Recipes

Angel Biscuits (no rising necessary)

Servings: 1

Ingredients:

1 each Cake yeast 3 t Baking powder
2 tablespoon Lukewarm water 4 T Sugar
5 cub Plain flour 1 t Salt
1 teaspoon Soda 1 c Shortening
2 cub Buttermilk

Preparation:

Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture.
Stir until all flour is dampened. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter. Bake at 400 degrees about 12 minutes. Dough may be kept refrigerated and used about a week.

Mrs. Leslie M. Smith

Applesauce Cake

Servings: 1

Ingredients:

½ cub Butter 1 c Sugar
1 each Egg, beaten lightly 1 ¾ c Cake flour
1 cub Raisins 1 c Nutmeats
1 teaspoon Baking soda ¼ t Salt
1 teaspoon Cinnamon ½ t Cloves
1 cub Applesauce, hot

Preparation:

Cream butter and sugar. Add egg. Stir in dry ingredients. Add hot applesauce. Bake in 350 degree oven about 1 hr and 15 mins or until toothpick comes out clean. Keeps moist for days.

Mrs. Louis Radaj

Armenian Eggplant Casserole

Servings: 4

Ingredients:

1 each Eggplant, lg 4 ea Tomatoes
1 each Green pepper, diced ¼ c Olive oil
½ each Clove garlic, finely minced 1 x Pepper, freshly ground
1 each Onion, med, sliced 1 ½ t Salt
1 Sour cream (optional sauce)

Preparation:

Pare and dice eggplant. Heat oil in skillet, add onion, green pepper, and eggplant. Stir over low heat until eggplant is soft. Add tomatoes(may substitute canned Italian solid pear shape, drained), salt, and pepper.
Simmer a few minutes. At this point you can add basil, chives, parsley, tarragon or oregano to taste. Turn into casserole dish and bake at 325 degrees for 40 minutes. Casserole may be served hot or cold, with sour cream.

Mrs. Henry D. Chaplin

Asparagus (Generic)

Servings: 1

Ingredients:

1 Asparagus

Preparation:

Asparagus is low-calorie and spiked with vitamins A &b C. Allow about 1-½ lbs for 4 servings.

To Prepare:
Break off tough ends as far down as stalks snap easily. For spears, tie with string. Or, cut each stalk into 1 inch pieces.

Cooking Spears:
In deep, narrow pan or asparagus pot, heat 1" salted water to boiling.
Place asparagus upright in pot. Heat to boiling, reduce heat. Boil uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain.

Cooking pieces:
Cook lower stalk pieces uncovered in 1" boiling water for 6 minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain.

Steaming:
Place steamer or basket in ½" water (water should not touch basket).
Place asparagus in basket. Cover tightly and heat to boiling. Reduce heat and steam until tender, about 6 minutes.

Microwave:
Cover and nuke asparagus spears or 1" pieces and ¼ c water in 2 qt casserole on high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp, about 3 minutes longer. Let stand 1 minute and drain.

Asparagus Casserole

Servings: 4

Ingredients:

2 cub Asparagus, fresh, 2" lengths 1 cn Cream of mushroom soup
4 ounce Mushrooms, sliced 2 c Cheddar cheese, grated
1 can French fried onion ring, 3oz

Preparation:

Butter a casserole dish. Put a layer of asparagus on bottom then add soup.
Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.

Asparagus Strata

Servings: 4

Ingredients:

1 can Asparagus, pieces or spears 4 ea American cheese slices
8 each Bread slices, thin 4 ea Eggs
4 cub Milk ½ t Salt
½ teaspoon Dry mustard ½ t Pepper

Preparation:

Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2" pan. Put slice of cheese on each piece of bread, then place asparagus evenly on top of cheese. Top each with another slice of bread. Mix egg, milk, salt, pepper, and mustard and pour over bread. Let refrigerate overnight. Sprinkle top with additional grated cheese and bake at 350 degrees for 45-50 minutes or until custard is set (knife comes out clean when inserted).

As a variation, use ham slices instead of asparagus and top with corn flakes and 4T melted butter.

Mrs. Harold T. Cook

Asparagus With Toasted Pine Nuts & Lemon Vinaigrette

Servings: 4

Ingredients:

1 pound Asparagus, fresh spears 3 T Pine nuts
¼ cub Olive oil 1 T Lemon juice, fresh
1 each Clove garlic, crushed ½ t Salt
½ teaspoon Basil, dried whole ½ t Oregano, dried whole
1 Pepper, freshly ground

Preparation:

Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
Transfer to a serving platter.

Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside.

Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving.

Asparagus Won Tons

Servings: 4

Ingredients:

1 Oil for deep frying 1 ea Envelope veg soup mix
1 cub Asparagus, finely chopped ¼ c Water chestnut, finely chopd
20 each Won Ton wrappers (3" sq) 1 x Soy sauce, (optional)

Preparation:

in uncovered electric skillet, heat ¾ inch of oil to 360 degrees.
Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won Ton wrapper. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well. Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce.

Baked Rock Cornish Game Hen

Servings: 4

Ingredients:

4 each Rock Cornish game hens 1 x Salt & pepper
¼ cub Canned beef consomme ¼ c Light corn syrup
1 Butter

Preparation:

If thawed, may be stuffed with ¼ c stuffing each. Season hens to taste with salt and pepper. Place breast side up on rack in shallow roasting pan and brush well with butter. Roast uncovered at 400 degrees about 45 minutes or until tender. During last 15 mins of baking, baste several times with mixture of consomme and syrup.

Bananas Flambe

Servings: 1

Ingredients:

2 each Bananas, ripe but not soft 1 x Butter
3 tablespoon Brown sugar 1 x Rum, dark

Preparation:

Take 2 ripe, but not soft bananas and cut in half, then split lengthwise.
Melt a few Tablespoons butter over medium heat. Add 2-3 T brown sugar and stir. Add bananas. Cook until fairly warm and starting to soften (about 1 min.). Flip bananas and allow to cook an additional 30 seconds. Add rum (light or dark; dark has more flavor) to taste, and swirl in pan a bit.
Allow to thicken slightly, remove from heat and serve.

Bay Head Cream Cheese Spread

Servings: 1

Ingredients:

8 ounce Cream cheese 1 x Garlic and curry powders
1 Chinese duck sauce

Preparation:

Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers.

Mrs. Donald K. Dement

Beef in Red Wine

Servings: 10

Ingredients:

6 pound Sirloin tip or steamship rnd 3 c Dry red wine
2 cub Carrots, sliced 1 c Water
2 each Clove garlic, minced 2 ea Onions, lg, sliced
½ teaspoon Pepper ½ t Thyme
1 teaspoon Dry parsley 1 ea Bay leaf
1 teaspoon Salt 2 T Vegetable oil
1 cub Tomato sauce 1 cn Condensed beef broth
3 tablespoon Cornstarch 3 T Water

Preparation:

Make a marinade with the wine, water, onion, carrots, garlic, parsley, thyme, bay leaf, salt, & pepper. Put the meat in a bowl and pour the marinade over it. Cover tightly and refrigerate overnight or longer.
Remove the meat from the marinade and wipe with paper towels. Heat the oil in a heavy pan and brown the meat on all sides. Discard any fat left in pan. Put meat in baking pan and pour over it the beef broth, tomato sauce, and marinade. Cover and bake at 325 degrees for 2-3 hours or until meat is tender or to desired doneness. Remove meat from pan and strain juices.
Mash onions and carrots. Mix cornstarch in water and stir into juices and mashed vegetables until thickened. Add additional salt if needed. Strain over the sliced meat or serve separately at table.

Mrs. Harold T. Cook

Beef 'n' Beer

Servings: 12

Ingredients:

4 pound Boneless chuck 12 ea Nushrooms, cut into chunks
1 Salt & pepper 1 ½ cn Beer
2 each Onions, lg, thinly sliced 1 ½ T Catsup
2 each Green peppers, lg, sliced 1 T Prepared mustard

Preparation:

Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper and mushrooms and brown lightly. Pour beer over all, stir in catsup and mustard. Cover tightly and simmer slowly for 2 to 2 ½ hours or until meat is tender.

Mrs. Harold T. Cook

Beef Stroganoff

Servings: 6

Ingredients:

2 pound Beef round steak, cubed 3 T Soy sauce
3 tablespoon Ketchup 1 ea Onion, large/sliced
2 tablespoon Flour 1 pt Sour cream
1 teaspoon Paprika 1 cn Mushrooms, drained
1 Salt/pepper

Preparation:

Cook onion in butter until transparent. Remove from pan. Brown meat in same pan. Return onions to pan. Stir in 2 tablespoons flour. Add mushrooms, ketchup, paprika and sour cream. Salt and pepper to taste.
Stir. Turn on low and cook until meat is tender. Serve over cooked rice or noodles. If beef mixture seems too thick, add a little milk to preferred consistency.

Mrs. Robert C. Pringle

Beef With Wine and Mushroom Sauce

Servings: 10

Ingredients:

3 ½ pound Beef chuck cut in pieces 1 cn Golden mushroom soup
1 cub Red wine 1 x Salt & pepper to taste

Preparation:

Salt and pepper meat. Pour soup and wine over beef. Cover and bake 3 hours at 325 degrees. Serve with noodles or rice.

