Grandpa Bob Crocker’s recipes from his family

Written on letterhead for George E. Hart, Lemon Grove, California

Lemon Cookies
Mrs. Evans “Mrs. A. D. C(rocker) kept in house always”
1 cup sugar
2/3 cup butter
4 1/2 tblsp milk
2 tsp lemon extract or lemon juice
2 eggs
pinch salt
about 2 1/2 cups flour
1 rounded tsp baking powder
Mix soft as possible. Makes 36 common size cookies

Mama’s Graham Bread
1 cup molasses
1 even tsp salt
1 tsp soda dissolved in little bit water
1 cup sweet milk
1 cup sour milk
about 4 cups graham flour or enough to make dough stiffer than ginger bread- Bake 1 hour in slow oven.

Mama’s Gingerbread
she always used the receipt
1 cup molasses
1 even tsp salt
not quite 1 tsp soda dissolved in 1/2 cup boiling water
1/2 tsp of ginger
Butter or its equivalent sizing large eggs about 2 cups flour, not quite as stiff as cake.

Chocolate Cookies
Mama Seaman
3 cups sugar
2 eggs
1 cup butter
1 cake Baker chocolate
2 tsp Baking Powder
1 tblsp vanilla
Flour enough to roll soft.

Xmas Cookies
Mrs. Charles Vollrath
2 cups brown sugar
2 cups syrup (Karo)
1 cup butter & lard mixed
1 cup sweet milk
1/2 tsp cloves
1 tsp cinnamon
1 tsp soda in a little hot water
Flour to roll out

German Drop Hermits
Mrs. Knudson
1 1/2 cups brown sugar
3 eggs
3/4 cup shortening
2 cups flour
1 tsp soda (in hot water 1/4 cup)
1 lb chopped raisins
1/2 lb chopped walnuts
1 tsp cinnamon
1 tsp cloves

Fine Chocolate Gingerbread – Winter 1919
1/2 cup sugar
2 sq chocolate melted
1/2 cup molasses
1 cup thick sour cream of some milk use 1/3 cup of Crisco
2 cups sifted wheat flour
1/2 tsp salt
1 tblsp ginger
1 tsp cinnamon
1 tsp soda
1 tsp B Powder
1/2 tsp cloves
Very stiff in pan so must be spread even stiffer than cake
Bake 25 minutes

Zschetzsche’s Chocolate Cake
1 cup sugar
1 tsp salt
1 tblsp butter
1 cup milk
2 sifted cups flour
2 eggs beaten separately
2 tsp B P
Take 1/2 cake beat in choc.
a scant 1 cup milk
Braid thins in double boiler until like paste then add 1 cup sugar
yolk of 1 egg
Let soak little & stir in cakes (cream butter & sugar & add to flour, yolks & milk, with flour, then choc & whites)

Chicken and Vegetable Noodle Soup – Market Pantry

On the Simply Balanced Package
2 Tbsp olive oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cloves garlic, minced
1 tsp fresh thyme
2 (32 oz) containers low sodium chicken broth
1 1/2 cups dried egg noodles
2 cups shredded cooked chicken
chopped fresh parsley
1. Heat oil in large stock pot over medium high heat. Add onion, carrots and celery, saute 5 – 10 minutes or until tender. Add garlic and thyme.
2. Add broth, bring to a boil. Stir in noodles and simmer for 5-6 minutes until tender; add chicken. Serve with fresh parsley.
Makes 6-8 servings.

Grandma Lundberg’s Wooden Recipe Box- Breads

Geba Spoon Rolls (or Ceba? or Gen’s?) – Lynda – nod for Nancy & mother in law
2 cups warm water
1 Tbsp dry yeast
1 egg (beaten)
1/2 cup sugar
3/4 cup light oil
4 cups self rising flour
400F oven.
Mix well (will be soupy). Grease muffin tins with oil. Crop mixture to 2/3 full. Bake 8-10 min.

Maraschino Cherry Bread – Mpls Star & Tribune
1/4 cup Crisco
1 cup white sugar
2 cups flour
1 tsp baking powder
2 eggs
1/2 tsp salt
1 tsp vanilla
1/4 cup coarsely chopped nuts
1 medium size jar of maraschino cherries
1/2 cup cherry juice
Mix in order given and bake in a 350F oven for one hour. She likes to bake them in five large (12 oz) frozen juice cans. Sometimes she also adds a little red food coloring to the batter. When baked in the juice cans the slices are round and dainty for party fare.

Applesauce Bread – Mpls Star & Trib
1/2 cup crisco
1 cup sugar
2 eggs beaten
1 3/4 cup flour
1 tsp salt
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup thick applesauce
1/2 cup chopped walnuts
Glaze:
Stir 1/2 cup powdered sugar, 1 Tbsp hot water and 1/4 tsp vanilla until mixed.
Cream shortening and sugar add beaten eggs. Add dry ingredients alternately with applesauce. Stir in nuts. Grease well a 9 1/2 x 5 x 3 inch pan. Bake at 350F for 1 hour. Pour glaze over hot bread.

Banana Coffee Bread
1/2 cup shortening
1 cup sugar (I used some brown)
2 eggs
3/4 cup mashed ripe banana
1 1/4 cup sifted flour
3/4 tsp soda
1/2 tsp salt
Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each. Stir in banana. Sift together dry ingredients, add banana well. Pour into greased. Bake at 350F for 30-35 minutes.

Cinnamon Raisin Bread
2 cups rolled oats
3 Tbsp molasses
3 Tbsp sugar
1/4 cup shortening
2 1/2 tsp salt
2 cups boiling water
2 pkg yeast
1/2 cup warm water
4 1/2 to 5 cups flour
1 1/2 cup raisins
Place in a bowl – rolled oats, sugar, molasses, shortening & salt. Pour boiling water over all. Stir. Let stand until lukewarm. Dissolve yeast in warm water & add to cooled oat mixture. Add half of flour & beat well. Add remaining flour & raisins to make stiff dough. Knead slightly. Place in greased bowl & cover with damp cloth. Let rise in warm place until double in size 1 1/2 to 2 hours. Punch down & let rise again to double 45 min.
Form into loaves & place in loaf pans. Let rise again until light well rounded. Bake 450 for 10 min. Reduce heat 375F bake 35-40 min.

Cranberry Fruit Bread – Ocean Spray
2 cups all purpose sifted flour
1 cup sugar
1 1/2 tsp double acting baking powder
1/2 tsp soda
1 tsp salt
1/4 cup shortening
3/4 cup orange juice
1 Tbsp grated orange rind
1 egg, well beaten
1/2 cup chopped nuts
2 cups Ocean Spray fresh cranberries, chopped
Sift together flour, sugar, baking powder, soda and salt. Cut in shortening until moisture resembles coarse cornmeal. Combine orange juice and grated rind with well beaten egg. Pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in chopped nuts and cranberries. Spoon into greased loaf pan (9x5x3). Spread corners and sides slightly higher  than center. Bake in moderate oven, 350F about 1 hour… until crust is golden brown and toothpick inserted comes out clean. Remove from pan. Cool. Store overnight for easy slicing.

Cornbread – Lynda
1 egg
1 1/4 cup milk
1/4 cup sugar
1/4 cup salad oil
2 cups Hungry Jack Extra Light Pancake Mix (Blue Box)
Mix together until mix is moist. Pour into ungreased square pan. Bake at 425F for 20-25 minutes.

Gen’s Lemon Bread-Lynda
1 cup sugar
1/2 cup butter, margarine or Crisco
2 eggs beaten
1 1/2 cup flour, sifted with baking powder
1 tsp baking powder
1 tsp salt
1 lemon, juice & rind
1 cup milk
1/2 cup chopped nuts
Bake above ingredients at 350F for 1 hour. Remove from oven and cover with glaze while warm. Glaze: 1 1/3 cup sugar & juice of lemon to flavor.

Cranberry Bread
2 cups coarsely chopped cranberries
1 cup coarsely chopped walnuts
1 cup coarsely chopped dates
1/4 cup diced mixed candied fruit
1/4 cup flaked coconut
4 cups sifted flour
2 cup sugar
1 tsp salt
3 tsp baking powder
1 tsp soda
2 eggs beaten
Mix in grated rind of 2 oranges
1 cup orange juice
1/4 cup hot water
Add to flour mixture.

Rhubarb Bread – Sioux Falls Newspaper
1 1/2 cups brown sugar
2/3 cup oil
1 egg
1 tsp salt
1 tsp vanilla
1 cup buttermilk
1 tsp soda
2 1/2 cups flour
1 1/2 cups rhubarb (cut fine)
Mix in order given, fold in rhubarb last. Sprinkle with topping.
Topping:
1/2 cup brown sugar
1 Tbsp butter
1/2 cup nuts
Put in 2 greased bread pans and bake 1 hour at 325F.

Nan Smith’s Rolls – Lynda
1/2 lb margarine
1 cup milk
1/2 cup sugar
2 pkg yeast
1 Tbsp sugar
3 beaten eggs
4 cups flour
1 1/4 tsp salt
1 beaten egg
Proof yeast in 1/4 cup hot *(lukewarm) water and the 1 Tbsp sugar. Heat milk to scalding & add the margarine. Cool & add the yeast, sugar, salt and eggs. Add to the flour & mix well. Cover and let stand overnight in refrigerator. Next day roll portions into circle, cut in wedges, brush on melted butter & roll up. Let rise in warm place about 2 hours. Brush on beaten egg & bake at 400F for ten minutes. Watch carefully.
Flintridge chili

Banana Bread
1/2 cup butter
1 cup sugar (brown)
2 bananas
2 cups flour
4 tsp sour milk or sweet milk & BP (lemon juice)
1 egg
1 level tsp soda
Banana flavoring
Chocolate chips

Cranberry Bread – Louise Langton – Doris
Mix together 2 cups coarsely chopped cranberries, 1 cup chopped walnuts, 1 cup chopped dates about 3/4 cup (4oz jar) diced mixed candied fruit and 1/4 cup flaked coconut
Into large mixing bowl sift 4 cups flour, 2 cups sugar, 1 tsp salt, 3 tsp baking powder and 1 tsp soda. Beat 2 eggs. Mix in grated rind of 2 oranges, 1 cup orange juice and 1/4 cup hot water. Add to the flour mixture and quickly mix until dry ingredients are just moistened. Stir in the fruit mixture a fourth at a time. Fold in 1/4 cup melted butter. Spread batter into 2 9x5x3 loaf pans greased on bottom only. Bake in 325F oven about 1 hour and 10 minutes. Remove from pans at once. This freezes very well. The longer it is left the better it will get.

Nut Bread
1 1/2 cup graham flour
2 cups white flour
3 Tbsp baking powder
1 tsp salt
1 cup sugar
1 cup nutmeats
2 cups milk (1/2 buttermilk – 1/2 tsp soda)
Mix. Bake 1 hour at 350F.

Apple Bread – Mrs. Wayne Foster
1/2 cup shortening
1 cup sugar
2 eggs
1 cup apples (grated)
2 cups flour (sifted)
1/2 tsp salt
1 tsp soda
1 tsp vanilla
1/2 cup nutmeats
1 Tbsp orange rind
Cream sugar & shortening. Beat eggs. Add vanilla & apple. Sift dry ingredients. Add above. Add buttermilk, nuts & orange rind. Bake at 350F for 50-60 minutes.

Carrot Nut Bread – Amelia Nord
2 eggs – 1 cup sugar
3/4 cup cooking oil
1 1/2 cup sifted flour
1 tsp soda – 1 tsp B Powder 1 tsp salt
1 tsp cinnamon
1 cup grated raw carrots 1 cup pumpkin
1/2 cup nutmeats
Put eggs, sugar and oil into large mixing bowl & beat well. Sift flour, soda, B powder, salt & cinnamon together. Add to first mixture with carrots & nuts. Pour into greased loaf pan. Bake at 350F for 1 hour. 2 small pans.

Cherry Bread – Tress
1 1/2 cup sugar
1/2 cup shortening – cream together
add 3 beaten eggs
2 1/2 cup sifted flour
2 tsp B powder
1 tsp salt
1 tsp vanilla
1/2 cup milk
1/2 cup cherry juice
1 cup cherries (cut fine) 1/2 cup nutmeats (optional)
Dredge cherries in little of the flour. 350F for 1 hour. 1 bread or 2 small ones – don’t overbake (also small fruit cocktail cans fill 1/2 full gives 5)

Ice Box Rolls
1 cake yeast
1/2 cup sugar
1 tsp salt
2 cups lukewarm water
2 eggs
7 cups flour
3 Tbsp butter (melted)
Crumble yeast in bowl. Add sugar, salt and water. Add beaten eggs then 1/2 of the flour. Beat well. Add melted butter. Add rest of flour. Let rise until double in bulk.

Rhubarb Bread
1 1/2 cup brown sugar
2/3 cup oil
1 egg, slightly beaten
1 cup sour milk
1 tsp salt
1 tsp soda
1 tsp vanilla
2 1/4 cups flour
1 1/2 cups rhubarb, finely chopped
1/2 cup nuts
Cream brown sugar, oil & eggs into dry ingredients & alternately with sour milk beginning & ending with flour. Fold in rhubarb & nuts – pour into well greased 9×5 each pan. Makes 2 loaves.
Spread batter over in corners. Mix topping in a small bowl.
1/2 cup sugar
1/2 tsp cinnamon
1 Tbsp melted butter

Easy Lemon Bread – Blanche
1 pkg lemon cake mix
1 pkg instant lemon pudding mix (3 1/4 oz)
4 eggs
1/2 cup oil
1 cup water
2 Tbsp poppy seeds – soak in water
Put all ingredients in bowl. Mix 4 minutes. Put in regular loaf pan. Blanche used one large & 2 small. Bake 30-40 minutes at 350F.

Hard Tack – Jan
4 cups flour
1 tsp oil
1/2 cup sugar
1 tsp soda
1 tsp BP
2 cups bran flour
Sift dry ingredients. Blend in 1 cup Crisco. Add 2 cups buttermilk. Knead dough. Roll thin. Bake on cookie sheet until golden.

Grandma Lundberg’s Wooden Recipe Box – Salads

Wild Rice Salad – a luncheon or supper entree
2/3 cup mayonnaise
1/3 cup milk
2 Tbsp lemon juice
1/4 tsp dried tarragon
3 cups cooked cubed chicken
3 cups cooked wild rice
1/3 cup finely sliced green onion
1 (8oz) can sliced water chestnuts, drained
1/2 tsp salt
1/8 tsp pepper
1/2 lb seedless green grapes (1 cup), halved
1 cup salted cashews
-grape clusters
Blend mayonnaise, milk, lemon juice and tarragon, set aside. In large bowl, combine chicken, wild rice, green onion, water chestnuts, salt and pepper. Stir in mayonnaise mixture until blended. Refrigerate, covered, 2-3 hours. Just before serving, fold in grapes and cashews. Garnish with clusters of grapes. – Amount 8 (1 cup) servings.

Fruit Salad – Helen W
1 pkg frozen strawberries, raspberries
16 large marshmallows
1 cup crushed pineapple, drained
1 pkg cream cheese (3oz)
1/2 cup salad dressing
1 cup whipped cream
Thaw berries. Melt marshmallows in 2 Tbsp plus cool juice

Ham & Spaghetti Salad – Elsie & Sue
8 oz pkg macaroni
1 doz hard boiled eggs, chopped (8 or 6 enough)
1 can peas, drained
1 can pineapple tidbits, drained
1/4 lb cooked ham
1/4 cup pimiento
1/4 cup onion, finely chopped
2 cups celery, diced
Dressing
1 pt Miracle Whip
1 1/2 Tbsp mustard
1 1/2 Tbsp sugar
1 tsp salt
Mix and let stand 12-24 hours. Just before serving add 1 3 oz pkg cashew nuts.

Fish Salad- Phylis
1 pkg lemon jello
1 cup hot water
1/2 cup cold water
2 Tbsp lemon juice
1/2 cup mayonnaise
1/4 tsp salt
1/2 can No 1 tuna fish
3/4 cup diced celery or cucumber
1/4 cup stuffed olives
2 Tbsp chopped pimento
1/2 tsp grated onion
Mix all to fish. Blend well. Chill until partly set, beat until fold in remaining ingredients.

Frozen Salad – Helia
2 cups sugar
2 can frozen orange juice
2 cups water
1 No 2 can crushed pineapple
2 No 2 cans apricots (cut up)
6 bananas (mashed)
2 Tbsp lemon juice
Do not drain fruit – mix together. Freeze in muffin pans. Makes 48.

Chicken or Tuna Salad – Cathy M
1/2 cup heavy cream
1/2 cup mayonnaise
3 hard boiled eggs, chopped
1/2 cup celery, chopped
1 chicken or tuna
1/2 cup walnuts, chopped
1/4 Tbsp pimento cheese, chopped
1 Tbsp onion, chopped fine
green pepper
salt
1 pkg lemon jello (1 cup hot water when begins to thicken and add)

Frozen Strawberry Salad – Helen W
1 pkg frozen strawberries (raspberries)
16 marshmallows
1 cup crushed pineapple, drained
1 3oz Phil cream cheese
(1/4) 1/2 salad dressing
1 cup cream, whipped
Thaw strawberries. Melt marshmallows in 2 Tbsp strawberry juice in double boiler. Cool. Add pineapple. Cheese with 1/2 cup salad dressing (beat with egg beater) add whipped cream to marshmallow mixture fruit & salad dressing. Freeze. Food coloring.

A Layered Lettuce Salad (The layered look is good this year)
probably from a church newsletter
In 8 x 12 pan break lettuce till one half full. Add
1 1/2 cup celery finely chopped
1 1/2 cup green pepper
1 cup onion (*grandma’s note 1/4 cup)
1 pkg frozen peas cooked 1 min & drained
1 1/2 cup mayonnaise
1 1/2 cup sour cream; mix well, spread on salad.
3 Tbsp sugar sprinkled on top
Also on top, 1 cup grated sharp cheddar cheese and 12 slices crisp bacon, chopped. Cover with Saran Wrap and refrigerate 24 hours. Cut in squares to serve.

Chicken Salad – Cathy
1 chicken
2 apples
2 stalk of celery (1 cup)
1/2 cup nutmeats
1 Tbsp onion diced
2 slices pineapple, cut up
1/2 green pepper
1/2 cup + salad dressing enough to hold together. Little pineapple juice.

Crunchy Chicken Salad – Arlys
1 cup mayonnaise
1 Tbsp sugar
1 Tbsp prepared mustard
1/2 tsp Worcestershire sauce
3 cups cooked diced chicken
2 carrots, grated
2 celery stalks, diced
1 6oz can shoestring potatoes
Combine mayonnaise, sugar, mustard & Worcestershire. Cover. Refrigerate overnight. Add to chicken carrots celery – cover. chill 1 hour. Add shoestrings potatoes. Just before serving. Can be served on honey dew slices or pineapple rings.

Lemon Salad
1 pkg lemon jello
2 Tbsp vinegar or lemon juice
1/4 cup sugar
1/2 tsp salt
1 cup hot water. Let sit until it starts to congeal. Whip (a lot)
add to the mixture
1 cup grated cheese
1 cup cream whipped
1 cup crushed pineapple

Fruit Salad – Neva – Gwen
2 pkg tapioca pudding
1 can pineapple crushed (tall can)
2 cans mandarin oranges
3 bananas
drain juice pineapple orange
add water to make 3 cups use to cook pudding. Cool. Mix fruit banana before serving.

Fruit Salad – heart & hand (in Grandma’s handwritting)
Serve 10 – 12
1 can apricots, chopped (1 pound)
1 can pears, chopped
1 bottle red cherry halves (maraschino)
1 can crushed pineapple (1 pound)
1 can mandarin oranges (11 oz can)
Dressing
2 eggs beaten
4 Tbsp vinegar
4 Tbsp sugar
1 small jar marshmallow creme
1 (8oz) carton heavy cream whipped
Combine eggs, vinegar & sugar in a heavy pan. Cook until thick. Stirring constantly. Remove from heat. Cool. Add marshmallow cream and whipped cream. Add fruit & mix well. Pour into individual molds. Freeze for 24 hours. Garnish with a dollop of whipped cream and a frozen strawberry.

Ceba Spoon Rolls – Lynda and for Nancy & mother
2 cups warm water
1 Tbsp dry yeast
1 egg (beaten)
1/2 cup sugar
3/4 cup light oil
4 cups self rising flour
400F oven
Mix well (will be soupy) grease muffin tins with oil drop mixture to 2/3 full. Bake 8-10 min.

Fruit Salad Supreme – newspaper clip
1 can mandarin oranges
1 tall can pineapple chunks
1 No. 2 can fruit cocktail
1 pkg vanilla pudding mix (not instant)
20 large size marshmallows
1 cup heavy cream
lettuce
Drain fruit well; save juice. Measure 1 1/2 cups juice. Combine 1 1/2 cups reserved juice with pudding mix and cook, stirring, until thick. While hot stir in marshmallows and stir to dissolve. Cool to room temperature.
Whip cream stiff and add cream and drained fruit to mixture. Keep covered in large bowl until serving time.
To serve: Spoon generous amounts into lettuce cups. Serve with salted nuts, assorted salted crackers or small sandwiches.
Recipe serves 10-14 depending upon size of serving desired.

Frozen Fruit Salad – in Grandma’s handwritting
2 pkg frozen strawberries
1 #2 can crushed pineapple, drained
1 #2 1/2 can unpeeled apricot halves, drained cut
4 diced bananas
Cook 1 cup water 2 cups syrup until syrupy. Add frozen berries while hot. Add rest of ingredients. Freeze in cup cake containers. Makes 26 cups.

Horse Radish Salad – serve green sided
2 cups hot water
1 pkg lemon jello
1 pkg lime jello
1 cup nuts
1 cup crushed pineapple (tidbits okay)
1 1/2 cup cottage cheese
1 cup mayonnaise
1 cup evaporated milk
2 Tbsp prepared horse radish
you may add seafood – or/ cabbage pepper
drain added
1 cup celery or miniature onions

Apricot Jello
1 pkg orange jello (1 cup hot water)
8 marshmallows
2 cans apricot (baby food)
1 cup milk
dash salt
1/2 pint whip cream
Heat milk & marshmallow. Cool. Whip jello when cool. Add marshmallows. Mix apricots & fold in whip cream. chill.

Frozen Salad
Grate 1/2 cup cream cheese add 1/4 cup boiled salad dressing
1/2 lb marshmallows cut up fairly fine
1 small can crushed pineapple
1/2 pt cream whipped
dressing & egg yolks- 4 Tbsp sugar 4 Tbsp vinegar cook

Cranberry Squares – Maggie G & Margaret O
2 – 3 oz pkg cream cheese, softened
3/4 cup mayonnaise or salad dressing
1 cup heavy cream whipped
1 can cranberry sauce
1 9oz can crushed pineapple
drained 1/2 cup chopped ripe olives
1/4 cup celery
Mix all together & put in 9×9 pan & freeze – 1/2 of the cranberry sauce may be used for garnish if you wish.

Fruit Salad Dressing
3 egg yolks
1 cup powdered sugar
Juice of 1 lemon
Cook in double boiler.

Cranberry Salad – Vera
1st layer
1 pkg strawberry jello
1 pkg indian cranberry orange relish
1 1/2 cup hot (or little less) water
2nd layer
1 pkg strawberry jello
1 cup cottage cheese blend
1 1/2 cup hot water (or less)

Cranberries Salad
1 cup cranberry sauce thick
1 cup pineapple drained
1 cup celery chopped
cherry (lemon) jello
salt could be little? in drained

Salad
1 Tbsp lemon juice
1 cup pineapple
1 cup ground cranberries
1 large orange powdered sugar
1 cup sugar
1 cup celery
cherry jello

Chicken Shoestring Salad – Minneapolis Star & Tribune
“I like to serve this salad when I entertain one of my bridge clubs. It is easy and very good.”
4 cups boiled chicken meat, cut into slivers
1 cup celery, cut into fine slivers
2 Tbsp green onions, chopped
1 cup carrots, shredded into log slivers
1/4 cup green pepper, slivered
1 cup heavy cream, whipped
1 cup mayonnaise
Mix whipped cream and mayonnaise thoroughly, then combine with meat & vegetables, stirring carefully to preserve texture. Refrigerate. Just before serving, add 2 small cans shoestring potatoes. Serve on lettuce leaf. Yields 6 good servings.

Baked or Hot Chicken Salad – Lynda – Serves 12-18
2 cups chicken, cooked & chopped
2 cups chopped celery
1/2 cup mayonnaise
1/2 cup toasted slivered almonds
2 Tbsp chopped pimento
1 small can mushrooms
2 Tbsp lemon juice
2 Tbsp grated onion
1/2 can cream of chicken soup
1/2 cup chopped green pepper
Lawry’s seasoned salt
Several drops of hot pepper sauce
Combine in casserole dish. Now blend together & sprinkle on top 3 c crushed potato chips 1/2 cup grated cheese. Bake 1/2 hour at 350F.

Fredia Williams (Lynda) Tuna & String
1 can tuna
1 cup shredded carrots
1 cup diced celery
1/4 c minced onion
3/4 cup salad dressing
4 oz can shoe string potato
Mix all ingredient just before serving. Mix string potato in.

Lynda’s Hot Chicken Salad & Tater Tot Hot Dish
4 chicken breasts, cooked & cubed
chopped celery (1 cup)
1 small can water chestnuts chopped
diced onion
pimiento
squirt of lemon juice
toasted almonds, sliced
Mix with Miracle Whip & sour cream blend & sat slightly. Top with shredded sharp cheddar cheese and crushed potato chips. 350F for 1/2 hour.
Serve with spiced peaches.

Casserole of Ground Beef
1 1/2 lb ground chuck with chopped onion season and put into the bottom of casserole. Cover with 1 can French fried onions cover with 1 can of cream of mushroom soup. Top with tater tots and salt & pepper. Bake 350F for 1 hour.

