelatin dessert in boiling water in medium bowl.Add pineapple juice, carrots and lemon juice mix well. 56
  59. 59. Salads, Soups, Dressings & SaucesKidney Bean Salad Dora JurekCombine1 No. 2 can Kidney beans (drained) with 1 cup chopped Celery1/2 cup chopped Dill Pickles2 Tbsp. Chopped Pimento2 Tbsp. Chopped Green Pepper1 Tbsp. Minced Onion1 tsp. Salt and dash of Pepper.Toss lightly with 1/3 cup Miracle Whip salad dressing. Place inlettuce lined salad bowl. Top with additional Miracle Whip. Gar-nish with hard cooked eggs, sliced.Beet and Bean Salad Dora Jurek1 can Beets1 can Kidney Beans, drained3/4 cup Celery1/4 cup Onion2 tbsps Salad DressingCombine all ingredients.Pink Salad Dora Jurek1 can Cherry Pie Fillingone 20 ounce can chunk or crushed Pineapple, drained1 can Eagle brand Sweetened Condensed Milkone 8 or 9 ounce carton Cool WhipNuts, if desiredCombine pie filling and milk. Add pineapple and mix well. Fold inCool Whip and nuts. Mix well. Spread in 9 x 13 x 2 inch pan, andchill well before serving. 57
  60. 60. Salads, Soups, Dressings & SaucesGreen Bean, Tomato and SalamiSalad1/2 lb. Salami, cut into chunks1 lb. Green Beans1/4 cup sliced Green Onions3 Tomatoes, peeledDressing:1 Tbsp. Dijon style Mustard1 Tbsp. White Wine Vinegar1/4 cup Olive Oildash Salt & PepperCut salami into 2 inch pieces. Cut pieces into 1/4 inch thick sticks.Put into Mixing bowl. Trim tips and ends of green beans. Cut intopieces about 3 inches long. Steam for 10 minutes or until beans aretender; drain. Combine beans with the salami in a bowl. Add thegreen onion. Cut tomatoes into wedges. Add to the vegetables.Then add salami.For the dressing, put mustard and vinegar into small mixing bowl.Add salt and pepper. Slowly whisk in the olive oil until mixture iscreamy. Pour dressing over salami and vegetables. Turn overgently with spatula until all pieces are coated. Cover and refriger-ated for 2 hrs. or more.Frozen Fruit Salad Beverly Turnockone 30 oz. Fruit cocktailone 11 oz. Mandarin Orangesone 20 oz. Chunk Pineapple1 jar Maraschino Cherries1 cup Sugar2 cups drained Juicesone 12 oz. Frozen Orange juiceone 20 oz. Crushed Pineapple-undrained7 sliced BananasDissolve Sugar in drained juices. Mix and freeze. 58
  61. 61. Salads, Soups, Dressings & SaucesAmbrosin-Fruit Salad Dora JurekServes 81/2 cup Miracle Whip Salad Dressing1/4 cup Powdered Sugar1 tbsp Orange juice1/4 tsp grated Orange Rind1/2 cup Heavy Cream Whipped3 Dole Banana sliced 1/2 in. thick2 cup Orange slices1 cup Papaya or Canteloupe balls1 cup Strawberry halvesLettuce1/2 cup CoconutCombine miracle whip, sugar, orange juice. Add rind, fold inwhipped cream, chill. Combine bananas, orange, papayas andstrawberries, toss lightly. Spoon fruit onto lettuce and cover theplatter. Sprinkle with coconut. Serve with dressing. Garnish withadditional grated orange rind if desired.Caramel Apple Salad Dave Slabaugh1/2 cup Sugar1 Tbsp. Flour1/2 cup Pineapple juice1 Egg, beaten2 Tbsp. Vinegar5 cups Apple, diced3/4 cup salted Peanuts8 0z. Cool WhipBring all but apples and peanuts and cool whip to boil. Cool tilthickened. Add apples, cool whip and peanuts. 59