Mrs. Harold T. Cook

Betty Ann's Asparagus Casserole

Servings: 4

Ingredients:

Put a layer of saltines on bottom of greased casserole; then a layer of
cooked asparagus, slices of cheddar cheese, and sprinkle with seasoning
salt. Continue making layers until casserole is almost full. Beat 2 eggs
and add approximately ½ c of water or asparagus liquid. Pour over top of
casserole and bake at 350 degrees about 20 minutes or until set. Almost
any vegetable - summer squash, broccoli, etc may be substituted for
asparagus.

Preparation:

Mrs. William W. LaViolette

Black Bottom Pie

Servings: 8

Ingredients:

½ cub Sugar 1 ea 9" baked pastry shell
1 tablespoon Cornstarch 1 T Unflavored gelatin
2 cub Scalded milk 4 ea Egg yolks, beaten
¼ cub Cold water 1 t Vanilla
½ teaspoon Vanilla extract 6 oz Semi-sweet chocolate bits
4 each Egg whites ½ c Sugar

Preparation:

Combine cornstarch & ½ c sugar. Slowly add milk to egg yolks, then stir into sugar & cornstarch mixture. Cook in double boiler, stirring constantly, until it coats spoon. Remove from heat, add vanilla. Remove one cup of this custard mixture and stir in chocolate bits until melted.
Pour chocolate mixture inyo pastry shell & chill.

Soften gelatin in water and add to remaining hot custard; stir until gelatin is dissolved. Add flavoring. Chill until slightly thickened. Beat eggs whites until soft peaks form. Gradually add remaining sugar while beating, until stiff. Fold custard/gelatin into egg whites and pile over chocolate layer in pie shell. Chill until set and garnish with chopped walnuts.

Mrs. Henry D. Chaplin

Blender Souffle

Servings: 4

Ingredients:

8 ounce Sharp cheddar cheese 1 t Salt
10 each Slc bread, buttered/cubed 4 ea Eggs
2 cub Milk 1 t French cream mustard

Preparation:

(May substitute ½ t dry mustard)
Cut cheese into pieces. Combine all ingredients in blender. Turn on high speed until thoroughly mixed. Bake in greased, uncovered, 1-½ qt casserole for 1 hour at 350 degrees.

Mrs. R. Gamble Mann

Blueberry Boy Bait

Servings: 8

Ingredients:

2 cub Flour 1 ½ c Sugar
2/3 cub Butter 2 t Baking powder
1 teaspoon Salt 1 c Milk
2 each Eggs, separated 1 c Blueberries

Preparation:

Mix together flour, sugar, & butter. Reserve ¾ cup of this mixture for topping. To remainder, add salt, baking powder, milk, & egg yolks. Blend well. Beat egg whites until firm; fold into batter and pour into 9" X 11" baking pan. Sprinkle blueberries over top, and then remainder of reserved flour/sugar/butter mixture. Bake in 350 degree oven for 40-50 minutes.

Mrs. Harold T. Cook

Boston Baked Beans

Servings: 4

Ingredients:

4 cub Navy beans 3 t Salt
1 each Onion, chopped 4 T Brown sugar
1 tablespoon Dry mustard ½ lb Salt pork

Preparation:

Soak beans overnight. Drain, cover with fresh water. Bring to boil, simmer until tender, drain. Pour ½ of beans into bean pot. Combine remaining ingredients and add to pot. Pour in remaining beans. Cover with boiling water and bake 8 hours at 250 degrees. Watch & add more water if necessary.

Mrs. Jack Beasley

Braised Beef

Servings: 4

Ingredients:

1 each Scallion ¼ c Medium dry sherry
1 teaspoon Sugar 1 ea Clove garlic, minced
½ teaspoon Salt 1 x Dash pepper
2 Slice minced fresh gingeroot 2 ½ T Peanut oil
2 pound Beef chuck ½ c Imported soy sauce
3 cub Chicken stock

Preparation:

Cut green part of scallion into 2" pieces. Combine all ingredients except meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy skillet and brown meat quickly on all sides. Add mixture from bowl and cook, stirring to heat and blend, about 3 minutes. Heat stock in saucepan and add to beef. Simmer covered 90 mins to 2 hours or until meat is tender. Slice meat and serve hot or cold.

Reserve gravy for master sauce. Strain through cheesecloth when cool and refrigerate in a covered dish.

Mrs. Thomas H. Morton

Calico Salad

Servings: 1

Ingredients:

½ cub Sugar ½ ea Green pepper, chopped
½ cub Salad oil 1 ea Med. onion, chopped or rings
½ cub Vinegar 1 cn Cut green beans
1 teaspoon Salt 1 cn Red kidney beans
½ teaspoon Pepper 1 cn Yellow wax beans

Preparation:

Wash and drain kidney, green, and wax beans. Add chopped pepper and onion.
Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill.

Mrs. John P. Elberti

Caramel icing

Servings: 1

Ingredients:

2 cub Brown sugar 1 c White sugar
1 tablespoon White syrup 1 c Cream
1 teaspoon Vanilla

Preparation:

Cook together all ingredients except vanilla until mixture forms soft ball when dropped into cold water. Add vanilla and stir until desired consistency to spread.

Mrs. Charles E. Phillips

Cheese puffs

Servings: 4

Ingredients:

8 each Slices white bread 2 c Milk
8 ounce Old English cheese slices ½ t Pepper
¾ teaspoon Dry mustard ¼ c Butter, melted
1 teaspoon Salt 3 ea Eggs

Preparation:

May be prepared the day before.
At least 4 hours before cooking, trim crusts and cut bread into 1" squares. Cut cheese into bite size pieces. In large greased casserole, alternate layers of bread and cheese. Pour melted butter over top. Beat eggs well, stir in salt, pepper, mustard and milk. Combine thoroughly.
Pour over casserole. Cover and refrigerate. One hour before serving, bake at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is golden and puffy.

Mrs. William W. LaViolette

Cheese Souffle

Servings: 4

Ingredients:

1 ½ cub Milk ½ c Mild cheddar, shredded
½ teaspoon Salt 3 ea Eggs, separated
½ cub Cream of Rice 2 T Butter
1 Grated Parmesan, optional

Preparation:

Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring constantly, for 1 minute. Remove from heat, cover, and let stand 4 minutes. Add butter and cheese; stir until melted. Beat egg whites until stiff but not dry. Beat egg yolks until lemon colored. Gradually blend warm rice mixture into egg yolks. Fold in about 1/3 of beaten egg whites, then remainder. Pour into an unbuttered, 1-½ qt souffle or baking dish, OR, first lightly butter the souffle dish and dust with Parmmesian cheese. Sprinkle top lightly with Parmesan. Bake in preheated 325 degree oven until puffed and golden brown, about 40 minutes. Serve immediately.

Mrs. William W. LaViolette

Chicken and Beef

Servings: 4

Ingredients:

4 each Chicken breasts ½ c Sour cream
¼ pound Chipped beef 3 T Bacon, chopped
1 can Cream of mushroom soup 1 x Paprika

Preparation:

Skin, bone, & halve chicken breasts. Lay chipped beef on bottom of baking dish. Turn ends of breasts under and lay on top of beef. Mix mushroom soup and sour cream and spread over top. Dot with bacon and sprinkle with paprika. Cover with foil and bake in 275 degree oven for 2-½ hours.

Mrs. Bernard Mahon

Chicken in a Pot

Servings: 8

Ingredients:

2 each Chickens, frying, quartered ½ c Olive oil
1 each Onion, lg, minced 1 ea Clove garlic, minced
1 teaspoon Salt ¾ t Pepper
1 each Tomato, med, chopped ½ c White wine, dry

Preparation:

In Dutch oven or heavy kettle, brown 2 (2-½ lb ea) chickens in olive oil until golden brown. Add onion, garlic, salt and pepper. Cover and simmer for 30 minutes. Add tomato (may substitute ½ c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender.

Mrs. William C. Edmonston

Chicken or Turkey Casserole

Servings: 1

Ingredients:

1 Cubed chicken or turkey 2 c Pepperidge Farm Snd Stuffing
1 package String beans, french cut 2 ½ T Blanched slivered almonds
1 can Cream of mushroom soup ½ c Milk
2 tablespoon Butter, melted

Preparation:

Use as much sliced or cubed chicken or turkey as desired. Partially cook frozen green beans. Arrange 2/3 c Pepperidge Farm Seasoned Stuffing, green beans, and almonds in layers in greased, shallow casserole. Pour over all 1-½ c gravy or 1 can condensed cream of mushroom soup blended with ½ c milk. Moisten 1-1/3 c Stuffing with ¼ c hot water and 2 T melted butter.
Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or until hot and bubbly.

Mrs. Bernard Mahon

Chicken Pie

Servings: 6

Ingredients:

4 cub Cooked chicken 2 t Salt
1 cub Celery, finely chopped 4 ea Eggs, slightly beaten
1 cub Soft bread crumbs 2 c Chicken broth
2 tablespoon Parsley, minced

Preparation:

Cut chicken into rather large pieces. Alternate layers of chicken, celery, crumbs, and parsley in a greased casserole. Add salt and eggs to the chicken broth, mix thoroughly, and pour over the chicken mixture. Bake in pan of hot water in moderate oven, about 350 degrees, for 1 hour or until mixture does not adhere to knife blade. Cover with Drop Biscuits

Chili Sauce

Servings: 6

Ingredients:

13 pound Tomatoes 1 T Dry mustard
1 pound Celery 2 ea Sticks cinnamon
1 quart Sm onions, chopped 2 lb Brown sugar
3 each Green peppers ¼ c Salt
½ tablespoon Ground cloves 1 qt Cider vinegar

Preparation:

Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in cloth bag. Add bag of spices and remaining ingredients to tomato mixture.
Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot, sterilized jars. Makes 6 pints.