French Dressing – Vera
1 cup sugar
1 cup catsup
1/4 cup vinegar
1 tsp salt – beat until well blended
2 Tbsp grated onion
1 cup mazola oil beaten in a little at a time
add 2 teaspoons grated onion put in glass jar & keep in the refrig

Dorothy Lynch’s Dressing – Helia
1 cup oil
1 cup sugar (less)
1 can tomato soup
1/2 cup cider vinegar
1 tsp salt
1 tsp pepper
2 tsp dry mustard
1 tsp celery seed
1 tsp garlic powder
Mix in blender. Make 1 pint..

24 Hour Salad
Serves 12-14
2 eggs beaten
4 Tbsp vinegar
4 Tbsp sugar
2 Tbsp butter
Cook together until thick for dressing. Do not scorch. Cool. Drain the following fruits:
1 cup white cherries (pitted)
2 cubed pineapple
1 cup mandarin oranges (cut up)
2 cps miniature marshmallows
When dressing is thoroughly cool, add 1 cup of whipped cream & combine with fruits.
This can stand in refrigerator for 24 hours. Place in a bowl and this will be cupped out & place on lettuce.

Cranberry Salad
1 lb cranberres
3 small oranges rind of one
celery
2 apples, grind all mix with nuts
2 cups sugar, let stand 2 hours
*directions- add a banana serve raw
2 pkgs of strawberry jello dissolved in 3 cups hot water
* 1 lb cranberries
2 oranges
2 cups sugar

Cranberry Salad with sugar
1 pkg cherry gelatin
1 cup boiling water
1/2 cup cold water
dash salt
1 orange
1 large apple
2 Tbsp sugar
1/2 cup black walnuts
2 cups raw cranberries
10 servings
Dissolve flavored gelatin in boiling water. Add salt & cold water. Cool until syrupy. Grind cranberries, orange rind apple through coarse side of grinder food chopper. Add sugar and mix cranberries with gelatin. Mold warm on lettuce with cranberries, nuts and other items.

Chicken Salad – Eid
3 -1 cup chicken, cut up
3 – 1 cup celery
3 – 1 cup carrots, shredded, little onion (cut)
1/2 cup whipping cream
mayonnaise
salt
pepper
shoestring potatoes
About 2 hours before serving add dressing ready to serve add shoe string & if serving a group add round noodle if you wish.

A Layered Lettuce Salad – Lunds
In 8 x 12 pan break lettuce till one half full. Add
1 1/2 cup celery finely chopped
1 1/2 cup green pepper
1 cup onion
1 pkg frozen peas cooked 1 min & drained
1 1/2 cup mayonnaise
1 1/2 cup sour cream, mix well, spread on salad
3 Tbsp sugar sprinkled on top
Also on top, 1 cup grated sharp cheddar cheese and 12 slices crisp bacon, chopped. Cover with Saran Wrap and refrigerate 24 hours. Cut in squares to serve.

Tuna Salad – Lynda / Liz
1 can tuna (drained)
3/4 cup celery, cut
onion
1 to 2 Tbsp lemon juice
pickles (sweet)
salad dressing
salt
1 can shoe string & put in just before serving

Frozen Fruit Salad
2 3 oz pkg cream cheese
1 cup mayonnaise
1 cup heavy cream, whipped
1 no 2 1/2 can (3 1/2 cups) mixed fruit cocktail, drained
1/2 cup maraschino cherries, quartered
2 1/2 cup diced marshmallows (about 24)
1 – 13oz pineapple tidbits
Soften cream cheese, blend with mayonnaise. Fold in remaining ingredients (drop of m juice or red food coloring- pour salad mixture into two. Freeze 6 1 quart round ice cream container. Serve. Slice in rounds.

Frozen Strawberry Salad – Cathryn Roth & Helen W
1 pkg frozen strawberries (or raspberries)
16 marshmallows
1 cup crushed pineapple, drained
1 3oz phil cream cheese
(1/4) 1/2 cup salad dressing
1 cup cream, whipped
Thaw strawberries. Melt marshmallows in 2 Tbsp strawberry juice in double boiler. Cool. Add pineapple.
Cheese with 1/2 cup salad dressing (beat with egg beater) add whipped cream to marshmallow mixture fruit & salad dressing. Freeze. Food coloring.

Chicken or Tuna – Cathy
1/2 cup heavy cream
1/2 cup mayonnaise
3 hard boiled eggs chopped
1/2 cup celery
1 chicken or tuna, chopped
1/2 cup walnuts
1/4 Tbsp pimiento cheese
1 Tbsp onion, chopped fine
green pepper
salt
1 pkg lemon jello
1 cup hot water when begins to thicken add above

Frozen Salad – Helia
2 cups sugar
2 cans frozen orange juice
2 cup water
1 No 2 can crushed pineapple
1 No 2 can apricots (cut up)
6 bananas, mashed
2 Tbsp lemon juice
Do not drain fruit- mix together. Freeze in muffin. Make 48.

Salad – Phyliss
1 pkg lemon jello
1 cup hot water
1/2 cup cold water
2 Tbsp lemon juice
1/2 cup mayonnaise
1/4 tsp salt
1/2 can No 1 tuna fish
3/4 cup diced celery or cucumber
1/4 cup stuffed olives
2 Tbsp chopped pimiento
1/4 tsp grated onion
Mix all to fish. Blend well. Chill until partly set. Beat until fold in remainder of ingredients.

Ham & Spaghetti Salad – Elsie Sue
8 oz pkg macaroni
1 doz hard boiled eggs, chopped (8 or 6 enough)
1 can peas, drained
1 can pineapple tidbits, drained
1/4 lb cooked ham
1/4 cup pimiento
1/4 cup onion, finely chopped
2 cups celery, diced
Dressing
1 pt Miracle Whip
1 1/2 Tbsp mustard
1 1/2 Tbsp sugar
1 tsp salt
Mix and let stand 12 to 24 hours. Just before serving add 1-3 oz pkg cashew nuts

Salad From Helen W
1 pkg frozen strawberries (or raspberries)
16 large marshmallows
1 cup crushed pineapple, drained
1 pkg creamed cheese (3 oz)
1/2 cup salad dressing
1 cup whipped cream
Thaw berries. Melt marshmallows in 2 Tbsp plus juice. Cool.

Chicken Salad – Cathy
1 chicken
2 apples
2 stalk celery (1 cup)
1/2 cup nutmeats
1 Tbsp onion, diced
2 slices pineapple (cut up)
1/2 green pepper
1/2 cup+ (salad dressing enough to hold together
Little pineapple juice

Fruit Salad – Neva & Gwen
2 pkg tapioca pudding
1 can pineapple crunch (tall can)
2 cans mandarin oranges
3 banana
Drain juice pineapple orange. Add water to make 3 cups to cook pudding. Cool mix fruit banana before serving.

Lemon Salad – C French
1 pkg lemon jello
2 Tbsp vinegar or lemon juice
1/4 cup sugar
2 tsp salt
1 cup hot water
Let set until it starts to congeal. Whip (alot) Add to the mixture
1 cup grated cheese
1 cup cream, whipped
1 cup crushed pineapple

Crunchy Chicken Salad – Arlys
1 cup mayonnaise
1 Tbsp sugar
1 Tbsp prepared mustard
1/2 tsp worchestershire
3 cups cooked diced chicken
2 carrots, grated
2 celery stalks, diced
1 6oz can shoestring potatoes
Combine mayonnaise, sugar, mustard & worchestershire. Cover refrigerate overnight. Add to chicken carrots celery. Cover chill 1 hour. Add shoe string potatoes just before serving.
Can be served on honeydew slices or pineapple rings.

Cranberry Salad
1 cup cranberry sauce, thick
1 cup pineapple, drained
1 cup celery, chopped
cherry jello
salt – could be little coarser
Salad
1 Tbsp lemon juice
1 cup pineapple
1 cup ground cranberries
1 large orange ground
1 cup sugar
1 cup celery
cherry jello

Cranberry Salad – Vera
1st layer
1 pkg strawberry jello
1 pkg Indian cranberry orange relish
1 1/2 cup hot water (or less)
2nd layer
1 pkg strawberry jello
1 cup cottage cheese blend
1 1/2 cup hot water (or less)

Fruit Salad Dressing
3 egg yolks
1 cup powdered sugar
juice of 1 lemon
Cook in double boiler.

Frozen Salad
Grate 1/2 cup cream cheese
add 1/4 cup boiled salad dressing
1/2 lb marshmallows, cut fairly fine
1 small can crushed pineapple
1/2 pint cream, whipped
dressing
4 egg yolks
4 Tbsp sugar
4 Tbsp vinegar
Cook

Fruit Salad Dressing- newspaper
1 can Mandarin oranges
1 tall can pineapple chunks
1 No. 2 can fruit cocktail
1 pkg vanilla pudding mix (not instant)
20 large size marshmallows
1 cup heavy cream
lettuce
Drain fruit well; save juice. Measure 1 1/4 cups juice. Combine 1 1/2 cup reserved juice with pudding mix and cook, stirring until thick. While hot stir in marshmallows and stir to dissolve. Cool to room temperature. Keep covered in large bowl until serving time. To serve: Spoon generous amounts into lettuce cups to dissolve. Cool to room temperature.
Whip cream, stiff and add cream and drained fruit to mixture. Keep covered in large bowl until serving time.
To serve: Spoon generous amounts into lettuce cups. Serve with salted nuts, assorted crackers or small sandwiches.
Recipes serves 10-14 servings depending upon the size of the serving involved.

Frozen Fruit Salad
2 pkgs frozen strawberries
1 #2 can crushed pineapple, drained
1 #2 1/2 can unpeeled apricot halves, drained cut
4 diced bananas
Cook 1 cup water, 2 cups sugar until syrupy. Add frozen berries while hot. Add rest of ingredients. Freeze in cup cake containers. Makes 26 cups.

Fruit Salad with Heart & Hand Dressing
Serves 10
1 can apricots, chopped (1 lb)
1 can pears, chopped
1 bottle red cherry halves (maraschino)
1 can crushed pineapple (1 lb)
1 can mandarin oranges (11 oz can)
2 bananas sliced
1 cup pecans, chopped
Dressing
2 eggs beaten
4 Tbsp vinegar
4 Tbsp sugar
1 small jar marshmallow creme
1 (8 oz) carton heavy cream, whipped
Combine eggs, vinegar & sugar in a heavy pan. Cook until thick stirring constantly. Remove from heat. Cool. Add marshmallow creme and whipped cream. Add fruit & mix well. Pour into individual molds. Freeze 24 hours. Garnish with a dollop of whipped cream and a frozen strawberry.

Horse Radish Salad – Dora’s green salad
2 cups hot water
1 pkg lemon Jello
1 pkg lime Jello
1 cup nuts
1 cup crushed pineapple (tidbits cut)
1 1/2 cup cottage cheese
1 cup mayonnaise
1 cup evaporated milk
2 Tbsp prepared horseradish
You may add seafood, veg/ cabbage/ peppers
Dora added:
1 cup celery
pimento
onion

Apricot Jello
1 pkg orange jello (1 cup hot water)
8 marshmallows
2 cans apricot (baby food)
1 cup milk
dash salt
1/2 pint whip cream
Heat milk & marshmallows. Cool. Whip jello when cool add marshmallows. Mix apricots & fold in whip cream cheese.

Individual Fluted Salads – Mpls Star & Trib
Combine 2 cups commercial sour cream, 2 Tbsp lemon juice, 3/4 cup sugar and 1/8 tsp salt. Add 1 9oz can crushed pineapple, drained; 1/4 cup maraschino cherries, diced; 1/4 cup pecans, chopped; 1 banana diced, add 1/4 tsp vanilla. Add a little food coloring and mix well. Spoon in muffin liners. Freeze until firm. Remove and place in plastic bags for storage. Serve on lettuce leaf. This salad can be colored to go with a particular holiday.

Mother’s Frozen Salad – Sioux Falls Newspaper
Mrs. Schleifer
This salad can also be served as a dessert.
2 cups sugar
2 cans frozen orange juice
2 cups water
1 No. 2 can crushed pineapple
2 No. 2 cans apricots (cut up)
6 bananas mashed
2 Tbsp lemon juice
Do not drain fruit. Mix together and freeze in muffin cups. Makes 48.

Apricot Salad – Sioux Falls Newspaper
2 pkgs apricot jello (3oz)
1 cup apricot nectar
2 cups crushed pineapple with juice
Boil above for 10 minutes. Add 1 8 oz pkg Phil cream cheese. Cool until thick in refrigerator. Add 1 cup cubed celery, 1 cup chopped nuts and one 8 oz carton of cool whip. Put in 9×13 pan or glass salad bowl.

Chicken Salad – Newspaper
1 pkg lemon jello (3 oz)
1 cup boiling water
1 Tbsp onion minced fine
1/2 tsp salt
Dissolve jello in boiling water. Add onion & salt. Let cool. When it begins to congeal add:
1/2 cup salad dressing
3 hard cooked egg, chopped
1/2 cup cubed or shredded Cheddar cheese
1/2 cup green pepper, chopped
2 cups chopped celery
1 cup walnuts, chopped
2 cups diced cooked chicken
Mold in loaf pan or 8×8 pan. Refrigerate.

Potato Casserole – Newspaper
Large box frozen hashbrown potatoes
1 medium onion, chopped
1 can cream of potato soup
1 can cream of celery soup
1 carton (12 oz) sour cream
Mix onions, soups and sour cream and pour mixture over potatoes. Crumble soda crackers to equal 1 cup and sprinkle over potatoes. Melt 1 stick of margarine and dribble over potatoes and crackers. Cook in 300F oven for 1 1/2 hours.
 
Frozen Fruit Salad – Magazine – Better Homes & Gardens?
2 – 3oz pkg cream cheese
1 cup mayonnaise
1 cup heavy cream, whipped
1 No 2 1/2 can (3 1/2 cups) mixed fruit cocktail, well drained
1/2 cup drained maraschino cherries, quartered
2 1/2 cups (about 24) diced marshmallows
1- 13 1/2 oz pineapple tidbits
Soften cream cheese; blend with mayonnaise. Fold in remaining ingredients. (For delicate color add a few drops of maraschino-cherry juice or red food coloring.} Pour salad mixture into two 1 quart round ice cream or freezer containers. Freeze firm, about 6 hours or overnight. To serve, slice in rounds and place atop crisp lettuce. Pass mayonnaise and Celery-Seed Dressing. Makes 10-12 servings.
This make ahead salad is so luscious and rich, no need to bother with dessert. This is it!

Tropical Chicken Salad Sandwiches – Newspaper
8 slices wheat bread
Softened margarine
1 cup finely chopped cooked chicken
1/3 cup chopped macadamia nuts or pecans
1/2 cup well drained crushed pineapple
2 Tbsp chopped green onions, optional
2 Tbsp mayonnaise
1 Tbsp lemon juice
1/8 tsp salt
Red leaf lettuce leaves
Spread bread with margarine. Combine remaining ingredients except lettuce. Divide chicken mixture between 4 of the bread slices and spread to the edges. Top with lettuce. Close with remaining bread slices. Makes 4 sandwiches.

Frozen Peach Salad – Sioux Falls Newspaper
1 pkg cream cheese
1/3 cup mayonnaise
2 cups very thinly sliced peaches
1/2 cup nutmeats
1/2 cup whipping cream
1 tsp lemon juice
1/2 tsp salt
Thoroughly combine the cream cheese, mayonnaise, lemon juice and salt. Whip the cream and fold in. Add nuts and sliced peaches. Place in tray and freeze at least 4 hours. Slice and serve on crisp lettuce. Serves 8.

Lettuce Salad – Sioux Falls Newspaper
1 head lettuce
1 cup diced celery
1/2 cup chopped onion
1 cup frozen peas, rinsed and drained
3/4 cup grated carrots
4 hard cooked eggs, cut fine
6 slices crisp bacon, cut into pieces
Break lettuce into bite-sized pieces. Layer rest of the ingredients on the lettuce in a 9×13 inch pan in order given. Combine 2 Tbsp sugar with 1 1/2 cups salad dressing and frost the lettuce mixture. DO NOT TOSS. Grate 1 cup cheddar cheese and sprinkle on top of the salad dressing mixture. Refrigerate 4-6 hours. This keeps well in the refrigerator.
*Grandma note: chestnuts

Frozen Salad – Margaret Davis
1/2 cup cream cheese, grate (to double 1 cup)
1/4 cup boiled salad dressing (to double 1/2 cup)
1/2 lb marshmallows, cut fairly find (to double use all mini marshmallows)
1 small can crushed pineapple, heavy syrup 13 1/4 oz (1 can net 20% own juice)
1/2 pint cream, whipped (to double 1 cup dairy rich)
Mix. Freeze.
Salad Dressing
4 egg yolks
4 Tbsp sugar
4 Tbsp vinegar
Cook. Use all dressing – chunk pineapple cut up colby cheese. Put some on top. Large freezing tray (not to full). Serves 6 – small 5
Serve waldorf crackers dipped in melted boiler & brown in oven or broiler.

Pineapple Lime Jello Salad
2 pkgs (small) lime jello
2 cups hot water – plus pineapple juice from medium sized can crushed pineapple (tall skinny can)
Put on stove and boil for 2 min. Cool slightly. Add 24 marshmallows (or miniature marshmallows 10 = 1 large). Stir until marshmallows are nearly melted leaving some pieces in chunks. Cool until syrupy then add pineapple, 1 small box cottage cheese, 1 cup nutmeats and 2 cups whipped cream (I use 1 box of Riches Whip) whip it until stiff- fold altogether. Pour into a 9×12 pan. Best if made a day ahead of use. May be served with a dab of whipped cream, but it is rich enough without.

Nancy Reagan’s Sweet & Sour Dressing for Fruit Salad – Redbook, December 1980
1/2 cup sugar
2 level Tbsp flour
1 tsp paprika
1/2 cup vinegar
1/2 tsp grated onion
1 tsp salt
3/4 cup oil
1 tsp celery seed soaked in 2 Tbsp water
Mix sugar, flour and paprika; stir in vinegar; heat until thick in a double-boiler. Add onion and salt; cool. Add oil, a little at a time, while beating with rotary beater. Add drained celery seed.
*From Christmas Recipes from the Christmas Seal People- a publication of the Lung Association of Southern Maryland

Blanche’s Lime Salad
1 pkg lime jello
1 cup water
pineapple
cottage cheese
1/2 cup celery
1/2 cup walnuts
cream cheese
salad dressing
1 Tbsp lemon juice
icing
1 egg white
3/4 cup sugar
1/2 tsp cream of tartar
Small mixer bowl – mix with spoon. Add 1/4 cup boiling water.

Frozen Cheese & Fruit Salad – Doris
1/2 cup chopped dates
1/2 cup crushed pineapple
1 pkg (3oz) cream cheese
2 tsp lemon juice
1/2 cup mayonnaise
1/2 cup whipping cream
Mash cheese, add mayonnaise, blend well. Fold into whipped cream. Add fruit & mix lightly but thoroughly. Freeze. Serve on crisp lettuce.
Variations: maraschino cherries, marshmallows and other fruits cut up.
 
Frozen Salad #1
1 large pkg frozen strawberries
1 No 2 can crushed pineapple
1 No 2 can or 2 1/2 can apricots, cut up
4 sliced bananas
1 cup water
1 cup sugar
Cook sugar & water. Pour over fruits or juice. Put in muffin tins in muffin papers.

Frozen Salad #2
3 cups water
2 cups sugar
Boil the above and cool.
6 oz can orange concentrate
6 oz lemon, frozen
2 1/2 cup diced bananas
Pour syrup over banana mixture. Freeze.

Fruit Salad Dressing
2 eggs well beaten
3/4 cup sugar
Rind & juice of 1 lemon & 1 orange
Cook

View the autosave

Grandma Lundberg’s Wooden Recipe Box the Sweets Category

Lemon Meringue Pie – Betty Crocker Kitchen
8 inch
1 cup sugar
3 Tbsp cornstarch
2 egg yolks slightly beaten
1 cup water
1/3 cup lemon juice
2 tsp grated lemon peel
Stir together sugar and cornstarch. Blend egg yolks, slightly beaten & water. Stir into sugar mixture. Cook stirring constantly until mixture thickens & boils. Boil & stir 1 minute. Stir in lemon juice peel. Immediately pour in pie shell .
Meringue
2 egg whites
1/4 tsp cream of tartar
1/4 cup sugar

Pecan Pie #1 from Vera
1 cup white corn syrup
1/3 cup brown sugar
1/4 cup butter
3 eggs
1 cup pecans
little salt
Add butter to brown sugar- cream. Add syrup, eggs slightly beaten. Mix well. Add nuts. Bake hot oven 10 minutes. Reduce. Bake until firm. 30 min. Can use 1 1/2 cup coconuts. 350F for 45 minutes.

Lynda’s Sugar Cookies
1 cup shortening
1 cup sugar
1 egg (well beaten)
1/2 (grandma says 1/4) tsp soda
1/2 tsp salt (grandma crosses this out)
1/2 tsp (grandma says 1/4) tsp cream of tartar
2 1/4 cups of sifted flour
cream shortening & sugar- add egg. Blend the flour & seasonings. Roll in balls. Press with sugared glass. Bake 10 min at 350F.

Sugar Cookies
1 cup shortening
1 cup sugar
1 egg (well beaten)
1/2 tsp soda
1/4 tsp salt
1/2 tsp cream of tartar
2 1/4 cups sifted flour
Cream shortening & sugar; add egg. Blend the flour & seasonings. Roll in balls press with sugared glass. Bake 10 min 350 degrees.

Strawberry Cookies
1 can sweetened condensed milk
1 Tbsp shredded coconut
1 Tbsp sugar
1/2 pkg strawberry jello
Form in strawberries. Shape. Roll in 1 1/2 pkg jello sugar.

Old Fashioned Ginger Cream – Eidricks
3 cups flour
1 1/2 tsp soda
1/2 tsp salt
1 tsp ginger
1 1/2 tsp cinnamon
1/2 cup butter
1 cup sugar
1 egg unbeaten
1/2 cup molasses
1 cup sour milk
1/2 tsp vanilla
Sift flour, add soda, salt and spices. Sift all together. Cream butter. Add sugar add egg beat well. Add molasses flour alternate with milk. Chill 1 to 2 hours until will hold shape. Drop generous amounts from tsp 2 inch apart (400F) 13 – 15 minutes. Spread thinly, 2 cups powdered sugar 2 tsp lemon juice 1 3/4 tsp grated lemon rind & about 1/4 cup cream

Lunch Box Cookies
(note says GOOD)
1 cup sifted flour
1/2 cup nonfat dry milk
1 tsp soda
1/2 tsp salt
12 tsp allspice
1/2 tsp cinnamon
1/2 cup shortening
1/2 cup sugar
1 egg unbeaten
1 1/2 cup seedless raisins
2 cups rolled oats
Sift together flour, dry milk, soda, salt & spices. Cream shortening beat in sugar egg & molasses, beat well. Stir in sifted ingredients. Fold in raisins & rolled oats. Drop by tsp 2″ apart on greased cookie sheet. Bake 325F 12 to 15 min.

Batch Cookies
1 cup brown sugar
3/4 cup shortening
1 egg
1 tsp soda in 1 tsp water
2 cups flour
salt
van(illa)
Roll with floured hands. Roll in sugar. Press a nut in center.

Ginger Snaps (Dondley)
1 cup brown sugar
1/3 cup shortening
1 egg
1 Tbsp molasses
1/3 tsp salt
1 tsp ginger, soda, cinnamon
1/2 tsp nutmeg, nuts if desired
1 cup flour or enough to roll
overnight slice *
* this means to roll into a log then refrigerate overnight and then slice into small slices

Birds Nests (written on a cardboard from a small box)
Cream 1/2 cup butter and 1/4 cup brown sugar
Add 1 egg yolk. Beat. Add 1 cup flour. *(1 silver Tbsp dough)
Form in balls, dip in slightly beaten egg white. Roll in 1 cup chopped nuts. Press center. Bake 8 minutes. Press again – Bake 10 min (300F) Fill center with jelly.

Pecan Puffs (270F – less 30 min)
1 cup butter
1/2 cup powdered sugar
2 cups cake flour
1 tsp vanilla
1 cup chopped nuts
Form into balls, place on cookie sheet and bake 30 minutes in oven little less than moderate. Roll while hot in powdered sugar. Roll again when cold.
May add 3/4 square chocolate, inserted, to the dough for variation. (may small expand it)
Isabel Leonard

Cookies or Bread? from Clarice
1 cup brown sugar
1/3 cup shortening
1 egg
1/3 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp soda
1 tsp ginger
lemon flavor
About 1 cup flour
Roll in loaf.

Lilly’s Cookies
1/2 cup brown sugar
2 Tbsp white sugar
1 cup butter (I use 1/2 butter & 1/2 crisco)
1/2 to 1 tsp maple flavoring
1 egg yolk
pinch of salt
2 cups of flour (mix all together)
Directions
Roll in small balls. dip top into the beaten egg white then in sugar/ put on cookie sheet and press down with an almond. (I don’t have the baking time as you will have to guess at that) * Grandma noted 325F and 15 min. Let them set awhile.

Coconut Shortcake Cookies
1 cup butter, softened
1/4 cup granulated sugar
1 tsp vanilla
2 cups flour
1/4 tsp salt
2 cups coconut
Mix all together. Form into a roll and refrigerate at least one hour. Slice and bake at 300F for 20 minutes,
*Grandma’s note: in refrig 2″ log I could have baked mine 10 min then got to brown on first pan. Bake on lined cookie sheet.

