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FAVORITE
AMERICAN
RECIPES
A Collection of
Classics
from Around
*the Country*
Food and Nutrition Service
United States
Department of Agriculture
FNS-1 09
0447"
PROPERlY OF THE
IIRRARY
.. :. ·:::. ·. DEC 16 1974
:· :.· ·:.· ·.·: ·:: f U NIVt:t<~ITY OF NOf<l H CAt<OLINA
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SPBC IAL COl.LBCTIONS 6: RARI! BOOKS
WALTER CUNTON jACKSON LIBRARY
P'" INTCO IN U • • A
THE UNIVER.C:JTY Of N ORTH CAROLINA AT GREENSBORO
TABLE OF CONTENTS
Page
Preface ----------------------------------------------------- 2
Helpful Cooking Information
Cooking Terms --------------------------- ------------------ 4
Abbreviations for Measuring Terms ______ ____________ ________ 5
Equivalent Measures ----------------------------------- ----- 5
Temperature Table ----------------------------------------- 5
Equivalent Amounts ---------------------------------------- 5
Ingredient Substitutions ------------------------------------ 6
Soups ------------------------------------------------------- 9
Main Dishes ------------ ---- --------------------------------- 13
Vegetables --------- --------------- --------------------------- 37
Salads and Salad Dressings -------- ----------- --- -------------- 45
Breads, Biscuits, and Muffins ----------------------------------- 49
Desserts ---------------------------------------------------- 63
Index to Recipes ---------- ------------------------------ ------ 77
Issued July 1974
1
PREFACE
Over the years the Food and Nutrition Service has collected many recipes
contributed by participants and cooperators in its Family Feeding Programs.
Since these recipes offer very special and creative suggestions for
using low-cost ingredient items in a variety of ways, we would like to share
them with you. The recipes have not been formally tested by the U.S.
Department of Agriculture; however, they do bear the test of time. For
years they have graced the tables of the many great cooks who contributed
to this collection. Some of the recipes have been edited slightly to clarify
terms and to make them easier to read and follow.
This collection contains over 100 recipes, divided into six menu classes:
soups, main dishes, vegetables, salads and salad dressings, breads, and
desserts. These recipes will help you plan, prepare, and serve nutritious
meals to your family and friends. Why not cook a varied and tasty meal for
your family soon?
Special acknowledgment is extended to State Cooperative Extension
Services, State Agencies, and to each individual who contributed to this
collection.
2
* HELPFUL
COOKING
INFORMATION
3
Bake
Barbecue
Blanch
Blend
Boil
COOKING TERMS
-To cook, uncovered, in the oven or oven-type appliance by
dry heat.
-To roast slowly, usually basting with a highly seasoned
sauce; also the food cooked in or served with barbecue
sauce.
-To scald quickly in boiling water. Process used to aid in
removal of skins from nuts, fruits, and some vegetables.
- To mix two or more ingredients until smooth.
-To cook in water or a liquid consisting mostly of water in
which bubbles rise continually and break on the surface.
The boiling temperature of water at sea level is 212°F.
Bouillon cube -A small cube of dry concentrated stock for making clear
broth.
Braise
Cream
Fry
Knead
Parboil
Puree
Roux
Simmer
Stew
Tallow
-To cook meat or poultry in a covered utensil in a small
amount of liquid or in steam. (Meat may or may not be
browned in a small amount of fat before braising.)
-To rub or beat one or more foods until soft and fluffy,
using a spoon, wooden paddle, or other implement.
-To cook in fat. Applied especially to (1) cooking in a small
amount of fat, also called saute or pan fry, and (2) cooking
in a deep layer of fat, also called deep-fat frying.
- To work dough with the hands until light and springy.
-To boil until partially cooked. Usually cooking is completed
by another method.
- A thick, moist, smooth-textured form of cooked vegetables
or fruits, usually made by whipping in an electric blender
or pressing through a sieve.
-A cooked fat-flour mixture used for thickening sauces,
soups, and gravies.
-To cook in a liquid just below the boiling point, at temperatures
of 185°F. to 212°F.
-To simmer in a small quantity of liquid.
-The nearly colorless or tasteless solid fat extracted from
the natural fat of cattle or sheep.
4
ABBREVIATIONS FOR MEASURING TERMS
tsp - teaspoon
tbsp - tablespoon
c -cup
pt -pint
qt -quart
gal -gallon
oz -ounce
lb -pound
EQUIVALENT MEASURES
3 teaspoons
4 tablespoons
16 tablespoons
2cups
2 pints
4 quarts
= 1 tablespoon
= 14, cup
= 1cup
= 1 pint
= 1 quart
= 1 gallon
2 tablespoons = 1 fluid ounce
1 cup = 8 fluid ounces
16 ounces = 1 pound
TEMPERATURE TABLE
180°F
212°F
250°F-275°F
300°F-325°F
350°F-375°F
400°F-425°F
450°F-475°F
500°F-525°F
Simmering (at sea level)
Boiling (at sea level)
Very slow oven
Slow oven
Moderate oven
Hot oven
Very hot oven
Extremely hot oven
EQUIVALENT AMOUNTS
1 cup uncooked rice
1 cup dry beans
1 pound butter or margarine
1 stick butter (1,4 pound)
1 pound granulated sugar
1 pound brown sugar
1 pound powdered sugar
1 pound all-purpose flour
1 pound cheese
1 square chocolate
1 pound cocoa
1 pound macaroni
1 medium onion
1 cup uncooked cornmeal
1 pound shortening
1 pound raisins, seedless
1 pound walnuts in shell yields
= 3 cups cooked rice
= 21;2 cups cooked
= 2 cups
= 1;2 cup
= 2 cups
= 21,4 cups
= 3lf2 cups
= 41;2 cups, sifted
= 41;2 cups, grated
= 1 ounce
= 4 cups = 4 cups = 10 cups cooked
= 1;2 cup chopped
= 4 cups cooked mush
= 2 cups
= 31,4 cups
1;2 pound nuts
5
INGREDIENT SUBSTITUTIONS
Ingredient Amount
1 tablespoon flour
(used as thickener)
1 cup sifted all-purpose flour
1 cup sifted cake flour
1 cup corn syrup
1 cup honey
1 ounce chocolate
1 cup butter
1 cup whole milk
1 cup milk
1 cup buttermilk or sour milk
1 teaspoon baking powder
1 tablespoon active dry yeast
Substitution
1;2 tablespoon cornstarch, potato starch,
rice starch, or arrowroot starch, or 1
tablespoon quick-cooking tapioca
1 cup unsifted all-purpose flour minus 2
tablespoons
% cup sifted all-purpose flour, or 1 cup
minus 2 tablespoons sifted all-purpose
flour
1 cup sugar plus 14, cup liquid*
1%, cups sugar plus 14 cup liquid*
3 tablespoons cocoa plus 1 tablespoon fat
1 cup margarine, or % to 1 cup hydrogenated
fat plus 1;2 teaspoon salt, or %
cup lard plus 1;2 teaspoon salt
1 cup reconstituted nonfat dry milk plus
21;2 teaspoons butter or margarine, or 1;2
cup evaporated milk plus 1;2 cup water,
or %. cup sifted dry whole milk powder
plus % cup water
3 tablespoons sifted regular nonfat dry
milk plus 1 cup minus 1 tablespoon water,
or 1!3 cup instant nonfat dry milk plus
1 cup minus 1 tablespoon water
1 tablespoon vinegar or lemon juice plus
enough sweet milk to make 1 cup (let
stand 5 minutes), or 1%, teaspoons cream
of tartar plus 1 cup sweet milk
1,4 teaspoon baking soda plus 5Js teaspoon
cream of tartar, or 1,4 teaspoon baking
soda plus 1;2 cup fully soured milk or
· buttermilk, or %, teaspoon baking soda
plus 1f2 tablespoon vinegar or lemon juice
used with sweet milk to make 1;2 cup, or
%. teaspoon baking soda plus 1,4 to 1;2 cup
molasses
1 package active dry yeast, or 1 compressed
yeast cake
6
Ingredient Amount
1 whole egg
1 egg yolk
1 egg white
Substitution
2 egg yolks, or 3 tablespoons plus 1 teaspoon
thawed frozen egg, or 2 tablespoons
and 2 teaspoons dry whole egg powder
plus an equal amount of water
3% teaspoons thawed frozen egg yolk or
2 tablespoons dry egg yolk plus 2 teaspoons
water
2 tablespoons thawed frozen egg white,
or 2 teaspoons dry egg white plus 2 tablespoons
water
•Use whatever liquid is called for in the recipe
7
* SOUPS
9
BROWN BEAN SOUP
1¥2 cups pinto beans
3 quarts (12 cups) water
1 small ham bone or Ij~ cup cut-up, canned luncheon meat
1 large sweetpotato, chopped
Chopped onion, as you like
Salt, as you like
% cup dry egg mix, packed
%. cup water
About lf2 cup flour
Put beans and 3 quarts water in a pan. Bring to boiling; boil 2 minutes.
Cover and let stand 1 hour. Add ham bone (if used). Cover and cook beans
until soft, about 2 hours.
Add luncheon meat (if used) and sweetpotato, onion, and salt. Cook about
30 minutes longer until done, as you like.
Mix egg mix and % cup water in a bowl. Add enough flour to make a soft
dough.
Drop dough from teaspoon onto bean mixture. Cover and cook 15 minutes
longer.
BRUNSWICK STEW
1 medium-size onion, chopped
1 tablespoon fat or oil
2 cups cooked or canned tomatoes
2 cups cooked or canned lima beans
2 cups cooked or canned corn
2 cups cut-up canned chicken or turkey
Salt and pepper, as you like
Cook onion in fat or oil in large pan until tender.
Drain vegetables. Add water to vegetable liquid to make 2 cups; add to
onion. Add rest of ingredients. Heat just to boiling.
10
CORN CHOWDER
3 slices bacon, chopped
3 tablespoons chopped onion
11,4 cups cut-up potatoes
1 cup water
2 cups (16-ounce can) cream-style corn
3 cups fluid milk
112 teaspoon salt
Cook bacon in a saucepan until crisp; remove bacon from pan and save for
later use.
Lightly brown onion in bacon fat. Add potatoes and water. Boil gently for
10 minutes.
Add corn and cook 10 minutes longer. Stir in milk, salt, and bacon. Heat
just until hot.
Makes 6 servings, 1 cup each.