  62. 62. Salads, Soups, Dressings & SaucesMostaccioli Salad Barb Kabzinski1 lb. Mostaccioli Noodles, cooked in salt water (may add yellowfood color)2 cups Cider Vinegar1-1/2 cups Sugar2 Tbsp prepared Mustard1 tsp Garlic Powder1 tsp Pepper1 tsp Salt1 tsp Accent1 Tbsp Parsley1 med Cucumber, chopped1 med Onion, chopped1 med Green Pepper, choppedCook noodles. Drain and rinse in cold water. Coat well withcooking oil. Mix spices. Add vegetables and mix with mostaccioli.Marinate at least 24 hours-48 will be even better.Cold Pasta Salad Jen TurnockBoil Pasta Noodles (any kind), drain and rinse with cold waterCucumber, cut upBlack OlivesGreen OlivesTomatoesMushroomsAdd vegetables to pasta and pour green olive water from jar overthe whole thing. Mix and serve. 60
  63. 63. Salads, Soups, Dressings & SaucesGinger Ale Salad Kathryn Murchison1 lg. Pkg. Lime Jello2 cups hot Water2 cups cold Ginger Aleone 8 oz. Cream Cheese1 cup Nuts1 sm. Can crushed Pineapple-drained1/2 pkg. Miniature Marshmallows1/2 cup Whipping Cream-whippedMix Jello, hot water together. Add cold ginger ale. Let set tilsyrupy. Combine softened cream cheese, nuts, pineapple andmarshmallows. Add to Jello and let set almost completely. Addwhipped cream and let set completely.Pasta Salad Pat Thompson2 cups Pasta (any type) cooked, drained and cooled1 lg. Red or Sweet Onion (sliced fine)1/2 can or about 25 ripe Olives sliced1 med head Cauliflower, cut up1/2 med sliced Mushrooms (optional)1/2 cup cubed Salami1 cup Tomatoes cut up (not small)1 cup shredded Cheese (any kind)1 lg. Green Pepper (sliced fine)Dressing:1 cup Vegetable Oil2/3 cup Vinegar4 Tbsp Lemon juice3/4 cup Sugar2 tsp Oregano1 tsp Salt1 tsp Pepper1 tsp Garlic powderCombine all ingredients. Add veggies and stir. Refrigerate atleast 3 hours. Overnight is best. Stir occasionally. Use any othervegetables you choose. 61
  64. 64. Salads, Soups, Dressings & SaucesSpecial Spaghetti Sauce Marie TurnockFry until brownOlive Oil2 med. Yellow Onions1 Carrot cut into thin sticks2 ribs of Celery4 to 6 cloves of GarlicIn a Large Pot add2 large cans of Tomato puree1 small can of Tomato paste1/4 cup Olive Oil2 cup Red Wine2-1/2 cup Beef Broth1 1/2 to 2 cup fresh Mushroomsfried ingredientsSpices: 1 Tbsp. Oregano, I tsp rosemary, 1 Tbsp basil, 2 bayleaves, 1 Tsp. red pepper, 2 cloves, 1 Tbsp. sugar, black pepperand salt to taste.1/2 lb. Each of pork and chicken pieces. Simmer for 2 hours (bestsecond day after refrigerated).Garlic BreadToast bread then rub with garlic clove, then spread with olive oil.Cucumber Cream Dressing Marie Turnock1/2 cup well drained, finely chopped Cucumber1/2 tsp Salt1/2 cup Heavy Cream, whipped1 Tbsp. VinegarDo not peel cucumber, wash it and chop it very fine. Drain well.Combine it with the remaining ingredients. 62
  65. 65. Salads, Soups, Dressings & SaucesFrench Dressing Ruth Turnock1 cup Sugar1 cup Vinegar1 cup Oil1 can condensed Tomato Soup1 tbsp Worchestershire1 tbsp Dry Mustard1 tbsp Paprika1 tsp Black PepperCombine all ingredients.Grandmother’s Tomato Marmalade Rapheal Lehman’s grandmother’s5 lbs. of firm ripe Tomatoes8 cups Sugar1 Orange, sliced thin1 Lemon, sliced thinPeel and quarter tomatoes. Cover with sugar; allow to stand overnight.Drain off syrup; bring to boiling point and cook until syrup spins a thread.Add tomato sections, oranges, and lemon slices. Cook over low heatuntil tomato is transparent. Pour into sterilized glasses and sealimmediately. This method cuts the cooking time for the fruit and gives ita bright and colorful marmalade.Busy Day Soup Ruth Turnock1 lb. raw Hamburger (crumbled)2 Cups Tomato Juice1-1/2 Cups Potatoes (diced)1 Cup Carrots (diced)1 Cup Celery (diced)1 Cup Onion (diced)1 Tbsp. Salt1/4 Cup Raw RiceDash PepperPlace all ingredients in kettle. Bring to boil. Simmer at least an hour. 63