Chocolate Coconut Balls – Nina
(3) 6 cups powered sugar (2 lbs)
(1) 2 pkg angle flake coconut (2 lb 1/2 oz)
(1) 2 cups nuts
(1/4) 1/2 cup melted butter
(1/2) 1 cup sweetened condensed milk
1 tsp vanilla
Mix butter vanilla milk together. Add powdered sugar. Mix well. Add coconut & nuts. Mix by hand in a large bowl. Put in cool place. Form in balls. Dip in chocolate with a toothpick. Melt 1/2 (1/4) bar of paraffin wax which is 3 1/2 tsp parafin, 12 oz (6oz) chocolate or 1 lb semi sweet chocolate chips in double boiler. Dip balls in mixture (*part of Hershey baking bar – note probably belongs with the amounts of chocolate). Put on cookie sheets and piece to set.

Oatmeal Cookies – Jen’s ’85 Nord Picnic
1 cup shortening (butter)
1 cup brown sugar
1/2 cup white sugar
2 beaten eggs
1 tsp vanilla
1 tsp salt
1 tsp soda
1 1/2 cup flour
3 cups quick oats
1/2 cup walnuts
Cream shortening – add eggs. Sift dry ingredients. Add oatmeal & nuts – chill. Roll into balls. Press with sugared glass- Bake 10 min 350F.

Holiday Fruit Squares – Helen W
2 cups flour
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup soft butter or margarine
1 1/4 cups dark brown sugar, firmly packed
1 cup canned applesauce
1 egg
1/2 cup chopped walnuts
1/2 cup chopped filberts
3/4 cups chopped pitted dates
1/2 cup chopped pitted prunes
1/2 cup diced mixed candied fruit
Decoration:
1 1/2 cup sifted confectioner’s sugar
2 1/2 Tbsp milk
Candied cherries
Walnuts
Oven 375F, 13 x 9 x 2 inch
Sift flour with baking soda, salt and spices. Medium speed, beat butter, brown sugar and egg until well blended. Add 1 cup flour blend well. Stir in applesauce. Mix remaining flour mixture with nuts, dates, prunes and fruit. Add to applesauce mixture . Stir until well blended. Turn into prepared pan, spreading evenly. Bake 35 minutes or until cake tester inserted near center comes out clean. While warm cut into squares. Helen uses 2 pans 25 minutes. (baked one pan – new more fruits & nuts)

Birds Nest (in Grandma’s handwritting)
Cream
1/2 cup butter
1/4 cup brown sugar
1 egg yolk
1 cup flour
(1 silver Tbsp dough use to form balls)
Form in balls- dip in slightly beaten egg whites. Roll in 1 cup chopped nuts. Press center – bake 8 min. Press after bake 10 min. 300F.

Rhubarb Jam
6 cups rhubarb
4 cups sugar
-1 pkg strawberry jello
-Myrielle Hagie & Opal Hagie

Yum Yum Cookies
1 cup shortening
1 cup brown sugar
1 cup oil
1 cup white sugar
Cream well & add:
1 tsp vanilla
1 egg
Add gradually:
3 1/2 cups flour
1 tsp salt
1 tsp cream tartar
1 tsp soda
Fold in:
1 cup coconut
1 cup oatmeal
1 cup chocolate chips
1 cup rice krispies
Drop on cookie sheet & bake at 350F for 12-15 minutes. Makes 60.
-from Audrey – May 2004

Butterscotch Cookies (Domino Cane Sugar)
(1) 2 eggs
(1) 2 cups Domino Yellow Sugar (1 1/2 cup brown & 1/2 cup white sugar)
(1/2) 1 cup (melted- this was crossed out) shortening
(1) 2 Tbsp (tsp was the written correction) baking powder
(1 3/4) 3 1/2 cups pastry flour
1/2 tsp salt
1 cup nuts, ground fine
1 tsp vanilla
Beat eggs thoroughly, add sugar and melted shortening and mix well. Combine and sift dry ingredients and add. Then stir in nuts and vanilla. Mix thoroughly, shape the dough into a long loaf. Roll in waxed paper and place in refrigerator for several hours. Cut off thin slices and place on baking sheet. Bake in a moderately hot oven (375F) 10 – 20 minutes. This makes 40-50 cookies.

Icing
1 egg white
3/4 cups sugar
1/2 tsp cream of tartar
Small mix in bowl. Mix with spoon. Add 1/4 cup boiling water.

Blanche Birthday
Graham cracker crust
1 pkg cream cheese
1 cup whipped cream
1/2 cup powdered sugar
Middle layer
Raspberry jello
Raspberries
Top layer

Pineapple Jello Salad
1 pkg lime jello
1 cup water
pineapple
cottage cheese
1/2 cup celery
1/2 cup walnuts
cream cheese
salad dressing
1 Tbsp lemon juice

Apricot Coconut Balls
1 1/2 cup apricots
2 cups coconut
2/3 cups sweetened condensed milk
Shape in balls. Roll in powdered sugar.

Applesauce Bars
1 cup sugar
1/2 cup shortening
1 egg
1 cup applesauce
1/2 cup raisins
1 tsp soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp cloves
1 1/4 cup flour
salt
Cream sugar & shortening. Add egg & applesauce. Sift flour, soda & spices. Add to creamed mixture raisins. 9×13 pan 350F 20-25 minutes. Frost with 6 -3oz cream cheese, 3/4 stick butter, 1 Tbsp cream or milk, powdered sugar until right consignment.

Rhubarb Apricot Pineapple – Emma H – very good
4 cups rhubarb
4 cups sugar (less)
1 cup crushed pineapple
1 cup apricot
1 3oz pkg orange juice

Apricot Coconut Balls – from newspaper
Combine 1 1/2 cups dried apricots, ground, and 2 cups shredded coconut. Add 2-3 cups Eagle Brand sweetened condensed milk. Shape into small balls and roll in confectioner’s sugar. Let stand until firm.
*powdered sugar on Maidow

Mound Bars – from newspaper
Mix 2 cups crushed graham crackers
1/2 cup melted butter
1/2 cup sugar
Press in bottom of ungreased 9 x 13 inch pan. Bake 10 min at 350F.
Mix 1 pkg flaked coconut, 1 can Eagle Brand sweetened condensed milk
Spread over the first layer and bake an additional 15 minutes.
Melt a 12 oz pkg chocolate chips and 1 heaping teaspoon peanut butter. Spread on second layer. Cool until chocolate sets and cut.

Fruit Balls – newspaper
Put 1 six ounce pkg dates, 1 cup pitted prunes, 1 cup dried apricots and 1-3 cup raisins through the coarse blade of a food chopper. Mix well with 1 cup of chopped walnuts and 2 Tbsp frozen orange juice concentrate. Form into 1 inch balls and roll in chopped nuts or flaked coconut.
Various kinds of bars are always at holiday get-togethers. Among Mrs. Kaufman’s favorites are Mound bars. Jam-Oatmeal bars and Cherry bars.

German Chocolate No-Bake Cookies – from newspaper
Melt 1 pkg German chocolate and 2 Tbsp butter. Remove from heat and add 1 egg beaten, pinch of salt, 1 tsp vanilla, 1 cup whole nutmeats, 1 cup powdered sugar and 1 pkg miniature marshmallows. Form into three logs and roll in flaked coconut on aluminum foil, then wrap in the foil and put in refrigerator or freezer. Slice when served.
A variety of dried fruits are combined to make the following delicious little confections.

Chocolate Krispies Crunch – from newspaper
2 7 oz milk chocolate bars
1 5 1/2 oz pkg rice krispies
Melt chocolate in large saucepan over hot but not boiling water. Add rice krispies and stir until well coated. Drop by teaspoonfuls on wax paper and allow to harden. Yield 4 dozen cookies.

Marshmallow Squares – from newspaper
1-2 cup butter
1/2 lb marshmallows (about 2 1/2 dozen)
1/2 tsp vanilla
2 packages rice krispies (5 1/2 oz)
Melt butter and marshmallows in double boiler. Add vanilla: beat thoroughly to blend. Put rice krispies in large buttered bowl and pour in marshmallow mixture, stirring briskly. Press into shallow buttered pan. Put into squares when cool. Yield 16 2 1/4 inch squares (10 x 10 inch pan).
Note: Nut meats and chocolate chips may be added.

Peanut Butter Cookies – Betty Crocker kitchens – store handout for Gold Medal flour
1/2 cup butter
1/2 cup peanut butter
1/2 cup white granulated sugar
1/2 cup brown sugar
1 egg well beaten
1 1/4 cups flour
3/4 tsp soda
1/2 tsp baking powder
1/4 tsp salt
Method- Cream butter and peanut butter. Add sugar gradually and cream thoroughly. Add well beaten egg to creamed mixture. Sift flour once before measuring. Sift flour, soda, baking powder and salt together and add to creamed mixture. Chill dough well, then form into balls the size of a walnut. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour (* use sugar dipped fork) making a criss-cross pattern. Bake. Time – Bake 10-12 minutes. Temperature 375F (350F * changed by grandma) quick moderate oven. Amount 4 dozen cookies.

Butterscotch Cookies with burnt butter icing – Gold Medal Flour
1/2 cup butter
1 1/2 cups brown sugar
2 eggs
2 1/2 cups flour
(1) 2/3 tsp baking powder
(1/2) 1 tsp soda
1/2 tsp salt
1 cup sour cream (*not to sour)
1 tsp vanilla
2/3 cup walnuts
Method – Cream butter, add sugar gradually, add cream thoroughly. Blend in well beaten eggs. Sift flour once before measuring. Sift flour, baking powder, soda and salt together, and add to creamed mixture alternately with sour cream. Blend in vanilla and nuts. Chill until dough is firm. Drop by teaspoonfuls on lightly greased baking sheet. (Leave space of at least 2 inches between each cooky to allow for spreading.) Bake. When cookies are cool, spread with Burnt Butter Icing. Time moderately hot oven. Amount 5 dozen. (* Grandma note: 350F-15 minutes)
Burnt Butter Icing
6 Tbsp butter
1 1/2 cups confectioner’s sugar
1 tsp vanilla
Hot water
Method- Melt butter – keeping over heat until it is golden brown. Blend in confectioner’s sugar. Add vanilla. Stir in about 4 Tbsp hot water until icing is right consistency to spread smoothly. Amount Sufficient icing for about 30 cookies (2 1/2 inches in diameter).

Date & Apricot Bars – Gold Medal Flour
Note- Make Date and Apricot filling first and allow to cool slightly while mixing dough for bars.
3/4 cup melted shortening (half butter for flavor)
1 cup brown sugar
2 cups flour
1 tsp soda
2 cups quick cooking oatmeal
1 tsp vanilla
Method – Blend shortening with brown sugar. Sift flour once before measuring. Sift flour and soda together, and mix with oatmeal. Blend this dry mixture and vanilla into brown sugar and shortening mixture – working into dough with hands. Press half this mixture – on bottom of well greased baking pan. Spread Date & Apricot Filling over entire surface. Top with remaining crumb mixture, pressing gently down into filling with hand or back of spoon to make crumbs stick to filling. Bake. When cool, cut into bars. Time – Bake 30 minutes. Temperature – 350F moderate oven. Size of pan – one oblong pan, 8×12 inches. Amount – 32 bars (about 3 inches by 1 inch).
Date & Apricot Filling
1 cup pitted dates (cut into small pieces)
1 3/4 cups drained cooked apricots, unsweetened
1/2 cup brown or white sugar
2 Tbsp liquid drained from cooked apricots (or water)
Method- Blend fruit with sugar and liquid in sauce pan. Boil until mixture thickens (about 3 minutes). Cool slightly, and use as filling for Date & Apricot bars.

Strawberry Pie – Lynda
Glaze
1 qt strawberries
1/2 crush – cook with 1 cup (*less) sugar
2 Tbsp cornstarch until thick
add color – (luke?) – pour over fresh strawberries in baked pie shell- cool. Serve with whipped cream, or use 1 box frozen strawberries – 1/2 cup sugar, 2 Tbsp cornstarch, 3 Tbsp strawberry jello, 1 qt fresh berries with all cover.

Strawberry Pie – Helia
Boil all together:
1 cup sugar
1 cup water
2 Tbsp cornstarch
red food coloring – some of berries cut up
Add 3 Tbsp strawberry jello
Crust:
1/2 cup oil
2 Tbsp milk
2 Tbsp sugar
1/2 tsp salt
1 1/2 cup flour
Could use 1/2 for one 9 inch pie. Mix with fork. Press in pie pan small pieces as a time 9 inch +.

Meringue for Pie
2 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
1/4 tsp vanilla 1 Tbsp at a time
Beat egg white until foamy. Beat in sugar 1 Tbsp at a time continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Bake until delicate brown – about 10 minutes.

Pecan Pie #2- Vera’s
3 eggs 4 sometimes
1/3 cup + brown sugar (little more)
1 cup pecan
1 cup white corn syrup
1/4 cup butter w a little salt
Add butter softened to sugar. Add syrup – eggs slightly beaten. Mix well. add nuts. Bake hot oven 10 minutes. 30 minutes until firm. Can use 1/2 cup coconuts.

Lemon Meringue Pie
1 cup sugar
3 Tbsp cornstarch (1/4 cup)
1 cup water
2 egg yolks slightly beatenn
2 Tbsp butter
1 or 2 tsp grated lemon peel
1/3 cup lemon juice
Stir together sugar and cornstarch. Beat egg yolks and water. Gradually stir into sugar mixture. Cook over medium heat — stir — until thicken. Boil and stir 1 minute. Remove from heat. Stir in butter, lemon peal and juice. Pour into pie shell. Spoon meringue onto (hot) pie filling. Bake 10 minutes.

Frozen Lemon Pie – Lynda
Beat three egg yolks well. Add 1/2 cup sugar & pinch of salt. Add 1/4 cup lemon juice with grated rind. Place in double boiler and cook until mixture coats back of spoon. Chill. Beat three egg whites to stiff peaks and add 2 Tbsp sugar. Beat 1/2 pint cream and fold into egg whites. Add lemon mixture and fold all together. Place in vanilla wafer pie shell and freeze. Enjoy!

Butterscotch Pecan Squares – Lynda
6 Tbsp butter (softened)
2/3 cups packed brown sugar
1 egg
1 1/4 cups flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chopped pecans
Cream butter and sugar. Beat in eggs & vanilla. Add flour, baking powder and salt. Stir in pecans. Shape into two rolls and wrap in plastic wrap. Refrigerate for at least 2 hours. Bake at 350F 10-12 minutes. I store rolls in the freezer. Enjoy!

Never Fail Pie Crust – Sioux Falls Newspaper
Mrs. Schleifer
1 heaping cup lard or 1 1/4 cups shortening
3 cups flour
1 tsp salt
1 egg, beaten
1 tsp vinegar
5 Tbsp water
Using an electric mixer, mix shortening, salt & flour. Add egg, vinegar and then enough water so dough is easy to handle. This makes enough dough for two double crusts.
* Grandma used Crisco with a little sugar. She made sure all the ingredients were cold, but she didn’t use the vinegar or egg.

Cold Eggnog – Sioux Falls Newspaper
“The favorite breakfast and after school treat at our house is eggnog from the blender,.”said Mrs. Schleifer. “It’s thick like a shake and very nutritious!”

Sour Cream Apple Squares – Sioux Falls Newspaper
2 cups flour
2 cups brown sugar
1/2 cup oleo, softened
1 cup chopped nuts
1 tsp cinnamon
1/2 tsp salt
1 tsp soda
1 cup cultured sour cream
1 egg beaten
2 cups apples (peeled & finely chopped)
1 tsp vanilla
Combine flour, sugar, oleo. Blend at low speed until crumbly. Stir in nuts. Press 2 3/4 cup crumb mixture, add cinnamon, soda, salt, sour cream, vanilla and egg. Blend well. Stir in apples. Spoon over base. Bake at 350F for 30 min. Cut in squares and serve with whipped cream or ice cream.

Helia’s Strawberry Pie
Crust:
1/2 cup oleo
1 cup flour
2 Tbsp sugar
Press in pie tin for strawberry pie.

Turtles – Sioux Falls Newspaper
1 pkg light caramels
3 Tbsp canned cream
2 cups pecans
1 (6oz) pkg chocolate chips
2 giant Hershey bars
1/2 cup parafin
Melt caramels in top of double boiler. Add nuts & drop by spoonfuls on waxed paper. Put in freezer overnight. (Put toothpick in each one for handling.) Melt on small pkg Choc Chips & 2 giant Hershey bars with 1/2 cup parafin. Dip caramel mixture in chocolate mix & place on waxed paper. Chill.

Pecan Pie – June
1 egg
3/4 cup sugar
1/2 cup flour
1 tsp baking powder
1 tsp vanilla
salt
1/2 cups pecans
1 cup diced apples
Beat eggs and sugar with all. Add rest of ingredients. Pour in well greased pie pan.
Bakes: 30-50 minutes 325 – 350F
until brown on pie pan.

Helia’s Candy
2 cups sugar
1/2 cup water
1/2 cup white syrup
1/4 tsp cream of tartar
Put all together. Boil to soft ball stage. flavor. color peppermint, 1/2 tsp flavoring 2 drop color if gets to hard add a little hot water Raise thermometer so don not rest in bottom half.

Toasted Orange Bread Slices – Vera
1 loaf (1 lb) white Pettridge Farm very thin sliced
2 stick (1 cup) butter softened
1/2 cup sugar
grated peel of 1 large orange
Mix butter, sugar, orange peel. Butter slices.
Bake 350F for 1 hour. – Yvonne got wheat

Strawberry Dessert – Newspaper
Break 1/2 angel food cake into bite size pieces and spread over a 10×15 pan. Dissolve a 6 oz pkg of strawberry jello in 2 cups boiling water. Add 1 cup cold water or about that amount of ice cubes. Let set until it starts to thicken.
Beat 2 pkg Lucky Whip according to directions, add to jello and 1 qt strawberries (fresh or frozen and thawed) and 1 cup sugar. Beat together and let stand until berries don’t settle to the bottom. Spread over the cake and mix a little.

Strawberry Imperial Delight – Sioux Falls Newspaper
1 pkg strawberry Danish dessert
1 lb pkg frozen strawberries (thawed, well drained)
2 cups liquid
1 small angel food cake (broken in pieces)
1 pint heavy cream (whipped) or whipped topping
Put juice from strawberries in measuring cup and add enough water to make 2 cups. Add contents of strawberry dessert to the juice and bring to a boil. Boil 1 minute, stirring constantly. Remove from heat and cool slightly. Add strawberries. Cover bottom of a buttered pan or a mold with a thin layer of sauce. Put angel food pieces on top, then cover with remaining sauce. Chill and cover with whipped cream or topping. Fresh or canned fruits can be substituted for the strawberries.

Willow Sky High Coconut Cream Pie – Newspaper – Mpls Star & Trib
3 cups milk, scalded
1/2 cup sugar
1 Tbsp butter
Pinch of salt
1/4 cup grated fresh coconut
5 Tbsp cornstarch
4 egg yolks
1/4 tsp vanilla
1 (9 inch) baked pastry shell, cooled
Meringue:
6 egg whites
1/2 tsp cream of tartar
1/2 tsp salt
1/4 cup sugar
1/2 tsp vanilla
Grated fresh coconut for garnish
Combine milk, sugar, butter, salt and coconut in double boiler. Let mixture come to a near boil, stirring occasionally. Mix cornstarch with a little water and add to hot milk. Continue cooking and stirring until thickened.
Beat egg yolks. Add a small amount of hot mixture to yolks and mix well. Add this to the hot mixture with the vanilla. Cook and stir for about three minutes more. Chill and then fill pie shell.
To make the meringue, beat egg whites, cream of tartar and salt together until soft peaks form. If you don’t have a large mixer with blades bigger than 4 inches, make half of the meringue at a time. Gradually beat in sugar until meringue is smooth and stands very firm. Stir in vanilla.
Top filling with meringue, spreading so meringue touches pie crust. Place in a preheated, 400F oven for about 10 minutes or until meringue is brown. Cool or chill before serving.

Cherries ‘N Cream Roll – Woman’s Day Magazine
Orange-scented sponge cake with an easy-to-make cherries and cream filling.
Bake 375F for 12 minutes
Makes 12 servings at .32 each.
1 cup sifted cake flour
1 tsp baking powder
1/4 tsp salt
3 eggs
3/4 cup granulated sugar
1 Tbsp frozen orange juice concentrate, thawed
2 Tbsp water
10x (confectioners) sugar
1 can (21 oz) red cherry pie filling
2 cups (1 pint) heavy cream
1/2 cup 10x (confectioners) sugar
1/2 tsp almond extract
Fresh mint (optional)
1. Grease a 15x10x1 inch jelly roll pan. *Note: Foil greased?. Line bottom with waxed paper; grease paper. Preheat oven to moderate (375F).
2. Sift flour, baking powder and salt onto a fresh piece of wax paper.
3. Beat eggs in a medium size bowl with electric mixer at high speed until thick. Beat in sugar, 1 Tbsp at a time, and continue to beat at high speed until mixture is very thick and creamy.
4. Turn mixer to very low speed. Beat in orange juice concentrate and water. Sift flour mixture over little by little; beat in until batter is smooth. Do not overbeat. Pour batter into prepared pan, spreading gently to corners.
5. Bake in preheated moderate oven (375F) for 12 minutes or until center springs back when lightly touched.
6. Loosen cake around edges with a paring knife; invert onto a clean towel that has been dusted with 10X sugar; peel off paper. Trim 1/4 inch from all sides with a sharp knife for easier rolling. Roll up cake and towel together, starting with one of the long sides. Cool completely on wire rack.
7. Put cherry pie filling in a sieve and lest most of the liquid drain off; reserve cherries.
8. Beat cream in a medium size bowl until stiff. Beat in 10x sugar and extract.
9. Unroll cake; spread with half the cream. Spoon 1/4 of the cherries over the cream. Roll up cake and filling, using a towel to aid rolling. Place roll, seam-side down, on serving plate. Spread with remaining cream, garnish with remaining cherries. Decorate with mint.

Fruit Salad Pie (2 pies) – Milbank Newspaper
1 can pitted cherries
1 small can crushed pineapple
6 bananas
1 cup chopped pecans
2 cups sugar
1 Tbsp red food coloring
7 Tbsp cornstarch
1 Tbsp vanilla extract
dash of salt
Drain juices of cherries & pineapple & add enough water to juices to make 2 cups. Add all other ingredients except fruits & pecans. Cook until thickened. Add fruit & pecans. Pour into 2 baked pie crusts. Top with whipped cream or Dream Whip.

Fresh Peach Sherbet -Sioux Falls Newspaper
4 cups diced fresh peeled peaches (about 5 large ripe peaches)
1 cup sifted confectioner’s sugar
1 can Eagle Brand sweetened condensed milk
1/4 cup lemon juice
4 eggs (separated)
Combine peaches & sugar. With fork, toss lightly to thoroughly coat peaches. In large bowl, combine sweetened condensed milk, lemon juice and egg yolks. Blend thoroughly, then stir in peaches. Beat egg whites until stiff but not dry. Fold into peach mixture. Pour into 9 1/2 x 13 x 2 tray or 2 quart pan. Cover with aluminum foil and freeze about 1 1/2 to 2 hours or until a firm mush forms. Turn into chilled, large size bowl, break into pieces and beat until fluffy, but not melted. Quickly return to tray, cover and return to freezer for about 2 hours or until firm. Makes 2 quarts.

Coconut Paraffin Candy (Mounds Bars like candy) – Sioux Falls Newspaper
2 pkgs powdered sugar (2 lbs)
1/4 lb margarine
1 cup finely chopped nuts (like almonds for Mounds Almonds)
1 3/4 cups shredded coconut
1 can Eagle Brand milk
2 tsp vanilla
1 pkg (12 oz) chocolate bits
1/2 bar paraffin (1/8 lb)
Mix sugar, coconut, margarine, milk, nutmeats and vanilla. Chill. Roll into balls the size of walnuts (the smaller they are, the nicer they look). Chill. Melt paraffin and chocolate in double boiler. Dip balls.

Strawberries – Milbank Newspaper
1 cup blanched almonds
1 cup finely chopped coconut
1 cup candied cherries
Chop all together through a meat chopper or with a knife. Mix well. Form into balls. Roll in dry red Jello (any flavor). Form into strawberries. Mold leaves with green-tinted frosting.

Cranberry Sherbet – Sunday Newspaper – Sioux Falls
1 quart cranberries
2 1/2 cups water
1 1/2 – 2 cups sugar
1 envelope unflavored gelatin
1 tsp finely grated lemon rind
2 Tbsp lemon juice
Boil berries and water until berries pop, about 5-8 minutes. Strain juice, pressing berries with back of spoon or in food mill to remove all possible pulp, or puree in food processor or blender. Pour into enameled or stainless steel saucepan. Stir sugar with gelatin powder, then add to hot juice. Stir over moderate heat a few minutes, until clear. Add lemon rind and lemon juice. Pour into bowl or baking pan; freeze, stirring occasionally. When set, remove and beat until light; refreeze. Or freeze in an ice cream machine. Makes about 2 1/2 quarts.

Strawberry Fluff – Milbank Newspaper
1 1/2 cups water
1 cup sugar
1/4 cup cornstarch mixed with 1/2 cup cold water
Vanilla
Pinch of salt
Boil until clear.
Have 2 egg whites beaten until stiff and fold in to your hot mixture while hot. Continue beating till nice and thick.
Layer strawberries and fluff in a pretty bowl ending with strawberries. Can use raspberries too. Delicious – my mom’s recipe.

Flaky Apple Squares – Sioux Falls Newspaper
2 1/2 cups flour
1 Tbsp sugar
1 cup shortening
1 egg yolk plus enough milk to make 2/3 cup
Mix like a pie crust. Roll out half of dough. Put in large cookie sheet. Crumble 2 handfuls of corn flakes on top.
Add 8-10 apples, 1 cup sugar and 1 Tbsp cinnamon. Roll out rest of dough. Put on top of apples.
Beat one egg white and spread on top of dough. Bake 10 min at 400F and 50 minutes at 350F. Frost while warm.