CZE.CHOSLOVAKIAN SOUP (TOMATO JUICE SOUP)
5%, cups ( 46-ounce can) tomato juice
1 large carrot
1 large onion
1 stalk celery
112 cup uncooked rice
3 tablespoons flour
1 tablespoon fat (margarine or butter)
Salt and pepper as you like
Put juice in pan. Add whole vegetabl~s and rice. Bring to boiling. Cover
and boil gently until vegetables are tender.
Lightly brown flour in fat in pan. Add to soup to thicken, if you like. Add
salt and pepper.
Makes 6 servings.
11
FISH CHOWDER
1 pound cleaned fish, fresh or frozen
2 tablespoons chopped salt pork
lJ2 large onion, chopped
2 cups water
2 medium-size potatoes, cut-up
1 teaspoon salt
Pepper, as you like
2 cups fluid milk
% cup cooked carrots, if you like
Thaw frozen fish. Bone and cut fish in small pieces.
Cook salt pork until browned. Add onion and cook until tender.
Add water, potatoes, salt, pepper, and fish. Cook over low heat about 15
minutes until potatoes are tender.
Add milk and carrots (if used). Heat, just until hot.
Makes 6 servings.
POTATO AND SPINACH SOUP
1,4 cup chopped onion
2 tablespoons fat (margarine or butter)
2 cups water
1 teaspoon salt
2 cups finely cut-up potatoes
2 cups chopped, fresh or frozen spinach
1% cups (13 fluid-ounce can) evaporated milk
1 teaspoon Worcestershire sauce
Finely cut-up or shredded cheese
Cook onion in fat until tender.
Add water, salt, potatoes, and spinach. Cook about 20 minutes until
potatoes are tender.
Add milk and Worcestershire sauce. Heat well, but do not boil.
Sprinkle cheese on top before serving.
12
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DISHES
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13
ARIZONA WAGON WHEEL
112 cup chopped onion
2 tablespoons fat (margarine or butter)
% cup chili sauce
2 cups cooked or canned kidney beans, undrained
2 cups cut-up, canned luncheon meat
1 teaspoon chili powder
Black and cayenne pepper, as you like
2 cups finely cut-up or shredded cheese
Cook onion in fat until tender.
Add chili sauce, beans, meat, and seasonings. Cook over low heat for 10
minutes.
Add cheese. Cook and stir gently over low heat until cheese is melted.
Makes 6 servings.
BATTER-DIPPED HOT DOGS
112 cup cornmeal
112 cup sifted flour
1 teaspoon salt
112 teaspoon pepper
112 cup fluid milk
1 egg, beaten
2 tablespoons melted fat or oil
12 hot dogs
Fat or oil for deep frying
Mix cornmeal, flour, salt, and pepper in a bowl. Add milk, egg, and fat or
oil. Stir until smooth.
Dip hot dogs into batter and drain over the bowl.
Fry in heated fat or oil for 2 to 3 minutes until golden brown, turning once.
Remove from fat and drain.
Makes 6 servings.
14
BUCKAROO BEANS
1 pound (about 2% cups) pink, red, or pinto beans
6 cups water
112 pound smoked ham, salt pork, or slab bacon
1112 teaspoons salt
1 large onion, thickly sliced or chopped
2 large cloves garlic, thinly sliced
1 small bay leaf
112 cup chopped green or sweet red pepper
2 tablespoons brown sugar
1!2 teaspoon dry mustard
%, teaspoon oregano or ground cumin
2 cups canned or peeled fresh tomatoes
Put beans and water in a large pan. Bring to boiling; boil 2 minutes. Cover
and let stand 1 hour.
Cut smoked ham into %-inch cubes, or wash and slice salt pork or slab
bacon through twice each way not quite to rind. Add to beans and soaking
water.
Add salt, onion, garlic, and bay leaf. Bring to boiling; cover and boil gently
about 1112 to 2 hours until beans are tender.
Add rest of ingredients. Cover and cook slowly about 2 hours, until liquid
resembles a medium-thick gravy. Stir once or twice during cooking. Long,
slow cooking helps make a rich, full flavor.
15
CABBAGE ROLLS
1 medium-size head cabbage, with loose leaves
Boiling water to cover cabbage
1 pound ground beef
1f2 cup uncooked rice
1 small onion, chopped
1 egg
1f2 cup cut-up or grated cheese
1 tablespoon salt
31!2 cups cooked or canned tomatoes
Cinnamon, if you like
Cut hard center core from cabbage. Cook cabbage in boiling water for about
5 minutes. Cool and separate leaves.
Mix ground beef, rice, onion, egg, cheese, and salt.
Put one tablespoon of meat mixture on a cabbage leaf. Fold sides of cabbage
leaves over toward center and roll up.
Place cabbage meat rolls in baking pan. Add tomatoes. Sprinkle with cinnamon
(if used).
Bake at 350°F (moderate oven) about 1 hour.
Makes 8 servings.
16
CHEESE CUSTARD
6 slices bread
1 cup finely cut-up or shredded cheese
4 eggs
2 cups fluid milk
% teaspoon salt
Pepper, as you like
Paprika, as you like
Remove crusts from bread, if you like. Put bread in greased baking pan or
dish. Top with cheese.
Beat eggs. Add milk, salt, and pepper. Pour over bread. Sprinkle with
paprika.
Set in pan of water.
Bake at 350°F (moderate oven) 40 to 50 minutes until a knife inserted in
center comes out clean. Serves as a main dish for lunch or supper.
Makes 4 servings.
NOTE: Dry egg mix, nonfat dry milk, and water may be used in place of
fresh eggs and milk. Mix 1 cup dry egg mix with % cup instant or 1/2 cup
non-instant nonfat dry milk. Add 3 cups warm water, a little at a time, and
beat until smooth.
CHICKEN CASSEROLE
1,4 cup melted fat (chicken fat,. margarine, or butter)
2 tablespoons flour
1 cup fluid milk
4 cups (1 quart) cut-up, cooked chicken
2 stalks celery, finely chopped
1 small onion, finely chopped
4 eggs, well beaten
4 cups (1 quart) chicken broth
Salt and pepper, as you like
4 slices bread, toasted
Mix fat and flour in large bowl. Stir in milk. Mix in rest of ingredients
except bread.
Pour into greased baking pan or baking dish, about 11 by 15 inches. Finely
crumble bread on top.
Bake at 400°F (hot oven) about 30 minutes until a knife inserted in center
comes out clean.
17
CHICKEN GUMBO
1fs cup flour
1fs cup melted fat or oil
1 onion, finely chopped
1 large chicken, cut into pieces
6 cups (11!2 quarts) hot water
Salt and pepper, as you like
Mix flour with hot fat in a large pan. Cook and stir over low heat until
flour is browned. (This is a "roux.")
Add onion and cook until tender.
Add chicken. Cook and stir until chicken is lightly browned.
Add water, salt, and pepper and mix well with roux.
Cover pan and heat quickly to boiling. Lower heat and cook until chicken
is tender.
Makes 6 servings.
NOTE: Serve over hot cooked rice.
CHICKEN PIE, MEXICAN STYLE
1 small onion, finely chopped
1 tablespoon fat (margarine or butter)
3 to 4 small tomatoes ( 1 pound), peeled and chopped
Salt and pepper, as you like
2 or more green chili peppers, peeled, chopped
112 cup cooked peas, fresh or frozen
1 tablespoon chopped parsley
2 cups cut-up, cooked or canned chicken
Unbaked 9-inch pie crust (with thick outside edge)
Cook onion in fat until tender.
Add tomatoes, salt, and pepper. Cook over medium heat until thick.
Stir in rest of ingredients. Pour filling into pie crust.
Bake at 400 °F (hot oven) 20 to 30 minutes until browned.
Makes 4 servings.
18
CHICKEN SCRAPPLE
4 cups (1 quart) chicken broth
11/s cups cornmeal
1 tablespoon flour
1%. teaspoons salt
14 teaspoon poultry seasoning
2112 cups finely ground cooked or canned chicken
Heat 2 cups of the broth in a large pan.
Mix cornmeal, flour, salt, and poultry seasoning. Mix with unheated broth.
Slowly stir cornmeal mixture into hot broth.
Cook and stir until mixture thickens. Cover and cook slowly for 15 minutes
longer, stirring as needed to keep from sticking.
Add chicken. Cook and stir a few minutes longer.
Pour into well-greased loaf pan. Chill until firm.
Remove from pan and cut into slices. Roll in flour.
Put in heated, greased fry pan and brown on both sides.
Makes 6 servings.
NOTE: For pork scrapple, use 1 quart ( 4 cups) water or meat stock in
place of chicken broth; use about 2 cups cooked or canned pork in place
of chicken.
19
CHICKEN TURNOVERS
1f2 cup chopped onion
1f2 cup chopped celery
1;4 cup fat (margarine or butter)
1 tablespoon flour
1/a cup gravy or light cream
1f2 teaspoon salt
3 cups cut-up, cooked chicken
Pie crust dough (recipe follows)
Cook onion and celery in fat until tender.
Stir in flour, gravy or cream, salt, and chicken.
Roll out dough on lightly floured surface to about lfs-inch thickness. Cut
dough into 4-inch squares.
Place chicken mixture in center of pie crust squares. Fold over to make
triangles. Press edges of dough together to seal. Stick top with fork to let
steam escape.
Bake in greased pan at 425°F (hot oven) about 30 minutes until browned.
Makes 6 servings.
PIE CRUST DOUGH. Mix llf2 cups flour and% teaspoon salt. Mix 1f2 cup
shortening with a fork or two knives until crumbly. Sprinkle 1,4 cup water
over dough and mix lightly with fork. Add a little more water if needed to
make dough into a ball.
20
2 cups dry beans
6 cups water
2 cups red chili sauce
1 teaspoon oregano
1 teaspoon ground cumin
1/4 cup finely chopped onion
1 clove garlic, finely chopped
1h pound ground beef
CHILI BEANS
Wash beans and boil in water for 2 minutes. Remove from heat; cover and
let stand for 1 hour or longer. Cook beans 1!2 to 2 hours, depending on kind,
until tender.
Simmer the chili sauce with the spices, onion, and garlic clove for 15
minutes.
Brown meat while chili sauce is cooking.
Gently mix drained beans, chili sauce, and meat. Boil gently a few minutes
longer.
Makes 6 to 8 servings.
CORN DOGS
1 cup cornmeal
1 cup flour
2 teaspoons baking powder
1!2 cup instant or 14 cup non-instant nonfat dry milk
1 teaspoon salt
1 cup water (1 %, cups if egg mix is used)
1 egg, slightly beaten or 1;'1 cup dry egg mix, packed
2 tablespoons melted fat or oil .