Clam Chowder

Servings: 4

Ingredients:

1 quart Steamed softshell clams 1 ea Onion
3 each Medium potatoes, diced 2 T Chopped parsley
¼ pound Butter 2 c Milk
1 Salt/pepper to taste

Preparation:

Melt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil.

Mrs. William McG. Harlow

Corn Fritters

Servings: 16

Ingredients:

1 ½ cub Sifted flour 1 ½ t Baking powder
1 teaspoon Salt 16 oz Can cream style corn
1 each Egg, slightly beaten 1 c Corn oil
1 Powdered sugar

Preparation:

Sift together dry ingredients. Mix together corn and egg. Add dry ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper, and dust with powdered sugar if desired. Makes 16 fritters.

Mrs. John P. Elberti

Corn Lightbread

Servings: 1

Ingredients:

2 cub Cornmeal 1 c All purpose flour
½ cub Sugar 1 t Baking soda
1 teaspoon Salt 2 c Buttermilk or sour milk
3 tablespoon Oil or bacon drippings

Preparation:

Combine dry ingredients; blend in milk and oil. Spoon into lightly greased 9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees for 35-40 mins; let cool 5 mins before removing from pan.

Mrs. William LaViolette

Corn Pudding

Servings: 4

Ingredients:

2 tablespoon Cornstarch 1 cn Cream style corn (#2)
6 each Eggs 3 c Canned milk
1 tablespoon Sugar 1 x Salt, pinch

Preparation:

Mix cornstarch with 2T water to make a smooth paste. Add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available). Beat eggs and add 3 c canned milk, 1T sugar, and salt to taste. eat together and add to corn mixture. Pour into greased casserole or flat pan. Bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted.

Mrs. Leslie M. Smith

Crab and Cream Cheese Hors d'oeuvre

Servings: 1

Ingredients:

8 ounce Pkg Cream Cheese, softened 8 oz Backfin crabmeat
1 tablespoon Milk 2 T Chopped onion
½ teaspoon Horseradish 2 oz Slivered almonds
1 Salt 1 x Pepper

Preparation:

Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350 degrees until slightly browned on top. Serve hot on crackers. Makes 2 cups.

Mrs. Thomas H. Morton

Crab Cakes

Servings: 4

Ingredients:

1 pound Backfin crabmeat 1 t Worcestershire sauce
2 tablespoon Mayonnaise 1 ea Egg, beaten
¼ cub Cracker meal 1 x Garlic to taste
1 Pinch cayenne pepper

Preparation:

Combine all ingredients and form into small cakes. Sautee in butter. Serve hot with tarragon sauce (see separate recipe).

Mrs. Jack Beasley

Crab Casserole

Servings: 4

Ingredients:

1 pound Crabmeat 2 ea Eggs, separated & beaten
1 ½ cub White sauce 1 x Parsley or green pepper
½ teaspoon Tabasco 1 x Salt/pepper to taste

Preparation:

Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients and fold in egg whites. Bake in 375 degree oven until brown, about 20 minutes.

Mrs. William W. Prentice

Crab Roll Hors d'oeuvre

Servings: 1

Ingredients:

1 pound Backfin crabmeat 8 oz Cream cheese, softened

Preparation:

Season slightly with your choice of the following:
salt cream onion sherry pepper tabasco mustard Worcestershire

Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers.

Mrs. James Olfson

Crab Stuffed Chicken Breasts

Servings: 6

Ingredients:

6 each Chicken breasts ½ c Onion, chopped
½ cub Celery, chopped 3 T Butter
3 tablespoon White wine, dry 7 ½ oz Crabmeat, flaked
½ cub Herb stuffing mix 2 T All-purpose flour
½ teaspoon Paprika 1 pk Hollandaise sauce mix
¾ cub Milk 2 T White wine, dry
½ cub Swiss cheese, shredded 1 x Salt
1 Pepper

Preparation:

Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken.
Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake uncovered in 375 degree oven for 1 hour. Transfer to platter.

Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken.

Mrs. Robert F. Lewis

Cranberry relish

Servings: 1

Ingredients:

1 package Fresh cranberries 2 ea Oranges, medium
2 cub Sugar 1 c English walnuts, well broken

Preparation:

Segment and seed oranges, removing all membranes. Grind cranberries and oranges together. Add sugar and nuts. Mix well and refrigerate to chill.
May be served immediately, but taste is improved if allowed to blend one day. Will keep approximately 2 weeks if kept refrigerated in glass container.

Mrs. Nicholas J. Constantine

Cream Biscuits

Servings: 1

Ingredients:

4 cub Flour 1 t Salt
3 teaspoon Cream of tartar 1 ½ t Baking soda
¼ cub Butter 2 c Cream or "Half and Half"

Preparation:

Sift dry ingredients. Cut in ¼ cup of butter. Add the cream. Roll out on a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or until golden brown.

Mrs. William C. Edmonston

Cream Cheese Sauce

Servings: 1

Ingredients:

8 ounce Cream cheese 1 x Cream to thin
1 Celery salt 1 x Tobasco
1 Onion juice or powder 1 x Worcestershire sauce

Preparation:

Add enough cream to cream cheese to thin. Season to taste.

Mrs. R. Gamble Mann

Cream of Crab Soup

Servings: 6

Ingredients:

1 pound Crabmeat ¼ t Celery salt
1 each Chicken bouillion cube 1 t Salt
1 cub Boiling water 1 x Dash pepper
¼ cub Chopped onion 1 qt Milk
1 cub Butter 1 x Chopped parsley
3 tablespoon Flour

Preparation:

Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.

Creme Brulee

Servings: 4

Ingredients:

4 each Egg yolks 3 T Sugar
1 Pinch salt 2 c Table cream
1 teaspoon Vanilla 1 x Fresh sliced peaches
1 Fresh strawberries

Preparation:

Beat egg yolks until slightly thickened. Gradually add sugar and a pinch of salt. Scald table cream and pour slowly into egg mixture, stirring. Add vanilla and pour into baking dishes. Set them in a pan with 1" of water and bake at 350 degrees for 45 mins to 1 hour. Test with clean knife.

Can be prepared a day ahead. Sprinkle top with sugar and/or top with fresh sliced peaches or strawberries.

Mrs. Brice McAdoo Clagett

Crumb Coffee Cake

Servings: 1

Ingredients:

2 cub All-purpose flour 1 ea Egg, beaten
2 cub Brown sugar 1 t Soda
½ cub Shortening 1 x Baking powder, pinch
1 cub Sour milk

Preparation:

Crumble shortening into sugar and flour. Reserve ¾ c of the mixture for topping. To the remaining dry ingredients add shortening, milk and egg.
Mix well and place in deep, 8" square baking dish.Cover with the ¾ c reserved crumbs. Bake at 350 degrees for 40 minutes or until done.

Mrs Nicholas J. Constantine

Date Fruit Cake

Servings: 2

Ingredients:

4 cub Dates, stoned but not cut up 1 lb Walnut meats, not cut up
1 pound Candied cherries, not cut up 1 c Flour
½ teaspoon Salt 3 t Baking powder
1 cub Sugar 4 ea Eggs, separated
1 teaspoon Vanilla

Preparation:

Mix dates, walnuts and cherries. Sift together flour, salt and baking powder, and mix with the fruit mixture. Add sugar and mix. Beat 4 egg yolks until thick and mix thoroughly through cake mix. Add vanilla. Beat egg whites until stiff and dry and fold into mixture. Line 2 loaf pans with wax paper, pour in mix and bake 1 hr at 350 degrees.

Deviled Crab Croquettes

Servings: 4

Ingredients:

1 pound Crabmeat ½ t Salt
1 cub Mashed potatoes 1 x Old Bay seasoning
2 each Eggs, hard boiled, chopped 1 x Dash onion powder
1 each Sm. green pepper, chopped 1 T Parsley, chopped
1 each Egg, beaten 1 x Cracker meal

Preparation:

Sautee chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg.¶

Shape into croquettes, roll in cracker meal and deep fry until golden brown.

Mrs. John P. Elberti

Double Raspberry Salad

Servings: 8

Ingredients:

1 package Raspberry Jello 1 c Boiling water
1 package Frozen raspberries 1 cn Whole cranberries

Preparation:

Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill until firm.

Mrs. Harold T. Cook

Dutch Meatloaf

Servings: 6

Ingredients:

1 ½ pound Ground neat 1 ½ t Salt
1 cub Breadcrumbs ¼ t Pepper
8 ounce Tomato sauce. w/onions 2 T Brown sugar
2 tablespoon Mustard 1 ea Egg
1 tablespoon Vinegar

Preparation:

Mix meat, breadcrumbs, ½ tomato sauce, egg, salt & pepper. Shape into loaf. Combine remaining ingredients with ½ tomato sauce. Pour over meat.
Bake at 350 degrees for 75 minutes.

Mrs. Robert F. Lewis

Easy Marinated Asparagus

Servings: 1

Ingredients:

1 Asparagus spears 1 x Paul Newman Salad Dressing

Preparation:

Allow 4 spears of fresh asparagus per serving. Dip asparagus in boiling water and drain immediately. Pour PLN (or similar) salad dressing over asparagus, cover, and marinate overnight. Serve on lettuce leaf.