Quick Coffee Cake – Sioux Falls Newspaper
1 1/2 cup flour
1 cup white sugar
2 tsp baking powder
1/4 tsp salt
Sift together. Add 1 egg in a cup, fill rest of the cup with milk. Add to flour mixture. Stir quickly with a fork. Put in a greased 8×8 greased pan.
Topping
1/2 cup brown sugar
1 tsp cinnamon
Sprinkle this over the top. Bake 30 to 35 minutes at 375F. Pour 3 Tbsp melted butter over cake when done.

Red Cinnamon Apples -Milbank Newspaper
Make a syrup of 2 cups sugar, 1 cup water, 1-3 cups red cinnamon candies and 3/4 tsp red food coloring. Boil until candies are dissolved. Then add to this apples which have been pared and cored and cut into slices or into quarters. This syrup should be enough for at least six apples, says Mrs. Anderson.
Boil until apples are tender. Then put into a fruit jar and cool in refrigerator.

Party Punch Percolator – Sioux Falls Newspaper
2 qt cranberry cocktail juice
9 cups apple cider
4 1/2 cups water
Pour into 30 cup percolator
1 cup brown sugar
4 tsp whole cloves
4 sticks cinnamon
1 tsp salt
Put into basket – perk until done.

Ginger Cookies – Mary Hart – Mpls Star & Trib
1/2 cup butter
1/2 cup shortening
1/2 cup packed brown sugar
1/2 cup sugar
1/2 cup molasses
3 cups flour
3 tsp ginger
2 tsp cinnamon
2 tsp cloves
1 tsp soda
1 cup blanched slivered almonds
Cream butter, shortening, sugar and molasses until light. Stir in dry ingredients and then almonds. Shape into two 10 inch rolls. Wrap and chill several hours. 
Cut into thin slices. Place on greased cookie sheets. Bake in moderate oven (350F) 10 – 12 minutes. Makes 7 to 8 dozen.

Lemon Drops – Mary Hart- Mpls Star & Tribune
1 pkg lemon cake mix
1/3 cup oil
2 eggs
Grated rind and juice of 1 lemon
Mix ingredients in mixer. Drop by tsp onto greased cookie sheets. Bake in a moderate (350F) oven about 12 – 15 minutes.

Ruth Lewis’ Apple Pie – Redbook Dec 1980
8-10 apples, peeled, cored & sliced (Jonathan preferred)
3/4 to 1 cup sugar
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp mace
2 Tbsp flour
Juice of 1 lemon
1/4 tsp lemon rind
4 Tbsp butter
Crust:
2 cups flour
5 Tbsp water, mixed with 1 Tbsp white vinegar
3/4 cup solid shortening
Combine the sugar, cinnamon, nutmeg, mace, flour and mix with apples. Mix in lemon juice and rind. Let the apples sit overnight in this mixture (they will brown a little, but it makes them delicious). Arrange apples in prepared crust in concentric circles, arranging them to a pyramid in the center. Top with pieces of butter and cover with top crust. Flute edges; make several holes in the top so steam can escape. Bake at 450F for 15 minutes; reduce heat to 350F and bake another 30 minutes, until crust is golden brown. Remove from oven; rub butter over top crust. Cool pie on wire rack.
To make crust: Combine the flour with the shortening and blend until the mixture looks like beads. Stir in the water and mix to form dough. Roll out 2/3 for bottom crust to fit an 11 inch pie plate. Combine scraps with remaining dough and roll out for top crust.

Nancy Reagan’s Stuffed Lemon Dessert- Redbook December 1980
Lemons
Lemon Sherbet
Mint
Cut off bottom of lemon so it will stand firmly, then slice about 1/2 inch off the top and save this cap.
Scoop out lemon and save the juice for daiquiris to serve before luncheon.
Fill the lemon shells with the best lemon sherbet you can find. Place cap of lemon back on top, plus a sprig of mint.
-From the 1970 Congressional Club Cookbook

Nancy Reagan’s Vienna Bars – From Redbook, December 1980
(30 bars)
1 cup lightly salted butter or margarine at room temperature
1 1/2 cups sugar
1/4 tsp salt
Yolk of 2 large eggs
2 1/2 cups flour
1/2 cup red currant or red raspberry preserves
Whites of 4 large eggs
2 cups finely chopped walnuts or almonds
Grease 17 x12 inch jelly roll pan or large baking sheet. Heat oven to 350F. In a large bowl work butter and 1/4 cup of the sugar with a wooden spoon until creamy and well mixed; beat in salt and egg yolks. Add flour and start mixing; when mixture becomes hard to work knead with fingers of one hand to make a smooth dough. Pat dough evenly into the bottom of prepared jelly roll pan or pat into a rectangle of the same size on a baking sheet. Bake 15-20 minutes, until lightly browned. Remove from oven and spread with jelly. In a deep bowl beat egg whites with a rotary beater or electric mixer at high speed until stiff peaks hold when beater is lifted. Using a metal spoon or rubber spatula, fold in nuts and remaining 1 cup of sugar. Gently spread egg white mixture over jelly. Bake about 25 minutes, until browned. Remove from oven and place pan on a wire rack to cool 15 minutes. While still warm cut into bars.
*** blogger note: we used this recipe for the church Christmas Dinner in 1983

Hattie’s Ginger Cookies – Jan
1 cup white sugar
1 cup brown sugar
1 cup margarine or lard
2 eggs
1 tsp soda (rounded) in a little hot water
1/2 cup molasses
1 tsp each cinnamon & salt
1/2 tsp cloves
2 tsp ginger
1/2 tsp nutmeg
Flour enough to roll out by 2 1/2 cup

Rhubarb Upside Down Cake – Sioux Falls Newspaper
4 cup diced rhubarb
1 pkg red jello
1 1/2 cup small marshmallows
1 cup sugar
Combine ingredients & put in the bottom of 9×13 cake pan. Prepare yellow cake mix and pour batter over fruit. Bake at 350F for 45-55 min or until cake tests done. Invert after cake has cooled slightly.

Oatmeal Cookies
1 cup white sugar
1 cup brown sugar
1 cup lard
1 tsp each salt & vanilla
3 eggs beaten
1 cup oatmeal
3 1/2 cups flour
1 tsp soda
1 1/2 tsp cream of tartar
Mix, roll & place in ice box. Slice. Bake.

Fruit Cake ( 6 loaves – 4×8 inch)
1 1/2 cup figs (chop)
1/2 cup candied orange peel
3/4 cup cooked pitted prunes
1/2 cup cooked apricots
1 1/2 cup raisins
1 1/2 cup currants
Add 2 cups honey. Mix well & let stand one week after one week add
1/4 cup candied pineapple
2 cup shaved citron
1/2 cup candied cherries, cut in half
3/4 cup walnuts, coarsely chpped
1 cup shortening
3 eggs
1/2 cup strong coffee
3 1/2 cup flour
1/4 tsp clove, nutmeg, allspice
3/4 cup cinnamon
Wax paper in pan. Bake 2 hours 250F.

Creamy Pineapple Roll – Del Monte
1 pkg (18 1/2 oz) lemon chiffon cake mix
Confectioner’s sugar
1 cup whipping cream, whipped
1 can (20) Del Monte crushed pineapple, drained
(save syrup for other recipe uses)
Prepare cake mix as package directs. Spread evenly into two 15 1/2 10 1/2 inch paper-lined jelly roll pans. Bake at 350F -20 to 25 minutes. Cool 10 minutes; loosen sides and turn out on towel generously dusted with confectioner’s sugar. Trim edges if they are stiff. Roll up and cool on rack 1 hour. Fold pineapple into whipped cream. Unroll cake, remove towel and spread with cream mixture. Roll again. Garnish as desired. 2 rolls (8-10 slices each)

Cherry Crunch – Duncan Hines
(Makes 8-10 servings)
1 can (1 lb 5 oz) cherry pie filling
1 tsp lemon juice
1 pkg Duncan Hines white deluxe cake mix
1/2 cup chopped nuts, if desired
1/2 cup (1 stick) melted butter or margarine
Sweetened whipped cream, ice cream or coffee cream
Preheat oven to 350F. Spread pie filling in the bottom of a 9 inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and melted butter. (Mixture will be crumbly.) Sprinkle over pie filling.
Bake at 350F for 40-50 minutes, until golden brown. Serve with ice cream, whipped cream or serve warm with coffee cream.

Frosting
3 Tbsp milk
3 Tbsp butter or margarine
1/2 cup firmly packed brown sugar
1 1/2 confectioners sugar
12 to 16 walnut halves
For Frosting: Combine milk, butter and brown sugar in medium saucepan. Place on medium heat. Stir until sugar is dissolved and just until mixture comes to a boil. Cool to room temperature. Stir in confectioners sugar. Beat at medium speed with electric mixer until of spreading consistency. Frost top of cake. 

Peach Creme Dessert
Melt 32 marshmallows with 1/2 cup orange juice
Cool over cold water.
Cut up 6 peaches. Add 1 pt cream, whipped
Crust:
24 graham crackers
1 cup powdered sugar
1/2 cup butter, melted
9×13 pan. Top with crushed graham cracker

Almond Angel Trifle
1 pkg Betty Crocker angel food mix
Mix:
1 cup chilled whipping cream or 9 oz Cool Whip
1 tsp almond extract
1 can (13 1/2 oz) pineapple tidbits, drained
1 can (18 oz) Betty Crocker vanilla pudding
For garnish:
Toasted sliced almonds
Maraschino cherries, drained
Cut cake in cubes. Place 1/3 in pan. Spread 1/3 of cream, pudding, pineapple mixture over cake. Repeat twice. Chill 3 hours. Just before serving add nuts & cherries for garnish.

Strawberry Dessert – American Luncheon F Falls
Partially thaw a pkg of frozen strawberries. Melt 30 marshmallow with 1/2 cup of strawberry juice. Let cool. Fold in a cup of cream whipped, 1/2 cup chopped nuts & strawberries (almost thawed out). Cover bottom of 9×9 inch cake pan with crushed vanilla wafers. Pour mixture over crumbs. Sprinkle crumbs on top. Refrigerate overnight.

Marshmallow Candy Balls
1 pkg marshmallows (large)
1 lb caramel candy
1 can Eagle Brand sweetened condensed milk
1 stick or 1/2 cup oleo
Rice krispies
Put oleo, candy, milk in double boiler. Wait until melted.
Dip marshmallows in sauce, then roll in Rice krispies.

Rhubarb Torte – Bernice
1/3 cup butter or oleo
1 cup flour
5 Tbsp powdered sugar
Pinch salt
Put this mixture in a pan for the bottom crust, leveling this out evenly, then put into oven for about 10 min at 350F or until lightly browned. Then have ready 3 cups rhubarb, 2 beaten eggs, 1 1/2 cup sugar, 1/4 cup flour, 3/4 tsp baking powder
Pour this over the crust that has been baked. Then return to oven for 25 – 30 minutes. Cool. Serve with whipped cream.

Lemon Jello Dessert – Dots – Ladies Aid – Christmas – Good
9×12 pan
1 pkg 6 oz lemon jello (big one)
2 cups hot water
1 cup creamy cottage cheese
2 cups (1 pint) cream, whipped (or 2 cups Riches Topping)
1 cup red maraschino cherries, cut fine
1 No 2 1/2 crushed pineapple, drain well
1/2 cup nuts, chopped
Jello partly set (watch carefully) then fold in everything.

Lemon Crackle – Mrs. Tidemann
1 cup sugar
1 cup cold water
2 eggs
Juice of 2 lemons
2 Tbsp cornstarch (dissolved in cold water)
1 1/2 tsp vanilla
Mix all together and cook in double boiler until thick.
1 cup brown sugar
1/2 cup butter
1/2 tsp soda
1 cup flour
1 cup coconut
14 soda crackers
Roll crackers. Cream butter and sugar. Add flour, soda, coconut and crackers. Mix well. Put 3/4 of this mixture in well greased pan, pour lemon filling on top. Cover with remaining crumbs. Bake until light brown in oven at 350F. Serve with whipped cream.

Angel Food Dessert – Helia
9×13 pan – serves 15 to 18
Soak 1 envelope Knox gelatin in 1/4 cup water. Dissolve in 1/2 cup hot water.
Add 1 cup orange juice, 1 large lemon, juiced & 1 cup sugar
Let partly set; then fold in 2 cups cream, whipped.
Pour over broken pieces of angel food. Easy to cut in half. Dream Whip ok.

Angel Food Dessert
6 egg yolks, slightly beaten
3/4 cups sugar
3/4 cup lemon juice
Combine, cook until thick. Remove from stove and add 1 envelope Knox gelatin dissolved in a little cold water. Beat 6 egg whites and add 3/4 cup sugar, continuing beating until stiff. Add to slightly cooled custard. Pour over broken up long angel food in 9×13 glass pan. Serve with whipped cream after refrigerating over note.
I cut thin slices of angel food, then break into small pieces – also mix custard thru so all pieces of cake are fully covered.

9 Minute Fresh Fruit Pie – Karo & Keebler
4 cups blueberries or halved strawberries or peeled sliced peaches
2 Tbsp corn starch
2 Tbsp water
1/2 cup Karo light corn syrup
2 tsp lemon juice
1 cup heavy cream, whipped
1 butter flavored pie crust
In covered blender blend 1 cup of the fruit at high speed 30 sec. In 2 qt saucepan mix corn starch and water until smooth. Add mashed fruit, corn syrup and lemon juice. Stirring constantly, bring to boil over medium heat and boil 1 min. Turn into bowl; cover surface with waxed paper. Cool 1 hr. Fold in remaining fruit. Spread cream onto bottom and sides of pie crust. Fill with fruit mixture. Chill 3 hr or until set. Serves 6-8.

Fresh Fruit Glaze
1/2 cup sugar
1/2 cup water
1/2 to 2/3 Tbsp corn starch
1 1/2 Tbsp + Jello
Boil until clear to hot mixture add jello.

Blueberry Glaze
For 1 6oz blueberries
Use 1 1/2 +Tbsp black raspberry jello

Peach Glaze
6 peaches
2 cups water
2 cups sugar
4 Tbsp corn starch
6 Tbsp orange jello (or apricot)

To double recipe for glaze:
1 cup sugar
1 cup water
2 Tbsp corn starch
3 Tbsp jello

Fluffy Orange Frosting
Combine in top of double boiler: 2 egg whites, 1 1/2 cups sugar, 1/4 cup water, 1/8 tsp salt, 1/4 cup frozen orange juice concentrate.
Beat 1 minute with electric mixer or rotary beater to combine. Place over boiling water and continue beating until mixture forms stiff peaks (7-8 minutes). Remove from heat, beat until of spreading consistency.

Swedish Norwegian Pie – Ida Gabert
3/4 cup sugar
1/2 cup flour
1 egg
1 tsp B powder
1/4 tsp salt
1/2 cup chopped nuts
1 diced apple
Combine the sugar, flour and unbeaten egg. Mix until well mixed. Add B powder, salt & vanilla. Mix. Stir in nuts and apples. Pour batter in a greased pie dish. Bake at 350F for 30 min. Serve with whipped cream or ice cream.

Lemon Pie
Juice & rind of 1 lemon
1/2 to 3/4 c sugar (to taste)
4 egg yolks beaten
4 Tbsp water
Cook until thick. Stir in whites of half the meringue leaving other half for top.

Lime A Pie – Rita
1 pkg gelatin with 1/4 cup cold water
4 egg yolks, beaten
1/2 cup lime juice
1 cup sugar
1/4 tsp salt
1 tsp find
1/2 cup heavy cream, whipped
Fold ingredients together. Put vanilla cracker crumbs in well buttered pan. Pour lime mixture over top. Put in refrigerator overnight. Trim with lime slices & cherries.

Rhubarb Pie
3 cups rhubarb
1 cup sugar
1/2 tsp grated orange peel
3 Tbsp flour
salt
Combine rhubarb, sugar, orange peel. Fill 9 inch pie crust. Dot with butter. Bake 450F 10 minutes. Moderate oven 350F for 30 minutes.

Grape Chiffon Pie
1 envelope unflavored gelatin
1/4 cup cold water
1 (6oz) can frozen concentrated grape juice (thawed)
1/4 cup sugar
Dash salt
2 Tbsp lemon juice
2 egg whites (stiffly whipped)
1/2 pt heavy cream, whipped
1 baked 9 inch pastry shell, cooled
Soften gelatin in cold water for 5 minutes. Combine grape juice, sugar & salt in a saucepan & bring to a boil. Remove from heat & add gelatin & lemon juice, stir until gelatin dissolves. Chill until partially set. Gently fold in egg whites & then cream. Pour into pastry shell, chill until firm. Garnish with additional whipped cream & small grapes if desired.

Rhubarb Pie – Milbank Newspaper
3 eggs, separated
3 Tbsp orange juice
1/4 cup flour
2 1/2 cups rhubarb
1/4 cup sugar
1/4 tsp salt
1/3 cup nuts
Beat egg whites stiff and add 1/2 cup sugar. Mix butter, juice and egg yolks and beat. Add remaining sugar, flour, salt & beat. Add rhubarb to yolk mixture. Stir. Fold in meringue. Put nuts on top and bake 375F 15 minutes and 325F for 50 min. Use unbaked pie shell.

Rhubarb Coffee Cake – Milbank Newspaper
1 1/2 cup sugar
1/4 cup vegetable oil
1 egg
1 cup buttermilk
1 tsp soda
2 cups flour
salt
vanilla
2 cups rhubarb, cut up small. Put on topping and bake 40 minutes at 350F.
Topping:
1/2 cup white or brown sugar
1 tsp cinnamon
Nuts, if desired
Sprinkle on top before baking.

Fresh Peach Chiffon Pie
3/4 cup sugar
1 1/2 cup fresh peaches (chopped)
1 Tbsp unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1 Tbsp lemon juice
1/8 tsp salt
1/2 cup heavy cream (whipped)
Add sugar to peaches. Let stand 30 minutes. Soften gelatin in cold water. Add boiling water. Cool. Add peaches, lemon juice & salt. Chill partially. Fold in whipped cream. Place in chilled corn flake crust.
Combine 1 cup crushed corn flakes, 1/4 cup sugar, 1/3 cup melted butter. Press firmly in 9″ pie pan. Chill.

Lemon Cake Pie – Shirley Gorder ’52
1 cup sugar
1/4 cup butter or margarine, melted
1/4 cup flour
1/8 tsp salt
2 eggs (separated)
2 lemons (juice & grated peel)
1 cup milk
1-9 inch unbaked pie shell
Combine sugar, flour, butter or margarine, salt & egg yolks. Beat until smooth. Beat in lemon juice & grated peel. Add milk heating slowly. Beat egg whites stiff but not dry. Fold in. Bake pie shell at 350F for 5 minutes. Pour in filling. Bake 40 minutes or until filling is firm. When cut there will be a delicate cake on top of the pie filling.

Krommy Pie – Mrs. McKay
11 graham crackers – roll in fine crumbs
1 cup nut meats, chopped
Sprinkle
1 tsp B powder over
3 egg white
Let stand while Beat until stiff. Add slowly
1 cup sugar
Stir in graham crackers & nuts pressed well into 8″ pie or 8″ square or double for 9×13 greased well with butter.

Macroon Pie – Kate
3 eggs separated
1 cup sugar
1/2 cup nuts
1/2 cup dates
1 tsp almond
1 cup graham cracker crumbs
Beat egg yolk with half of sugar until light & thick – add nuts & date crumbs & extract.
Beat egg whites stiff & add remaining sugar & beat. Fold into yolk mixture. Turn into well greased pan or pie plate. Bake at 325F -45 minutes. Serve with whipped cream & berries.

Grape Pie
4 cups concord grapes
1 cup sugar, white
3 Tbsp flour
1 tsp lemon juice
1 Tbsp butter
Remove skins from grapes and put in pulp in saucepan without water. Bring to boil and while hot put through strainer to remove seeds. Combine pulp with skin. Mix flour with sugar and pour into grapes. Add lemon juice and pour into pastry lined pan. Dot with butter. Cover with top crust. Bake 10 at 450F then 30 min at 350F.

Raisin Pie (* Grandma says this is good)
1 cup raisins
1/2 cup sugar
1 Tbsp flour
1 egg beaten
1 cup sour cream
1 tsp vanilla
salt
Bake with two crusts.

Sour Cream Pie (2 crusts)
Stir in 1 cup raisins
Add 1/2 cup sugar
1 cup sour cream
2 eggs
spices
1 Tbsp flour
salt

Wash Day Pie (Cream Pie)
1 pint cream with milk
mix
2/3 cup sugar add pinch of salt and 1 Tbsp flour
3 egg whites beaten stiff. Add this to cream and beat thoroughly. Grate a little nutmeg over mixture a little vanilla won’t hurt it any.
Bake with out upper crust.

Ginger Snaps – Dorothy
1 cup brown sugar
1/3 cup shortening
1 egg
1 Tbsp molasses
1/2 tsp salt
1 tsp ginger, soda, cinnamon
1/2 tsp nutmeg, nuts if desired
1 cup flour, enough to roll. Refrigerate overnight. Then slice to bake.

Batchelor Buttons
1 cup brown sugar
3/4 cup shortening
1 egg
1 tsp soda in 1 tsp water
2 cups flour
add vanilla
Roll with floured hands. Roll in sugar. Press a nut in center.

Lunch Box Cookies (good)
1 cup sifted flour
1/2 cup non fat dry milk
1 tsp soda
1/2 tsp salt
1/2 tsp allspice
1/2 tsp cinnamon
1/2 cup shortening
1/2 cup sugar
1 egg unbeaten
1 cup seedless raisins
1 cup molasses
2 cups rolled oats
Sift together flour, dry milk, soda, salt & spices. Cream shortening, beat in sugar, egg & molasses, beat well. Stir in sifted dry ingredients. Fold in raisins & rolled oats. Drop by tsp 2″ apart on greased cookie sheet. Bake 325F for 12 – 15 minutes.

Hazel’s Rhubarb Torte – Margaret brought visit with Adlard
1 cup flour
1/2 cup soft butter
5 Tbsp powdered sugar
pinch of salt
2 eggs
1 1/2 cup sugar
1/4 cup flour
3/4 tsp BP
3 cups rhubarb finely diced
Blend 1 cup flour, butter and powdered sugar & salt. Pat into large greased pie pan. Bake 10 min at 360F. Beat eggs. Add sugar, 1/4 cup flour and baking powder. Add rhubarb. Pour over first mixture and bake 35 min at 375F.

Cooked & Raw Peaches – Sonja Oines
Double treat peach pie – makes 1 9-inch pie
1 cup sugar
3 Tbsp cornstarch or quick cooking tapioca
1/2 cup water
1 Tbsp butter
6 large peaches
1 baked 9 inch pie shell
whipped cream
Mix together sugar and cornstarch; add water & butter & bring to a boil. Dice 3 of the peaches and add to syrup; simmer 5 min or until thick. Cool. Slice remaining peaches into pie shell; pour cooled peach & syrup mixture over. Top with whipped cream if desired.

Sherbet
3 lemons, juice & rind
1 small can pineapple
1 cup milk
1/2 cup sugar
1 cup whipping cream
Combine. Add whipped cream. Stir while freezing.

Frozen Lemon Pie – Lynda
This is a frozen lemon pie and it is just delicious. It is quite rich so you just delicious. It is quite rich so you just serve small pieces and one pie goes a long way.
1/2 lb vanilla wafers
1 egg
2 egg yolks
1/2 cup sugar
pinch of salt
Juice & grated rind of 1 or 2 lemons
egg whites
1 cup whipping cream
Cook over low heat, the egg & egg yolks beaten together & mix with sugar, salt, lemon juice & rind. Cool. Mix with beaten egg whites & the cream whipped. Roll wafers & divide the crumbs. Sprinkle one half in bottom of the pie plate and refrigerate. Pour custard mixture in and sprinkle with the rest of the crumbs. Put in refrigerator and freeze as quickly as possible.

Peppermint Ice Cream – Newspaper
Mrs. G Graber, Sauk Center, Minn.
1 cup hot milk
18 marshmallows
2/3 to 1 cup crushed red & white peppermint sticks or candies
1 cup whipping cream
Add marshmallows and half of crushed candy to milk; heat in double boiler until marshmallows are dissolved. Chill in refrigerator. Whip cream; add marshmallow mixture which has been slightly whipped and remaining crushed candy.
Additional pink coloring may be added if desired. Four into freezing tray. Stir twice before it is frozen.

Cherry Pudding
1/2 cup sugar
salt
1 cup flour
1 Tbsp butter
1/2 cup milk
1 tsp baking powder
Make into a batter and pour into a buttered 1 1/2 qt casserole. Mix 1 cup cooked sour cherries, 1 cup sugar and 1 cup boiling water. Pour on top of batter. Bake 1 hour at 350F. Serve warm with whipped cream. The batter comes to the top when baked. Serves 6.

Tangy Lemon Drops
5 Tbsp butter, at room temperature
3/4 cup unsifted cake flour
1/4 cup confectioners’ sugar
1 tsp grated lemon peel
Additional confectioners’ sugar
Mix butter, flour, confectioners’ sugar and lemon peel until combined. Divide dough in half; on floured surface, roll each half to a 6 inch long cylinder. Wrap each half in plastic wrap; refrigerate 1 hour. After dough is chilled cut in half inch slices and bake 12 minutes at 325F until top of cookies are firm to the touch and are lightly browned on the bottom. Sprinkle cookies with additional sugar before serving.

Helia’s Lemon Dessert
4 egg yolks, beat with 2/3 cup sugar
2 lemon juice/ more if lemons are small
cook until thick (not too) 3 minutes
1 box vanilla wafers, crushed
1/2 crumbs in bottom of 9×13 pan
4 egg whites, egg beat with 1/4 cup sugar
1 cup dairy rich, whipped – fold in whipped egg white. Mix in when cooled enough.
Rest of crumbs on top can add fine nut meats.