1 can luncheon meat (1 pound, 14 ounces)
Fat or oil for deep frying
Mix the cornmeal, flour, baking powder, nonfat dry milk, salt, and egg mix
(if used).
Add water and egg. Add fat or oil and stir until mixed.
Cut luncheon meat into strips l-inch thick; dip in batter and let excess
batter drain over bowl.
Fry in heated fat or oil for 2 to 3 minutes until browned, turning once.
Remove from fat and drain.
Serve hot with mustard.
21
FILLED NOODLES
1!2 cup dry egg mix, packed
1 cup flour
% teaspoon baking powder
% cup water
1 tablespoon shortening
% pound ground beef (or 1% cups canned luncheon meat, finely chopped)
1 small onion, sliced
Salt and pepper, as you like
Sauce (recipe follows)
Mix egg mix, flour, baking powder, and water. Roll out on lightly floured
surface and cut into 12 four-inch squares.
Heat shortening in fry pan. Add meat, onion, salt, and pepper. Cook until
browned to make filling.
Put filling on squares of dough. Fold over and seal edges together. Drop into
heated sauce. Boil15 to 20 minutes.
SAUCE. In a large pan, mix 2 cups cooked or canned tomatoes, :;:! cups
water, 1 tablespoon margarine or butter, 1h teaspoon salt, and chili powder,
if you ·like.
FISH VERACRUZ STYLE
2 pounds black bass or other fish, boned
Lemon juice, as you like
3 to 4 small fresh tomatoes (1 pound), sliced
2 green chili peppers, sliced
1 onion, sliced
Salt and pepper, as you like
Oregano, as you like
1 tablespoon vinegar
1 tablespoon olive oil or salad oil
3 bay leaves
2 tablespoons melted fat (margarine or butter)
Put half the fish in a baking pan or dish. Sprinkle with lemon juice.
Add a layer of half the tomatoes, chilies, onion, salt, pepper, and oregano.
Repeat layers.
Mix vinegar, oil, bay leaves, and fat. Pour over the fish.
Bake at 350°F (moderate oven) until fish is tender.
Makes 6 servings.
22
GRITS CROQUETTES
2 cups cooked grits
2 cups finely chopped, cooked chicken, meat, or fish
2 tablespoons chopped onion
1 teaspoon salt
Pepper, as you like
1 teaspoon Worcestershire sauce
Fine dry bread crumbs
1 egg,beaten
Fat or oil for deep frying
Combine grits, chicken, onion, salt, pepper, and Worcestershire sauce. Chill.
Shape mixture into balls or other shape for 12 croquettes.
Roll in bread crumbs, dip in egg, and roll again in bread crumbs.
Heat fat or oil in fry pan. Cook croquettes in heated fat or oil, turning once
to brown each side.
Makes 6 servings.
HAM SHORTCAKE
1 cup cut-up ham
3 tablespoons fat (bacon dripping!>, ham fat, or other)
14 cup flour
2% cups fluid milk
1,4 teaspoon mustard
% teaspoon salt
Celery salt, as you like
4 hard-boiled eggs, cut in fourths
Hot biscuits
Brown ham slightly in fat. Cook well if uncooked ham is used.
Stir in flour. Add milk. Cook and stir until thickened.
Stir in mustard, salt, and celery salt. Add eggs. Heat just until hot, stirring
only to keep from sticking.
Serve over hot, split biscuits.
Makes 8 servings.
23
HAMBURGER HEAVEN
1 pound ground beef
Salt and pepper, as you like
8 slices (about 8 ounces) cheese
112 cup chopped green pepper
112 cup chopped celery
14 cup chopped onion
2 cups uncooked noodles
3112 to 4 cups cooked or canned tomatoes
1,4 cup water
Green pepper rings, if you like
Cook meat in fry pan until lightly browned. Sprinkle with salt and pepper.
Add remaining ingredients in layers. Heat quickly to boiling. Lower heat
and cook for 30 minutes.
Makes 6 servings.
HARVEST CASSEROLE
1 pound ground beef
1 cup chopped onion
2 cups cooked or canned tomatoes
1 teaspoon curry powder or chili powder
2 tablespoons salt
2 potatoes, thinly sliced
1Ja cup flour
2 cups cooked or canned whole kernel corn, drained
2 cups cooked or canned lima beans, drained
112 cup sliced green pepper
11/2 cups cut-up or shredded cheese or buttered bread crumbs
Mix ground beef, onion, tomatoes, and seasonings. Pat into a layer about
l-inch thick in a baking pan or dish.
Add rest of ingredients in layers in order as listed, ending with cheese or
bread crumbs.
Bake at 350°F (moderate oven) for 1 hour.
24
HAWAIIAN CHICKEN
31/2 cups (29 ounce can) pineapple chunks
1 cup sliced onion
1,4 cup chopped green pepper
1fa cup fat (margarine or butter)
1fa cup flour
2 cups chicken broth (or 2 chicken bouillon cubes and 2 cups water)
2 tablespoons lemon juice
1 teaspoon thinly sliced lemon peel
2 cups cut-up cooked or canned chicken
1 teaspoon curry powder
% teaspoon salt
Hot cooked rice
Drain pineapple; save liquid.
Cook onion and green pepper in fat in a large pan until tender.
Stir in flour. Add chicken broth (or bouillon cubes and water), pineapple
juice, and lemon juice. Cook and stir until thickened.
Add pineapple, lemon peel, chicken, curry powder, and salt. Boil gently for
20 minutes.
Serve over hot cooked rice.
HOMEMADE SAUSAGE
2 cups luncheon meat
2 slices bread, torn into small pieces
1,4 cup dt·y egg mix, packed
1 tablespoon poultry seasoning
14 teaspoon red pepper
Mash meat well with a fork or use a grinder.
Add rest of ingredients and mix well.
Shape into small, thin cakes or small sausages.
Cook sausages in a heated fry pan over low heat until browned on one side.
Turn and brown other side.
Makes 6 servings.
25
ITALIAN CHICKEN
3 pound fryer or roasting chicken, cut-up
%. cup flour
3 tablespoons chicken fat, margarine, or butter (see note)
1%. cups cooked or canned tomatoes
2 teaspoons salt
% cup sliced celery
1 cup chicken broth (or 1 chicken bouillon cube and 1 cup hot water)
%. teaspoon rosemary, if you like
2 teaspoonssugar
1/3 cup water
Remove or cut off any excess fat from chicken. Dip chicken in the flour.
Cook slowly in heated fat for at least 20 minutes until browned on all sides.
Crush or mash tomatoes. Pour over chicken and add rest of ingredients.
Cover tightly and cook slowly until chicken is tender. Stir and add a little
water, as needed, to prevent sticking.
During last few minutes of cooking, remove cover if necessary to thicken
sauce. Serve sauce over chicken or separately as a gravy.
Makes 6 servings.
NOTE: To make chicken fat, remove excess fat from chicken and heat
slowly in fry pan.
LUNCHEON MEAT AND SWEETPOTATO CROQUETTES
1 cup finely ground or cut-up, canned luncheon meat
1 cup sweetpotatoes
1 egg, slightly beaten
1 tablespoon water
Dry bread crumbs
Fat or oil for frying
Mix luncheon meat and sweetpotatoes.
Shape into 6 patties or other shape croquettes.
Mix egg and water. Dip croquettes in egg-water mixture. Roll in crumbs.
Cook slowly in heated fat in fry pan until browned on one side. Turn and
brown other sides.
NOTE: The croquettes may be cooked in heated fat, one inch deep in fry
pan; or they may be baked at 400°F (hot oven) until browned.
26
MEXICAN CORNBREAD
3 cups cornmeal
3 teaspoons baking powder
3 tablespoons sugar
3 eggs
2 cups (16 ounce can) cream-style corn
1 large onion, finely chopped
1 cup chopped chili peppers
2 cups fluid milk
lfa cup melted fat or oil
11f2 cups finely cut-up or shredded cheese
Mix dry ingredients. Mix in eggs and corn ; then add vegetables, milk and
fat or oil.
Pour half of the batter into a greased baking pan or dish. Top with half of
the cheese. Add rest of batter; then rest of cheese.
Bake at 350°F (moderate oven) about 45 minutes until browned.
MEXICAN LIVER
4 slices bacon
1 medium-size onion, chopped
1 tablespoon flour
1 teaspoon chili powder
1 pound beef liver, thinly sliced
2 cups (16 ounce can) stewed tomatoes
ll/2 cups (12 ounce can) whole kernel corn, drained
1 teaspoon salt
Fry bacon and drain well. Break into pieces.
Cook onion in fat until tender.
Mix flour and chili powder. Dip liver in mixture.
Add liver to onions and brown lightly on each side.
Add bacon, tomatoes, corn, and salt. Boil gently about 5 minutes until liver
is tender.
Makes 4 servings.
27
MEXICAN STYLE TURKEY
1;2 teaspoon salt
1 chicken bouillon cube
2 cups water
1 cup uncooked rice
1 medium onion, thinly sliced
1,4, cup fat (margarine or butter)
11!2 cups cut-up canned turkey
1 clove garlic, finely chopped
1 tablespoon chili powder
2 teaspoons dry mustard
1 teaspoon salt
2 cups cooked or canned tomatoes
2 cups cooked or canned kidney beans, drained
1 teaspoon paprika, if you like
1,4 cup finely cut-up or shredded cheese
Add 112 teaspoon salt and bouillon cube to water and heat to boiling. Stir in
rice. Lower heat. Cover and cook 20 minutes. Remove from heat. Let stand
10 minutes.
Cook onion in fat until tender. Add turkey, garlic, chili powder, mustard,
and 1 teaspoon salt. Cook and stir until meat is browned.
Put half of meat mixture in baking pan or dish. Place the cooked rice over
the meat. Top with tomatoes; then add beans. Cover with rest of meat.
Bake at 350°F (moderate oven) about 30 minutes. Sprinkle with paprika
(if used) and cheese.
Makes 6 servings.
28
MEXICAN TUN A PIE
% cup yellow cornmeal
3 cups boiling water
% teaspoon salt
1,4 cup finely chopped green pepper
1,4 cup finely chopped onion
5 cups cooked kidney beans, drained (recipe follows)
2 cups (16 ounce can) stewed tomatoes
1 cup finely cut-up or shredded cheese
6% to 7 ounce can chunk tuna
1 teaspoon chili powder
Pepper, as you like
Pour cornmeal slowly into boiling, salted water, while stirring constantly.