  66. 66. Salads, Soups, Dressings & SaucesImitation Potato Soup Marie Turnock1 pkg. Frozen Cauliflower4 to 6 oz. Celery1 tsp. Onion flakes2 cups WaterSimmer till done, then puree in blender. Put back in pan and addone cup of milk, salt, and pepper to taste.Chicken - Noodle Soup Beverly Turnock1 - 5 lbs. Stewing Chicken (cut up)8 cups Water2 Onions (chopped)2 Carrots (grated)2 stacks of Celery (cut up)1/4 cup chopped Parsley1 jar Chicken Bouillon1/8 tsp. Pepper1/2 pkg. Egg NoodlesCook chicken, cut into small pieces. Add chicken and rest ofingredients except noodles and cook for one hour. Add noodlesand cook until noodles are done. 64
  67. 67. Salads, Soups, Dressings & SaucesCherry Soup Raphael Lehman2 cups Water4 cups Tart Cherries1/2 tsp. Salt1/4 cup cold Water2 Tbsp. Flour1/3 cup Sugar2 beaten Egg Yokes1/2 cup Sour CreamCombine 2 cups of water, cherries and salt. Heat to boiling andsimmer covered for 10 minute. Stir flour and water together tomake a thickening; add to soup and cook 2 to 3 minutes more.Stir a little hot soup into egg yoke and blend into simmering soup(do not boil). Stir some hot soup into sour cream and mix well.Add mixture back to soup. Serve hot, or chill soup and servecold.Beet Soup (Barszcz) Dora Jurek2 lbs. Spareribs2 quarts water4 large Beets or one quart1 large Onion2 Tbsp. Salt4 Tbsp. FlourDash of Pepper1/4 cup Vinegar1/2 cup Sugar1/2 pint Sweet Cream or MilkCook all ingredients except milk and flour until meat is tender. Ifcanned beets are used, add them only when meat is almostdone. Combine flour and milk in small container. Add slowly tosoup and continue to cook 3 minutes more. If fresh beets areused, cook and peel skins. Beets may be shredded or cubed. 65
  68. 68. Salads, Soups, Dressings & SaucesBean Soup Virginia SchneidtServes 6-8Dried beans-navy, peas, pinto, red kidney, lentils, black-eyedpeas, butter beans, lima, ect.Wash beans thoroughly (about 2 cups). Place in large kettle,cover with water, add 2 Tbsp. Salt and soak overnight. In themorning, drain and add 2 qts. water and ham bone or ham hocks(best with bone included). Bring to a boil. Simmer slowly about2-1/2 to 3 hours.Add:1 large chopped Onion1 large can Tomatoes1 tsp. Chili PowderJuice of 1 Lemon (important)Salt and Pepper to taste.Simmer another 30 minutes or soThis freezes very good if you have left overs. You can also use apackage of mixed soup beans (15) about 2 cups if you prefer to do so.Jezable Sauce Mary Sue Weinzetl10 oz Apricot/Pineapple preserves5 oz Apple Jelly1/4 cup Horseradish1/4 cup English MustardMix all ingredients. Use as dip or spread over cream cheese.Good with dipped ham or other meats. Stores in refrigerator for along time. 66
  69. 69. Salads, Soups, Dressings & SaucesWilted Spinach Salad Mary Sue WeinzetlSpinach4 Tbsp. Olive Oil2 Tbsp. Soy Sauce2 Tbsp. Lemon JuiceFresh GarlicHard-Boiled EggsWash spinach and drain. Combine and heat-oil, soy sauce,lemon juice and garlic. Pour over spinach. Add eggs on top.Taco Salad Mary Sue Weinzetl1 Head Lettuce1 Can Ripe Olives8 ounces Cheddar Cheese, shredded1 medium Onion, diced (may use green onion, shallots)2 medium Tomatoes, diced1 pound Ground Beef1 pkg. Taco Seasoning Mix1 Avocado, dicedDorito or Tortilla Chips, crushed8 oz. Western DressingBrown ground beef with taco seasoning mix. Layer lettuce, olives,cheddar cheese, onion, tomatoes, ground beef and avocado. Whenready to serve, add dressing and sprinkle with chips.Apple-Raisin Stuffing Katy BurkeFills 10 lb. Goose3 Cups Cooking Apples, diced and pared1 Cup Raisins - light or dark or mix1 Cup Minced Onions1-1/2 Tsp. Salt7 Cups Day Old Bread-cut in squares1/8 tsp. Pepper1/4 Cup Sugar3/4 Cup Melted ButterCombine and mix well. 67