Dessert – Blanche
Bottom Crust:
1 1/2 cup flour (less)
1/2 cup butter
1/4 cup sugar
1/2 cup nuts
9×13 – 325F for 20 minutes.
Filling:
1 cup any pie mix. Peach – Apricot (more)
1 3oz peach or apricot jello
1/2 cup boiling water
Top:
2 egg whites
1/2 tsp cream tartar
1/2 cup sugar
Beat very stiff.
Add 9oz pkg Cool Whip. Refrigerate overnight.

Mandarin Orange Dessert – Edith
9×9 double
Beat
3 egg whites until stiff
Fold in 1 cup sugar
1/2 tsp cream of tartar
Add 1/2 cup rice krispies
1/2 cup nuts
Bake 25 minutes in 325F. Bake 1 hour in 300F oven.
Prepare 1 pkg dream whip as directed on box
add 1/2 cup powdered sugar
3 Tbsp instant vanilla pudding
add 1 cup drained mandarin oranges
add 3/4 cup flaked coconut. Spread on crusts. Refrigerate several hours. Serve with whipped cream & cherries.

Pumpkin Pie
1/2 cup brown sugar
1/4 cup white flour
2 eggs
1 cup pumpkin
1 cup rich milk
1 tsp ginger
1 tsp cinnamon
vanilla
3 Tbsp butter
Bake 450F – 10 minutes and then 325F for 30 minutes.

Frozen Lemon Pie – Mrs. Tidemann
Separate 3 eggs, beat whites until stiff. Beat in 1/2 cup of sugar. Add yolks singly beating thoroughly (or creamy – fold in). Stir in 5 Tbsp of lemon juice. Fold in 1 cup heavy cream stiffly beaten. Roll 24 vanilla wafers into fine crumbs. Sprinkle 1/2 of crumbs in bottom of well buttered freezing tray. Pour lemon mixture over crumbs and sprinkle remaining crumbs on top. Freeze in freezing compartment until firm.

Angel Food Fluff
1 small angel food cake (square)
1/4 lb butter, softened
1 1/2 cup powdered sugar
3 egg yolks, stiffly beaten
1/2 pint cream, whipped
3 tsp lemon juice & grated rind
1 can angel coconut
Cream butter & sugar. Add egg yolks & beat. Add lemon juice and rind. Fold in stiffly beaten egg whites & whipped cream. Line 9×13 pan with angel food sliced 1/4 inch thick. Pour over 1/2 filling thin layer of cake then rest of filling. Cover with coconut. Refrigerate 8 hours. Serves 12.

Ice Cream
1 cup cream – whip light, fluffy
Fold in 2/3 cup sugar
Add 2 well beaten eggs
1 1/2 tsp vanilla
Fold in 1 cup milk
Freeze take out to beat when mushy.

Frozen Raspberry Pie
Ingredients
1 pkg frozen raspberries
1 1/2 tsp lemon juice
1/2 cup sugar
1 envelope Knox gelatin
1/4 cup cold water
1 cup heavy cream, whipped
1 baked or crumb pastry shell
Method
Soak gelatin in the 1/4 cup cold water for 5 minutes. Drain frozen raspberries. Measure drained juice, add lemon juice, and add water to make 1 1/4 cups liquid. Add sugar to this liquid. Put juice-sugar mixture into small saucepan and heat until just below boiling point. Add soaked gelatin and stir to dissolve. Remove from heat and allow to set until beginning to congeal. Then add drained raspberries and stiffly whipped cream.
Pour mixture into baked or crumb pastry shell and chill until set. If you aren’t afraid of calories top with dab or sweetened whipped cream when serving. Serves 6.

Lemon Fluff – Women’s Day Magazine -Lynda
Crust:
1 box (12 oz) vanilla wafers, crushed fine (3/4 cup)
1/2 cup unsalted butter or margarine, melted
Filling:
4 eggs, separated
1 cup sugar, divided
1/2 cup lemon juice
Finely grated peal of 3 large or 4 medium lemons
Pinch of salt
1 1/2 cups heavy cream, softly whipped
Fruit Sauce (recipe below):
Crust: Grease sides only of 8×3 inch springform pan; set aside. In medium bowl mix crumbs and butter until well blended. Remove and set aside 1 1/4 cups crumb mixture. Working with 1/4 at a time, press remaining crumb mixture onto sides of pan. Press reserved 1 1/4 cup crumb mixture firmly onto bottom; set aside.
Filling: In small bowl with electric mixer beat egg yolks until pale-colored. Add 1/4 cup sugar; beat on high speed about 2 minutes. Reduce speed to low; gradually add lemon juice, beating only until smooth. Stir in peel; set aside. In medium bowl with clean beaters beat egg whites with salt until soft peaks form. Gradually beat in remaining 3/4 cup sugar, 1 or 2 Tbsp at a time. Beat until mixture is as thick as marshmallow cream. Gently fold yolk mixture, 1/3 at a time into whites. Gradually fold combined mixture into whipped cream. Turn into crumb-lined pan; smooth top. Freeze several hours or until firm. Cover airtight with plastic wrap or foil. Freeze overnight or up to 2 weeks. To remove sides of pan run knife between crust and pan, pressing knife between crust and pan, pressing blade firmly against pan; release and remove pan sides. Carefully cut between bottom crust and pan to loosen. Using wide spatula or cookie sheet, transfer mousse to serving plate. Serve immediately, or cover and replace in freezer. Slice with sharp knife; serve sauce on side. Makes 14 servings. Per serving without sauce: 341 cal,4 g pro, 34 g car, 22g fat, 136 mg col with butter, 115 mg chol with margarine, 10: mg sod
Fruit Sauce: Puree 2 pkgs (10 oz each) thawed frozen berries, fruits or combination; strain.
* Grandma’s Notes next to Filling Section: Beat egg whites first with sugar until like marshmallow cream. Egg yolks- add lemon juice. Egg whites room temp. 13 servings. I put 2 Tbsp peel.

Angel Food – Jello Dessert – Sena
1 large angel food
2 box strawberries (frozen)
2 box strawberry jello
2 1/2 cup hot water
1 pt whipped cream (1 cup in dessert other on top)
Mix jello & berries. Chill until partly set. Add cream (1/2) 1 cup. Layer of jello then cake.

Peach Cobbler- Sue
1/2 cup oleo (melt in a pan)
1 cup sugar
1 cup flour
2 tsp baking powder
1/4 tsp salt
add 3/4 cup milk
Pour over melted butter. Pour 1 qt can of peaches over batter. Bake 1 hour 350F oven.

Birthday Club Apricot Delight – Cathryn
2 pkg orange jello
2 cups hot water
1 cup fruit juice from:
     1 #2 can apricots
     1 #2 can pineapple tidbits
Dissolve jello is hot water, add water, add cup of juice. Use remaining juice with:
2 1/2 Tbsp flour
1/4 cup sugar (optional)
Cook together until thick. When cool. Fold in 1 pkg Dream Whip with sugar added. Spread over set jello fruit pudding. Top & serve in squares on lettuce leaves.

Nut Coil – Lynda & Bev
15 single soda crackers
3 egg yolks
1 cup sugar
1 cup nuts, chopped
1 tsp baking powder
Crush soda crackers (very fine). Add sugar. Add B.P. to egg yolks & beat well. Add to soda crackers & sugar. Add nuts & then add stiffly beaten egg whites. Pour into well greased pie tins and bake in moderate oven (350F) until crust forms on top 30 min. Lynda put cherry pie mix topped with whipped cream.

Pumpkin Bar
4 eggs, beaten
1 cup vegetable oil
1 cup pumpkin
2 cups sugar
1/2 tsp salt
2 tsp cinnamon
1 tsp soda
1 tsp B powder
2 cup flour
Grease well. Bake 325F for 20-25 min.
Icing
3 oz cream cheese
6 Tbsp soft margarine
2 1/2 cup powdered sugar
1 tsp vanilla
1 tsp milk
Spread while warm.

Carrot Bars – Sena
Cookie sheet or 2 9×12 cake pans
4 eggs, beaten
2 cups sugar
1 tsp salt
2 tsp soda
2 tsp cinnamon
1/2 cup vegetable oil
2 1/2 cup flour + 2 Tbsp
3 jars (small) cans strained carrot baby food.
Combine in order bake at 350F for 25 minutes (or less).
Icing
3 1/2 cup powdered sugar
1/2 cup margarine (about half)
1 8oz creamed cheese
4 tsp vanilla
Blend.

Apricot Jam Bar – Helia
1 cup flour
1 tsp BP
1/2 cup oleo or butter
1 egg, beaten
1 Tbsp milk
Pat in 9×9 pan
1 cup apricot jam (39c)
1 egg beaten
2/3 cup sugar, vanilla
4 Tbsp melted oleo
2 cups flaked coconut mix
Bake 350F for 25 min.

Chocolate Cherry Bar- Eloise M
1 pkg chocolate cake mix
1 can cherry pie mx
2 eggs
Bake 350F for 25 minutes
Ice

Carrot Bars- Newspaper
4 eggs, beaten
2 cups flour
2 cups sugar
1 tsp soda
1 tsp cinnamon
1 1/2 cup grated carrots
1/2 cup salad oil
Pinch salt
Mix together. Bake in large jelly roll pan at 350F for 25 min.
Frosting
1 1/4 cup powdered sugar
4 oz small pkg cream cheese
2 Tbsp butter

Date Bars – Edith
1 cup brown sugar
1/2 cup butter
2 eggs, beaten, use eggs
1 tsp vanilla
1 tsp soda
1 1/2 cup flour
1 cup chopped walnuts
Mix & set aside.
Filling
1/2 cup date, cut up
15 orange candies
1/2 cup sugar
2 Tbsp flour
1 cup boiling water
Combine all ingredients & cook until thick & cool. Put 1/2 batter on bottom. Filling & batter.
9×13 pan. Drop by spoon. Bake 350F 30-35 min.

Rhubarb Bar Cooky – Amelia (Emelia?)
3 cups rhubarb
1 1/2 cup white sugar
1 tsp vanilla
2 Tbsp cornstarch
1/4 cup water
9×13 pan.
1. Mix these two & add rhubarb sugar vanilla.
2. Cook until thick. Set aside.
3. Mix the following until crumbly.
1 1/2 cup oatmeal
1 cup brown sugar
1 cup shortening
1 1/2 cup flour
1/2 tsp salt
1/2 tsp soda
1/2 cup chopped nuts
4. Put cooked mixture between layers of crumbly mix.
5. Bake at 375F for 30-35 min.
6. Cut while warm.
7. Cool thoroughly to serve.

Coconut Bars – Margaret O
Bottom layer:
1/2 cup margarine (1/4)
1/2 cup brown sugar
1 cup flour
Mix press in 9×9 pan (not in hand)
Bake 325F – 10 minutes (watch light brown) – Baked too long 1st time & got hard)
2 eggs well beaten
stir in
1 cup brown sugar (less if eggs are large)
1 tsp vanilla
2 Tbsp flour
1 tsp B P
1/4 salt
Mix. Add:
1 cup coconut
1/2 cup nuts
Spread on crust (bottom layer). Bake 25 min at 350F.

Apple Bars
Crust:
2 1/2 cup flour
1 tsp salt
1 cup butter
1 egg yolk
2/3 cup milk
Middle layer:
1 cup crushed corn flakes
8 or 9 apples, pared & sliced
1 cup sugar
1 tsp cinnamon
1 egg white
Add milk & yolk together & add dry ingredients. Roll out 1/2 the mixture. Spread into a bar pan (10×15). Take 1 cup crushed corn flakes & sprinkle on top. Take 8 or 9 apples & sprinkle 1 cup sugar & 1 tsp cinnamon. Put the last half of the mixture of top & seal the edges. Spread the beaten egg white on top. Bake at 350F for 60 min & frost w glaze frosting.
Glaze Frosting:
1 cup powdered sugar
1 Tbsp hot water
1 Tbsp vanilla
Spread over top.

Applesauce Cookies
3/4 cup shortening
1 cup brown sugar
1 egg
1/2 cup applesauce
2 1/4 cup flour
1/2 tsp soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp cloves
1 cup raisins
1/2 cup chopped nuts
Mix shortening, sugar & egg thoroughly. Stir in applesauce. Blend dry ingredients & stir in. Add raisins & nuts. Bake at 375F for 10-12 min. Makes 4 doz.

Chocolate Coconut Balls – Neva
6 cups powdered sugar or 2 lbs
2 pkg angel flake coconut (2lb 3 oz)
2 cups nuts
1/2 cup melted butter (margarine is ok)
1 cup sweetened condensed milk
1 tsp vanilla
Mix butter, vanilla, milk together. Add powdered sugar. Mix well. Add coconut & nuts. Mix by hand in a large bowl. Put in cool place. Form in balls. Dip with a toothpick in chocolate.
Melt 1/2 bar of paraffin wax (3 1/2 tsp paraffin)
12 oz chocolate or 1 lb semi sweet chocolate chips
in double boiler. Dip balls in mixture (part of Hershey baking bar). Put on cookie sheets and place to set.

Lilly Cookies
1/2 cup brown sugar
2 Tbsp white sugar
1 cup butter (I use 1/2 butter & 1/2 Crisco)
1/2 to 1 tsp maple flavoring
1 egg yolk
pinch of salt
2 cups of flour
Mix all together.
Directions
Roll in small balls dip top into the beaten egg white then in sugar. Put on cookie sheet and press down with an almond. (I don’t have the baking time as you will have to guess at that).
*325F for 15 minutes. Let dough set awhile.

Rhubarb Cake- Sena
1 1/2 cup brown sugar
1/2 cup shortening
2 eggs
salt
1 cup sour milk
1 tsp soda in milk
2 cups flour +
1 tsp vanilla
1 1/2 cup rhubarb, finely chopped
Grease pan. Sprinkle over top. 1/3 cup white sugar
1 tsp cinnamon
Bake 30-35 minutes.

Raisin Spice Cake – Ida’s
1/2 cup butter
1 cup sugar
2 eggs
1 cup stewed raisins
1 cup juice from raisins
1 tsp soda
1 tsp cinnamon, nutmeg & cloves (Grandma adjusted to 1/2 tsp)
2 cups flour
salt
Icing
3 Tbsp white sugar
2 Tbsp butter
2 Tbsp sweet cream
Bring to boil. Remove from stove. Add 1 cup powdered sugar & a little vanilla.

Rhubarb Cake – Grandma L
1 cup brown sugar
1/2 cup white sugar
1/2 cup shortening
1 egg
1 cup buttermilk
2 cup flour
2 cups rhubarb, cut fine
1 tsp soda
vanilla
1 tsp cinnamon
Bake 350F for 30-35 min. Mix and put on top:
1/2 cup brown sugar & 2 tsp cinnamon

Orange Frosting – Angel Food
In the bowl of an electric mixer combine
1 1/4 cup sugar
2 egg whites
1/4 cup orange juice
1 Tbsp light corn syrup
1 tsp grated orange rind & pinch of salt
Set the bowl over a saucepan containing 3 inches of boiling water. Whisk the mixture at high speed for 7 minutes or until it is cool and holds stiff peaks. Makes about 3 cups.

Pecan Pie – Blanche
1/3 cup brown sugar
1/4 cup butter
1 cup white corn syrup
1 cup pecan nuts
3 eggs
1 tsp vanilla
little salt
Add butter, softened to brown sugar & cream together. Add syrup & egg beaten. Mix well. Add nuts. Unbaked pie shell. Bake in hot oven 10 min. Reduce bake until firm 30 min. Can use 1/4 cup coconut for variation.

Coffee Cake – Grace – GOOD
1 cup mayonnaise
2 eggs, beaten
1 tsp vanilla
1 tsp BP
1 1/2 cup sugar
1 cup sour cream
2 cups sifted flour
1/2 cup soda
Cream butter, sugar & vanilla. Beat well & good. Add sifted flour, BP & soda. When too thick to beat stir until well mixed. Place 1/2 in 9″ tube pan & sprinkle with 1/2 topping mix. Place remaining dough on top sprinkling with rest of topping mix. Bake 350F 1 hour or until knife comes out clean. Sprinkle powdered sugar on top while hot. Let cool 15-20 min.
Topping
1 cup (1/2 cup) finely chopped nuts
1 tsp (1/2 tsp) cinnamon
4 Tbsp (2 Tbsp) sugar

Apple Sauce Cookies – Blanche
2 cups applesauce      2 cups raisins or less
2 cups sugar               1 cup shortening (crisco)
1/2 tsp allspice           1/2 tsp cloves           
1/2 tsp nutmeg           2 tsp cinnamon
Boil above together a few minutes. Cool & add 2 eggs – 4 cups flour – 2 tsp soda – 2 tsp baking powder
Bake about 10 min or until brown – 350-360F
Frosting
1 stick oleo – 1 cup brown sugar
Cook above for 2 min. Add 1/4 cup milk & bring to a boil. Add 2 1/4 cups powdered sugar – 1 tsp vanilla.
Blanche
Drop by tsp on cookie sheet & press down a little

Honey Moon Dream Bars – Doris F
1 cup flour
2 Tbsp brown sugar
1/2 cup butter
Mix, spread in baking pan & bake 10 minutes. Then top with 2 eggs well beaten, 1/4 cup flour, 1/2 tsp baking powder (BP), 1 1/2 cup brown sugar, 3/4 cup nuts. 1 pkg chocolate bits
Mix together & bake 20 min.

Date Bars – Emelia
1 cup brown sugar
1/2 cup butter or oleo
2 eggs
1/2 cup sour cream (butter milk & more butter)
1 tsp soda (dissolved in cream)
1 cup chopped dates
1/2 cup nut meats
2 cups flour
Bake cookie sheet -350F – 20 minutes.

Cool Drink
1 pkg lemon lime kool aid
1 can frozen lemon juice
1 1/2 bottle 7Up, ginger ale or any frizz
1/2 cup sugar (original was 1 cup- Grandma made it 1/2)

Raw Apple Cake – Lynda
Cream together
2 cups sugar
1/2 cup oil
2 cups flour
1/4 tsp salt
Add
2 eggs
1 tsp vanilla
2 tsp soda
4 cups finely chopped apples
Bake @350F for 45-50 minutes in 9x 13 loaf pan.
Frosting
1 1/2 cup powdered sugar
1/2 tsp vanilla
4 Tbsp butter
2 oz cream cheese
Beat together until creamy

Raw Apple (Cake?) – Emelia at Jen’s
2 cups flour
1 tsp soda
1/2 cup nutmeg (should be tsp?)
salt
1 tsp cinnamon
1/2 cup butter
1 1/3 cup brown sugar
1 egg
1/4 cup milk
1 cup raisins chopped
1 cup nuts
1 cup raw apples
Bake 10-12 at 250F

Any Pie Filling – Karen, Tess & Doris
Cherry Coffee Cake
1 cup margarine
1 1/4 cup sugar
4 eggs
1 1/2 tsp baking powder
1 tsp vanilla
1/2 tsp salt
2 cups flour
1 cup cherry pie filling
Cream butter & sugar. Add eggs one at a time. Blend in remaining ingredients. Put 2/3 bottom of greased 10 x 15 pan. Put filling on dough. (Dab juice & thine). Dab remainder of dough over filling. Bake at 350F for 25-30min.
Glaze
1 cup powdered sugar
2 tsp milk
Put on top while hot or soon as it comes from oven.

Date Balls – Coletta’s stir 3 times
Beat together:
2 eggs beaten
1 cup sugar
Stir in pan & form balls
1 cup chopped nuts
1 cup chopped dates
1 cup coconut
1 tsp almond flavor
Bake in well greased 8×8 pan 20 to 25 minutes 375F till seems hot. When cool roll and shake on powdered sugar.

Angel Pie Crust
Well filling, Beat 4 egg yolks lightly
1/2 cup sugar
2 lemons – rind of 1
Cook stir in
1 cup whipping cream
loafs of cream filling
fruit salad – jello or lettuce

Cooky Cream
1 cup shortening
1 cup brown sugar
add a beaten egg
1 tsp vanilla
Beat well. Add.
1 1/2 cup flour sifted
1 tsp salt
1 tsp soda
Add
3 cups quick cooking oatmeal and 1/2 cup chopped walnuts
form in long rolls. Chill. Stir 1/4 inch bake ungreased cookie sheet 350F for 10 minutes. 5 dozen

Crunchy Apricot Cake – Sioux Falls Argus Leader
1 can (1 lb 6oz) apricot pie filling
1 pkg Jiffy white cake mix
1/2 cup water
1 egg
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup melted butter
Spread pie filling in bottom of 9x9x2 inch baking dish. Combine cake mix, water and egg. Beat 4 minutes on medium speed. Pour over pie filling. Sprinkle with coconut and pecans. Drizzle butter over top. Bake in moderate oven (350F) for 40 minutes. Serve warm.

Angel Cake Dessert
6 egg yolks, slightly beaten
3/4 cup sugar
3/4 cup lemon juice
Cook over hot water until thick. Add 1 envelope Knox gelatin dissolved in a little water. Beat 6 egg whites with 3/4 cups sugar. Add to slightly cooled custard. Pour over broken up angel food.

Chocolate Balls – Sena from Judy’s Wedding
Melt and then cool
1 12 oz pkg chocolate chips
4 Tbsp butter
3 eggs beaten
Add to
3 cups powdered sugar
1 pkg small marshmallows
1 cup nut meats
Mix. Make in balls. Roll in very fine coconut. Let stand a while.

Candy – Helia
2 cups sugar
1/2 cup water
1/2 cup white syrup
1/4 tsp cream of tartar
Put all together. Boil to soft ball stage. Flavor. Color peppermint 1/2 tsp flavoring, 2 drops color if gets too hard add a little hot water. Raise thermometer so does not rest in bottom bottle.

Apricot Chews
1/2 cup apricots
1/2 cup golden or dark raisins
1/3 cup water
1 cup sifted flour
1 tsp baking powder
1/4 tsp soda
1/2 cup walnuts
1/2 cup crushed pineapple, drained
2 eggs
1 Tbsp lemon juice
1 cup sugar
Cook apricots & raisins until tender. Drain add flour, baking powder & soda. Add walnuts, pineapple & drained fruit, stir to coat. Mix eggs & lemon juice. Beat until foamy. Gradually add sugar. Bake 9 in 350F for 30-40 min. Cut while warm. Coat with powdered sugar.

Fruity Cookie Recipe
4 cups flour
1 tsp BP
1 1/2 cup butter
1 cup sugar
1 pkg 3 oz jello- gelatin any flavor
1 egg
1 tsp vanilla
Additional jello
Sprinkle with gelatin. Bake 400F.

Almond Bark Candy – Sioux Falls Newspaper
2 lbs almond bark
1 cup roasted almonds
3 cups miniature marshmallows
3 cups rice krispies cereal
Melt almond bark over hot water. Add roasted almonds and cereal. Add marshmallows. Stir well. Drop on waxed paper. Let sit until cool.

Chocolate Krispies Crunch – Sioux Falls Newspaper
2 7oz milk chocolate bars
1 5 1/2 oz pkg rice krispies
Melt chocolate in large saucepan over hot but not boiling water. Add rice krispies and stir until well coated. Drop by teaspoonfuls on waxed paper and allow to harden. Yield: 4 dozen candies.

Marshmallow Squares – Sioux Falls Newspaper
1-3 cup butter (4 Tbsp-Grandma’s note)
1/2 lb marshmallows (about 2 1/2 dozen) -(Grandma’s note 24 large or 1 pkg)
1/2 tsp vanilla
2 pkg rice krispies (5 1/2 oz)
Melt butter and marshmallows in double boiler. Add vanilla; beat thoroughly to blend. Put rice krispies in large buttered bowl and pour on marshmallow mixture; stirring briskly. Press into shallow buttered pan. Cut into squares when cool.
Yield: 16 2 1/4 inch squares (10×10 inch pan).
Note: Nut meats and crushed candy may be added.

Angel Fluff Cake – Senia
2 pkg Knox gelatin
1/2 cup cold water
2 cups hot milk
3/4 tsp salt
1 cup sugar
– let sit – beat until fluffy
1 tsp vanilla
1 lb marshmallow (less)
1 cup crushed pineapple (drain)
nutmeats
Can use red & green cherries for Christmas
2 cups heavy whipped cream
Mix together. Layer angel food cake bite size – layer upon layer.

Apple Cake – Dora
1 cup sugar
1/2 cup shortening
1 egg
1 cup chopped raw apple
1/2 cup raisins
1/2 cup coffee
2 tsp soda (dissolved in coffee)
1 tsp cinnamon
1/2 tsp cloves
1 1/2 cups flour
1/2 tsp baking powder
Cream shortening. Add egg and beat well. Sift spices, baking powder with flour. Add alternately with coffee mix thoroughly. Spread in loaf pan or about 9 in square. Bake 35 – 40 min at 350F.
Frosting
1 cup brown sugar
1/2 cup white sugar
1/2 cup sour cream
Boil to soft ball stage -238F. Cool slightly. Beat until creamy. Add 1/2 tsp vanilla and spread on cake.

Rhubarb Cake with Jello (in Grandma’s handwriting)
9×13 pan
4 cups rhubarb
1 cup sugar
1 pkg red jello
Sprinkle on top
1 cup hot water
Cake mix on top. Pour over melted butter or margarine. Bake 350F for 1 hour.

Coconut Graham Cracker Bars – Bye (Dora)
Line pan with whole graham crackers 7 1/2 (will not fill pan)
1 cup crushed graham crackers
1 cup white sugar
1/3 cup margarine
1/2 cup milk
Let come to boil. Cook for 5 min. Cool. Add.
1 cup flaked coconut
Put on crackers while it is easily spread. Place on second layer of graham crackers. Ice with thin powdered sugar icing. Makes 50.

Apricot Coconut Balls – Sioux Falls Newspaper
Combine 1 1/2 cups dried apricots, ground, and 2 cups shredded coconut. Add 2-3 cups Eagle Brand sweetened condensed milk. Shape into small balls and roll in confectioners sugar. Let stand until firm.