Cook and stir until thick.
Cover and cook over low heat for 12 minutes. Cool slightly.
Mix rest of ingredients separately.
Pour one half of cornmeal mush in a greased baking pan. Top with tuna
mixture and cover with rest of mush.
Bake at 350°F (moderate oven) for 35 minutes.
COOKED KIDNEY BEANS. Put 2 cups washed, drained beans and 6 cups
water in large pan. Boil 2 minutes. Cover and let stand 1 hour. Add 11f2
teaspoons salt and boil beans gently about 2 hours until tender.
PIGGY BANK PORK BAKE
2 cups (4 ounces) uncooked thin noodles, broken
2 tablespoons melted shortening
2 cups cut-up cooked pork
11,4 cups (101/2 ounce can) condensed cream of chicken soup
1 cup cooked or canned whole kernel corn, undrained
2 tablespoons (2-ounce can) sliced pimento, undrained
1 cup finely cut-up or shredded cheese
1 medium-size green pepper, finely chopped
Cook noodles as directed on package. Drain.
Brown meat in shortening. Drain off fat.
Add cooked noodles and rest of ingredients. Pour in an ungreased baking
pan or dish.
Bake at 375°F (moderate oven) for 45 minutes, stirring occasionally.
Makes 6 servings.
29
PIZZA PRESTO
Pizza dough (recipe follows)
Melted fat (margarine or butter)
1Ja cup finely chopped green pepper
2 tablespoons finely chopped onion
1 cup (8 ounce can) tomato sauce
1;2 cup tomato juice
1h teaspoon oregano
Garlic powder, as you like
% cup ( 6 ounce) mozzarella cheese, sliced
Grated parmesan cheese, as you like
Divide pizza dough in half. Roll or pat out dough 1Js inch thick on two
ungreased baking pans. Brush with melted fat.
Mix green pepper, onion, tomato sauce, tomato juice, oregano, and garlic
powder.
Pour about half of tomato mixture over dough. Cover with mozzarella
cheese.
Pour remaining tomato mixture over cheese. Sprinkle lightly with parmesan
cheese.
Bake at 400 °F (moderate oven) 15 minutes. Reduce temperature to 350°F
(moderate oven) and bake about 10 minutes longer.
PIZZA DOUGH. Mix 214 cups sifted flour, 1 tablespoon baking powder, and
1 teaspoon salt. Mix in 1Ja cup shortening with a fork or two knives until
crumbly. Add%. cup milk and mix enough to wet dry ingredients. Put dough
on lightly floured surface and knead gently about 30 seconds.
30
SEVEN LAYER CASSEROLE
1 cup uncooked rice
1 cup cooked or canned whole kernel corn
Salt and pepper, as you like
2 cups (15 ounc~ can) tomato sauce
% cupwater
lf2 cup finely chopped onion
lf2 cup chopped green pepper
1 cup cooked or canned green beans
3)1 pound ground beef
4 slices bacon, cut-up
Put rice and corn in baking pan or dish. Sprinkle with salt and pepper.
Mix tomato sauce and water. Pour half the mixture over corn and rice.
Add layers of onion, green pepper, green beans, and beef. Sprinkle with salt
and pepper.
Add rest of tomato sauce mixture. Top with bacon. Cover tigp.tly.
Bake at 350°F (moderate oven) for 1 hour. Uncover and cook 30 minutes
longer.
Makes 4 to 6 servings.
31
STUFFED PEPPERS
4 medium-size green peppers
1 small onion, chopped
2 tablespoons fat (margarine or butter)
1 cup cooked dry beans or split peas
1 cup cut-up luncheon meat or cooked ham
1 cup soft bread crumbs
1 egg, slightly beaten
Salt and pepper, as you like
Soft bread crumbs mixed with melted fat, as you like
Cut out stem ends of peppers and remove seeds.
Boil peppers for 5 minutes in salted water to cover. Drain.
Cook onion in fat until tender. Mix with beans or peas, meat, crumbs, egg,
salt, and pepper.
Fill peppers with mixture. Top with crumbs mixed with melted fat.
Place in baking pan or dish containing 1J2 inch hot water.
Bake at 350°F (moderate oven) until peppers are tender and crumbs on top
are browned-about 30 minutes.
Makes 4 servings.
32
SWEDISH MEATBALLS
% cup cooked bulgur (see note)
11,4 pounds ground beef
1 egg,beaten
Va cup fluid milk
11.4 teaspoons salt
1,4 teaspoon pepper
%, teaspoon nutmeg
2 tablespoons fat (margarine or butter)
14 cup flour
2 cups beef broth (or 2 beef bouillon cubes and 2 cups water)
Mix the bulgur, beef, egg, milk, and seasonings. Form mixture into walnutsize
balls.
Cook meatballs in fat in fry pan until browned on all sides.
Remove meatballs from pan. Add flour to drippings in the pan. Stir in broth
and cook until thickened, stirring constantly.
Place meatballs in the gravy. Cover and cook over low heat for 1 hour.
Makes 6 servings.
NOTE: Add 14 cup bulgur to % cup boiling water and sprinkle of salt.
Cover pan and cook for 20 minutes. Let stand, covered, for 5 to 10 minutes
longer.
TOAD IN A HOLE
1 pound sausage, beef, or other ground meat
2 eggs
2 cups fluid milk
2 tablespoons fiour
Salt, as you like
Shape meat into 12 balls. Brown in fry pan. Arrange balls in baking pan.
Beat eggs with a little of the milk and the flour until smooth. Add rest of
milk and salt.
Pour mixture around balls, leaving tops of balls uncovered.
Bake at 350°F (moderate oven) about 1/2 hour until set.
33
TOP OF STOVE MEAT LOAF
1 chopped onion, if you like
1% pounds ground beef
1 cup uncooked quick rolled oats
1 cup (8 ounce can) tomato sauce
1 egg
1 teaspoon salt
!)&, cup water
Mix all ingredients except water. Shape into two loaves.
Place in fry pan with water. Bring water to boiling. Cover tightly and boil
gently about 1 hour until meat is well done.
Makes 12 servings.
NOTE: Use 1 cup milk in place of tomato sauce, if you like.
TURKEY OR CHICKEN HASH
lJ2 cup chopped onion
1!2 cup chopped green pepper
3 tablespoons melted fat (margarine or butter)
1 tablespoon flour
2 cups cut-up, canned turkey or chicken, and broth
3 cups cut-up, cooked potatoes
% cup ( 4 ounce can) chopped mushrooms, if you like
!)&, cup chopped parsley or celery
11!2 teaspoons poultry seasoning
11!2 teaspoons salt
Pepper, as you like
Cook onion and green pepper in fat until tender. Stir in flour; then turkey
or chicken and broth.
Mix all ingredients. Pour in a greased baking pan or dish.
Bake at 350°F (moderate oven) 30 to 35 minutes.
34
TURKEY OR CHICKEN CREOLE
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
% cup fat (margarine or butter)
2 cups cooked or canned tomatoes
1 teaspoon salt
1 teaspoon chili powder
Pepper, as you like
lf2 cup instant or 1,4 cup non-instant nonfat dry milk
2 tablespoons flour
1/2 cup water
2 cups chopped cooked turkey or chicken
1 cup finely cut-up or shredded cheese
Cook onion, celery, and green pepper in fat in a large pan until tender.
Add tomatoes, salt, chili powder, and pepper. Cover and boil gently for
15 minutes.
Mix dry milk and flour. Add water slowly, stirring until smooth.
Add milk mixture to tomato sauce. Cook and stir over medium heat until
thickened. Cook 2 minutes longer.
Add turkey or chicken. Cover and heat slowly until hot, stirring occasionally.
Stir cheese into mixture until melted.
Makes 6 servings.
NOTE: Serve over hot buttered noodles 9r rice.
35
TURKEY SCRAPPLE
1 cup uncooked farina
4 cups (1 quart) boiling water
1 cup finely chopped cooked or canned turkey
1 tablespoon chopped onion
1/2 teaspoon sage
1 teaspoon Italian seasoning
1 teaspoon chili powder
1,4 teaspoon pepper
Stir farina slowly into water. Cook for 5 minutes over medium heat, stirring
constantly.
Stir in rest of ingredients.
Pour into a greased loaf pan. Chill.
Cut into lj2 inch slices. Cook in a greased fry pan until browned on one side.
Turn and brown other side.
Makes about 16 slices.
TURKEY TETRAZZINI
8 ounce package spaghetti
2 cups cut-up, cooKed or canned turkey
1,4 cup fat (margarine or butter)
112 cup sliced onions
lj4 cup flour
1,4 teaspoon pepper
1 teaspoon salt
112 teaspoon poultry seasoning
1,4 teaspoon dry mustard
2 cups fluid milk
%, to 1 cup finely cut-up or shredded cheese
% cup ( 4 ounce can) mushroom stems and pieces, with liquid
Cook spaghetti as directed on package while preparing other ingredients.
Drain.
Cook onion in fat until tender. Stir in flour and seasonings.
Remove from heat. Slowly stir in milk to make a smooth mixture. Cook over
medium heat until sauce is thickened. Add 1f2 cup of the cheese and stir until
cheese melts. Add mushrooms.
Put a layer of spaghetti in a baking pan or dish. Cover with a layer of
turkey; add a layer of sauce. Repeat layers. Finish with a layer of spaghetti.
Sprinkle rest of cheese on top.
Cover and bake at 400°F (hot oven) about 20 minutes until bubbly.
36
* VEGETABLES
37
3 pounds young beet greens
1f2 cup water
BEET GREENS
1 tablespoon fat (margarine or butter)
2 tablespoons lemon juice
Salt and pepper, as you like
Wash beet greens. Add to water. Cook until tender, about 10 to 15 minutes.
Drain well and finely chop greens.
Stir in fat, lemon juice, salt, and pepper.
Makes 4 servings.
CHINESE GREENS
1 small bunch bok choy (or chinese cabbage, spinach, swiss chard, other
greens)
1 onion, chopped
1 tablespoon fat or oil
1/a cup tender beef, thinly sliced or ground
2 tablespoons soy sauce
2 teaspoons cornstarch
1f2 cup water
Separate greens from stems. Cut each in l-inch pieces.
Fry onion in fat or oil for 2 minutes. Add meat and cook until the bright red
is gone. Add stems of vegetables; cook and stir about 2 minutes.