Eggplant Croquettes

Servings: 4

Ingredients:

2 each Eggplants, peeled & cubed 1 c Sharp cheese, grated
1 cub Bread crumbs, seasoned 2 ea Eggs
2 tablespoon Parsley, fresh, chopped 2 T Onion
1 each Clove garlic, minced 1 c Corn oil
1 teaspoon Salt ½ t Pepper

Preparation:

In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 mins. Drain & mash. Stir in remaining ingredients except oil. Shape into patties. Fry in hot oil until golden brown, about 5 mins on each side.

Mrs. Robert F. Lewis

Eggs Baked in Sour Cream

Servings: 4

Ingredients:

1 ¾ cub Sour cream ½ c Dry bread crumbs
¼ cub Butter 6 ea Eggs
1 Parmesan cheese, grated

Preparation:

In shallow casserole put half the crumbs, 1 ½ c sour cream, and half the butter. Slide raw eggs into this. Cover with remainder of ingredients and sprinkle with freshly grated Parmesan cheese. Bake about 20 minutes or until eggs set, at 350 degrees.

Mrs. James Olfson

English Toffee

Servings: 1

Ingredients:

2 cub Sugar 1 c Butter
2 tablespoon Vinegar ¼ c Safeway gourmet golden syrup
¼ cub Water

Preparation:

Combine all ingredients in large saucepan. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden. Test by spooning a few drops into a cup of cold water. The toffee is done when it hardens at once into a crisp ball. Take off heat and pour into a flat oiled pan to make a layer about ½ inch thick. When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container. Makes about 1.5 pounds.

Mrs. Thomas H. Morton

Escalloped potatoes

Servings: 8

Ingredients:

6 cub Potatos, raw, sliced thin 3 T Butter
3 tablespoon Flour 1 ½ c Milk
1 teaspoon Salt 1 x Cayenne
1 cub Velveeta, grated ¾ c Gn pepper/pimento mix grated

Preparation:

For sauce:
In a saucepan, melt butter, then blend in flour. Cook over moderate heat and slowly stir in milk. Season with salt & cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green pepper/pimento mixture, stir, and remove from heat.

Grease a baking dish and fill with alternate layers of potatoes and sauce.
Bake in moderate oven, 350 degrees, until potatos are done, about 1-½ to 2 hours. Potatoes may be turned with a spoon to ensure even cooking.

Mrs Nicholas J. Constantine

Fairfax Chocolate Icing

Servings: 1

Ingredients:

2 each Chocolate, bitter squares 2 ea Chocolate, semi-sweet square
3 tablespoon Butter 6 T Water
6 each Marshmallows ½ c Confectioners sugar
1 teaspoon Vanilla

Preparation:

Mix chocolate, sugar and water together. Cook about 5 minutes. Remove from heat, add marshmallows, butter and vanilla. Beat until thick enough to spread.

Mrs. Harold T. Cook

Festive Pudding

Servings: 8

Ingredients:

½ cub Brown sugar ½ c Broken nut meats
1 ¼ cub Flour 1 c White sugar
1 teaspoon Baking soda ¼ t Salt
1 can (#2) fruit cocktail, drained

Preparation:

Mix nut meats and brown sugar and set aside. Mix remaining ingredients and spread into greased 9" X 9" pan. Sprinkle top with brown sugar/nut mixture. Bake at 350 degrees for 45 minutes. Serve topped with whipped cream or ice cream.

Five Cup Fruit Salad

Servings: 8

Ingredients:

11 ounce Can mandarin oranges, draind 13 ½ oz Can pineapple chunks, draind
½ cub Juice from pineapple 1 ½ c Miniature marshmallows
2 cub Sour cream 3 ½ oz Flaked coconut
1 Grapes/cherries for garnish

Preparation:

Combine all ingredients except garnish, and chill several hours or overnight. Serve on lettuce cups garnished with grapes or cherries.

Mrs. Robert F. Lewis

Fluffy Gold Cake

Servings: 1

Ingredients:

2 cub Cake flour, sifted 1 1/3 c Sugar
3 teaspoon Baking powder 1 t Salt
1/3 cub Shortening 1 c Milk
1 teaspoon Vanilla 4 ea Egg yolks

Preparation:

Sift together dry ingredients and put in mixing bowl. Add shortening and half the milk. Mix. Add remaining milk, vanilla, and egg yolks. Blend well. Pour into 2 greased and floured round layer pans and bake at 350 degrees for 30-35 minutes.

Frances Cook's Bread & Rolls

Servings: 24

Ingredients:

¾ cub Milk 1 ea Fresh cake yeast
¼ cub Sugar 3 T Shortening
1 teaspoon Salt 1 ea Egg
3 ½ cub Flour ¼ c Lukewarm water

Preparation:

Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together.¶

The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise.¶

BREAD:
If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again.
Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too).¶

ROLLS:
To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls).¶

SWEET ROLLS:
For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits.¶

If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls.¶

Mrs. Harold T. Cook

French Onion Soup with Croutons

Servings: 4

Ingredients:

2 each Medium onions 2 ea Chicken boullion cubes
1 quart Water ½ t Kitchen Bouquet
2 each Beef bouillion cubes

Preparation:

Slice onions finely, sautee in butter until tender. Add water, boullion cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve.

CROUTONS
Toast bread slices under broiler. Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese. Dice.

Mrs. John P. Elberti

Fresh Spinach Salad

Servings: 1

Ingredients:

2 tablespoon Caesar salad dressing 4 T Cottage cheese
1 Fresh spinach

Preparation:

Two hours before serving, marinate Caesar salad dressing with cottage cheese.

Prepare fresh spinach by washing, cutting out large vein in center of leaves, and tearing into desired size pieces. Drain. Pour dressing over spinach, toss, and serve.

Mrs. John P. Elberti

Frozen Graham Custard

Servings: 8

Ingredients:

2 each Eggs ½ c Sugar
1 teaspoon Vanilla 2 t Lemon juice
1 1/3 cub Evaporated milk, chilled ¾ c Graham cracker crumbs

Preparation:

Grease refrigerator freezing tray thoroughly. Coat sides and bottom of tray with half the graham cracker crumbs, reserving the remainder for topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in egg mixture, pour at once into freezing tray and sprinkle remaining cracker crumbs over top. Freeze until firm. Cut into squares.

Mrs. H. Alexander Perry

Fruited Cheese Log

Servings: 1

Ingredients:

½ cub Dried apricots 1 t Poppy seed (optional)
1 pound Monterey Jack cheese, shred ½ t Seasoned salt
1/3 cub Golden raisins 8 oz Cream cheese, softened
1/3 cub Dates, chopped 1/3 c Dry sherry
1 Walnuts, chopped 1 x Cherries, grapes for garnish

Preparation:

Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add remaining ingredients, fruits last, mixing thoroughly in between.

Turn out onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely and chill until firm. Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen). Garnish.

Mrs. Stanley Nesbitt

Gazpacho

Servings: 4

Ingredients:

1 each Clove garlic, peeled 1 ea Slim cucumber, peeled/cut
4 each Ripe tomatos cut in eighths ½ ea Green pepper, seeded/sliced
1 teaspoon Salt ¼ t Pepper
½ each Small onion, peeled/sliced 2 T Olive oil
3 tablespoon Wine vinegar ½ c Ice water

Preparation:

Put all ingredients into container of electric blender in order listed.
Cover and blend at high speed 5-10 seconds or until ingredients are finely chopped. Chill thoroughly and serve. May be served with side dishes of chopped cucumber, green onion, green pepper, tomatoes, croutons.

Mrs. Harold T. Cook

Golden Crab Puff

Servings: 10

Ingredients:

10 each Slices white bread 1 lb Backfin crabmeat
6 each Eggs 3 c Milk
2 tablespoon Minced parsley ¾ t Dry mustard
½ teaspoon Salt 8 oz Shredded sharp Am. cheese

Preparation:

Remove crusts from bread and cut slices into cubes. Beat eggs, milk, and seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X 13" baking dish.

Bake uncovered at 325 degrees for 1 hour or until center is set. 2 cups of shrimp, or a combination of shrimp and crab to total 2 cups may be substituted for crabmeat.

Mrs. James Hopkins

Golden Sugar Cookies

Servings: 1

Ingredients:

2 ½ cub Sifted flour ½ t Vanilla
1 teaspoon Baking soda 1 t Lemon flavoring
1 teaspoon Cream of tartar 2 c Sugar
¼ teaspoon Salt 2 ea Egg yolks
1 cub Butter

Preparation:

Sift the first 4 ingredients together. Cream butter and extracts together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Add yolks one at a time, beating well after each addition.
Add dry ingredients in 4ths, beating until just blended. Make balls (1 inch), about 2 inches apart on ungreased sheets. Bake at 350 degrees for 10 minutes or until golden brown.

Mrs. William W. LaViolette

Green and Gold Bean Salad

Servings: 6

Ingredients:

1 can (1lb) cut grn beans, drained 1 cn (1lb) cut wax beans, drained
1 cub Diced celery 1 t Dillweed
½ cub Bottled creamy onion dressng ¼ c Slivered almonds (optional)
½ cub Salad croutons

Preparation:

Mix drained beans, celery and dill, and chill. Just before serving add nuts, croutons and dressing.

Mrs. Harold T. Cook

Green Bean Casserole

Servings: 4

Ingredients:

1 can Green beans, french style 1 cn Cream of mushroom soup
1 can Onion rings

Preparation:

In casserole dish mix beans and soup. Top with onion rings. Heat in moderate oven for 20 minutes.