Mound Bars – Sioux Falls Newspaper
Mix 2 cups crushed graham crackers
1/2 cup melted butter
1/2 cup sugar
Press in bottom of ungreased 9×12 inch pan. Bake 10 min at 350F.
Mix 1 pkg flaked coconut
1 can Eagle Brand sweetened condensed milk
Spread over the first layer and bake an additional 15 minutes.
Melt a 12 oz pkg chocolate chips and 1 heaping tsp peanut butter. Spread on second layer. Cool until chocolate sets and cut.
*Note from Grandma – powdered sugar on mounds

Fruit Balls – Sioux Falls Newspaper
Put 1 six oz pkg dates, 1 cup pitted prunes, 1 cup dried apricots and 1-3 cup raisins through the coarse blade of a food chopper. Mix well with 1 cup of chopped walnuts and 3 Tbsp frozen orange juice concentrate. Form into 1 inch balls and roll in chopped nuts or flaked coconut.
Various kinds of bars are always at holiday get-togethers. Among Mrs. Kaufman’s favorites are Mound bars, Jam-Oatmeal bars and Cherry bars.

German Chocolate No-Bake Cookies – Sioux Falls Newspaper
Melt 1 pkg German chocolate and 2 Tbsp butter. Remove from heat and add 1 egg, beaten, pinch of salt, 1 tsp vanilla, 1 cup whole nutmeats, 1 cup powdered sugar, and 1 pkg miniature marshmallows. Form into three logs and roll in flaked coconut on aluminum foil, then wrap in the foil and put in refrigerator or freezer. Slice when served.
A variety of dried fruits are combined to make the following delicious little confections.

Raw Apple Cake & Butter Sauce (in Grandma’s handwriting)
1 cup sugar
1 egg
1/2 cup chopped nuts
1 cup chopped apples
1 1/2 cup flour
1/2 tsp each of nutmeg, cloves & cinnamon
1/2 cup shortening
1/2 cup cold coffee
1 tsp soda
1 tsp vanilla
1/2 tsp salt
9×13 pan – Bake 350F for 35 to 40 minutes
Sauce:
4 Tbsp cornstarch
2 cup sugar
1 cup butter
2 cups milk
2 tsp vanilla
Cook slowly until thick. Stirring constantly- serve hot over cake.

Banana Coffee Cake – (in Grandma’s handwriting)
Dissolve 1 tsp soda & 4 Tbsp buttermilk (or 1 Tbsp vinegar in milk to make buttermilk)
1 1/2 cup flour
2 eggs
1/2 cup shortening
1 1/2 cup sugar
3 bananas, mashed
1 tsp vanilla
3/4 tsp salt
Beat together. Add 1 cup chopped nuts. Pour into greased pan.
Combine in saucepan.
1 cup brown sugar
1 stick oleo
1 small can coconut (1 cup)
Spoon over batter slowly. Bake 375F for 45 min in 9×13 pan.

Fruit Cake
50 cherries (glace red 16 oz, small tins-80 red cherries)
1 lb brazil nuts
1 lb walnuts whole
1 lb dates
1/2 box currants
1 1/2 cup sugar
1 1/2 cup flour
Sift & put on fruit.
4 eggs (5 last time) beat. Mix and bake for 1 hour. (Late time just 1 hour) slow oven 300F. 
1 1/2 hr sometimes – 4 times & the small one grease well 1 hour & 15 min.

Carrot Cake – Grandma’s handwriting saying it’s from Church Cookbook
3 eggs, lightly beaten
2 cups sugar, beat with eggs
1 cup crushed pineapple
3 cups flour
2 tsp baking powder
1 tsp soda
1 tsp cinnamon
Sift the dry ingredients together & add to the above mixture alternating with 1 1/2 cup Wesson oil. Add 1/2 cup nuts, 2 cups very fine grated carrots.
Bake 350F in a very large greased floured cake pan. 40-60 minutes. Do not overbake.
Frost
1 6oz powdered sugar
1 stick butter
2 tsp vanilla
1 8oz pkg cream cheese

Carrot Cake
3/4 cup oil (veg)
2 eggs
1 cup sugar
1 1/4 cup flour
1 tsp baking powder
1 tsp soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 cup finely grated carrots
pineapples
Cook 350F – 20 minutes or more
Frost
3 Tbsp soft butter
3 oz Philadelphia cream cheese
1 1/2 cup powdered sugar
1 tsp vanilla
Ice while warm.

Whipped Cream Cake – Lynda
3 egg whites
1 cup whipping cream
1/2 cup cold water
1 tsp almond or vanilla flavoring
2 cups cake flour
1 1/2 cups sugar
3 tsp baking powder
1/2 tsp salt
Beat egg whites. Whip cream gently fold into egg whites. Fold in cold water and flavoring. Sift flour once before measuring. Mix and sift flour, sugar, baking powder and salt and fold into the cream mixture. Pour into greased and floured pans, bake 30-35 minutes in moderate oven (325F). This makes two 9″ layers.

German Apple Cake – Helia – in Grandma’s handwriting
Beat until thick 3 eggs & 1 cup salad oil
2 cups sugar
1 tsp vanilla
2 cups flour
2 tsp cinnamon
1 tsp soda
1/2 tsp salt
1 cup chopped nut (less)
4 cups green apples, sliced thin
Grease 9×13 pan. Place apples in bottom of pan. Pour over cake mixture. Bake 350F for 1 hour.

Ozark Pudding – Helen (Cake)
1/2 cup flour
2 tsp baking powder
salt
2 eggs
1 cup nuts
1 cup brown sugar
1 cup finely chopped apples
vanilla
Sift flour, baking powder, salt. Beat eggs well. Add sugar beat until creamy. Add remaining ingredients & mix. Well greased pan 9×9 pan – 350F 20-30 minutes. Test. (* Note from Grandma – 35 minutes too long)

Whipped Topping – Lynda
1/4 cup ice water
1 Tbsp lemon juice
1/2 tsp vanilla (more)
1/3 cup non fat dry milk powder
2 Tbsp sugar
in freezer until crystals form
In a small mixing bowl combine water, lemon juice & vanilla. Stir in non fat dry milk powder. Beat with an electric mixer on high speed for 3-6 minutes or till soft peaks form. Add sugar beat for 1 minute more. Makes 6 servings.

Rice Krispies Bar – Helia
Melt 1/2 cup P butter & pkg butterscotch
pour over
4 cups rice krispies & coconut
Refrigerate. Ice with chocolate powdered sugar.
Rice Krispies or Coco Krisp with the marshmallows
1/4 cup margarine
4 cups miniature marshmallows
5 cups rice krispies cereal

Lemon Dream Bars – Donna Evangel
Mix together:
1 1/2 cup flour
1/2 cup brown sugar
1 stick oleo
Then add 2 eggs beaten
1 1/2 cup coconut
12 cup nutmeats
2 Tbsp flour
1 tsp baking powder
Mix and put in pan. Bake 325F for 20 minutes. Watch.
Glaze while warm.
1 tsp melted oleo
2 Tbsp lemon juice
rind of 1 lemon
1 cup powdered sugar
Pour over.

 

Main dishes from Grandma Johnson’s (GG) Recipe Box

Golfer’s Chicken
4 chicken quarters
1 env. Lipton’s dry onion soup
1 small bottle red Russian dressing
8 oz apricot jam
Combine dry soup, Russian dressing ad jam. Mix well until there are no lumps. Wash chicken. Pat dry. Slightly overlap in flat pyrex dish. Spoon and spread 1 Tbsp sauce on each piece. Bake at 225F for 4-5 hours (or however long your game takes). This can be done in 1 hour. 375F if not playing golf. Sauce keeps in refrigerator for months.

Country Chicken ‘N Biscuits
8 slices bacon, fried crisp & crumbled
2 1/2 cups (about 13 oz) cubed cooked chicken
1 pkg (10 oz) frozen mixed vegetables, cooked & drained
1 cup chopped tomatoes (about 2 medium)
1 1/2 cups (6 oz) shredded Cheddar cheese
1 can (10 1/4 oz) condensed cream of chicken soup
3/4 cup milk
1 1/2 cups biscuit mix
2/3 cup milk
1 can (2.8 oz) Durkee French fried onions
In greased 8×12 inch baking dish, combine first four ingredients and 1 cup cheese. Blend soup and 3/4 cup milk; pour over casserole. Bake, covered, at 400F for 15 minutes. Meanwhile, combine biscuit mix, milk and 1/2 can French fried onions; mix thoroughly. Drop by spoonfuls to form 6 biscuits, around edge of casserole. Bake, uncovered 15 to 20 minutes or until biscuits are golden brown. Top with remaining cheese and onions and bake about 2-3 minutes until onions are toasted. Makes 6 servings.

Surprising Pork Chops
pork chops – 1/2″ thick
Equal amounts of tomato
Ketchup & coke (or Pepsi or Tab)
Trim excess fat from chops and brown on both sides. Put in one layer baking dish.
Mix sauce and pour over chops.
Bake covered at 350F for 40 minutes until chops are done.
For 2 large chops – 1/2 thick
1/2 cup ketchup and 1/2 cup coke or pepsi
———————————————————————-
Grass grow up between bricks – in patio – easy way to kill
it is to pour boiling water on it generously – use your teakettle
———————————————————————-
Bake Rice
Serves 6
1 cup raw white rice
1 cube (4 oz) butter or margarine cut into 8 slices
10 oz water (from your faucet)
10 oz boiling water
salt to taste
Put all in greased 1 1/2 qt baking dish. Stir. Cover and bake at 350F for one hour. Do not stir while baking, but do stir up from bottom before serving.

White House Rice (Wild Rice)
Serves 6
1 cup wild rice
1 cup 4oz shredded cheese (Cheddar and/or Monterey Jack)
1 cup halved ripe olives
1 (16 oz) can tomatoes
1 (4 oz) can mushrooms
1/2 cup onion flakes
1/2 cup olive oil
1 1/2 tsp salt
1/2 cup boiling water
Wash rice, drain. Combine all ingredients and place in greased covered 2 1/2 qt casserole. Bake at 375F for 2 – 2 1/2 hours.
A pound of cooked ground beef may be added to make a main dish.

Holiday Tuna Tree Recipe – Chicken of the Sea
1 can (12 1/2 oz) and 1 can (6 1/2 oz) chunk light or solid white tuna, drained & flaked
2 pkgs (8 oz each) cream cheese, softened
1 Tbsp lemon juice
1/4 cup finely chopped ripe olives
1/2 cup finely chopped walnuts
1/4 tsp salt
1 1/2 tsp dry mustard
1/8 tsp pepper
1/2 tsp thyme
Makes 4 cups. Combine cream cheese and tuna in a large bowl. Add remaining ingredients and stir well. Place in mold and refrigerate. Serve in the mold or transfer to a serving plate. Decorate with parsley garlands, sliced cherry tomatoes, a lemon slice and pimento star.

Ham in a Can – Virginia Schultz
1 5# canned ham
1 cup maple sugar
1 cup barbecue sauce (not the smoky type)
1 tsp garlic juice
Several whole cloves
Mix first 4 ingredients together except ham. Punch several holes around the ham can lid with beer opener. Place the ham (in the can) on a drip pan or cookie sheet in a 375F oven for 15 min. Take out of oven and pour off juice from can. Put whole cloves in the holes in the can. Pour syrup mixture through holes. Return to oven 300F. Bake 2 hours. Will perhaps have to add some of the syrup during baking as all may not go into can the first time.

Duck
250-300F about 4-5 hours
Place ducks breasts side up in roasting or broiling pan. (Small amount of water in bottom of pan). Place bacon strips and onion rings over the tops of ducks. Cover with roaster lid or foil.
Baste every 45 minute – 1 hour. Add note water if needed.

Cake & Pastry, Etc in St Louis Park

Applesauce Cake
-Maxine Williams
1/2 cup shortening
1 cup sugar
1 egg
1 3/4 cup flour
1/4 tsp salt
1 tsp soda
1 tsp cinnamon
1/2 tsp cloves
1 cup hot applesauce
1/2 cup nut meats
1 cup raisins, optional
Quick Caramel Frosting:
3/4 cup brown sugar
3/4 cup white sugar
1/4 cup light corn syrup
1/4 cup cold water
1/4 cup butter
1 tsp vanilla
Cake: Mix in the order given. Bake in 8 inch pan in 350F oven for 60 minutes.
Frosting: Combine first 4 ingredients. Cook to soft ball stage, or 238 degrees. Pour over butter in bowl and cool without stirring, then beat and add vanilla and spread on cake.

Banana Walnut Cake
-Birdette Martzell
2 1/2 cup sifted cake flour
1 2/3 cup sugar
1 1/4 tsp double action baking powder
1 1/4 tsp soda
1 tsp salt
2/3 cup shortening, half butter
2/3 cup sweet milk
2 tsp vinegar
1 tsp vanilla
1/2 cup unbeaten eggs, 2 large
1 1/4 cup mashed bananas, 3
3/4 cup walnut meats, chopped coarse
Butter Icing:
2 1/4 cup sifted confectioners’ sugar
1/4 cup butter, softened
2 Tbsp cream
1 tsp vanilla
1/8 tsp salt
Have ingredients room temperature. Mix milk and vinegar and let stand at least 15 minutes. Sift together, right into mixing bowl, all dry ingredients. Add shortening, half the amount of soured milk and eggs, all at once and beat vigorously about 2 minutes. Add vanilla and remaining milk and beat 2 more minutes. Remove from mixer. Mash or beat bananas to liquid stage and very gently fold into batter, using back of spoon. Fold in nut meats, likewise. Pour into greased pan. Bake at 350F in preheated oven as follows: Oblong pan: 9x14x2 inch about 45 minutes. Layers: 9×1 1/2 inch about 35 minutes.
Icing: Cream together sugar, butter and salt. Blend in vanilla and cream until right consistency to spread. Strong coffee, cooled, may be substituted for the cream, if desired. This makes enough to cover oblong cake.

Chocolate Cake Supreme
-Marguerite Jolly
1/2 cup cocoa
3/4 cup water
2 cups sugar
2 eggs
2 1/2 cup cake flour, sifted
1/2 cup shortening
1 tsp soda
3/4 tsp salt
1 cup buttermilk or sour milk
1 tsp vanilla
Cook cocoa and water until thick. Cool. Cream shortening, sugar and eggs. Add cocoa mixture and mix very well. Combine alternately cake flour which has been sifted with soda and salt, and buttermilk and vanilla. Bake in large loaf pan or two 9″ layer pans at 350F for 45-55 minutes. Grease and flour with cocoa to avoid the white streaks if using a loaf pan. Grease and use waxed paper liners if using layer pans.

Chocolate Cherry Cake
– Mrs. B. C. Fuller
1 cup sugar
1/3 cup butter
1 egg
2 Tbsp cherry juice and fill cup with buttermilk
1 square melted chocolate
1/3 cup maraschino cherries, cut in fourths, optional
1 1/2 cup cake flour, sift before measuring
1 tsp soda
1/4 tsp salt
Cream sugar and butter together thoroughly; add the egg and beat well. Add the chocolate, melted and cooled, and 2 Tbsp of the buttermilk and cherry juice; beat until nice and creamy. To the flour, add soda and salt. Add alternately with the other ingredients, mixing them gently. Add cherries. When all is combined, beat just enough to make the batter smooth, no more.  Bake in well greased and slightly floured 8×8 in pan, 350F, 50 to 55 minutes, or two 8 inch cake pans, 30 to 35 minutes.

Fruit Cake – Inexpensive
-Mrs. Wendell Wilkes
2 cups sugar
2 cups cold water
1 pkg seedless raisins
2 tsp cinnamon
1 tsp cloves
3/4 cup lard
Salt
3 1/2 cups flour
2 tsp soda, rounded
1/2 cup walnuts
Boil following ingredients for 1 minute: Sugar, water, raisins, cinnamon, cloves, lard and salt. Cool. Add flour, soda and walnuts. Bake at 350F for 1 hour. Other fruits may be added.

Ostkaka – Curd Cake
-Marie Amren
2 eggs, beaten
1 carton country style cottage cheese
1/4 cup sugar
1 Tbsp almond extract
1/2 cup thick cream
1 cup milk
Beat eggs and combine with rest of ingredients. Bake at 325F for 1 1/4 hours, or until semi-solid like custard. Serve with whipped cream and lingon berries as a dessert, or with frozen strawberries or raspberries. A modern version of an old recipe.

Poppy Seed Cake
-Leah Engell
1 cup poppy seed
1 cup milk
1 1/2 cup sugar
1 cup butter
2 cups flour
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
4 egg whites
Soak the poppy seed in the milk for 1 hour. Cream the sugar and butter. Add the dry ingredients sifted together; alternately with the poppy seed mixture. Fold in beaten egg whites last. Bake for 35 minutes at 350F.

West Haven Cake
-Mrs. E. G. Swanson
1 pkg pitted dates, cut up
1 cup hot water
1 tsp soda
1 cup sugar
1/2 cup shortening
1/4 tsp salt, if butter is not used
2 eggs, unbeaten
1 tsp vanilla
1 3/4 cup cake flour
1 tsp cocoa, heaping
Mix dates, soda and hot water; cool. Cream sugar and shortening. Add cooled mixture. Add eggs, vanilla and sifted dry ingredients. Pour batter into 9×13 inch pan. Top with 1/2 cup whole pecans and 1 cake sweet chocolate, cut in small pieces. Bake 40 minutes at 350F. Serve with whipped cream.

Pineapple Fluff Pie
-Mrs. C. D. Tuthill
1/2 lb vanilla wafers
1/4 cup butter
1 1/2 cup powdered sugar
1/2 cup butter
2 eggs, beaten
1 cup cream, whipped
1 small can crushed pineapple
1 bottle cherries
1/2 cup nut meats, chopped
Crush vanilla wafers; mix with 1/4 cup butter. Line bottom of pie pan with this, saving a little to sprinkle on top of pie. Cream powdered sugar, 1/2 cup butter; add beaten eggs. Mix well; pour over crust. Mix pineapple, cherries, nut meats into whipped cream; pour over first mixture. Sprinkle remaining crumbs on top. Chill 3 or 4 hours.

Pie Crust – Foolproof
-Mary G. Ludwig
3 cups all purpose flour
2 tsp salt
1 cup lard
1 egg
1 Tbsp vinegar
6 Tbsp cold water
Sift together flour and salt. Cut in lard. Combine egg, vinegar and water; add to flour mixture. Mix as any pastry. Keeps well under refrigeration.

Angel Pie – Lemon Schaum Torte
-Gladys Kaefer
4 egg whites
1/4 tsp cream of tartar
1 cup sugar
Lemon Filling:
4 egg yolks
1/2 cup sugar
4 Tbsp lemon juice
2 Tbsp grated lemon rind
1 cup heavy cream
Beat egg whites and cream of tartar until stiff, adding sugar, a little at a time until stiff and glassy. Pour into one 10-inch deep pie tin, roll out to edge with spoon, leaving center lower than sides. Bake at 275F 1 hour.
Lemon Filling: Beat egg yolks until thick. Add sugar and continue beating. Add lemon juice and rind. Cook over hot water, stirring constantly for 10 minutes. Remove and cool over cold water at once. Spread cooled lemon filling over meringue and top with cream, beaten lemon filling over meringue and top with cream, beaten very stiff. Chill for 12-24 hours in refrigerator, or freeze at once for future use. Place in refrigerator, 1-2 hours before use, if frozen.

Apricot Icebox Dessert
– Mrs. Flossie Bury
2 cups cooked apricots
1 cup butter
1 1/3 cups powdered sugar
3 eggs
1 cup pecans, chopped
1/2 pt whipping cream
1/4 lb Nabisco’s
Cover bottom and sides of flat dish with waxed paper. Grind Nabisco’s and spread 1/2 on bottom. Spread next with mixture of butter, powdered sugar and eggs, then well drained apricots, pecans, then whipped cream. Cover top with remaining Nabisco’s. Refrigerate overnight. Serves 16.

Baked Devil’s Float
– Bessie Knutson
1/2 cup sugar
1 1/2 cup water
12 marshmallows, quartered
2 Tbsp shortening
1/2 cup sugar
1 tsp vanilla
1 cup flour
1/2 tsp salt
1 tsp baking powder
3 Tbsp cocoa
1/2 cup milk
1/2 cup nut meats, chopped
Cook 1/2 cup sugar and water 5 minutes; pour into a 2 qt casserole. Top with marshmallows. Cream shortening and remaining sugar; and vanilla. Add flour, sifted with salt, baking powder and cocoa alternately with milk. Add nut meat. Drop from spoon over marshmallows. Cover; bake in moderate oven, 350F for 45 minutes. Serves 6. Good served warm with whipped cream.

Cherry  Dessert
-Helen Iverson
1 can pie cherries
1 cup crushed pineapple
1 1/2 cup sugar
1/3 cups tapioca
1 cup bran flakes
2 cups flour
1 cup brown sugar
1 cup oatmeal
1 tsp soda
1 1/2 tsp vanilla
3/4 cup melted butter
Cook first 4 ingredients until thick. Mix together thoroughly the bran flakes, flour, brown sugar, oatmeal and soda. Add the vanilla and melted butter; mix thoroughly. Pack half of this bran flakes mixture into large size Pyrex dish. Pour pineapple mixture on top; cover with rest of bran flakes mixture. Bake for 30 minutes at 350F. Cool. Cut in squares and serve with whipped cream.

Chocolate Icebox Cake
-Jane Hyland
1 lb semi sweet chocolate
1 1/2 Tbsp water
4 eggs, separated
2 Tbsp confectioners’ sugar
1/2 cup walnut meats, chopped
1 cup heavy cream, whipped
12 lady fingers, split
Melt chocolate in top of double boiler over water. Add the 1 1/2 Tbsp water and blend. Remove from heat and add egg yolks, 1 at a time, beating hard after each addition, until smoothly blended. Add sugar and walnuts; mix well. Beat egg whites until stiff and fold gently into chocolate mixture, along with whipped cream. Line a 1 1/2 qt baking dish or bread loaf pan with lady fingers. Pour in chocolate mixture. Refrigerate 12 to 24 hours. Serve with addition whipped cream, if desired. This will make 8 to 12 portions.

Chocolate Marshmallow Dessert
-Mrs. Peter Henningson, Jr
15 marshmallows, cut fine
3/4 cup Hershey chocolate syrup
1 cup walnuts, cut fine
Mix and let stand while mixing other ingredients.
1/2 cup butter
1 cup sugar
3 egg yolks
1 tsp vanilla
Cream butter and sugar; add yolks and vanilla and add this mixture to the above mixture. Crush 12 graham crackers and put half of them in bottom of pan. Pour the chocolate-marshmallow mixture over and sprinkle rest of crackers over top. Place in refrigerator overnight. Serve with whipped cream. Serves 10.

Christmas Pudding
-Mrs. Loula Corliss
1/2 cup each suet, apples, raisins, bread crumbs and flour, ground
3/4 cup sugar
3/4 cup milk
1/2 tsp salt
1/2 tsp cinnamon
1 tsp soda
Foamy sauce:
1 cup sugar
1/2 cup butter
1 cup milk
4 egg yolks or 2 whole eggs
Mix and fill lined and greased molds 2/3 full. Steam 2 hours.
Foamy Sauce:
Cream together sugar and butter. When light and creamy, add to hot milk. Add well beaten yolks. Cook this slightly in double boiler. Do not overcook or it will separate. Cook until it will just coat a knife. Make just before serving.

Cranberry Ice
-Mrs. C. A. Alberg
1 qt cranberries
1 cup water
1 3/4 cup sugar
Juice of 1/2 lemon
Juice of 1 orange
Boil cranberries and water, then strain. Add remaining ingredients and freeze.

Dark Secret Dessert
-Mrs. Flossie Bury
1 cup dates, cut up
1 cup nuts, chopped
3 Tbsp flour
1 cup sugar
1 tsp baking powder
salt
3 egg whites, beaten stiff
Gradually add the 1 cup sugar to egg whites. Mix together with dates and other ingredients. Bake in well greased pan for 30 minutes in 350F oven. Serves 10.

Fruit Cocktail Dessert
-Mrs. L. J. Henault
1 No. 2 1/2 can fruit cocktail
1 egg
1 cup sugar
1 cup flour
1 tsp soda
1/4 tsp salt
1/2 cup brown sugar
1/2 cup nuts
Whipped cream
Drain fruit cocktail. Beat egg; add drained fruit. Sift together sugar, flour, soda and salt. Add to fruit and egg mixture. Put in greased pan, about 9×13 inch. Sprinkle with brown sugar and nuts. Bake 1 hour and 20 minutes in 300F oven. Serve with whipped cream.

Marshmallow Dessert
-Lauretta Bartholome
1 lb marshmallows
1 cup milk
30 graham crackers
1/2 cup melted butter
1 pint whipping cream
2 squares baking chocolate, chipped
Melt marshmallows in milk and cool. Melt butter and mix with graham cracker crumbs. Whip cream. Stir the chipped chocolate into the marshmallow mixture and fold in whipping cream. Place 1/2 of graham cracker crumbs in a shallow loaf pan; pour over the filling and cover with remaining crumbs. Let stand in refrigerator overnight or all day. Serves 16. Can be made in pie pan.

Ozark Pudding
-Dorothy Radford
1 egg
3/4 cup sugar
2 Tbsp flour
1 1/2 tsp baking powder
1/8 tsp salt
1/2 cup nuts
1/2 to 1 cup raw apple, chopped
1 tsp vanilla
Beat egg and sugar together. Add remainder of ingredients and mix well. Bake at 350F. Serve topped with whipped cream or ice cream.

Radio Apple Crumb
-Mrs. Van McKusick
3 cups peeled, sliced apples
1 cup sugar
1 Tbsp flour
1/2 tsp cinnamon
pinch salt
Topping:
3/4 cup quick oatmeal
3/4 cup brown sugar
3/4 cup flour
1/4 tsp soda
1/3 cup melted butter
1/4 tsp baking powder
Place the apples in a buttered pan and sprinkle with mixture of sugar, flour, cinnamon and salt. Mix topping ingredients as for a pie crust and place over apples. Bake in a moderate oven for 30 minutes. Cool & serve with whipped cream.