Mix and add soy sauce, cornstarch, and water. Add leaves of greens. Cook
covered untllleaves are just limp.
Serve over rice.
NOTE: Cooked or canned meat or poultry may be used in place of beef in
this recipe.
38
CORN FONDUE
Y2 cup dry egg mix
Y2 cup water
Y2 cup bread cubes
1 tablespoon finely chopped onion
1 tablespoon chopped green pepper
1 cup finely cut-up or shredded ~heese
2 cups (16 ounce can) cream-style corn
1112 teaspoons salt
% cup fluid milk
Put egg mix and water in a bowl. Beat until lumps are gone.
Stir in rest of ingredients.
Pour mixture in a greased baking pan or dish. Set in pan of hot water.
Bake at 350°F (moderate oven) about 1 hour 20 minutes until a knife
inserted in center comes out clean.
Makes 6 servings.
CRISP FIVE-MINUTE CABBAGE
11!2 cups fluid milk
4 cups (1 quart) shredded cabbage
2 tablespoons flour
2 tablespoons fat (margarine or butter)
Salt and pepper, as you like
Heat milk and add cabbage. Boil gently about 2 minutes.
Mix the flour and fat, and add a little hot milk from the cabbage. Stir this
mixture into the cabbage. ·
Cook and stir 3 or 4 minutes longer until thickened. Season with salt and
pepper.
39
GREEN EGGS
3 cups cooked or canned greens
Salt and pepper, as you like
3 tablespoons fat (margarine or butter)
6 eggs
1f2 cup finely cup-up or shredded cheese
Drain liquid from greens into pan. Cook liquid until only a little is left in
pan.
Add greens, salt, pepper, and fat and bring to boiling.
Break eggs on top of greens and sprinkle with cheese. Cover and cook
slowly until eggs are done and cheese is melted.
Makes 6 servings.
GERMAN-STYLE SPINACH
1 or 2 tablespoons fat or oil
1;2 cup chopped onion
1 tablespoon flour
l/2 cup water
10-ounce package frozen spinach
Salt and pepper, as you like
Heat fat or oil in large fry pan. Add onion and cook until tender.
Add flour. Cook and stir until mixture begins to thicken.
Add water and mix until smooth.
Add spinach. Cover and cook about 15 minutes, stirring occasionally as
spinach thaws.
Season with salt and pepper.
40
NORMA'S POTATO PUFF
1 cup water
1f2 cup fat (margarine or butter)
1 cup flour
4 eggs
2 cups mashed potatoes (see note)
Fat or oil for deep frying
Heat water and fat to boiling in a saucepan.
Stir in flour all at once. Cook and stir about 1 minute until mixture leaves
sides of pan and forms a ball.
Remove from heat. Cool.
Add eggs one at a time and beat well. Add potatoes. Mix well.
Heat the fat or oil in fry pan. Drop potato mixture from a teaspoon into
hot fat. Fry until browned, turned once. Remove from fat and drain.
NOTE: Prepare potatoes from instant mashed potatoes, or 2 large potatoes,
or use leftover mashed potatoes.
POT A TOES FLORENTINE
10-ounce package frozen chopped spinach
2% cups instant mashed potato flakes
2% cups hot water
1ft. cup fat (margarine or butter)
2 eggs
%. cup grated Parmesan cheese
1 teaspoon salt
Pepper, as you like
Thaw spinach enough to separate leaves. Drain.
Mix potato flakes and water in a large bowl. Let stand until potatoes soak
up water.
Add fat, eggs, cheese, salt, and pepper to potatoes. Mix well. Fold in
spinach. Pour into a greased baking pan or dish.
Bake at 350°F (moderate oven) 40 minutes.
Makes 8 servings.
41
POTATO STRIPS WITH CHEESE
3 cups potatoes, cut like French fries
1;2 cup fluid milk
1 tablespoon fat (margarine or butter)
1 teaspoon salt
Pepper, as you like
1;2 cup finely cut-up or shredded cheese
1 tablespoon finely chopped parsley
Put potatoes in a greased baking pan and pour milk over top.
Dot with fat and sprinkle with salt and pepper.
Cover and bake at 425 °F (hot oven) about 40 minutes until potatoes are
tender.
Sprinkle with cheese and parsley. Cover and bake 5 minutes longer.
Makes 4 servings.
SPRING VEGETABLES
DANDELIONS. Though dandelions can prove to be a nuisance later on,
they are a true delicacy when they are young and tender before blooming.
Try cooking them in as little water as is needed to prevent burning, and
in as short a time as possible. They are loaded with much needed iron,
calcium, and vitamin A.
PARSNIPS. A favorite method of preparation is to cook parsnips in a
small amount of boiling water, until tender. Slice them and serve with
margarine or butter, salt, and pepper. Cooked, sliced parsnips may be
browned in a fry pan in a little margarine or butter, if you like.
42
SWEETPOTATO BALLS
2 cups (16- to 17-ounce can) sweetpotatoes, drained
1 egg (or % cup dry egg mix, packed and 14 cup water)
1 tablespoon melted fat (margarine or butter)
1 tablespoon brown sugar
Salt, as you like
About 14 teaspoon nutmeg, if you like
About 1,4 teaspoon cinnamon, if you like
Bread crumbs or crushed corn flakes
Fat (margarine or butter) for frying
Mash and heat sweetpotatoes, egg or egg mix and water, melted fat, sugar,
salt, and spice (if used). Chill.
Form into balls. Roll in crumbs. Fry in fat, turning gently to brown on all
sides. Remove from fat and drain.
NOTE : For a special surprise, form sweetpotato balls around a marshmallow
before frying.
43
* SALADS
&SALAD
DRESSINGS
45
COOKED SALAD DRESSING
1 egg
2 tablespoons sugar
1 teaspoon salt
1 teaspoon prepared mustard
2 tablespoons flour
% cup fluid milk
1,4 cup vinegar
1 tablespoon fat (margarine or butter)
Beat egg slightly in saucepan. Add sugar, salt, mustard, flour, and milk.
Mix until smooth.
Slowly stir in vinegar. Cook and stir over very low heat, about 10 minutes,
until thickened.
Remove from heat. Add fat.
Cool quickly and keep refrigerated until used.
Makes 11,4 .cups.
DANDELION SALAD
112 pound tender, young dandelion greens
112 cup thinly sliced red or Spanish onions
2 tomatoes, cut in fourths
Cut-up or shredded cheese, if you like
Salt and pepper, as you like
French dressing or oil and vinegar, as you like
Wash dandelion greens. Drain well and cut in 2-inch pieces.
Add rest of ingredients and toss to mix.
Makes 4 servings.
46
FRUIT-MEAT SALAD
112 medium-size head lettuce
1 medium-size grapefruit
1 medium-size orange
1 cup cut-up canned luncheon meat
1 stalk celery
Salt and pepper, as you like
Sugar, as you like
2 tablespoons Italian salad dressing
Tear or cut lettuce into bite-size pieces. Put in large bowl.
Peel and section grapefruit and orange. Put in bowl. Add meat. Cut up
celery and add to salad.
Sprinkle with salt, pepper, and sugar. Add salad dressing. Toss to mix.
Makes 6 servings, 1 cup each.
NOTE: For fruit-cheese salad, use 1 cup cut-up cheese in place of meat.
GUACAMOLE
2 avocados, peeled and mashed
1 cup fresh tomato, peeled and cut-up
Va cup salad dressing
1,4 cup chopped onion
1 teaspoon salt
Lettuce
4 slices crisply cooked bacon, crumbled
Combine avocados, tomato, salad dressing, onion, and salt. Mix well. Chill.
Place on lettuce and sprinkle with bacon.
Makes 4 to 6 servings.
HEARTY MACARONI SALAD
3 cups chilled, cooked macaroni
1 cup cut-up canned luncheon meat
1f2 cup chilled, cooked peas
1 cup chopped celery
2 tablespoons chopped onion
1f2 cup chopped green pepper
Salt and pepper, as you like
1 cup cut-up cheese
Mayonnaise, thinned with a little milk
Put ingredients in a large bowl. Toss to mix.
47
MACARONI, EGG, AND BEAN SALAD
2 cups cooked elbow macaroni, cooled
%, cup mayonnaise or salad dressing
1fs cup sweet pickle relish
2 teaspoons vinegar
6 hard-cooked eggs
2 cups cooked or canned pinto or kidney beans, drained
Salt and pepper, as you like
Mix all ingredients. '
Makes 6 servings.
ZERO SALAD DRESSING (LOW-CALORY)
1!2 cup tomato juice
2 tablespoons lemon juice or vinegar
1 tablespoon finely chopped onion
Salt and pepper, as you like
Put all ingredients in a jar with a tight-fitting lid. Shake well each time
before using.
Keep in refrigerator.
NOTE: Chopped parsley, green pepper, horseradish, or mustard may be
added, if you like.
48
* BREADS
•
•
.• • .• ·•c •
• •
49
•
. .
ANGEL BISCUITS
1 package active dry yeast
2 or 3 tablespoons warm water (not hot)
5 cups flour
%, cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
2 cups buttermilk
Dissolve yeast in water.
Mix flour, sugar, baking powder, baking soda, and salt.
Mix in shortening with a fork or two knives until crumbly.
Stir in yeast and buttermilk.
Roll on floured surface to about %-inch thick.
Cut with a floured cutter and place on baking pan.
Bake at 400°F (hot oven) 10 to 20 minutes until golden brown.
NOTE: The dough will keep in refrigerator for a day or two before making
into biscuits. Allow biscuits to rise before baking.
BULGUR MUFFINS
%, cup sugar
%, cup cooked bulgur
1 egg
1 cup fluid milk
2 tablespoons shortening, melted
5 teaspoons baking powder
1 teaspoon salt
23,4 cups sifted flour
Mix sugar, bulgur, egg, milk, and shortening.
Sift baking powder, salt, and flour together. Stir into liquid mixture just
until mixed.
Fill greased muffin pans % full.
Bake at 425°F (hot oven) about 30 minutes until browned.
Makes 12 muffins.
50
CASSEROLE BREAD
1 cup fluid milk
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages active dry yeast
1 cup warm water (not hot)
4¥2 cups sifted flour
Heat milk until hot but not boiling. Stir in sugar, salt, and shortening.
Cool to lukewarm.
Dissolve yeast in warm water in a large bowl. Stir in lukewarm milk
mixture.
Add flour and stir until well mixed, about 2 minutes.