Mrs Robert F. Lewis

Grilled Shrimp

Servings: 4

Ingredients:

2 pound Large shrimp ¼ c Fresh parsley
1 cub Olive oil 1 T Oregano
4 tablespoon Lemon juice 1 T Chopped garlic
4 Drops hot sauce 1 t Salt
1 tablespoon Tomato paste 1 x Pepper to taste

Preparation:

Combine all ingredients in a glass dish. Marinade 2 hours at room temperature.

Broil 3-4 inches from heat for 3 minutes. Turn and broil more. Shrimp can be served over rice with green salad and Italian bread.

Mrs. Robert F. Lewis

Grits Casserole

Servings: 6

Ingredients:

4 cub Milk 1 c Hominy grits
½ cub Butter or margarine 1 ea Roll garlic cheese
2 each Eggs, well beaten ½ c Cheese, grated

Preparation:

Bring 3-½ c milk to boiling in medium saucepan. Gradually stir in grits.
Gook over medium heat , stirring constantly, until thick (about 10 minutes). Remove from heat. Add butter and garlic cheese; stir until melted. Stir in eggs and remaining milk. Pour into 2 quart casserole. Bake in preheated 375 degree oven uncovered for 30 minutes. Sprinkle grated cheese over top. Bake 15 minutes longer.

Mrs. Harold T. Cook

Hunter's Stew Dish for Royalty

Servings: 6

Ingredients:

½ pound Mushrooms, sliced 1 c Polish sausage, sliced
2 pound Sauerkraut ½ lb Beef or pork
1 each Apple, lg, peeled/sliced 20 oz Can tomatoes
1 cub Bacon, coarsely chopped ¼ c Water
5 each Peppercorns 1 ea Bay leaf
6 each Potatos, steamed

Preparation:

(1c leftover meat may be subst for beef/pork) Squeeze sauerkraut or, if canned, drain. In a large casserole put sauerkraut, mushrooms, apple, tomatos, peppercorns, bay leaf & ¼ c water. Cover and simmer for 75 minutes. Add sausage, meat and bacon.
Simmer 1 hour longer. Serve with steamed potatos.

Steamed Potatos:
Boil peeled potatos in salted water to cover, with a spoonful of butter added. When cooked drain, add butter and teaspoon of chopped dill and let stand covered for 5 minutes.

Mrs. Louis Radaj

Hurry-Up Hollandaise

Servings: 1
In bowl, blend 1 envelope instant cream of chicken flavor or cream of
mushroom soup mix, ½c boiling water, and ½t lemon juice.

Irish Bread

Servings: 1

Ingredients:

¼ pound Butter 2 ½ t Baking powder
½ cub Sugar ¼ t Salt
2 each Eggs 1 c Milk
2 ½ cub Flour 1 c Raisins

Preparation:

Cream butter and sugar. Mix flour, salt, baking powder, and add to butter mixture alternately with milk. Add raisins. Pour into 8" X 8" pan. Bake at 350 degrees one hour.

Mrs. Bernard Mahon

Key Lime Pie

Servings: 8

Ingredients:

¾ cub Key Lime juice 2 t Key Lime juice
2 ¼ cub Sweetened condensed milk 1 t Grated Key lime rind
3 each Egg yolks 1 ea 9" graham cracker pie crust
1 Sweetened whipped cream

Preparation:

Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside.
Using a whisk beat egg yolks until buttercup yellow. Add about half the condensed milk, using whisk. Blend well and add remaining milk. Add half the lime juice and blend slowly. Add remaining juice and blend. Add grated rind; mix and pour into chilled pie crust.

Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and let stand about 10 minutes. Top with whipped cream.

Mrs. Harold T. Cook

Lemon Bars

Servings: 1

Ingredients:

¾ cub Flour 1/3 c Butter
2 each Eggs 2 c Brown sugar
⅛ teaspoon Baking powder ½ c Nuts
½ teaspoon Vanilla 2/3 c Confectioners sugar
1 teaspoon Lemon rind, grated 1 ½ T Lemon juice

Preparation:

Mix flour and butter into a fine crumb and pat down into an 11" X 7" pan.
Bake at 350 degrees for 10 minutes. Beat eggs. Mix brown sugar, nuts, baking powder and vanilla and spread onto hot crumb mixture. Bake at 350 degrees for 20 minutes. Mix confectioners' sugar, lemon rind and juice and spread over hot cake. Cool well and cut into squares.

Mrs. John Hopkins IV

Lemon Sponge Pie

Servings: 8

Ingredients:

1 each Lemon, juice & rind 3 T Flour
2 tablespoon Butter ½ t Salt
1 cub Sugar 3 ea Eggs, separated
1 ½ cub Hot milk 1 ea 9" pie shell

Preparation:

Cream butter and sugar. Add egg yolks and beat well. Add flour, salt, lemon juice and grated rind. Fold in stiffly beaten egg whites. Pour into unbaked pie shell and bake at 325 degrees for 45 minutes.

Mrs. John P. Elberti

Libby's Jeweled Relish

Servings: 1

Ingredients:

1 can Undrained sauerkraut (lg) 2 c Celery, chopped
1 cub Choppd salad olive w/pimento ½ c Honey
1 Grn pepper, chopped-optional 1 x Carrot, grated - optional
1 Dill or garlic - optional

Preparation:

Combine all ingredients. Allow to blend 8 to 10 hours. Chill.

Mrs. James W. Wilson

Lime Velvet Salad

Servings: 4

Ingredients:

1 package Lime Jello 1 c Boiling water
3 ounce Pkg cream cheese 2/3 c Crushed pineapple, w/juice
½ cub Celery, chopped fine ¼ c Chopped nuts
½ cub Heavy cream, whipped 1 x Cherries (optional garnish)

Preparation:

Dissolve gelatin in boiling water. Add chunks of cream cheese. Using mixer, beat at medium speed until well blended. Chill until slightly congealed. Add pineapple, celery and nuts. Fold in whipped cream. Pour in 3 cup mold and let set. Turn out on lettuce leaf and garnish with cherries if desired.

Mrs. John P. Elberti

London Town Gratitude Punch

Servings: 1

Ingredients:

1 cub Tang ½ c Sugar
2/3 cub Instant tea powder 3 oz Pkg Wyler lemonade mix
½ teaspoon Ground cinnamon ¼ t Ground cloves

Preparation:

Combine all ingredients. Use two tablespoons per cup of boiling water.
2 oz rum may optionally be added per cup.

Mrs. Robert F. Lewis

Londontown Terrace Crab Pie

Servings: 6

Ingredients:

2 tablespoon Butter 1 c Sliced onion rings
½ cub Celery, chopped 1 c Crabmeat
1 ½ cub Shredded cheese 1 ea 9" unbaked pastry shell
3 each Eggs 1 t Salt
½ teaspoon Pepper 2/3 c "Half and Half"
1 Pinch red pepper

Preparation:

Sautee the onion rings and celery in butter until the onion is soft and golden. Spoon alternate layers of crab, cheese (your choice - use sharp, cheddar, or Swiss), and onion/celery mix into pie shell.

In bowl, beat together eggs, cream, salt and pepper. Pour into pastry shell over other ingredients. Bake in hot oven, 400 degrees, until firm, about 30-40 minutes. When knife point inserted into center comes out clean, filling is set. May be decorated with tomato wedges or cherry tomatoes. Cool slightly before cutting.
Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat.

Mrs. Harold T. Cook

Mary Yarborough Pie

Servings: 8

Ingredients:

1 can Sour pitted cherries 1 cn Drained crushed pineapple-sm
1 package Cherry Jello (small) ¼ c Chopped nuts
¼ cub Flour 1 c Sugar
3 each Bananas 1 x Whipped cream
1 9" graham cracker pie crust

Preparation:

Combine cherries, sm can pineapple, flour & sugar. Cook until thick. Remove from heat and add Jello. Stir and let cool. Add bananas and nuts. Pour into graham cracker crust. Top with whipped cream and serve.

Mrs. Harold T. Cook

Mattie's Jam Cake

Servings: 1

Ingredients:

2 ½ cub Brown sugar 2 c Sour milk
4 cub Flour ¾ c Butter
2 cub Jam 2 t Baking soda
3 teaspoon Cinnamon 2 t Cloves
2 teaspoon Nutmeg 3 ea Eggs, lg
15 ounce Raisins 1 c Nutmeats
1 Figs and dates as desired

Preparation:

Mix all ingredients together well except jam. Lastly, gently stir in the 2c jam. Pour into greased and floured 9" round cake pans. Bake in 325 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean. If desired, serve caramel icing.

Mrs. Charles E. Phillips

Mediterranean Chicken

Servings: 4

Ingredients:

2 ½ pound Chicken, cut up ½ t Oregano
½ cub Fine dry bread crumbs ½ t Thyme
½ cub Parmesan cheese, grated ¼ t Pepper
2 teaspoon Parsley flakes ¼ c Melted butter
1 teaspoon Salt

Preparation:

Snip skin off chicken. Combine all remaining ingredients except butter.
Dip chicken in butter, then coat evenly with crumb mixture. Arrange chicken so pieces don't touch in large, shallow, buttered baking dish.
Bake in moderate (350 degree) oven until chicken is tender, about 1 hour.
Trim with parsley.

Mimi's Pound Cake

Servings: 1

Ingredients:

½ pound Butter (NO subst) 5 ea Eggs
2 cub Cake flour 1 2/3 c Sugar
2 teaspoon Vanilla

Preparation:

Cream butter and sugar. Drop in eggs one at a time, stirring after each.
Fold in flour and mix well. Add vanilla. Bake in 350 degree over for about 50 minutes.

