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3/4 cup raisins
1/2 cup boiling water
1/2 cup butter or margarine
1½ cups brown sugar, packed
1 tsp salt
1/2 tsp each cinnamon, cloves, allspice
2 eggs, unbeaten
1½ cups thick applesauce
2½ cups flour
3/4 cups chopped walnuts
2 tsp baking soda
Combine raisins and boiling water; set aside. Mix together shortening, sugar, spices and eggs. Beat until creamy. Blend in applesauce, then flour and walnuts. Stir soda into undrained raisins; add to batter and mix well. Pour into 13 x 9 x 2 inch pan. Bake at 350 degrees for 40 to 45 minutes or until done. |
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1 lb bacon, diced
2 lb beet tops, washed, dried and sliced (no stems)
2 medium onions, diced
2 tblsp cider vinegar
1/2 tsp pepper
Fry bacon in deep pan. Remove, leaving grease. Add onion and brown. Add greens and lower heat to medium. Stir and when greens start to wilt, add bacon back in and cover. Cook 1 hour, stirring occasionally, adding water if greens start to dry out. Season with vinegar and pepper and serve. |
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Make double crust for 9 inch pie with 2 cups flour, 1 tsp salt, 2/3 cup shortening, 6-8 tblsps cold water and filling as follows:
1/2 cup sugar
3 tblsps cornstarch
2 14.5 oz cans tart cherries
1/4 tsp almond extract
1 tblsp butter
Drain cherries, reserving juice from one can. In saucepan cook juice with sugar and corn starch until thickened. Remove from heat, stir in cherries and almond extract. Pour in pastry lined pie plate. Cover with top crust or lattice. Dot with butter and bake 30-40 minutes in 400 degree oven. Cool completely before serving. | | |
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2½ lb ground beef (fat doesn't hurt if you like greasy chili)
2 goodsized yellow onions, sliced
4 medium banana peppers, diced fine
2 tbsp chili powder (or less or more)
1 16 oz can whole tomatoes
1 8 oz can Campbell's tomato soup
1 8 oz can stewed tomatoes
1 8 oz can kidney beans, red or dark (or more if you like more beans)
16 oz fresh mushrooms, sliced, or 1 12 oz can stems and pieces
Salt, pepper, parsley flakes
Brown meat, onions, peppers and chili powder in big pot. When pink, add canned tomatoes, soup and 3/4 soup can water. Break up whole tomatoes. Cover and simmer at least an hour, stirring occasionally. Drain kidney beans and partially drain mushrooms if canned. Add beans and mushrooms to pot. Cover and simmer 30 minutes more. Add salt, pepper to taste and parsley. Serve with grated cheese and Saltines. | | |
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Graham cracker crust for 9 inch pie
12 oz cream cheese, softened
2 eggs
1/2 cup sugar
1/2 tsp vanilla, almond or anise flavoring
Beat until smooth. Bake 30 minutes at 350 degrees. Spread with 1 cup sour cream. Chill. | | |
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Mix 1/4 cup milk and 2 tblsps chocolate syrup in tall glass. Gradually add cold club soda, stirring briskly until frothy. |
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3 oz cream cheese, softened
1/4-1/2 cup mayonnaise
3/4 tsp dill weed
1/2 tsp dry mustard
1/2 tsp salt
6 hardboiled eggs, chopped
1 cup ripe olives, chopped
1/2 cup celery, chopped
3 tbsp onion, chopped
1 tsp pimento, chopped (optional)
Blend cream cheese, mayo and seasonings. Mix with remaining ingredients. |
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1/4 cup soft shortening
1 cup sugar
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 can fruit (or substitute fresh fruit with juice)
Combine all ingredients except fruit and 1/2 cup sugar. Beat until smooth. Pour into greased pan or casserole dish. Put fruit and juice on top of batter. Sprinkle 1/4-1/2 cup sugar (spiked with cinnamon, ground cloves, nutmeg, allspice or whatever works with the fruit) on top. Bake at 375 degrees for 45-50 minutes. |
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1 lb zucchini, sliced and unpeeled
1/4 cup butter
1/4 tsp garlic salt
1/4 tsp Lemon Pepper
1/8 tsp pepper
2 tblsp water
1 tsp fresh lime juice
2 tblsp grated Parmesan cheese
Melt butter in skillet and add zucchini, seasonings, water and lime juice. Cover tightly and simmer over low heat 10 minutes. Springle with cheese and simmer 5 more minutes. |
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12 medium-sized new potatoes, cut in half
1/4 cup butter, melted
Lots of fresh chopped cilantro
Salt and pepper
Brush cookie sheet with butter and spread with chopped cilantro. Place potatoes, cut size down, on cilantro. Pour remaining butter over potatoes. Salt and pepper generously. Roast uncovered 30 minutes at 400 degrees. |
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1 & 1/2 sticks (12 tbsp) butter
2 & 2/3 cups white sugar
2 eggs, beaten
1 cup milk
3 cups white flour
2 tsp baking powder
1 tsp salt
1 cup chopped walnuts
Grated rind of 2 lemons
Juice of 2 lemons
Cream butter. Add 2 cups sugar. Add eggs. Add milk alternately with combined dry ingredients. Mix well. Add lemon rind and nuts. Put in 2 loaf pans. Bake 1 hour at 350 degrees. Cool 5 minutes in pans. Mix remaining sugar with lemon juice and pour over tops of loaves, using toothpick to help syrup penetrate. Cool in pans. Serve plain or with cream cheese. Keeps well. |
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12 hardboiled eggs, shelled
1 cup cider vinegar
1½ cups pickled beet juice
1 cup finely chopped, pickled beets
½ small onion, chopped
2 tbsp brown sugar
1 tsp salt
6 whole peppercorns
3 whole cloves
¼ tsp whole dill seed
¼ tsp whole celery seed
1 bay leaf
Mix together all ingredients except eggs in saucepan. Cook over medium heat to boil. Lower heat and simmer, uncovered, 4 minutes. Remove from heat and cool to luke warm. Pour over eggs in container with tight cover. All eggs should be in liquid. Will keep at least 3 weeks in refrigerator. Good chopped in salads or sliced on sandwiches. |
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1 medium green pepper, chopped
1 medium onion, chopped
1/2 pound rat cheese, chopped
1 can Spam, chopped
3 eggs, beaten
1 cup milk
1 can cream of mushroom soup
1 cup cracker crumbs
Mix ingredients. Bake in casserole dish 40 minutes at 350 degrees. |
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