  70. 70. Salads, Soups, Dressings & SaucesBarbecue Sauce Leroy Cheaton1 qt Open Pit Barbecue sauce1 cup light brown Sugar1 cup Catsup1/4 cup Mustard1/3 cup Lemon juice1 tsp Garlic powder1 tsp Salt1 tsp Black PepperMix all ingredients. Bring to boil. Refrigerate after use.Italian Dressing Katy Burke1 cup Olive Oil3/4 cup Wine Vinegar1 clove Garlic, crushed1 tsp Salt1/2 to 3/4 tsp Celery saltcracked Pepper2 to 3 tbsp SugarMix all ingredients well. Keep refrigerated.Pines French Dressing Marie Mulligan1 cup Oil2/3 cup Catsup1/2 cup Vinegar1/2 cup Sugar2 tsp Paprika2 tsp Salt1 Onion, grated1/4 cup HoneyShake well in jar. Keep refrigerated. 68
  71. 71. Salads, Soups, Dressings & SaucesVegetables 69
  72. 72. VegetablesZucchini Casserole Rosa Beers6 cups diced Zucchini1/2 cup Onion1 can Cream of Chicken Soup1 cup Sour Cream1/2 cup MargarineStove Top Dressing-Cornbread flavorBring zucchini and onion to a boil. Drain. Mix maragine, sourcream and soup with seasoning. Heat. Combine with zucchinimix. Butter baking dish. Layer vegetable mix with crumbs. Bakeat 350° for 20 minutes.Polish Sweet and Sour Cabbage Dora Jurek4 lb Cabbage4 Tbsp Lard2 Tbsp FlourSalt and Pepper to taste1/2 cup Vinegar1/2 cup Sugar1 qt WaterShred cabbage with knife or shredder. Scald with boiling water;drain. In saucepan, combine lard and flour into paste; add waterslowly until a very thin sauce is made. Add vinegar, sugar, salt,and pepper. Pour over cabbage and cook until tender.Polish-Style Green Beans Ami Murchison1 can cut Green Beans1/2 medium OnionButterSalt & Pepper1 Tbsp Brown Sugardash MSG (Accent)Boil and drain beans. Saute onion in butter. Add onions to beansand stir. Add brown sugar, MSG, salt, and pepper to taste. 70
  73. 73. VegetablesCorn Pudding Karen Schagat2 cup frozen Corn, thawed1-1/2 cups Milk1/4 cup Sugar2 Eggs3 Tbsp Flour3 Tbsp Butter, softenedMix butter, flour, and sugar til smooth and light. Add eggs andbeat lightly. Combine corn and milk in blender until smooth. Addcorn mixture to egg mix and beat well. Pour into a greasedcasserole. Bake at 375° for 35 minutes uncovered. Increasetemperature to 400 and bake approximately 15 minutes until firmand lightly browned.Baked Beans1 lg can Pork and Beans1 tsp or more Mustard1/2 cup Brown Sugar1/2 cup CatsupGrease pan. Cook for 45 minutes or 1 hour. Place strips ofbacon on top.Kidney Beans Creole Style Ruth Turnocktwo 1 lb. 6 oz. cans Kidney Beans1 Onion (minced)1/2 Green Pepper (diced)1 Cup Canned Tomatoes1 Tbsp. Brown Sugar1/2 Tsp. Salt1/2 Tsp. Pepper1 Tbsp. ButterEmpty beans into baking dish with cover. Add onion, greenpepper and other seasonings to tomatoes. Mix and pour overbeans. Dot with bits of butter. Cover and bake in moderate oven. 71
  74. 74. VegetablesRing O’Plenty Irene McNeely2 Cups Macaroni, cooked1 Cup Cheese, Diced1 Cup Bread, cubed1 Cup Milk, scalded (or evaporated)1 Tbsp. Parsley1 Tbsp. Green Pepper, minced1 Tbsp. Onion, minced1 Egg, beaten1 Tsp. Salt1 Tsp. PepperDrain macaroni and cover with cold water for 5 minutes-drain. Mixwith remaining ingredients and pat into ring mold. Bake in pan ofhot water for 35 minutes. Un-mold. Fill center with creamedvegetables - peas, etc.Pineapple Beets Margaret Stuff4 servings.2 Tbsp Brown Sugar1 Tbsp Cornstarch1/4 tsp Salt1 cup Pineapple tidbits (undrained)1 cup sliced Beets1 Tbsp Margarine1 Tbsp Lemon juiceIn saucepan, combine brown sugar, cornstarch, and salt, addpineapple and bring to a boil stirring constantly until thick about 2minutes. Add beets, butter, and lemon juice. Cook over mediumheat for 5 minutes. Stir occasionally. 72