Cover. Let rise in warm place about 40 minutes until more than doubled
in size.
Stir batter down. Beat well, about Ij2 minute. Put in a greased baking pan,
about 8 inches square.
Bake at 375°F (moderate oven) about 1 hour until browned.
Makes 1 loaf.
NOTE: For casserole cheese bread, use 1 tablespoon shortening in place of
2 tablespoons shortening. Add 1 cup finely cut-up or shredded cheese to
lukewarm milk mixture before adding flour.
51
CHEESE BREAD
1 package active dry yeast
% cup warm water (1 cup if egg mix is used)
2¥2 to 3 cups flour
1,4 cup instant or 3 tablespoons non-instant nonfat dry milk
1 tablespoon sugar
1 teaspoon salt
1 egg or 1,4 cup dry egg mix, packed
1 cup finely cut-up or shredded cheese
Dissolve yeast in water.
Mix 2% cups of the flour with rest of dry ingredients, including egg mix
(if used).
Add dissolved yeast, egg (if used), and cheese. Mix well.
Add a little more flour if needed to handle easily.
Knead dough on lightly floured surface about 10 minutes.
Place in a greased bowl. Turn dough so top will be greased. Cover lightly
and let rise in warm place (85 °F) about11 hour.
Punch dough down in bowl. Cover and let rise about 30 minutes until almost
doubled.
Shape into one round loaf. Place on greased baking pan. Cover with greased
wax paper. Let rise 1 hour.
Bake at 375 °F (moderate oven) 30 to 35 minutes.
Makes 1 loaf.
52
COFFEE CAN BREAD
4 cups flour
1 package active dry yeast
112 cup water
112 cup fluid milk
112 cup fat (margarine or butter)
1,4 cup sugar
1 teaspoon salt
112 cup ground almonds or other nuts
112 cup chopped raisins
2 eggs, slightly beaten
Mix 2 cups flour with yeast.
Heat water, milk, fat, sugar, and salt over low heat just until fat is melted.
Cool about 5 minutes. Stir into flour and yeast.
Add rest of flour, nuts, raisins, and eggs. Mix well. Dough will be stiff.
Knead on a floured surface until dough is smooth and elastic.
Divide dough in half and put in two greased 1-pound coffee cans. Cover cans
loosely with plastic tops.
Let rise in a warm place (85 °F) until dough reaches about one inch from
top.
Remove plastic tops and bake at 375°F (moderate oven) for about 35
minutes until browned and bread sounds hollow when tapped with finger.
Makes two 1-pound-coffee-can loaves.
53
CORN BREAD DRESSING (FOR ROAST TURKEY)
1f2 cup fat (margarine, butter, or turkey fat-see note)
1 cup chopped celery
1f2 cup chopped onion
1f2 cup chopped green pepper
1 cup chopped nuts, if you like
6 cups (ll/2 quarts) cornbread crumbs
6 cups (11f2 quarts) soft bread crumbs
2 teaspoons salt
1;2 teaspoon pepper
11f2 teaspoons poultry seasoning
2 eggs, well beaten
1 to 11f2 cups broth from cooked giblets
Heat half the fat in fry pan. Add celery, onion, green pepper, and nuts
(if used). Cook over low heat for 5 minutes.
Cut rest of fat into small pieces. Mix lightly with cornbread and bread
crumbs, and seasoning.
Add eggs and sprinkle cooked broth over mixture. Toss lightly to mix.
Stuff turkey lightly. Roast turkey at 325°F (slow oven) until stuffing is
well heated in center (at least 165°F).
Makes enough for a 12-pound turkey.
NOTE: To make turkey fat, remove excess fat from turkey and heat slowly
in fry pan.
54
CRANBERRY RAISIN BREAD
1 cup flour
1 teaspoon baking powder
%, teaspoon baking soda
%, cup sugar
%, teaspoon salt
l/2 cup raisins
1 egg
1 cup (8 ounce can) whole or jellied cranberry sauce
2 tablespoons melted fat or oil
Mix dry ingredients in a bowl.
Add raisins.
Stir in egg, cranberry sauce, and fat or oil.
Add dry ingredients to cranberry mixture. Stir just until mixed.
Pour into greased loaf pan.
Bake at 350°F (moderate oven) about 45 minutes until browned.
55
CRUNCHY SALAD BISCUITS
11;2 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
1;2 cup uncooked corn grits
1;4, cup shortening
1,4 cup chopped green onion
1 cup finely cut-up or shredded cheese
About 1;2 cup fluid milk
1 tablespoon uncooked corn grits
Mix the flour, baking powder, salt, and 1;2 cup grits in a bowl.
Mix in shortening with a fork or two knives until crumbly. Stir in onion
and cheese.
Add 1h cup milk slowly, and stir lightly just enough to wet dry ingredients.
Add 1 tablespoon more milk if needed to make dough stick together.
Put dough on lightly floured board or canvas. Knead gently a few times.
Sprinkle board or canvas with 1 tablespoon grits. Roll dough into a rectangle
8 inches by 9 inches. With sharp knife, cut into 8 strips, l-inch wide.
Cut each strip crosswise into three 3-inch pieces.
Place about l-inch apart on ungreased baking pan.
Bake at 425 °F (hot oven) for 10 or 12 minutes until lightly browned.
Serve hot.
Makes 24 biscuits.
56
CRUSTY DILLY BREAD
1 package active dry yeast
2 cups warm water (not hot)
% cup cottage cheese
1f2 cup sugar
1/i. cup fat (margarine or butter)
1 tablespoon dill seed, if you like
2 teaspoons salt
61/2 to 7 cups flour
Margarine or butter and salt for bread crust
Dissolve yeast in water.
Heat cheese. Cool until just warm and add to yeast mixture with sugar, 1f4
cup fat, dill seed (if used), and 2 teaspoons salt.
Add half the flour and mix well. Add enough of remaining flour to make a
soft dough that leaves sides of bowl.
Put dough on a floured surface and knead until smooth.
Put dough in a greased bowl; turn once so top will be greased. Cover and
let rise in a warm place (85°F) 1 to 1% hours until doubled in size.
Shape dough into two loaves and place in greased baking pan. Let rise in a
warm place (85°F) about 1 hour until doubled in size.
Bake at 360°F (moderate oven) 45 minutes to 1 hour. Remove from pan
and cool on rack.
Brush crust with margarine or butter and sprinkle with salt.
Makes two loaves.
57
51f2 to 61f2 cups flour
21/2 teaspoons salt
1 cup yellow cornmeal
EASY ANADAMA BREAD
2 packages active dry yeast
1,4 cup softened fat (margarine or butter)
2 cups hot water
% cup molasses
Mix 21;2 cups of the flour, salt, cornmeal, and dry yeast.
Add fat and gradually stir in water and molasses. Beat 2 minutes at medi
urn speed on mixer or 300 strokes by hand.
Add about 1f2 cup more flour to make a thick batter. Beat 2 minutes longer
or 300 strokes.
Stir in enough more flour to make a soft dough. Knead dough on lightly
floured surface about 5 to 10 minutes until smooth and elastic.
Put in greased bowl, turning to grease top. Cover and let rise in a warm
place (85 °F) about 1 hour until doubled in size.
Punch dough down in bowl. Put on lightly floured surface. Shape into 2
loaves. Put in greased baking pans, about 9 by 5 by 3 inches.
Cover and let rise in a warm place (85 °F) about 45 minutes until doubled
in size.
Bake at 375°F (moderate oven) about 35 minutes.
Remove from pans and cool on racks.
Makes two loaves.
FRIED CORN BREAD
1,4 cup flour
% cup cornmeal
1f2 teaspoon baking soda
1 teaspoon baking powder
1f2 teaspoon salt
1 cup buttermilk
2 tablespoons fat (shortening)
Mix dry ingredients. Stir in buttermilk.
Heat fat in fry pan.
Add cornmeal mixture and cook over low heat until browned on one side.
Turn and brown other side.
58
FRY PAN BISCUIT
2 cups flour
1 tablespoon baking powder
1;2 teaspoon salt
14, cup sugar
14 cup dry egg mix, packed
V3 cup instant or 14 cup non-instant nonfat dry milk
1 cup water
14 cup melted fat or oil
Stir dry ingredients together until well mixed.
Add water and fat or oil. Stir with a fork just until mixed, leaving batter
slightly lumpy.
Drop from tablespoon onto lightly greased fry pan. Cook over low heat
until browned on one side. Turn and brown other side.
Makes about 16 biscuits.
4 cups (1 quart) milk
1 cup yellow cornmeal
2 eggs, well beaten
2 teaspoons salt
14 teaspoon pepper
1 small onion, finely chopped
GNOCCHI
11;2 cups finely cut-up or shredded cheese
14 cup melted fat (margarine or butter)
Mix milk and cornmeal in a pan.
Cook and stir over medium heat until very thick.
Pour and stir the cornmeal mush into eggs. Stir in salt, pepper, onion, and
1 cup of the cheese.
Pour in a baking pan so mixture is about 11;2 inches thick. Chill.
Remove from pan and cut into pieces.
Place on greased baking pan or dish. Brush with fat and sprinkle with rest
of cheese.
Bake at 350°F (moderate oven) about 20 minutes until lightly browned.
Makes 6 servings.
HUSH PUPPIES
1 cup cornmeal
1,4 cup flour
1,4 cup dry egg mix, packed
%. teaspoon baking soda
1 teaspoon baking powder
1;2 teaspoon salt
1;2 teaspoon garlic salt
1 small onion, chopped
1 cup buttermilk
Fat or oil1 inch deep in fry pan
Stir dry ingredients together until well mixed.
Add onion and milk. Mix well.
Drop batter from teaspoon into hot fat or oil.
Fry 2 to 3 minutes until browned on all sides. Drain well.
IRISH SODA BREAD (WHOLE WHEAT)
1;2 cup sifted white flour
1;2 cup sugar
Jjg cup non-instant or % cup instant nonfat dry milk
1112 teaspoons baking soda
11;2 teaspoons salt
11;2 cups water
11;2 tablespoons vinegar
1 tablespoon melted fat or oil
1% to 2 cups whole wheat flour
Mix white flour, sugar, dry milk, baking soda, and salt.
Add water, vinegar, and fat. Mix in most of whole wheat flour. Add more
whole wheat flour as needed to make a thick batter.
Fill a greased loaf pan about half full.
Bake at 350°F (moderate oven) about 1 hour until a toothpick inserted in
center comes out clean.
Makes 1 loaf.