Suet Plum Pudding
-Leah Engell
1/2 cup molasses
1 egg
1 tsp soda
1/2 cup sugar
1 1/2 cup flour
1/2 tsp baking powder
1/2 cup sweet milk
1/2 cup sour milk
1/2 tsp salt
1/2 cup dates
1/2 cup raisins
1 tsp cinnamon
Pinch cloves
1/2 cup suet, chopped
Hard sauce:
Butter, size of 2 eggs
2 eggs, beaten separately
1 lb powdered sugar
Mix together; put in molds and steam for 2 hours in roaster or pressure cooker. If latter is used leave petcock open.
To make hard sauce: blend ingredients together and thin with orange juice.

Thrifty Torte
-Carol Folkestad
2 eggs
1 cup sugar
1/4 tsp salt
1 tsp lemon extract
1 Tbsp butter
1/2 cup milk
1 cup cake flour
1 tsp baking powder
Filling:
1/3 cup sugar
1/3 cup flour
2 sq chocolate, grated
2 cups milk
1/2 cup butter
1 cup powdered sugar
1 tsp vanilla
Beat eggs until light and fluffy; add the 1 cup sugar gradually and continue beating. Add salt and lemon extract. Combine the 1 Tbsp butter and 1/2 cup milk; bring to a boil. Add to egg mixture. Sift together the 1 cup cake flour and the baking powder; beat into the mixture very quickly. Bake in a 9 inch square pan for 25-35 minutes at 350F. Cool the cake and split into 3 layers.
For the Filling: Combine the sugar, flour, chocolate and milk; cook in double boiler until thick. Cover and cook 5 minutes longer. Cool thoroughly. Cream the 1/2 cup butter, powdered sugar and vanilla. Add to the cooled chocolate mixture; blend well. Place this filling between and on top of 3 cake layers. Cover top layer with slivered almonds or Brazil nuts.

Never Fail Fudge Frosting
-Mrs. Burton Crocker *
1/2 cup milk
1 cup sugar
1 square baking chocolate
1 tsp vanilla
1 Tbsp butter
Put all ingredients except vanilla and butter in saucepan and boil for 3 1/2 minutes. Add 1 tsp vanilla and 1 Tbsp butter. Beat until the right consistency to spread.
-Aldersgate Methodist Church cookbook, circa 1946
*This is my grandmother’s recipe. It was wonderful to have a taste of this fudge!

Quick Main Dish Casseroles

Shortcut Stroganoff*
Campbell’s Soup Recipe
Prep: 10 min
Cook: 30 min
Makes 4 servings (about 1 1/3 cup each)
1 Tbsp vegetable oil
1 boneless beef sirloin steak (about 1 lb) cut into strips
1 can (10 3/4oz) condensed cream of mushroom soup
1 can (10 1/2oz) condensed beef broth
1 cup water
2 tsp Worcestershire sauce
3 cups uncooked corkscrew shaped pasta
1/2 cup sour cream
1. Heat oil in 12″ skillet over medium-high heat. Add beef and cook until well browned, stirring often. Pour off fat.
2. Stir soup, broth, water, Worcestershire and pasta in skillet and heat to a boil. Reduce heat to medium. Cook 15 min or until pasta is tender, stirring often. Stir in sour cream and cook until mixture is hot and bubbling.
Serving suggestions: Serve with creamed peas, baby carrots, and tomato wedges. For dessert serve sliced fresh pineapple.
* This is a good use for leftover steak pieces.

Creamy Pesto Chicken & Bow Ties*
Campbell’s Soup Recipe
Prep: 10 min
Cook: 20 min
Makes 4 servings (about 1 1/4 cups each)
2 Tbsp butter
4 skinless boneless chicken breast halves, cut into cubes
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup pesto sauce
1/2 cup milk
3 cups bow tie pasta, cooked & drained
1. Heat butter in 10″ skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
2. Stir soup, pesto sauce and milk in skillet and beat to a boil. Reduce heat to low. Cook 5 min, or until chicken is cooked through. Stir in pasta and cook until mixture is hot and bubbling.
* This is a good use for leftover chicken.

Creamy Ham & Peas Pasta*
from http://www.wildharvestorganic.com
Active time: 20 minutes
Total time: 20 minutes
Amount: 3 servings
Ingredients:
1 (6oz) pkg Wild Harvest macaroni & white cheddar cheese
1 Tbsp butter
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1/4 tsp ground black pepper
1 cup diced him
1/4 cup green peas
Directions:
1. Prepare macaroni and cheese according to package directions.
2. Meanwhile, in medium skillet, melt butter over medium heat. Add mushrooms, onions and pepper. Saute until mushrooms are sot and liquid is absorbed.
3. Add in ham and peas; continue sauteing until heated through.
4. Add ham and mushroom mixture to completed macaroni & cheese.
* This is a good use for leftover ham.

Turkey Leftover Casserole
http://www.heinzgravy.com
Prep time: 5 minutes
Cook time: 25-30 minutes
Serves 4-6
2 1/2 cups prepared mashed potatoes
2 cups cooked, shredded turkey
1 (12 oz) jar homestyle roasted turkey gravy
1 cup prepared stuffing
salt & pepper to taste
Preheat oven to 350F. Place prepared mashed potatoes into a 2 quart casserole dish, sprayed with nonstick cooking spray. Combine turkey and gravy in a large skillet and bring to a simmer, stirring occasionally. Remove from heat and stir in stuffing until thoroughly combined. Add salt and pepper to taste, if desired. Spoon turkey mixture on top of potatoes and spread evenly. Cover and bake for 25-30 minutes or until internal temperature reaches 165F.

Italian Rice & Beans
http://www.bushbeans.com
Serves 6-7
1 can (14.5 oz) diced tomatoes with Italian herbs
1 can (15.8 oz) Bush’s Great Northern Beans (or cannellini), drained & rinsed
2/3 cup instant rice
1/4 tsp Italian seasoning or 1/2 tsp dry basil
Place all ingredients in medium saucepan. Cook 3-4 minutes, covered, over medium-high heat. Uncover pan and continue cooking 2-3 minutes or until rice is tender. Add pepper to taste. Dish slightly saucy when completely cooked.

One Pot Cannellini Florentine
http://www.bushbeans.com
Serves 6-7
4 slices bacon, chopped
3 cloves garlic, minced
1 medium onion, chopped
1 can (14 oz) chopped spinach, drained
1 can ( 15.5 oz) Bush’s Cannellini beans, drained & rinsed
1 can (16 oz) Bush’s light red kidney beans, drained & rinsed
1 can (16 oz) Bush’s dark red kidney beans, drained & rinsed
3 cans (14.5oz each) chicken broth
1/2 cup sun-dried tomatoes, cut in thin strips
1 tsp dried basil
crushed red pepper flakes
shredded Parmesan cheese
Crispy french-fried onions
Cook bacon over high heat in large stockpot until cooked. Add garlic and onion, saute until brown. Mix in spinach, saute 2 minutes. Add remaining ingredients and simmer 10 minutes. Add salt & pepper to taste. Top with cheese and crispy onions and serve.

Sweet & Sour Chicken
http://www.lachoy.com
Prep time: 20 minutes
Total time: 20 minutes
Makes 6 servings (1 cup each)
Ingredients
1 Tbsp cornstarch
1 Tbsp water
1 Tbsp soy sauce
2 Tbsp vegetable oil, divided
1 small onion, chopped
1 large red bell pepper, seeded, cut into 3/4 inch chunks
1 lb boneless chicken breasts or thighs, cut into thin slices
1 can (20 oz each) pineapple chunks in juice, drained
1 can (8 oz each) sliced bamboo shoots, drained
1 jar (10 oz each) sweet & sour sauce
chow mein noodles, optional
Directions
1. Whisk together cornstarch, water and soy sauce in small bowl until blended; set aside.
2. Heat 1 Tbsp oil in large skillet or wok over medium-high heat. Add onion and pepper; cook and stir 2 minutes or until crisp-tender. Remove from skillet & set aside.
3. Place remaining 1 Tbsp oil in skillet. Add chicken; cook & stir 4 minutes or until no longer pink. Return vegetables to skillet. Stir in pineapple, bamboo shoots, sweet & sour sauce & soy sauce mixture; cook until hot and sauce thickens. Serve with chow mein noodles, if desired.

Hearty Southwest Turkey & Black Bean Chili
From Saltz Saltine crackers
Ingredients
1 19 oz pkg fresh frozen ground turkey
1 large Vidalia sweet onion, chopped
3 cloves of garlic, minced
1 red pepper, chopped
Salt & black pepper to taste
3 Tbsp brown sugar
1 Tbsp chili powder
1 Tbsp cumin
1 Tbsp ground coriander
1 Tbsp cocoa powder
1/2 tsp crushed red pepper (or more to increase heat)
2 15.5 oz cans of diced tomatoes, drained
1 cup of canned corn or frozen corn, rinsed & drained
1 8 oz can of tomato sauce
1 6 oz can of tomato paste
1 cup of water
2 15.5 oz cans of black beans, drained & rinsed
Add to taste:
1/2 cup shredded sharp cheddar cheese
12 cup fresh chopped cilantro
1/2 cup chopped green onion with tops
Directions
1. In a large pan, brown turkey meat with onions and garlic pepper, salt & black pepper. Cook until turkey no longer appears pink, breaking up meat into small pieces as you brown. Drain excess juices.
2. Reduce heat to medium-low and add remaining ingredients (except cilantro and cheddar cheese and 1/2 cup green onions); simmer for 30-45 minutes until desired consistency achieved.
3. Serve hot and garnish with cheddar cheese, cilantro and chopped green onions to taste.
Serves 6-8.

Chicken with Sun Dried Tomatoes
From Campbell Soup
Prep 15 minutes – Cook 20 minutes – Makes 4 servings
3 Tbsp olive oil
4 skinless boneless chicken breast halves
1 shallot, finely chopped
1 can (10 3/4oz) condensed 98% fat free cream of mushroom soup
3/4 cup water
1/4 cup thinly sliced sun dried tomatoes
1 Tbsp red wine vinegar
2 Tbsp chopped fresh basil leaves
4 cups extra wide egg noodles, cooked & drained
1/4 cup shredded Pecorino, Romano or Parmesan cheese (optional)
Thinly sliced fresh basil leaves (optional)
1. Heat 2 Tbsp oil in 10″ skillet over medium-high heat. Add chicken and cook 15 min or until well browned on both sides. Remove chicken from skillet.
2. Heat remaining oil in skillet over medium heat. Add chicken and cook 15 min or until well browned on both sides. Remove chicken from skillet.
3. Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 min or until chicken is cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese and sliced basil, if desired.
You can substitute 1 Tbsp finely chopped onion for skillet.

Asian Style Riced Broccoli
From Green Giant
Prep time- 5 min, Cook time- 15 min, Servings 4
1 (10 oz) pkg riced veggies broccoli
3 Tbsp sesame oil
1/2 cup fresh bean sprouts
1 Tbsp minced fresh garlic
1 Tbsp soy sauce
Directions:
1. Preheat a saute pan on medium heat.
2. Cook riced veggies broccoli according to pkg directions. Drain and transfer to a large bowl.
3. In saute pan, add the oil, sprouts, and garlic. Saute until the garlic is golden in color.
4. Add cooked rice broccoli and toss until all is coated. Serve immediately.

Chicken Quesadillas
From Market Pantry
1 Tbsp canola oil
2 boneless skinless chicken breasts, cut into strips
1/2 cup sliced green onions
1 large yellow pepper, seeded & cut in strips
6 medium flour tortillas
1 large diced tomato
1/2 cup cooked pinto beans
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
Heat oil in a large skillet. Add the chicken, onions and peppers. Fry, stirring frequently, until chicken is cooked. Place flour tortillas on a flat surface. Cover one half of each with the chicken and vegetable mixture, tomatoes, and beans. Sprinkle with cheese mix. Fold each tortilla in half. Place quesadillas on a non-stick baking sheet and bake in oven at 400F for 10 minutes. Slice each in half and serve with choice of toppings: sour cream, guacamole or salsa.

Chicken Alfredo Flatbread
From Aldi Kitchen
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves 2-4
Ingredients
1artisan flatbread
1/2 cup alfredo sauce
1 cup fresh baby spinach
1/2 cup crumbled Feta cheese
1/2 cup shredded Mozzarella
1/2 cup diced roasted yellow peppers
1/2 cup diced roasted chicken breast
1/4 cup sliced black olives
Season to taste & top with dried chili flakes if desired
Directions
1. Preheat oven to 425F.
2. Top flatbread with the Alfredo sauce, spinach, feta cheese, mozzarella cheese, roasted peppers, roasted chicken and sliced black olives.
3. Place topped flatbread directly on the middle rack of a preheated 425F oven for 7-9 minutes or until the cheese has melted and started to brown. For a softer crust place topped flatbread on a baking sheet and increase bake time to 9-11 minutes.
Remove from oven, slice and serve immediately.

Spring Pea Mushroom Rotini Pasta
From Simply Nature – Aldi
Ingredients
12 oz uncooked red lentil rotini
2 Tbsp vegetable olive oil
4 oz hard salami cut into 1/4 inch strips
2 cups quartered mushrooms
2 cloves garlic, chopped
1 cup sliced bell pepper
1 1/2 cups heavy whipping cream
1 cup Parmesan & Romano cheese
1 1/2 cups sweet peas
1/2 tsp crushed red pepper
1 1/2 tsp salt, divided plus additional to taste
1 1/4 tsp ground black pepper, plus additional to taste
Instructions
1. Fill a medium saucepan with water and 1 tsp salt. Bring to a boil. Add pasta and simmer for 5-7 minutes, until al dente.
2. In a large saute pan, heat oil over medium hight heat. Add salami, fry until crisp, stirring frequently. Remove to paper towels and drain. Add mushrooms, saute for 5 minutes, until golden brown.
3. Add garlic and bell pepper, saute for 5 minutes. Season with salt and pepper to taste.
4. Stir in cream, cheese, peas, crushed red pepper and remaining 1/2 tsp salt & 1/4 tsp pepper. Bring to boil. Simmer until sauce thickens, about 5 minutes. Toss with reserved pasta and serve.
Tip: reserve some fried salami to garnish.

Salsa Chicken Skillet
– Bush Baked Beans – http://www.bushbeans.com
4 Servings
2 Tbsp olive oil
1 lb boneless chicken breast, cut into 1/2 inch pieces
1/2 lb fresh mushrooms, sliced
1 medium green pepper, chopped
1 small onion, chopped
2 ribs celery, chopped
1 clove garlic, chopped
1/2 cup frozen corn, thawed & drained
1 (15 oz) can reduced sodium black beans, drained
2 cups salsa, mild or spicy
2 cups cooked white rice
1/4 cup sour cream
1/4 cup shredded Cheddar cheese
Heat 1 Tbsp of the oil in a 10″ skillet over medium-high heat. Add chicken pieces, brown slightly. Remove chicken and set aside. Wipe skillet; heat remaining olive oil . Add mushrooms, green pepper, onion, celery, garlic, corn and beans. Bring to simmer. Stir in chicken and salsa; return to simmer. Cook 5-7 minutes. Serve over rice, topping with sour cream and cheese.

Creamy Tomato & Spinach Pasta
– Aldi Test Kitchen
Ingredients
2 cups uncooked chickpea penne
3 Tbsp olive oil
1 small onion
2 cloves garlic
1 can diced tomatoes
2 Tbsp tomato paste
3-4 Tbsp Greek yogurt (or cream cheese)
1 big handful of fresh spinach (1 big handful = 200g frozen spinach works too)
1/4 cup grated Parmesan cheese
1 tsp dried oregano
1 tsp dried basil
1 pinch red pepper flakes
1/2 tsp salt
1/2 tsp pepper
Instructions
1. Fill a large pot with water and bring to a boil. While the water is heating, dice the onion, and grate or chop the garlic. Add the pasta when the water is boiling. Cook 4-6 minutes or until al dente. Drain. DO NOT OVER COOK.
2. Heat the oil in a large pot over medium heat, add the onion and garlic, cook for 5 minutes or until translucent.
3. Add the can of tomatoes. Add the spinach. Add the oregano, basil and red pepper flakes, salt and pepper. Add the tomato paste and the Greek yogurt. Stir until both are dissolved into the sauce. Add the Parmesan cheese.
4. Lower the heat to a simmer. Add the pasta and stir together.
5. Stir occasionally for 1 minute. Taste and adjust the salt and pepper as needed.

Casseroles that Grandma “Del” made

Muffeletta’s Spinach Quiche
from Muffeletta
Serves 5.
5 eggs
1 1/2 cup heavy cream
1 1/2 tsp salt
1/2 tsp sugar
1/8 tsp cayenne pepper
3/4 cup shredded Swiss cheese
3 oz cooked, drained, chopped spinach
1 Tbsp dried onion
1 (10 inch) pre baked pie shell
Combine eggs, cream, salt, sugar, pepper, cheese, spinach & onion. Whip thoroughly; pour into pie shell. Bake at 300F for 30 minutes or until firm & lightly browned.

Ground Beef & Wild Rice Casserole
4 cups boiling water
1 cup wild rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 (4oz) can sliced mushrooms, drained
2 chicken bouillon cubes, dissolved in 1 cup boiling water
1 bay leaf, crumbled
1/4 tsp each celery salt, garlic salt, pepper, onion salt & paprika
3/4 cup chopped celery
6 Tbsp chopped onion
Oil for sauteeing vegetables
1 1/2 lb extra lean ground beef
Pour boiling water over the uncooked wild rice and let stand 15 minutes.
Drain rice & add soups, drain mushrooms, bouillon, crumbled bay leaf, celery salt, garlic salt, pepper, onion salt & paprika.
Saute celery and onion in oil until transparent and add to the above mixture. Brown beef; add in mixture. Combine all ingredients in two oiled casseroles. Bake covered in 350F dress oven 1 1/2 hours. Each casserole makes 5 servings.

Muffeletta Loaf
2/3 cup olive oil
1/2 cup chopped pimiento stuffed olives
1/2 cup chopped ripe olives
1/4 cup chopped fresh parsley
1 tsp dried oregano
1/2 tsp pepper
2 tsp lemon juice
1 tsp minced garlic
1 (20 oz) round Italian bread loaf
1/4 lb sliced salami
1/4 lb sliced mozzarella cheese
1/4 lb sliced pepperoni
Combine first 8 ingredients, stir well, cover & chill at least 2 hours.
Cut bread in half horizontally, scoop out the bottom leaving 1/2 in thick slices.
Drain olive mixture & spoon half of mixture into bread shell. Top with salami, cheese & pepperoni; & rest of olive mixture. Cover with bread top wrap loaf tightly in plastic wrap & chill 6-8 hours. Cut loaf into wedges. Serves 8.

Pillsbury’s Pizza Noodle Casserole
7 oz wide egg noodles
1/2 lb ground beef
1 cup chopped onions
1/2 cup chopped green pepper
2 tsp dried Italian seasoning
1 (3 1/2 oz) pkg small pepperoni slices, halved
1 (2 1/2 oz) can sliced ripe olives, drained
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
8 oz (2 cups) shredded mozzarella cheese
1 Tbsp chopped fresh parsley (optional)
Cook noodles, drain. Heat oven to 350F brown beef with onions & green pepper. Add noodles and all other ingredients 12 oz cheese. Pour mixture into 2 qt casserole. All of rest cheese. Bake 25 – 35 minutes.
Serves 6.

District 281 Barbecued Hamburgers
Serves 6 to 50
1 lb ground beef brown ——-8 lbs
Add:
1 1/2 tsp lemon juice———–1/2 cup
2 tsp vinegar ——————-1/3 cup
1 1/2 Tbsp water —————3/4 cup
2/3 cup catsup —————–5 cups
1 Tbsp brown sugar ————1/2 cup
1 Tbsp onion ——————-1/2 cup
1 tsp dry mustard ————–8 tsp
1 tsp salt ————————8 tsp
1/8 tsp pepper ——————1 Tbsp
Let simmer about 15-20 minutes. Spoon over buns.

Chinese Shrimp House
Serves 6
1/2 cup minced scallions
1/2 cup minced bamboo shoots
3 Tbsp water
2 cloves garlic, minced
1/2 cup catsup
1 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp cornstarch
1/4 tsp liquid hot pepper sauce
1 1/2 cup peanut oil
1 ground “brilliant” shrimp, baked well
1/4 tsp minced fresh ginger root
3 Tbsp “dry sack” sherry
Combine scallions, shoots, ginger, garlic & pepper sauce in small bowl.
In second bowl combine sugar, catsup, sherry, soy sauce.
In third bowl mix cornstarch & water. Heat peanut oil in “wok” to 400F. Add shrimp to hot oil- stirring until done about 2 minutes. Strain shrimp & oil into bowl. Stir fry scallions in 2 Tbsp of oil about 1 minute add drained shrimp. Stir. Add catsup mixture. Stir. Add cornstarch mixture. Stir until slightly thickened. When ready to serve can add pea pods.

Hamburger Rice Casserole
1 lb ground chuck
12 chop onion
1 clover garlic, chop
1/2 cup chopped greenpepper
12 cup chopped celery
2 1/2 cup chicken or beef broth
1 can (8 oz) tomato sauce
2 eggs well beaten
1 12 cup uncooked rice
1 1/2 tsp soda
1/2 tsp pepper
1 cup shredded Cheddar cheese
Brown first five ingredients. Combine with next 3 ingredients, mix. Add rice seasonings & half cheese. Combine with next in 2 qt casserole, cover bake 350F 1 1/2 or 2 hours. Uncover sprinkle with rest of cheese, bake 10 min. longer. Serves 6.

Chicken Casserole
(Serves 8)
1 pkg frozen french cut green beans, cooked & drained
1 – 1 lb can La Choy mixed Chinese vegetables, drained
1 -3 or 4 oz can mushrooms, drained
3 cups cooked chicken, diced
1 small onion, chopped
1/2 cup grated Cheddar
Beat together:
1 can mushroom soup
1/2 cup milk
Then use:
1/2 cup uncooked Minute Rice
1/2 tsp salt
Mix together, put into a shallow greased casserole. Bake 30 minutes at 350F- remove, top with 1 can french fried onions, return to oven for 10 min.

GI Sloppy Joes
3 lb ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cups barbecue sauce
1 cup grated Colby cheese (last)
Sesame seed buns, split & toasted
Add all ingredients after browning meat (except cheese & buns). Simmer 30 minutes. Before serving stir in cheese. Serve on buns. Serves 16-18.

Howie’s Chili
from Howie’s Deli in Eagan
2 lb ground beef
3 cans whole peeled tomatoes
1/2 medium onion, chopped
1/2 medium green pepper, chopped
2 cans chili beans (hot)
1/3 cup chili powder, or taste
1/2 cup sugar
1/8 tsp white pepper
1/8 tsp garlic powder
1/8 tsp onion salt
Dash tabasco sauce
Topping:
Chopped onion
Shredded cheese
Sour cream
Brown ground beef, drain off fat. Put into 5 quart crock pot. Add whole tomatoes broken up with a spoon. Add rest of ingredients stir after each addition. Coat uncovered 5-6 hours or until thick. Stir every half hour. Garnish with shredded cheese, sour cream & chopped onions.

Macaroni & Tomato Sauce with Beef
from Gold Medal Flour
1/2 pound macaroni or spaghetti
1 pound chopped beef
1/4 pound chopped pork
1/2 cup milk
2/3 cup bread crumbs
1 Tbsp minced onion
1/8 tsp pepper
1 tsp salt
1/2 tsp celery salt
3 Tbsp flour
2 cups stewed tomatoes
Beef drippings
Method
1. To two quarts of boiling salted water, add macaroni slowly.
2. Cook until tender and drain.
3. Fry the onions in the hot drippings.
4. Add the beef & pork.
5. Cook until brown.
6. Add milk, bread crumbs and seasoning.
7. Add above mixture to the macaroni.
8. Stir flour into drippings in pan and when smooth add stewed tomatoes.
9. Stir until boiling. If too thick, add a little hot water.
10. Pour sauce over macaroni and meat and mix slightly.
11. Sprinkle with cracker crumbs.
Time: Bake 5 minuets and serve hot.
Temperature: 375F
Amount: 6 servings.

Baked Spaghetti
From Gold Medal Flour
1/2 lb spaghetti
4 Tbsp butter
4 Tbsp flour
2 cups milk
1 cup grated cheese
1/2 cup soft bread crumbs
Method
1. Add the spaghetti slowly to 2 quarts boiling salted water.
2. Cook until tender and drain.
3. Make a white sauce of butter, flour and milk, and pour over spaghetti.
4. Mix well.
5. Add 1/2 of cheese and pour into buttered baking dish.
6. Cover top with remaining cheese and bread crumbs.
Time: Bake until brown
Temperature: 350F
Amount: 4 servings.
Note: Parmesan or Roman Italian cheese gives a particularly fine flavor to this recipe.

Cantonese Pork Chow Mein
From Fireside Rice Bowl
Peanut oil
salt
1/4 lb pork butt thinly sliced
1 lb bok choy (chinese greens)
1 lb bean sprouts
3 oz bamboo shoots
3 oz water chestnuts
3 oz mushrooms (chinese)
3 oz snow peas
1 tsp cornstarch
soy sauce
In wok, heat oil, add salt & pork until light brown. Add remaining ingredients & mix. Add remaining ingredients & mix. Add rest of ingredients and little water if necessary. Cover & boil. Mix cornstarch with 1 Tbsp water & stir into chow mein. Let cook until it thickens slightly. Add soy sauce – don’t overcook. Serve once crisp noodles. Vegetables should remain crisp.