  75. 75. VegetablesPickled Beets Magaret Stuff12 small Beets with root and 2 inches of tops remaining4 small Onions, sliced1 ½ cups Wine Vinegar2 Tbsp whole Cloves1 tsp SaltRinse beets in cold water, cook in salted water for 30 to 60minutes or until fork tender. Drain, reserving juice and cool beets.Remove skins and stems, slice beets into 1/2- inch slices. Inmedium bowl, combine beets with remaining ingredients. Coverand refrigerate at least 2 days. Place reserved juices in a jar.Add 6 hard, cooked eggs. Refrigerate at least 1 week for deepcolor.Barbecued Green Beans Barb Slabaughserving 6-85 slices Bacon, finely cut1/4 cup Onion, chopped1/2 cup Ketchup1/4 cup Brown Sugar1 Tbsp Worcestershire Sauce2 cans Green BeansBrown bacon and onion. Add ketchup, brown sugar andworcestershire sauce. Simmer 2 minutes. Place green beans incasserole. Pour bacon mix over--do not stir. Bake at 350° for 20minutes. May put in crockpot for 2 to 3 hours. 73
  76. 76. Vegetables 74
  77. 77. VegetablesCasseroles &Main Dishes 75
  78. 78. Caaaroles & Main DishesRice Dish Jane Lecklider(Can be mixed up ahead, baked later)Saute 1 cut up green pepper and 1 onion, 1 cup regular rice and1/2 cup slivered almonds until lightly browned. Put in baking dishwith can beef consomme or bouillon soup and 1 can water. Saltand pepper to taste. Stir. Bake at 350° for one hour.Hamburger Stroganoff Ruth TurnockMakes 4-6 Servings1/4 Cup minced Onion1 Clove Garlic (minced)1/4 Cup Butter1 lb. Ground Beef2 Tbsps. Flour2 tsps. Salt1/4 Tsp. Pepper1 lb. Fresh Mushrooms or one 8 oz. can (sliced)1 Can Cream of Chicken Soup1 Cup Sour CreamParsleyBrown hamburger, drain. Saute onion and garlic over medium heat.Add hamburger. Stir in flour, salt and pepper and mushrooms. Cook5 minutes. Stir in soup. Simmer uncovered 10 minutes. Stir in sourcream. Heat through. Serve with mashed potatoes.Baked Crustless Quiche Mary Sue WeinzetlBreakfast8 Eggs1/2 Cup Sour Cream1/2 Cup MilkDesired amounts of Cheese, Ham, Bacon & VegetablesBeat eggs well. Combine sour cream and milk; add to eggs. Add otheringredients as desired. Pour into greased glass dish. Sprinkle with saltand pepper to taste. Bake at 350° for 25 to 30 minutes until center is set. 76
  79. 79. Cassaroles & Main DishesBreakfast Casserole Mary Sue WeinzetlBreakfast8 Slices Bread, crusts trimmed2 pounds Link Sausage, cooked and drained1 Tbsp. Oil1 Large Onion, sliced8 oz. Mushrooms, sliced5 Eggs, beaten1 Cup Milk1 Can Cream of Mushroom Soup1 Cup Sharp Cheddar Cheese, shreddedButter 9 x 13 ovenproof glass pan. Line bottom with bread.Arrange sausage on top. Heat oil; add onion and cook untiltranslucent. Add Mushrooms and Saute until Limp. SprinkleOnion Mix over Sausage. Mix Eggs, Soup and Milk. Pour overrest. Top with Cheese. Cover and refrigerate overnight. Preheatoven to 350°. Bake, uncovered, for 40 minutes.Broccoli Casserole Marie Turnock2 boxes frozen chopped Broccoli1-1/2 cups cooked Rice (or two packets of Success Rice)1 can Cream of Mushroom soup8 oz jar Cheese spreadPrepare broccoli and rice as package directs omitting salt.Combine soup and cheese. In casserole, place in layers in thisorder: Broccoli, rice, soup and cheese mixture. Ending withcheese on top. Bake at 350° until bubbling and slightly brown onedges about 30 minutes. 77