60
PEANUT BUTTER MUFFINS
2 cups sifted flour
1 tablespoon baking powder
1 teaspoon salt
14, cup sugar
Va cup peanut butter
1 cup fluid milk
2 eggs, beaten
2 tablespoons melted fat or oil
Mix dry ingredients. Mix in peanut butter with a fork until crumbly.
Add milk and eggs. Then add fat. Stir just enough to mix.
Fill greased muffin pans half full.
Bake at 400°F (hot oven) about 25 minutes until browned.
Makes 12 muffins.
RAISIN PAN CAKES
1 cup raisins
Hot water
1,4. cup sugar
11!2 cups flour
l/2 cup non-instant or % cup instant nonfat dry milk
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon, if you like
3 eggs
11f2 cups water
11!2 tablespoons vinegar
3 tablespoons melted fat or oil
Soak raisins in hot water for a few minutes. Drain.
Mix dry ingredients. Set aside.
Beat eggs. Add raisins, water, vinegar, and fat or oil. Stir into flour mixture
just until mixed.
Cook pancakes on heated, greased fry pan until covered with bubbles. Turn
pancakes and brown other side.
Makes 16 to 18 pancakes.
61
WHITE FLOUR TORTILLAS
6 cups flour
1 teaspoon salt
1 teaspoon baking powder
114 cups shortening
About 1 cup warm water
Mix dry ingredients well.
Mix in shortening with a fork or two knives until crumbly.
Add water slowly while mixing lightly, using enough water to make dough
stick together (all the water does not have to be used).
Make small dough patties and spread with a rolling pin to make thin circles.
Cook tortillas on a hot grill or fry pan about 11/2 minutes, turning to cook
both sides. Tortillas should be soft and flecked with brown spots.
Makes about 3 dozen.
YEAST CORN BREAD
1 cup fluid milk
2 teaspoons salt
1f2 cup fat (margarine or butter)
1/s cup sugar
2 packages active dry yeast
1/2 cup warm water (not hot)
2 eggs, beaten
13;!. cups yellow cornmeal
31/2 cups flour
Heat milk until hot but not boiling. Stir in salt, fat, and sugar. Cool to
lukewarm.
Dissolve yeast in water.
Add yeast, eggs, cornmeal, and half the flour to the milk mixture. Beat well.
Add rest of flour and mix well.
Pour into 2 greased baking pans, about 9 by 5 by 3 inches. Cover with
greased wax paper and let rise in a warm place (85°F) about 1 hour until
doubled in size.
Bake at 375°F (moderate oven) 30 to 35 minutes until lightly browned.
Makes two loaves.
62
*
DESSERTS
63
APPLE CRISP
4 to 6 tart cooking apples
% cup flour
1 cup uncooked quick rolled oats
112 cup brown sugar, packed
112 teaspoon salt
1 teaspoon cinnamon
% cup melted fat (margarine or butter)
Pare and slice apples. Put in greased baking pan.
Stir dry ingredients together. Mix in fat until crumbly. Sprinkle over
apples.
Bake at 375°F (moderate oven) about 30 minutes until apples are tender.
Makes 6 servings.
BEAN PUDDING CAKE
112 cup softened fat (margarine or butter)
1 cup sugar
2 teaspoons vanilla
1 egg, beaten
2 cups warm, cooked pinto beans, mashed
1 cup sifted flour
1 teaspoon salt
1 teaspoon allspice
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup raisins
2 cups applesauce
Mix fat and sugar until creamy.
Add vanilla and egg. Beat well.
Stir in beans.
Add dry ingredients and mix well. Stir in raisins and applesauce. (Batter
will be stiff).
Spoon into a 9-inch tube pan or baking pan.
Bake at 350°F (moderate oven) for 1 hour.
Cool in pan for 15 minutes. Loosen edges of cake with a knife and turn out
on a rack.
64
2 cups shortening
1 cup sugar
1 teaspoon anise seed
2 eggs, well beaten
6 cups sifted flour
1 tablespoon baking powder
1 teaspoon salt
% cup fruit juice
1 teaspoon cinnamon
112 cup sugar
BIZCOCHITOS
Mix shortening until light and fluffy. Add 1 cup sugar and anise seed.
Mix until creamy. Add eggs. Mix well.
Stir flour, baking powder, and salt together. Add to creamy mixture along
with juice. Mix and knead until smooth.
Roll on lightly floured surface to %-inch thickness. Cut into diamonds or
other shapes.
Bake at 350°F (moderate oven) until slightly browned. Roll in sugar
mixture of cinnamon and sugar.
CAPIROTADA
9 slices bread (French bread preferred)
Butter for bread
5 cups water .
% cup sugar
11;2 cups raisins
2 sticks cinnamon
Sliced cheese, as you like
Toast and butter the bread.
Cook water, sugar, raisins, and stick cinnamon together until raisins are
soft.
Fit 3 slices of toast into bottom of baking pan or dish. Add slices of cheese
and sprinkle some of raisins over top. Make two more layers, using rest
of ingredients including raisin cooking water.
Bake at 325°F (slow oven) for 15 minutes.
Makes 6 servings.
65
CHEESE BULL'S-EYE COOKIES
1;2 cup fat (margarine or butter)
Va cup peanut butter
1!2 cup brown sugar, packed
1 egg
1 cup cut-up or shredded cheese
1 teaspoon vanilla
1%. cups flour
2 teaspoons baking powder
1;2 teaspoon salt
Mix fat, peanut butter, and sugar until creamy.
Stir in egg, cheese, and vanilla.
Mix flour, baking powder, and salt. Stir into egg mixture.
Flour hands lightly and roll dough into l-inch balls.
Place on baking pan. Press cookies flat with a fork.
Bake at 350°F (moderate oven) 12 to 15 minutes.
CHESS PIE
2 eggs
1 cup sugar
2 tablespoons cornmeal
1 cup fluid milk
112 cup melted fat (margarine or butter)
1 teaspoon vanilla
Unbaked 9-inch pie crust
Beat eggs slightly in medium-size bowl. Stir in sugar and cornmeal.
Mix in milk, fat, and vanilla.
Pour into pie crust.
Bake at 350°F (moderate oven) about 45 minutes until a knife inserted in
center comes out clean.
Makes one 9 inch pie.
66
CRAZY CHOCOLATE CAKE
3 cups flour
2 cupssugar
2 teaspoons baking soda
Vs cup cocoa
1 teaspoon salt
1!2 cup salad oil
2 cups water
2 teaspoons vanilla
2 teaspoons vinegar
Mix dry ingredients in a large pan that will be used to bake cake.
Pour oil, water, vanilla, and vinegar over dry ingredients and stir with fork
until mixed.
Bake at 350°F (moderate oven) for 30 to 40 minutes until cake springs
back when lightly touched near center.
GINGER-PRUNE UPSIDE-DOWN CAKE
Ginger-prune topping (recipe follows)
% cup sugar
~ cup shortening
112 cup margarine or butter
112 cup dark molasses or corn syrup
2 eggs (or 112 cup dry egg mix, packed, and l/2 cup water)
2 cups flour
2 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1!2 teaspoon salt
% cup boiling water
Put ginger-prune topping in iron fry pan or a heavy baking pan.
Mix sugar, shortening, and margarine or butter until creamy. Add molasses
or syrup and eggs or egg mix and water. Mix well.
Mix rest of dry ingredients together. Add to creamy mixture.
Add boiling water and mix well.
Pour batter over prune mixture.
Bake at 325°F (moderate oven) 1 hour and 15 minutes.
To remove cake, run knife around sides of cake and turn pan quickly
over a large plate.
GINGER-PRUNE TOPPING. Melt 2 tablespoons margarine or butter in
fry pan or baking pan. Stir in % cup sugar, V2 cup water, and 1 teaspoon
ginger. Add 2 cups cooked prune halves and 1f2 cup chopped pecans, if you
like.
67
% cup dry egg mix, packed
% cupwater
1f2 cup flour
1% cups sugar
1 teaspoon baking powder
IMPOSSIBLE PIE
%, cup melted fat (margarine or butter)
1 teaspoon vanilla
2 cups fluid milk
2ljg cups (7 ounces) coconut
Mix egg mix and water until smooth.
Mix flour, sugar, and baking powder. Add egg mix and rest of ingredients.
Mix well.
Pour into two greased 9-inch pie pans.
Bake at 350°F (moderate oven) about 35 minutes until browned.
Makes two 9 inch pies.
INDIAN DESSERT
1f2 cup margarine
1 cup uncooked farina or cream of wheat
1 cup brown sugar, packed
5 cups water
1f2 cup ra1sms
1!2 cup chopped nuts or wheat germ, if you like
1f2 teaspoon vanilla, if you like
Melt margarine in a large pan. Add farina or cream of wheat and cook
over low heat until lightly browned.
Bring sugar and water to boiling. Add raisins. Add to farina slowly while
stirring. Add nuts or wheat germ (if used).
Cover and boil gently about 5 minutes until done.
Add vanilla (if used).
Pour into large baking pan or dish. Cool and cut into squares.
68
%, cup cornmeal
1 cup water
1 teaspoon salt
2 cups fluid milk
1 egg, beaten
1,4 cup sugar
lf2 cup molasses
INDIAN PUDDING
1 tablespoon fat (margarine or butter)
1 teaspoon cinnamon
lf2 teaspoon ginger
1 cup fluid milk
Mix cornmeal, water, salt, and 2 cups milk in a saucepan. Bring to boiling,
while stirring. Boil gently for 10 minutes.
Mix egg, sugar, molasses, fat, and spices. Stir into cornmeal mixture. Pour
in a greased baking pan.
Bake at 325°F (slow oven) for 30 minutes. Stir in 1 cup milk. Bake 11/2
hours longer.
2 eggs
1 cup granulated sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
lf2 cup fluid milk
LAZY DAISY CAKE
1 tablespoon fat (margarine or butter)
1 cup confectioners sugar
2 tablespoons lemon, orange, or pineapple juice
Beat eggs. Add granulated sugar a little at a time and beat well. Add
vanilla.
Mix flour, baking powder, and salt. Stir gently into egg-sugar mixture.
Heat milk and fat to boiling. Mix a little at a time into the batter.
Pour into a greased baking pan about 8 inches square.
Bake at 350°F (moderate oven) 30 to 40 minutes until cake springs back
when lightly touched near center.
Mix confectioners sugar and fruit juice. Spread over warm cake.
Makes 16 servings.