Mrs. Charles E. Phillips

Miniature French Breakfast Puffs

Servings: 42

Ingredients:

1/3 cub Soft shortening/butter mix ½ c Sugar
¼ teaspoon Nutmeg 1 ea Egg
½ cub Milk 1 ½ c Sifted flour
1/3 cub Butter, melted 1 ½ t Baking powder
½ cub Sugar ½ t Salt
1 teaspoon Cinnamon

Preparation:

Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix shortening, ½ c sugar, and egg thoroughly. Sift together flour, baking powder, salt and nutmeg. Stir flour mixture and milk alternately into sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15 minutes or until golden brown. Dip immediately in melted butter, then in mixture of cinnamon/sugar. Serve hot. Makes 3-½ to 4 dozen.

Mrs. James Hopkins

My Favorite Ice Box Cookies

Servings: 1

Ingredients:

1 pound Dark brown sugar ½ lb Butter
1 each Egg 1 t Vanilla
2 package English walnuts,chopped fine 2 c Sifted flour

Preparation:

Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until well mixed. Add flour. Make into one or two rolls and refrigerate.

When ready to bake, cut in thin slices (size and thickness of half dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend to burn easily. Cool 30 seconds before removing from cookie sheet.

Mrs. Henry D. Chaplin

Oatmeal Cake and Frosting

Servings: 1

Ingredients:

1 cub Oatmeal 2 ea Eggs
1 ½ cub Boiling water 1 ½ t Cinnamon
½ cub Shortening 1 t Soda
1 ¾ cub Brown sugar ½ t Salt
1 cub Sugar 1 1/3 c Flour
6 tablespoon Butter 1/3 c Cream or evaporated milk
1 cub Coconut & nuts (optional)

Preparation:

Frosting:
Mix ¾ c brown sugar, butter, cream and coconut. Spread over cake after baking and broil until bubbling.

Cake:
Mix and set aside oatmeal and boiling water. Mix remaining ingredients and add to oatmeal. Bake in 9" X 13" pan at 350 degrees for 30 to 35 minutes.

Mrs James Olfson

Old Time Cornbread

Servings: 1

Ingredients:

2 each Eggs 1 ½ c Buttermilk
1 teaspoon Salt ¾ t Soda
1 ½ cub Cornmeal 3 T Lard, melted
1 cub Flour

Preparation:

Beat eggs, milk, and lard together. Add remaining ingredients and mix well. Pour into greased 11" X 7" X 2" and bake in hot (400) oven about 30 minutes.

Overnight Cookies

Servings: 1

Ingredients:

2 cub Sugar 1 ½ c Melted butter
4 ½ cub Flour 2 t Baking powder
3 each Eggs 1 x Vanilla (optional)

Preparation:

Combine sugar with melted butter. Sift flour and baking powder. Add eggs alternately with flour to creamed mixture of butter and sugar. Add vanilla if desired.

Divide dough into 4 parts. Add one of the following to each part:

½ c coconut ¼ c peanut butter or nuts ½ c dates 1 t ea. cinnamon and nutmeg

Roll dough separately in wax paper or put in molds. Chill in refrigerator.
Slice and bake 7-10 minutes at 400 degrees.

Mrs. James W. Wilson

Oyster Stew

Servings: 6

Ingredients:

1 pint Shucked oysters, with liquor 1 qt Milk
¼ cub Butter 1 x Salt/pepper to taste
1 Seafood seasoning (optional)

Preparation:

Cook oysters in their liquor until edges just begin to curl. Add milk, butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve immediately (for an extra "zip", sprinkle seafood seasoning on each serving).

Oysters and Artichoke Casserole

Servings: 10

Ingredients:

2 package Frozen artichoke hearts ½ lb Mushrooms, sauteed in butter
1 quart Large oysters ¼ lb Butter
1 each Bunch green onions, minced ½ c Fresh parsley, minced
½ cub Browned flour 1 x Dry white wine
2 tablespoon Lemon juice 1 ea Thinly sliced unpeeled lemon
1 each Pinch thyme, salt, pepper 1 x Paprika, cayenne pepper

Preparation:

Cook artichoke hearts as directed on package. Place in a flat, buttered casserole. Cover with sauteed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt butter and sautee onion until tender; add parsley and cook a minute. Add flour, stirring until smooth. Add enough white wine to oyster liquid to make 1 ½ cups. Add seasonings and stir constantly until thick.
Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon slices over top; add a dash or two of paprika and bake at 350 degrees about 10 minutes or until bubbling.

Mrs. Maynard C. Nicholl

Pancakes

Servings: 4

Ingredients:

3 cub Flour 1 T Sugar
4 teaspoon Baking powder 1 t Salt
1 each Egg 4 T Shortening
1 ¼ cub Milk

Preparation:

Sift dry ingredients together twice. Mix with wooden spoon. Add egg, shortening, and milk to make a smooth batter. Makes light, thick pancakes.

Mrs. J. Howard Beard

Party Date

Servings: 25

Ingredients:

3 cub Dates, cut up 1 ½ c Shortening
3 cub Boiling water 6 ea Eggs
3 teaspoon Baking soda 3 T Cocoa
4 cub Sugar 4 ½ c Flour
1 cub Chopped nuts 2 c Chocolate bits

Preparation:

Mix dates and water and allow to cool. Combine 3c sugar, shortening, eggs, cocoa and flour. Add baking soda to date mixture and combine. Pour into 2 greased loaf pans and sprinkle with topping of 1c sugar, nuts and chocolate bits. Bake at 350 degrees for 45-50 minutes. Slice and serve hot. Garnish with whipped cream.

Mrs. Henry D. Chaplin

Pineapple Casserole

Servings: 10

Ingredients:

¼ pound Butter or margarine ¾ c Sugar
4 each Eggs, beaten 1 cn Crushed pineapple, drained
5 each Slices cubed white bread

Preparation:

Cream butter and sugar. Add eggs. Fold in crushed pineapple and bread.
Bake in buttered bread pan at 350 degrees for 40-60 minutes.

Mrs. William Buffum

Pistachio Pudding Dessert

Servings: 10

Ingredients:

3 package Ladyfingers 7 oz (2 bx) Pistachio Ins Pudding
3 cub Milk 1 pk Cool Whip (lg)
4 each Heath candy bars

Preparation:

Mix 2 (3-½ oz) boxes of instant pistachio pudding mix according to package directions using 3 cups of milk. Place half the ladyfingers in the bottom of a 9" X 13" glass dish. Add half the pudding and half the Cool Whip. Repeat layers. Crumble 3-4 Heath bars over top. Refrigerate.

Mrs. James Hopkins

Poached Chicken Breasts

Servings: 1

Ingredients:

1 Chicken breasts 1 x Lemon juice
1 Butter 1 x Salt

Preparation:

Use as many chicken breasts as you need for dinner. Remove skin & bone, cut into 2 parts and place in baking dish. Sprinkle with lemon juice and dot with butter. Salt to taste. Cover closely and bake about 15 minutes.
Do not overcook; pierce with fork to be sure thickest part is done. Use pan juices as a sauce.

Mrs. James Olfson

Pork Chops and Rice

Servings: 4

Ingredients:

4 each Pork chops, lean 2 c Water
1 teaspoon Salt 2 T Oil
1 cub Rice 1 cn Cream of mushroom soup
1 Flour ¼ c Water

Preparation:

Bring 2c salted water to boil. Add uncooked rice; cook until tender.

Brown floured and salted pork chops in oil. Add mushroom soup and ¼c water. Cover and cook 15 minutes. Line casserole with rice, cover with chops and gravy. Bake 30 to 45 minutes at 350 degrees or until tender.

Quick Pots de Creme

Servings: 5

Ingredients:

1 cub Milk 6 oz Semi-sweet chocolate bits
1 each Egg 2 T Sugar
1 teaspoon Rum 1 x Pinch salt

Preparation:

Heat milk to boiling point. Place all other ingredients in an electric blender, and add hot milk. Blend at low speed one minute. Stir with a rubber spatula to remove bubbles. Pour into pot de creme cups and chill several hours before serving.

Mrs. Thomas H. Morton

Russian Chicken

Servings: 1

Ingredients:

1 Chicken breasts/other parts 1 pk Dry onion soup mix
8 ounce Russian salad dressing 8 oz Apricot preserves

Preparation:

Place chicken parts as needed in glass baking dish. Combine dressing, preserves, and dry onion soup mix, and spoon over chicken. Bake at 350 degrees for 1-½ hours.

Mrs. Robert F. Lewis

Sauce Bechamel

Servings: 1

Ingredients:

1 tablespoon Butter (generous) ½ T Flour
1 Salt 1 x Pepper
1 cub Table cream 2 T Swiss cheese, grated

Preparation:

Combine all ingredients. Heat, stirring, until cheese is melted.

Savory Rice

Servings: 4

Ingredients:

1 cub Rice (raw) 1 cn Chicken broth soup
¼ pound Butter or margarine ½ c Mushrooms, chopped
½ cub Onions, diced ½ c Celery, diced
1 teaspoon Salt 1 cn Beef consomme soup

Preparation:

Melt butter in skillet and cook onions and celery until translucent. Into buttered casserole dish put alternate layers of rice, onion/celery mixture, and mushrooms. Add salt and a little pepper. Pour the two cans of broth over the mix and place covered in oven at 350 degrees for 45 minutes or until liquid is absorbed. If rice seems dry, add a little water.