  80. 80. Caaaroles & Main DishesPotato Casserole (Yummy) Dottie SnyderServes 121 to 2 lb bag frozen Hash Browns-O’Brien Style1/2 cup chopped Onion1 can Cream of Chicken Soup1 carton Sour Cream2 cups Cheddar Cheese, grated2 cups crushed CornflakesIn large mixing bowl, mix thawed potatoes, onion, soup, sourcream and cheese. Place in 9 x 13 buttered casserole sprinklewith crumbs and a bit of paprika. Bake 1 hour at 350°.Hot Vegetable Dish Dora Jurek2 pkg frozen California Blend Vegetables2 cans Cheddar Cheese Soup1 can Cream of Mushroom Soup and fresh Mushrooms1 can Cream of Chicken Soup2 can Water Chestnuts, sliced1/4 lb Swiss Cheese1/2 teaspoon Onion SaltMix above together and place in greased casserole dish. Topwith grated Swiss cheese and bake at 350° about 45 minutes.Cheesy Potatoes Vicki Chidister1 Bag Hash Brown Potatoes1/4 Cup Melted Butter2 Cups Cheddar Cheese1 Pint Sour Cream1 can Cream of Chicken Soup1 small Chopped OnionSalt & Pepper to tasteMix all ingredients. Spread in 8 x 12 inch pan. Top with 1/4 cupmelted butter mixed with bread crumbs. Bake at 350° for 1 hour.Can be made night before and stored in refrigerator. 78
  81. 81. Cassaroles & Main DishesCabbage and Noodles Linda1-1/2 lbs CabbageSalt3 Tbsp Bacon Fat or Butter1/2 lb NoodlesShred cabbage finely-salt. Let stand in covered bowl for 1-2hours. Squeeze moisture from cabbage. Fry in fat. Boil noodles.Mix together. Pepper to taste. Add sugar if desired.Cabbage and Dumplings Dora Jurek2 lg Heads Cabbage2 cups Fresh Mushrooms1 lb Bacon1 Onion, choppedFry bacon, onion, mushrooms. Shred and scald cabbage. Mixbacon and cabbage mixture.Dumplings:Mix 1 cup flour, 3 whole eggs, 1 Tbsp water. One may have to addmore flour or water--should be thick paste. Drop small amount off tspinto boiling water. Cook for a few minutes (taste to see if done). Drainbut do not rinse cooked dumplings. Add to cabbage mixture. 79
  82. 82. Caaaroles & Main DishesSpaghetti Pie Dave Slabaugh8 oz Spaghetti14 oz shredded American Cheese2 oz grated Parmesan Cheese2 Tsp Oregano1/2 tsp Salt1/4 tsp Black Pepper4 Eggs, beaten1/4 cup Butter, melted2 cups Spaghetti SauceCook spaghetti until almost tender; drain. Combine spaghetti withboth cheeses, oregano, salt, pepper, eggs and butter; mix well.Butter pan. Pour mixture into pan. Bake at 350° until golden andfirm 20 to 25 minutes. Cut into squares. Serve with hot spaghettisauce.Spanakopita (Spinach pie) Joan Christodoulidesserves 4-610 sheets Filo Dough1/2 cup Butter, melted1-1/4 lbs Fresh Spinach2 cups Small Curd Cottage Cheese1 cup grated Feta CheesePepper & Salt2 Eggs3 Tbsp Parsley, chopped2 Green Onions, minced with topsCut filo in 1/2 and place 10 sheets in 11 x 7 pan, brushing panand each sheet with melted butter. Wash spinach, remove stems.Cut leaves in 1/2-inch lengths. Mix spinach with 1 Tbsp salt andallow to stand 15 minutes. Beat eggs, add parsley, onion andcheese. Squeeze liquid from spinach and fold into egg mixture.Season with salt and pepper. Spread over filo sheets and topwith remaining sheets, brushing each sheet with butter. Bake at350° for 40 minutes. Cut into squares, serve hot. 80

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