69
MAPLE APPLE PIE
9-inch double piecrust
5 cups pared sliced apples
1 cup maple-flavored syrup (see note)
2 tablespoons flour
1 teaspoon cinnamon
11;2 teaspoons salt
2 tablespoons fat (margarine or butter)
Milk
Put bottom piecrust in pan. Pare and slice apples and put in pan.
Mix syrup, flour, cinnamon and salt. Pour over apples. Dot with fat.
Cover with top piecrust. Seal edges of crust together. Cut a few slits in
top. Brush top with milk.
Bake at 425°F (hot oven) about 50 minutes until browned and apples are
tender.
Makes one 9 inch pie.
NOTE: To make maple-flavored syrup, mix 1 cup corn syrup with 1
teaspoon maple flavoring.
MEXICAN COOKIES
21;2 cups flour
1 teaspoon baking powder
%, cupsugar
2 eggs
1 cup shortening, melted and cooled
1 or 2 teaspoons cinnamon or anise seed
Cinnamon and sugar, as you like
Mix the flour, baking powder, and sugar.
Add rest of ingredients and mix well.
Roll into small balls, and place on baking pan. Press flat with a fork.
Sprinkle with a mixture of cinnamon and sugar.
Bake at 375°F (moderate oven) 10 to 15 minutes until lightly browned.
70
OVERNIGHT OATMEAL WAFERS
2 cups uncooked quick rolled oats
1 cup fluid milk
1;2 cup fat (margarine or butter)
1,4 cup sugar
llh cups flour
1;2 teaspoon salt
1;2 teaspoon baking powder
Soak oats in milk overnight in refrigerator.
Stir fat and sugar into oats. Mix in rest of ingredients.
Roll out on lightly floured surface to 1,4-inch thickness. Cut with floured
cutter and put on ungreased baking pan.
Bake at 400°F (hot oven) until lightly browned.
RAISIN GRIDDLE COOKIES
31;2 cups flour
1 cup sugar
11;2 teaspoon baking powder
1;2 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 cup shortening
1 egg .
1;2 cup fluid milk
11,4 cups raisins
Mix dry ingredients. Mix in fat with a fork or two knives until crumbly.
Beat egg. Add milk. Add egg mixture and raisins to dry ingredients. Mix
well.
Roll dough on lightly floured surface to 1,4 inch thickness. Cut with a
floured cutter.
Bake cookies on a heated, greased fry pan until lightly browned on one
side. Turn and brown other side.
Makes about 4 dozen cookies.
NOTE: For lemon griddle cookies, use 1 teaspoon grated lemon rind in place
of the raisins.
71
RAISIN HONEY DROP COOKIES
%, cuphoney
%, cup sugar
%, cup fat (margarine or butter)
1 egg (or 1,4 cup dry egg mix, packed, and 1,4 cup water)
2 cups flour
1f2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups uncooked quick rolled oats
1 cup raisins
Mix honey, sugar, and fat until crumbly. Add egg or egg mix and water
and beat well.
Mix flour, baking soda, salt, and cinnamon. Stir into egg mixture. Mix
in the rolled oats and raisins.
Drop dough from a teaspoon on greased baking pan.
Bake on upper shelf in oven at 375°F (moderate oven) 12 to 14 minutes
until lightly browned. Remove from pan and cool on rack.
Makes about 4 dozen cookies.
72
4 cups flour
1 teaspoon salt
4 teaspoons baking powder
%, cup shortening
2 eggs, beaten
1;2 cup sugar
Water or fluid milk
SOPAPILLAS
Fat or oil for deep frying
Cinnamon-sugar or syrup (recipe follows)
Stir flour, salt, and baking powder together. Mix in shortening with a fork
or two knives until finely crumbled.
Mix eggs and sugar. Add to flour mixture.
Add enough water or milk to make a medium stiff dough that can be rolled.
Let dough stand 10 to 15 minutes.
Roll your dough on lightly floured surface to %,-inch thickness. Cut into
2-inch squares.
Fry in heated fat or oil, turning once to brown each side. Remove from fat
and drain.
Sprinkle cooked sopapillas with cinnamon-sugar mixture, or pour syrup
over them.
CINNAMON-SUGAR: Mix together 1 teaspoon cinnamon and 1;2 cup sugar.
SYRUP: Stir 6 cups sugar in large, heavy fry pan over low heat until sugar
is melted (carmelized). Add 3 cups water. Cook until thickened. Stir in 1
teaspoon cinnamon.
73
SPLIT PEA BARS
% cup dry split peas
2 cups water
1 cup fluid milk
V2 cup shortening
11;2 cups sugar
2 eggs
21;2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1;2 teaspoon ground cloves
1;2 teaspoon cinnamon
%. teaspoon salt
1 cup chopped nuts, if you like
2 cups raisins or cut-up prunes
Put split peas and water in a pan. Cook over low heat about 1 hour to make
a thick soup. Add a little more water if peas get too thick to stir.
Stir in milk. Set aside.
Mix shortening and sugar until creamy. Add eggs and beat well.
Mix 2 cups flour with rest of dry ingredients.
Stir half the dry ingredients and pea mixture into creamy mixture. Add
rest of dry ingredients and pea mixture and mix well.
Mix nuts (if used) and fruit in rest of flour and stir into batter.
Spread in a large, greased pan.
Bake at 350°F (moderate oven) about 45 minutes. Cool and cut into pieces.
74
SUNSHINE CARROT COOKIES
% cup fat (margarine, butter)
% cup sugar
% cup cooked, mashed carrots
1 egg, beaten
2 tablespoons orange or lemon rind
2 tablespoons orange or lemon juice (see note)
2 cups flour
1 tablespoon baking powder
% teaspoon salt
% cup raisins
Icing, if you like (recipe follows)
Mix fat and sugar until creamy. Add carrots, egg, fruit rind, and juice.
Add dry ingredients and raisins. Mix well.
Drop dough from a teaspoon on a greased baking pan.
Bake at 350°F (moderate oven) for 12 to 15 minutes until golden brown. If
icing is used, spread on warm cookies.
NOTE: 1 teaspoon lemon or orange extract may be used in place of the fruit
juice.
ICING: Mix grated rind and juice of % orange or lemon, 1 tablespoon
softened margarine or butter, and enough confectioners sugar to make a
creamy icing.
75
Pa~e
COOKIES
Bizcochitos --- ----------------------------------------------------------- 65
Cheese Bull's-Eye -------------------------------------------------------- 66
~exican ---------- ------------------------------------------------------ 70
Overnight Oatmeal Wafer ------------------------------------------------ 71
Raisin Griddle - --------------------------------------------------------- 71
Raisin Honey Drop ------------------------------------------------------ 72
Split Pea Bars ---------------------------------------------------------- 74
Sunshine Carrot --------------------------------------------------------- 75
CORN BREADS
Dressing ---------------------------------------------------------------- 54
Fried ------------------------------------------------------------------- 58
Gnocchi Corn Bread ----------------------------------------------------- 59
Hush Puppies ------------------------------------------------------ ----- 60
Yeast _ ---------- ----------------------------------------------------- 62
DESSERTS (see also Cakes, Cookies, Pies, and Puddings)
Apple Crisp ------------------------------------------------------------- 64
Sopapillas --------------------------------------------------------------- 73
FISH
Chowder ----------------------------------------------------------------- 12
~exican Tuna Pie ------------------------------------------------------- 29
Veracruz Style - - -------------------------------------------------------- 22
LUNCHEON ~EAT
Arizona Wagon Wheel --------------------------------------------------- 14
Batter-Dipped Hot Dogs ------------------------------------------------- 14
Corn Dogs ------- -------------------------------------------------------- 21
Homemade Sausage ------------------------------------------------------ 25
Luncheon ~eat and Sweetpotato Croquettes --------------------------------- 26
Stuffed Peppers --------------------------------------------------------- 32
Toad in a Hole ---------------------------------------------------------- 33
~UFFINS
Bulgur ------------------------------------------------------------------ 50
Peanut Butter ----------------------------------------------------------- 61
PIES
Chess ------------------------------------------------------------------- 66
Impossible -------------------------------------------------------------- 68
~aple Apple ------------------------------------------------------------- 70
PORK
Ham Shortcake ---------------------------------------------------------- 23
Piggy Bank Pork Bake -------------------------------------------------- 29
Stuffed Peppers --------------------------------------------------------- 32
POTATOES
Florentine --------------------------------------------------------------- 41
Norma's Potato Puff ----------------------------------------------------- 41
Potato and Spinach Soup ------------------------------------------------- 12
Strips with Cheese -------------------------------------------------------- 42
Sweetpotato Balls -------------------------------------------------------- 43
PUDDINGS
Capirotada -------------------------------------------------------------- 65
Indian Dessert ---------------------------------------------------------- 68
Indian Pudding - ---- ----------------------------------------------------- 69
SALADS AND SALAD DRESSINGS
Cooked Salad Dressing - -------------------------------------------------- 46
Dandelion --------------------------------------------------------------- 46
GFruuaicta m~oelaet _-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_- .-:.-_-_-_-_-_-__-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-__-_-_- 4477
Hearty ~acaroni -------------------------------------------------------- 47
~acaroni, Egg, and Bean ------------------------------------------------ 48
Zero Salad Dressing ( Low-Calory) ---------------------------------------- 48
78
Page
SOUPS
Brown Bean ------------------------------------------------------------- I 0
Brunswick Stew --------------------------------------------------------- IO
Corn Chowder ---------------------------------------------------------- II
Czechoslovakian ---------------------------------------------------------- II
Fish Chowder - ----------------------------------------------------------- I2
Potato and Spinach ------------------------------------------------------ I2
TURKEY
Creole ------------------------------------------------------------------ 35
!lash -------------------------------------------------------------------- 34
Mexican Style ----------------------------------------------------------- 28
Scrapple ---------------------~------------------------------------------ 36
Tetrazrini --------------------------------------------------------------- 36
VEGETABLES (see also Beans and Potatoes)
Beet Greens ________________ ______ _:______________________________________ 38
Chinese Greens ---------------------------------------------------------- 38
Corn Fondue ------------------------------------------------------------ 39
Crisp Five-Minute Cabbage ----------------------------------------------- 39
Green Eggs -------------------------------------------------------------- 40
Spinach, German-Style --------------------------------------------------- 40
Spring Vegetables -------------------------------------------------------- 4 2
For sale by the Superintendent of Documents, U.S. Government
Printing Office, Washington, D.C. 20402
79
Home Economics and Household Collection