Scotch Eggs

Servings: 4

Ingredients:

8 each Eggs, hardboiled 2 lb Sausage meat

Preparation:

Shell eggs. Wrap each egg evenly with ¼ lb sausage meat. Fry at moderate temperature until brown on all sides. Drain on paper towels. Chill in refrigerator. When ready to serve, line platter with lettuce and arrange Scotch Eggs, cut in half, among the lettuce.

Mrs William McG. Harlow

Shrimp and Rice Casserole

Servings: 5

Ingredients:

1 ½ pound Cooked shrimp 2 c Cooked rice
1 pint Light cream 1 t Butter
8 tablespoon Catsup 3 T Worcestershire sauce
¼ teaspoon Tabasco sauce

Preparation:

Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm.

Mrs. William W. LaViolette

Simple Scallops Supreme

Servings: 6

Ingredients:

2 pound Scallops 4 oz Canned mushrooms
1 can (10 oz) Cream mushroom soup ¼ c Sherry
½ teaspoon Tarragon 1 x Bread crumbs (topping)
1 Grated cheese (topping)

Preparation:

Combine all ingredients except toppings, cutting large scallops in half, and place on individual baking shells or a shallow rectangular casserole dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake at 350 degrees for 1 hour.

Mrs. Robert F. Lewis

Sour Cream Coffee Cake

Servings: 1

Ingredients:

1 cub Butter 1 ½ c Flour, sifted
3 each Eggs, separated 1 t Baking soda
1 ¼ cub Sugar 1 t Baking powder
1 cub Sour cream, dairy ½ t Cinnamon
½ cub Nuts, chopped

Preparation:

Cream 1c sugar and butter. Add egg yolks and sour cream. Beat until light and fluffy. Add flour, baking powder and baking soda. Beat egg whites until stiff and fold in. Pour batter into a greased and floured Bundt pan.
Sprinkle with topping made of ¼ c sugar, cinnamon and nuts. Dot with extra butter. Bake at 325 degrees for 1 hour. Allow to cool in pan for 15 minutes before turning out.

Mrs. John Elberti

Sour Cream Dressing

Servings: 1

Ingredients:

2 each Eggs, hard boiled ½ pt Sour cream
2 each Spring onions 3 T Vinegar (4?... to taste)
½ teaspoon Dry mustard ½ t Salt
1 tablespoon Sugar 1 x Red pepper or paprika

Preparation:

Mash egg yolk, add salt and mustard, sugar and paprika or red pepper. Add sour cream and enough vinegar to make it thick and soupy. Chop and add egg whites and chopped spring onions. Especially good over Spring leaf lettuce.

Mrs. Brice McAdoo Clagett

Spiced Gyngerbrede

Servings: 1

Ingredients:

½ cub Shortening 2 ¾ c Flour
2 tablespoon Orange rind, grated 1 t Soda
½ teaspoon Salt ½ c Brown sugar
1 teaspoon Cinnamon 3 ea Eggs
1 teaspoon Mace 1 c Molasses or sorghum
1 teaspoon Nutmeg ¼ c Orange juice
½ cub Raisins ¼ c Brandy, fruitjuice or coffee

Preparation:

George Washington's mother's recipe uses no ginger. Fruit juice or coffee may be substituted for brandy.

Cream shortening and orange rind together. Add brown sugar gradually and cream thoroughly. Blend in well beaten eggs. Beat hard for 1-2 minutes to make a smooth batter. Sift flour, soda, salt and spices together and add to creamed mixture alternately with the molasses and mix of orange juice/brandy. Add raisins. Pour in well greased and floured 8" X 12" X 2-½" pan. bake at 350 degrees for 30-35 minutes.

Mrs. Harold T. Cook

Spinach

Servings: 6

Ingredients:

2 pound Spinach, trimmed & washed 6 T Butter, softened
1 Salt 1 x Pepper, freshly ground
1 Nutmeg, pinch 1 ea Clove garlic, sm
½ cub Pine nuts ½ c Seeded raisins
1 Ham, smoked (optional)

Preparation:

Cook spinach about 5 minutes in a heavy enameled pot. After squeezing thoroughly to rid of as much water as possible, chop it coarsely and put into enameled saucepan with the softened butter and other seasonings. Stir over very low heat until butter is almost absorbed.Add small clove of garlic, crushed in garlic press, ½ c pine nuts, ½ c seeded raisins (softened 5 minutes in hot water). Cover and cook over very low heat for about 5 minutes, stirring constantly. Turn into a hot vegetable dish. A cup of chopped, smoked ham may be added if desired.

Mrs. Maynard C. Nicholl

Spinach Quiche

Servings: 6

Ingredients:

1 package Spinach, frozen, chopped ½ c Cottage cheese
½ cub Onions, chopped 1 c Swiss cheese, grated
½ cub Celery, chopped 2 ea Eggs
½ each Butter, stick 1 c Milk
1 teaspoon Salt ½ t Pepper
¼ teaspoon Nutmeg 1 ea 9" pastry shell, deep

Preparation:

Cook spinach in salted water according to package directions. Drain well.
Sautee onion and celery in butter until onion is soft. Into a deep pastry shell spread cottage cheese over bottom. Mix spinach with onion mixture and spread over cottage cheese. Sprinkle Swiss cheese over top. Combine eggs, milk, and seasonings and pour over all. Bake at 350 degrees for 40-45 minutes or until set.

Mrs. Harold T. Cook

Springtime Potatoes

Servings: 4

Ingredients:

1 ½ pound Potatoes, new, small ½ c Cucumber, chopped
1 ½ tablespoon Green onion, chopped 2 T Green pepper, chopped
2 tablespoon Radishes, sliced 1 t Salt
1 Pepper, dash ½ c Sour cream

Preparation:

Wash and scrape potatoes; cook until tender in boiling, salted water; drain. Combine remaining ingredients. Heat, but do not boil. Pour sour cream mixture over hot potatoes.

Mrs. Louis Radaj

Stir Fried Asparagus

Servings: 4

Ingredients:

1 pound Asparagus ½ c Water
½ teaspoon Instant chicken boullion 1 T Cornstarch
1 tablespoon Water, cold 2 T Vegetable oil
1 ½ cub Mushrooms, fresh, sliced ⅛ t Pepper, fresh ground blk

Preparation:

Cut asparagus into 1" pieces and steam lightly. Mix ½ c water and the dry boullion; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt & pepper. Stir fry about 1 minute. Stir in bouillion mixture and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entree. 90 calories per serving.

Strawberry Angel Fluff

Servings: 12

Ingredients:

1 each Angel food cake 1 pk Strawberry Jello, lg
1 package Frozen whipped topping, lg 1 pk Frozen strawberries

Preparation:

Tear the cake into walnut-size pieces and scatter over bottom of 10" X 13" sheet cake pan. Dissolve Jello in 2 cups of boiling water and then 2 cups cold water. Allow to jell a little. Fold in the frozen strawberries and whipped topping which has thawed a little. Pour over cake and refrigerate until set. Decorate with whipped cream or additional whipped topping and fresh strawberries.

Mrs. Harold T. Cook

Strawberry Jello Salad

Servings: 8

Ingredients:

1 package Strawberry Jello 2 c Boiling water
3 each Bananas, mashed 1 cn (lg) crushed pineapple
30 ounce Frozen strawberries, undrain 1 pk Sour cream, large

Preparation:

Mix Jello and 2 cups boiling water and let cool. Add mashed bananas, pineapple, and undrained frozen strawberries. Put half the mixture into 13" X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add remaining fruit & Jello mixture, chill, and cut into squares.

Mrs. H. Alexander Perry

Stuffed Cabbage Rolls

Servings: 4

Ingredients:

8 each Cabbage leaves, lg 1 ½ t Salt
1 pound Ground beef ¼ t Pepper
1 ½ cub Bread crumbs 1 x Garlic salt, dash
½ cub Onion, finely chopped 1 cn Tomato soup
2 each Eggs, beaten

Preparation:

Cook leaves in boiling water for 5 minutes; drain. Combine beef, bread crumbs, onion, eggs, and seasonings. Shape meat mixture into 8 rolls; wrap cabbage leaves around securely. Pour 1 can condensed tomato soup into skillet. Add cabbage rolls. Cover, bring to boil. Simmer 35 minutes, spooning sauce over rolls occasionally.

Mrs. Robert F. Lewis

Stuffed Pepper Casserole

Servings: 4

Ingredients:

4 each Green peppers, med ¼ t Pepper
1 ½ pound Ground beef 1 ½ c Rice
2 tablespoon Onions 1 c Corn, whole kernel
½ teaspoon Salt 8 oz Tomato sauce

Preparation:

Cut tops off peppers and clean inside. Cook peppers in water to cover for 20 minutes. Brown ground beef and onions. Add seasonings, rice, corn, and tomato sauce. Heat until bubbly. Spoon filling into peppers; place in casserole dish. Place extra filling, if any, around peppers. Bake at 350 degrees for 20-25 minutes.

Mrs. Robert F. Lewis

Stuffed Summer Squash

Servings: 1

Ingredients:

1 Summer squash 1 x Yellow cheese, diced fine
1 Cream or milk 1 x Salt & pepper
1 Bread crumbs, fine 1 x Butter

Preparation:

Depending on size of squash, allow ½ per person. Parboil whole squash in salted water until tender. Remove, slice in half lengthwise. Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese. Add a little cream or milk, salt & pepper lightly, and return to squash shell. Top with fine bread crumbs, dot with butter, and bake until cheese is melted.

Sugar 'n' Spice Apple-Nut Cake

Servings: 1

Ingredients:

4 tablespoon Butter 1 c Sugar
1 each Egg 1 c Flour
1 teaspoon Baking soda 1 t Cinnamon
½ teaspoon Nutmeg 1 x Salt, pinch
1 teaspoon Vanilla 2 c Apples, finely chopped (2lg)
½ cub Nuts

Preparation:

Cream butter and sugar; add egg; sift in dry ingredients. Add vanilla, nuts, and apples. Bake in 8" square pan for 35-40 minutes. Serve with topping of whipped cream or ice cream.

Mrs Harold T. Cook

Supremes en Vermouth

Servings: 6

Ingredients:

3 each Chicken breasts. large 1 pk Sour cream, small
1 package Pepperige Farm Herb Stuffing ¼ lb Butter, melted
¼ cub Vermouth, dry 1 cn Cream of mushroom soup
1 Light cream

Preparation:

Skin & bone chicken breasts, cut each in half and dip in sour cream. Roll in bread crumbs, roll up and place in greased baking pan. Drizzle with melted butter and vermouth and bake at 350 degrees for 40-45 minutes.

Sauce: Serve with a sauce made of 1 can condensed Cream of Mushroom (or cream of chicken or both) soup diluted with half a can of light cream and a vermouth and heated to bubbling.

Mrs. Harold T. Cook

Sweet Potato Biscuits

Servings: 1

Ingredients:

1 cub Flour 1 c Sweet potatos, cooked/mashed
1 Salt 2 ½ t (to 3) baking powder
3 tablespoon Sugar (or more, to taste) ¼ c Shortening

Preparation:

Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead dough; cut with biscuit cutter (you may need more flour, as dough is sticky). Bake in 400 degree oven 12 to 15 minutes.

Mrs Harold T. Cook

Sweet-Sour Carrots

Servings: 6

Ingredients:

1 package Frozen sliced carrots 1 ea Green pepper, lg, diced
1 each Onion, lg, diced 1 cn Condensed tomato soup
1 cub Sugar ½ c Vinegar
½ cub Oil 1 t Pepper
1 teaspoon Salt 1 t Dry mustard

Preparation:

Cook 1 bag of frozen sliced carrots in salted water until just tender.
Combine with green peppers and onions. Simmer remaining ingredients together until flavors blend. Pour over carrot mixture. Serve hot, or may be chilled and served as a relish. Will keep, covered, in refrigerator several days.

Mrs. Harold T. Cook

Tamale Pie

Servings: 4

Ingredients:

2 each Onions, chopped 1 ea Clove garlic, minced
¼ cub Olive oil 1 lb Lean ground meat
1 cub Canned tomatos, chopd/draind 1 cn Tamales cut in 1" chunks
1 can Corn niblets 1 cn Olives, sm, chopped/sliced
1 tablespoon Chili powder (more to taste) ½ t Salt
½ teaspoon Pepper ½ lb Sharp cheddar cheese, grated

Preparation:

Sautee onions and garlic in ¼ c olive oil. Remove from pan. Add ground meat and brown, but do not break up too much. Remove excess fat and liquid from skillet. Return onions and garlic to pan. Add remaining ingredients and nix together. Transfer to a casserole dish. Top with about ½ pound grated sharp cheddar cheese. Bake, uncovered, for 1 hour at 350 degrees.
Casserole may be frozen. Bring to room temperature and bake as directed but slightly longer.

Mrs. Donald K. Dement

Tarragon Sauce

Servings: 1

Ingredients:

¼ pound Butter 1 t Fresh lemon juice
1 tablespoon Tarragon vinegar 1 t White wine

Preparation:

Combine ingredients, heat, and serve over crabcakes (see separate recipe).
Chopped parsley and chives may be added if desired.

Mrs. Jack Beasley

Turkey Crunch

Servings: 4

Ingredients:

3 cub Diced cooked turkey ¼ c Green pepper, chopped
4 ounce Mushrooms ½ t Poultry seasoning
2 can Cream of mushroom soup ½ c Celery, chopped
¼ cub Onion, chopped 1 c Milk
2 ounce Jar sliced pimento, drained 3 oz Chow mein noodles
1 Butter

Preparation:

Combine turkey, mushrooms, celery, onion, green pepper, pimento and poultry seasoning into 2 quart casserole greased with butter. Blend together mushroom soup and milk and pour over the turkey mixture. Sprinkle chow mein noodles over top. Bake in slow (325 degree) oven for 30 minutes.

Mrs. William W. Prentice

Tyler Pie

Servings: 8

Ingredients:

¾ cub White sugar ½ c Brown sugar
3 tablespoon Cornstarch 1 t Vanilla
1 teaspoon Nutmeg ¼ lb Butter or margarine
½ cub Milk 2 ea Eggs, separated
1 each 9" unbaked pastry shell

Preparation:

Mix sugars and cornstarch, add milk and cook a little. Add butter and egg yolks and bring to a good boil. Remove from fire and add beaten egg whites, vanilla and nutmeg. Pour into unbaked pie shell. Bake at 325 degrees until firm and brown, about 30-35 mins.

Mrs. Harold T. Cook says, "This is an old family recipe & guests are always puzzled as to what is in it. Don't tell - keep them guessing! This is the first time I've told."

Warm Springs Fried Bread

Servings: 6

Ingredients:

3 cub Sifted all-purpose flour 1 T Butter
2 teaspoon Baking powder ¾ c (to 1c) Warm milk
1 teaspoon Salt 2 T Melted butter
1 teaspoon Sugar 1 x Fat for deep frying

Preparation:

Combine dry ingredients; cut in butter. Add enough warm milk to make a soft dough, easy to handle. Knead on floured board until dough is very smooth and soft but elastic. Do not use a lot of extra flour.

Divide dough into 6-8 balls and brush the tops with melted butter. Cover and let stand 30-45 minutes. Pat out each ball into a round, 5 or 6 inches in diameter and ¼ inch thick. Fry in deep fat (preheated to 365 degrees). Dough should rise immediately to surface. Cook until brown on one side, turn, and brown on other side being careful to not pierce crust.
Drain on absorbent paper and serve hot.

Mrs. Bernard Mahon

Whole Wheat Batter Bread

Servings: 1

Ingredients:

8 cub Whole wheat flour 4 T Honey-molasses
3 tablespoon Wheat germ 3 ½ c Very warm water
3 tablespoon Soya flour 3 c Corn oil
3 package Yeast 2 T Salt

Preparation:

This recipe is for 2 loaves of bread. If one loaf is desired, use 2 packages yeast instead of 3 and cut all other ingredients in half. Wheat germ and soya flour may be omitted.

Put flour in oven to warm, at lowest heat. In a VERY large bowl, dissolve yeast in ¾ cup of very warm water. Add honey to yeast. Coat loaf pans well with margarine and flour. Add oil, 2-½ cups warm water, and 2T salt yeast. Add about 4c flour mixture and beat at medium speed for 2 minutes.
Gradually add more flour, beating well. Dough should be sticky - if runny, add more flour. Put in pans, smoothing top and making sure dough is pushed into corners. Cover with hot, wet towel and let rise in warm place. Check bread in about 20 minutes and keep checking to be sure dough doesn't rise over lip of pan. When dough has risen ALMOST to lip of pan, bake at 450 degrees for about 40 mins. Remove from pan immediately and cool on rack.

Mrs. William W. LaViolette

Wild Goose

Servings: 1

Ingredients:

1 each Goose 3 ea Onions
2 each Apples 2 ea Strips bacon
1 each Carrot 1 ea Stalk celery
1 each Bay leaf 3 ea Sprigs parsley
½ teaspoon Thyme 2 cn Consomme
1 cub Red wine, dry 1 T Cornstarch
1 Salt

Preparation:

Soak plucked and cleaned goose overnight in well salted water. Rinse and dry, then stuff with 2 onions and 2 apples, both quartered. Place breast side up in open roaster pan and cover with 2 strips thick bacon. Brown in 475 degree oven until bacon is crisp. Take all fat from pan and discard.
Remove bacon.

Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, ½ teaspoon thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine. Cover the pan and roast at 375 degrees for 2 to 2-½ hours, basting often. Goose should be done so that meat will readily pull off carcass.

Remove goose from roaster and place on warm platter. Remove and discard stuffing. Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Correct seasoning if necessary. Serve with wild rice.

Mrs. Nicholas J. Constantine

Williamsburg Chicken, as served at London Town Publik House

Servings: 10

Ingredients:

1 each Envelope unflavored gelatin 2 c Celery, diced
4 cub Chicken, cooked, diced ½ c Stuffed olives, sliced
1 cub Canned peas, drained 2 T Lemon juice
1 ½ cub Mayonnaise 1 x Salt & pepper to taste
1/3 cub Pecans, chopped ¼ t Leaf thyme
2 each Eggs, hard cooked, chopped 1 ½ c Chicken broth
1 Green grapes for garnish 1 x Oil

Preparation:

Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan.
Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens.

Mrs. Harold Cook

Yorkshire Pudding

Servings: 2

Ingredients:

2 each Eggs 1 ½ c Flour
1 Salt, pinch 1 x Milk
2 tablespoon Beef fat

Preparation:

Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk a little at a time until smooth. Add more milk to make a batter like a rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in 425 degree oven. The PERFECT accompaniment to Rib Roast!

Mrs. William McG. Harlow

Yule Log

Servings: 1

Ingredients:

8 ounce Pkg cream cheese, softened 5 oz Bleu cheese spread
3 tablespoon Chopped sweet pickle relish 2 T Instant minced onion
½ cub Pecans, finely chopped

Preparation:

Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve as spread with crackers.

Mrs. Robert F. Lewis