Chicken Stir Fry
From Layfayette Club
Serves 4
4 Tbsp sesame oil
1 small onion (julienne cut)
3 ribs celery (diagonally cut)
1 red bell pepper
1 cup fresh snow peas
4 chicken breast halves, boned & skinned, poached & julienne cut
Chicken sauce
Cashews or Almonds
In saute pan, heat oil, add onion, celery, bell pepper & snow peas. Saute 2-3 minutes. Add chicken continue cooking 2 minutes. Add sauce & heat through. Serve over rice, sprinkle with cashews or almonds. Serves 4.

Wild Rice Turkey Casserole
From Taste
1 1/2 cup dry wild rice
1 tsp salt
1 can mushroom with liquid
2 cans cream of mushroom soup
12 slices roasted turkey or chicken
1/4 cup melted butter
4 cups water
1 Tbsp plain pork sausage
1 tsp Worcestershire sauce
1 1/2 cup fine bread crumbs
Wash rice, add to boiling water & salt. Cook 30 – 40 minutes on (rice bead? corn bread? or iron head?). Brown sausage, drain well. Mix the sausage, mushrooms, soup, Worcestershire, bread & rice.
Grease a 4 qt casserole. Place 1/3 off the rice mixture in casserole – top with turkey or chicken. Repeat with rest of rice mixture & turkey end with rice mixture on top.
Brown bread crumbs in melted butter, sprinkle crumbs over rice. Bake 30 to 40 minutes at 375F. Makes 8 servings.

Scampi in Foil Package
2 lb uncooked shrimp
2 cloves garlic
3/4 cup butter
1/2 tsp each of tarragon, rosemary & thyme
3 Tbsp lemon juice
1 1/2 tsp salt
Fresh ground pepper
*barbecue set
Remove shell, clean & devein. Mince garlic. Combine with butter or herbs in saucepan. Let stand over heat for a few minutes then add lemon juice. Tear foil part 4 or 5 shrimp on each. Pour garlic butter over, sprinkle with salt & fresh ground pepper. Close tightly. Twist at top. Place on grill 10-20 minutes.

Sloppy Joes
From Bobbi
1 lb hamburger
1/2 cup chopped onion
1 can chicken gumbo soup
3 Tbsp ketchup
1 – 2 Tbsp prepared mustard
Brown hamburger & onion in a small amount of olive oil or butter. Add soup, ketchup & mustard. Simmer about half hour or until right consistency for buns. Serves 8.

Spaghetti Pie
From Taste
Makes 6 servings
1 (7 oz) pkg spaghetti, cooked al dente
2 Tbsp butter
1/3 grated Parmesan cheese
2 well beaten eggs
1 lb ground beef
3/4 cup chopped onion
1 (1 lb) can tomatoes, drained
1 (6 oz) can tomato paste
1 Tbsp sugar
1 1/2 tsp dried crushed oregano
1/2 tsp garlic salt
1 cup (8 oz) carton cottage cheese
1/2 cup (2 oz) shredded Mozzarella cheese
Drain spaghetti & while still hot. Stir in 2 Tbsp butter, Parmesan cheese & eggs. Shape into a crust in buttered 10 inch pie pan.
Brown ground beef with onion & drain. Stir in tomatoes & paste, sugar, oregano & garlic salt. Heat thoroughly. Spread cottage cheese over crust of noodles. Cover with beef mixture. Bake uncovered at 350F for 20 min. Sprinkle with mozzarella cheese & bake 5 min. longer. Cut into wedges to serve 6.

Lee’s Village Inn Park Rice Casserole
1 cup chopped onion
2 green peppers, chopped
1 1/2 cup chopped celery
Oil
8 cups cooked pork
6 cups cooked rice
1 large can cream of chicken soup (3 lb 4 oz size)
2 cups milk
Saute onion, green pepper & celery in oil. Combine with pork & rice, soup & milk. Bake at 350F for 1 1/2 hours.

Quick Stroganoff
2 Tbsp butter
2 -3oz cans chopped drained mushrooms
medium onion, peeled & diced
1 lb lean ground sirloin
1/2 tsp salt
fresh pepper
1 cup dairy sour cream
Melt butter in skillet; add mushrooms & diced onion. Cook till soft. Add meat & seasoning & cook. Remove from heat, pour in sour cream, replace skillet, cook until it simmers. Serve over hot buttered noodles, tossed with poppy seed or toast points. Serve with crisp salad.

Chinese Pepper Steak
2 Tbsp Oriental sesame oil
1 1/2 lbs boneless sirloin, thinly sliced
1 large onion, cut into wedges
1 cup beef broth
1 tsp minced garlic
1 green bell pepper, cut into strips
2 Tbsp cornstarch
1/4 cup cold water
3 Tbsp soy sauce
2 tomatoes, cut into wedges
1/4 tsp crushed red pepper
3-4 cups hot cooked rice (1 cup uncooked)
In large skillet, heat sesame oil over medium heat; brown meat. Add onion, broth and garlic. Simmer, covered, until meat is tender (about 10 min). Add green pepper strips; simmer 5 min. Blend cornstarch with water; stir into mixture in skillet. Cook until mixture thickens and boils, stirring constantly. Boil and stir 1 min. Add soy sauce, tomatoes and crushed red pepper; heat through. Serve over rice. Serves 6.
Variation: Pineapple chunks may be added before serving.

Spaghetti Loaf
From Nana Crocker
Use evaporated milk or bottle milk
1/2 cup spaghetti or macaroni
1 qt boiling water
1/2 tsp salt
1 cup evaporated milk or 1 cup bottled milk
1/2 cup grated cheese
1 cup soft bread crumbs
2 Tbsp minced parsley
1 Tbsp minced green pepper
1 Tbsp minced onion
3 eggs
1 tsp salt
Brush spaghetti into 1 inch pieces and cook in boiling salted water until tender 15-20 min. Drain and blanch under cold running water. Scald milk, add grated cheese and stir until blended. Add spaghetti, bread crumbs, parsley, green pepper, onion, slightly beaten eggs and salt. Turn into a greased loaf pan & set in pan with 1 inch hot water. Bake 350F until firm 1 hour. Egg whites may be beaten stiff & fold in. Serve with tomato sauce.

Hamburger Stroganoff
Serves 4-6
1 lb ground beef
3 slices bacon, diced
1/2 cup chopped onion
3/4 tsp salt
hot buttered noodles
1/4 tsp paprika
dash pepper
1 can creamed mushroom soup
1 cup dairy sour cream
Brown beef with bacon. Add onion, cook till tender not brown. Drain off fat. Add seasoning to meat mixture. Stir in soup, cook slowly, uncovered, 20 minutes, stirring frequently. Stir in sour cream & heat through. Do not boil. Serve over hot buttered noodles. Serves 4-6.

Chile Spaghetti
From Taste magazine
Serves 6
1 lb ground beef
1/2 cup chopped onion
2 cloves garlic, minced
3 cups tomato juice
1 can (16 oz) drained & rinsed kidney beans
6 oz spaghetti broken into 3″ pieces
1 tsp Worcestershire sauce (1 Tbsp? not clear)
2 to 3 Tbsp chili powder
1 tsp salt
1/2 tsp pepper
In skillet cook beef, onion & garlic until meat no longer pink. Transfer to greased 2 1/2 qt baking dish, stir in rest of ingredients. Cover & bake at 350F for 65 to 70 minutes or till spaghetti is tender. Let stand covered for 10 minutes. Serve.

Party Tuna Bake
From E. Almquist
Serves 6 to 8
2 cans (7 oz ea) tuna, well drained
7 or 8 oz noodles, cooked & drained
1 1/2 cups dairy sour cream
3/4 cups milk
1 can (3 oz) sliced mushrooms, drained
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
2 Tbsp butter or margarine melted
paprika
Heat oven to 350F. Stir together tuna, cooked noodles, sour cream, milk, mushrooms, salt and pepper.
Pour into 2 quart casserole. Mix bread crumbs, Parmesan cheese and melted butter. Sprinkle over mixture in casserole. Sprinkle liberally with paprika. Bake uncovered 35 to 40 min. or until bubbly and hot.

4 Bean Casserole
From Bobbi Whalen
1/2 lb bacon cut up, fried & drained
1 chopped onion, fried
1 can baked beans (large)
1 can kidney beans -drain
1 can lima beans – drain
1 can butter beans – drain
2 Tbsp vinegar
1/2 cup brown sugar
1/2 cup catsup
Mix all ingredients & bake at 350F for 1 hour.

Wild Rice Casserole
From Aldi Andersen
2/3 cup (4 oz) wild rice, uncooked
1/2 tsp salt
3 cups water
1 Tbsp ground beef
1 large onion, chopped
1 cup sliced celery
1 tsp salt
1/4 tsp pepper
10 3/4 oz cream mushroom soup
4 oz (can) 1/2 cup mushroom stems & pieces, undrained
In saucepan combine rice, salt & water. Bring to boil, cover & simmer 30 minutes until rice is tender. Brown ground beef, onion, celery; drain. Stir in salt, pepper, soup & mushrooms, heat to boil. Drain rice & stir in beef mixture. Put in 2 qt casserole. Bake 350F for 40 min until bubbly.
Temperature: 350F
Time: 40 min
Serves 5-6

Wild Rice Casserole
From Muriel Thorenton
2 cups boiling water
2/3 cup uncooked (washed) wild rice
1 cup (10 1/2 oz) chicken rice soup
1 small can mushrooms (not drained)
1/2 cup water
1 tsp salt
1 tsp paprika
1/2 tsp celery salt
1/2 tsp garlic salt
1 small onion chopped
hamburger or chicken
Pour boiling water over rice cover & let stand 15 minutes. Drain. Place rice in 2 qt casserole. Add soups & mushrooms with liquids, water & seasonings. Mix gently & let stand a few minutes. Brown hamburger & add to casserole. Cover & bake 2 hours at 325F.
Temperature: 325F
Time: 2 hours

Harvest Hot Dish
From Susan
2 cups wild rice
1 lb bacon
1 lb pork sausage
2 medium onions, chopped
2 green peppers, chopped
2 cups celery, chopped
2 cups American cheese (grate)
2 cans cream mushroom soup
2 4oz cans mushrooms
1 small can pimiento, drained
Brown bacon & sausage. Add green pepper, celery, onion, cook until vegetables are limp. Drain. Add 2 cups with rice, cheese, soup, mushrooms. Mix well.
Oven temp: 350F
Time: 1 hour

Kodiak Casserole
2 lb ground beef, brown & drain
4 cups diced onion
2 cloves garlic, minced
3 medium green peppers, diced
4 cups diced celery
1 jar (5 3/4 oz) stuffed green olives, drained
1 can (4 oz) mushroom stems & pieces, undrained
1 can (10 3/4 oz) tomato soup
1 jar (8 oz) picante sauce
1 bottle (18 oz) barbecue sauce
2 Tbsp Worcestershire sauce
3 – 4 cups medium egg noodles, cooked & drained
1 cup (4 oz) shredded Cheddar cheese
Brown ground beef & drain with onion & garlic. Drain. Add rest of ingredients except cheese, mix well. Cover & bake 350F for 1 hour. Sprinkle with cheese.
Oven Temperature: 350F
Time: 1 hour
Serves 16-20

Breakfast Brunch Casserole
16 slices thinly sliced bread
8 slices cooked ham
8 slices cheese
1/4 cup diced onion
14 cup diced green pepper
6 eggs, beaten
1/2 tsp salt
Pepper to taste
1 tsp dry mustard
1 – 2 tsp Worcestershire sauce
2 cups milk
1/2 cup butter, melted (optional)
1 cup crushed potato chips
Put 8 slices bread (crusts removed if desired) in bottom of greased 9×13 inch pan. Add ham and cheese slices. Top with 8 slices bread. Sprinkle onion and green pepper over top. Beat eggs and add salt, pepper, dry mustard, Worcestershire sauce and milk.
Pour over the bread in the pan. Cover and refrigerate overnight in the morning, melt butter and drizzle over all. Sprinkle potato chips on top. Bake at 350F degrees for 1 hour. Makes 8 servings.

Tuna Noodle Supreme
From Taste
1 1/2 cup (12 oz) sour cream
1/2 cup mayonnaise
1/2 cup milk
1/4 cup grated parmesan cheese
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
4 cups cooked small shell pasta
2 cups fresh broccoli florets
1 cup (12 oz) drained tuna, flaked
1/2 cup chopped sweet red pepper
1/2 cup sliced green onions
In large bowl combine first seven ingredients, stir until smooth. Stir in pasta, broccoli & tun, red pepper & onions. Transfer to greased 2 qt. baking dish. Cover & bake 350F 40-45 min or until hot & bubbly.

Wild Rice Casserole
From Pilgrim Church Cookbook
1 cup wild rice
1 can beer
6-8 bacon strips
1 stick butter
1 can consomme
1 can cream mushroom
1 medium onion diced
1 small can mushrooms
Soak with rice in beer for 3-4 hours. Fry bacon & drain grease reserve bacon. Saute onion in butter, add soups, mushrooms & drained rice.
Place in casserole & bake uncovered for 1 1/2 hours at 325F. Add bacon before baking. Add 1/2 more stick butter & cook 30 minutes or more. Cover can be removed of liquid is not absorbed, stir during last 30 min.

Texas Hash
2 medium onion, sliced
1 small green pepper, minced
1 1/2 Tbsp fat
1/2 lb ground beef
1 cup cooked tomatoes
14 cup washed uncooked rice or 1 cup uncooked noodles
1/2 tsp chili powder
1 tsp salt
dash pepper
Saute onion & green pepper. Add beef & brown. Stir in rest of ingredients. Pour into 1 1/2 qt greased baking dish. Cover & bake 350F 1 hour. Remove cover last 15 min.

Tortilla Casserole
1 lb ground beef
1 medium onion (chop 1/2 cup)
1 jar  (8oz) green salsa
1/2 cup sour cream
1 can (10 3/4 oz) cream chicken soup
1 jar (2 oz) sliced pimiento drained
6 corn tortillas (6 in cut into 1 inch strips)
2 cups shredded cheddar cheese (8oz)
Heat oven to 350F. Cook ground beef & onion.
Stir frequently, until beef is brown, drain. Spread 1/2 cup salsa in bottom of ungreased 8x8x2 pan. Mix rest of salsa, sour cream, soup & pimientos. Layer half of tortilla strips, beef mixture, soup mixture & cheese on salsa, repeat. Bake uncovered 30 min or until hot & bubbly. Let stand 10 minutes. Garnish with olives.
Serves 6.

Pasta Beef Bake
1 lb lean ground beef
1 15oz can Italian style tomato sauce
1 8oz sour cream cheese dip
1 3oz pkg Neufachtel cream cheese softened
2 tsp milk
8 oz dried elbow or corkscrew macaroni, cooked & drained
3/4 cup shredded cheddar or mozzarella cheese
sliced green onion
Brown beef & drain. Stir in tomato sauce. Bring to boil, reduce heat. Simmer uncovered 15 minutes stirring occasionally.
Combine dip, cream cheese & milk. Layer beef, pasta & dip mix in greased 2 qt baking dish. Cover & bake 350F for 15 min. Top with green onion.
Oven temperature: 350F
Time: 15 uncovered, 15 covered
Serves 6-8

Pillsbury Biscuits & Sloppy Joe Casserole*
1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped celery
1 (10 3/4 oz) can tomato soup
1 (10 3/4 oz) can chicken gumbo soup
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
dash of hot sauce
1 pkg Pillsbury refrigerator biscuits
Brown ground beef, onion & celery, drain. Mix rest of ingredients except biscuits. Stir into beef mixture. Spoon into ungreased casserole (2 qt). Bake biscuits until golden. When ready bake casserole 35-45 minutes. Says 375F. I do 350F. Serve over biscuits.
Oven temperature 375F. Time 20-28 minutes. Serves 6.
*Note: This is one of Grandpa’s favorites! Grandpa once told me when I gave him a sandwich that I should talk to Grandma about how to make it taste better… Grandma said the trick was a dill mustard that she used on most of the sandwiches she made. She also added black olives to her tuna salad. Another tip was cooking the potatoes for a potato salad the day before and then putting them in a refrigerator until the next day when she would mix up the salad. It is reasonable to assume that Grandma added a lot of things that didn’t show up on her recipe cards whenever she made anything.

Texas Tater Casserole
1 lb ground beef
1 large onion chopped (1 cup)
1 stalk celery chopped (1/2 cup)
2 cloves garlic, fine chop
2 cups (10 3/4 oz) condensed cheddar cheese soup
1 can (11 oz) whole kernel corn, (Texas style) drained
1/2 cup picante sauce
2 tsp chili powder
1/4 tsp pepper
1 pkg (16 oz) frozen potato nuggets
1/2 cup shredded taco cheese (2 oz)
Cook beef, onion, celery & garlic over medium heat 8 – 10 minutes. Stir until beef is brown. Drain. Stir soup, corn, picante sauce, chili powder & pepper into beef mixture. Spoon into 2 1/2 qt casserole. Top with potatoes. Bake 40 min. Sprinkle with cheese. Bake another 5-10 minutes until cheese is bubbly.
Oven temp: 375F
Time: 40 and 10 minutes
Serves 6

Meal In One Casserole
Time 4 hours
Serves 4-6
1 lb ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 can (15 4oz) whole kernel corn, drained
1 can (4 oz) mushroom, drained
1 tsp salt
1/4 tsp pepper
1 jar (11 oz) salsa
5 cups uncooked egg noodles
1 can (28 oz) diced tomatoes, undrained
1 cup water
1 cup (4 oz) shredded cheddar cheese or blend of cheddar Monterey jack
Brown beef & onion, drain. Transfer to slow cooker. Top with green pepper, corn & mushrooms, salt, pepper, salsa. Top with noodles, pour tomatoes & water over. Cover & cook low for 4 hours.

Lasagna In A Bun
From Taste – Mpls Star & Tribune
1 1/2 lb ground beef
1 env onion soup mix
1 (15 oz) can tomato sauce
1 tsp basil
1 cup ricotta or creamed cottage cheese
1/2 cup shredded mozzarella cheese (about 4 oz)
1 egg, beaten
6 hard rolls
In medium skillet, brown ground beef; drain. Stir in onion soup mix, tomato sauce and basil. Simmer, stirring occasionally, for 15 minutes. Cool.
In a small bowl, combine ricotta, mozzarella and egg. Cut thin slice off top of rolls. Hollow out centers, saving the bread to make crumbs for use in other recipes.
Fill rolls a third full with half of beef mixture. Then spoon on a layer of cheese mixture, then remaining beef mixture. Replace the tops and individually wrap in aluminum foil.
If desired, make ahead and refrigerate until baking time. Bake in a hot oven (400F) 20-25 minutes. Makes 6 servings.

Mushroom Wild Rice
2 1/4 cup water
1 can (10 1/2 oz) beef consomme
1 can (10 1/2 oz) french onion  soup
3 cans (4 oz each) mushroom stems & pieces, drained
1/2 cup butter, melted
1 cup uncooked brown rice
1 cup uncooked wild rice
In slow cooker combine all ingredients. Cook on low for 7 to 8 hours.
Serves 12-16

Easy Beef Stroganoff
From Pillsbury
8 oz (4 1/2 cups) uncooked egg noodles
1 lb ground beef
1/2 cup finely chopped onion
2 Tbsp flour
1/2 cup water
1 can stems & pieces mushrooms, undrained
1/2 tsp salt
1/4 tsp pepper
1 cup dairy sour cream
Cook noodles, drain, rinse in hot water. Brown beef & onion, drain. Stir in flour. Add water, mushrooms, salt & pepper. Cook, stirring constantly, until mixture thickens. Reduce heat, stir in sour cream. Serve over cooked noodles. Add a small amount of hot mixture to sour cream to even temp. before adding all of sour cream.
Serves 4

Beef Pepper Steak Casserole
from Betty Crocker Cookbook
2 Tbsp oil
1 medium green pepper, cut into strips, thin
1 medium onion, cut into wedges, thin
1 lb beef strips for stir frying
1 (12 oz) jar beef gravy
1 (10 oz) can diced tomatoes & green chilies, drained
1 egg
1 Tbsp water
1 (7 oz can) 6 bread sticks refrigerator
Heat oil. Add pepper & onion. Cook & stir 3 minutes. Add beef, cook & stir 3-5 minutes until beef is lightly browned and vegetables are soft. Add gravy & tomatoes, mix well. Cook until mixture is hot & bubbly. Pour into 8″ square dish. In small bowl, beat egg & water until blended. Separate dough into 6 bread sticks. Tie into loose knots. Arrange on top of hot beef. Brush with egg mixture. Discard any leftover egg mixture. Bake at 375F for 15-20 min until stix are golden.
Oven temp: 375F
Time 15-20 min until all bread sticks are brown
Serves 6

Skillet Stroganoff
1 lb ground beef
1 medium onion chopped (1/2 cup)
1 can (10 1/2 oz) condensed beef broth
1 can (4 oz) mushroom stems & pieces, drained
2 cups uncooked egg noodles
1 1/2 cup water
1/4 cup ketchup
1/4 tsp garlic powder
1 cup sour cream
Cook ground beef & onion, until brown; drain. Stir in rest of ingredients except sour cream. Heat to boiling, reduce heat.
Cover & simmer 30 minutes, stirring occasionally, until noodles are tender. (Add small amount of water if necessary.) Stir in sour cream. Heat until hot.
Time 30 minutes
Serves 4

Wild Rice Casserole
From Taste – Star & Tribune
1 (6 oz) pkg long grain and wild rice mix
1/2 cup chopped onion
12 cup chopped celery
2 Tbsp butter
1 (10 3/4oz) can cream of mushroom soup
1 (4 oz) can mushrooms, drained
1/2 cup dairy sour cream
1/2 cup dry white wine or chicken broth
1/2 tsp curry powder
Prepare rice mixture according to package directions. Meanwhile cook the onion and celery in butter until onion is transparent. Into the onion mixture stir the soup, mushrooms, sour cream, wine or broth and curry powder. Add the cooked rice and pour into 1 1/2 quart casserole and bake uncovered at 350F for 30-35 minutes.

California Casserole
From Southern Living
2 lb ground beef
1 medium green pepper, chopped
3/4 cup chopped onion
1 can cream style corn (6 1/2 oz)
1 can tomato sauce
1 cup (10 3/4 oz) tomato soup
1 can (4 oz) mushrooms, undrained
1 can (10 oz) tomatoes with green chilies undrained
1 can (2 1/4 oz) sliced ripe olives, drained
1 jar pimiento drained
1 1/2 tsp celery salt
1/2 tsp chili powder
1/2 tsp dry mustard
1/4 tsp pepper
8 oz wide noodles, cool & drain
2 cups (8 oz) shredded cheddar cheese
Brown beef with green pepper & onion. Drain. Add next 11 ingredients. Mix thoroughly. Add noodles & mix. Pour into large baking dish. Cover & bake for 50 minutes. Sprinkle with cheese & bake 10 minutes longer.
Oven temp: 350F
Time: 1 hour
Serves 12-16

Green Pepper Steak
1 lb boneless beef sirloin steak
1/4 cup soy sauce
1/4 cup water
1 Tbsp cornstarch
2 – 3 Tbsp cooking oil
2 small onions, sliced & separate into rings
1 green pepper, cut into 1 inch pieces
2 celery ribs, sliced diagonally
2 tomatoes, cut into wedges
Cooked rice.
Partially freeze beef; slice thinly across the grain into bite-sized strips, set aside. For sauce. Combine soy sauce, water & cornstarch. Set aside. Heat 1 Tbsp oil in large skillet or wok over high heat. Stir fry half of beef until brown. Remove & repeat with rest of meat. Add additional oil, add onions, green pepper & celery. Stir fry until tender. Return beef to pan. Cook & stir 2 minutes more, add tomatoes cook till heated through. Serve over rice.
Serves 4

French Onion Beef
1 1/4 lb boneless beef round steak
1 8 oz pkg fresh mushrooms, sliced
1 large onion separated into rings
1 (10 3/4 oz) can french onion rings
1 (6 1/4 oz) pkg 15 minute herb stuffing
1/4 cup butter, melted
4 oz (1 cup) shredded mozzarella cheese
Cut beef into 6 serving size pieces. Layer half of beef & mushrooms & onion in crockpot. Repeat layers. Pour the soup over ingredients. Cool on low 8-10 hours.
Before serving toss stuffing mix & contents of seasoning packet with melted butter and 1/2 cup liquid from pot. Put stuffing mixture on top of contents. Increase heat to high & cool 10 min or until stuffing is fluffy, sprinkle with cheese. Cover, cook until cheese melts.
Serves 6.

Egg & Broccoli Casserole
From Taste of Home
1 carton (24 oz) small curd cottage cheese
1 pkg (10 oz) frozen chopped broccoli, thawed & drained
2 cups (8 oz) shredded cheddar cheese
6 eggs, beaten
1/3 cup all purpose flour
1/4 cup butter or margarine, melted
3 Tbsp finely chopped onion
1/2 tsp salt
Additional shredded cheddar cheese, optional
In a large bowl, combine the first 8 ingredients. Pour into a greased slow cooker. Cover and cook on high for 1 hour. Stir. Reduce heat to low; cover and cook 2 1/2 to 3 hours longer or until a thermometer placed in the center reads 160F and the eggs are set. Sprinkle with cheese if desired. Yield 6 servings.

Grandma Del’s Favorite Salad & Dressing recipes

Grandma loved to collect recipes. She used them as an inspiration for her cooking. She always wanted to have the best tasting things possible coming out of her kitchen. Some of these recipes came from clippings that she grabbed from magazines and newspapers.

Black Bean & Pepper Tuna Salad
-Starkist Tuna
Ingredients
2 pkgs (2.6 oz) chunk light tuna, reduced sodium
1 red pepper, diced
1 yellow pepper. diced
1/2 red onion, diced
3 green onions, sliced diagonally, white & green parts
1 can (15 oz) black beans, rinsed & drained
Juice of 1 lime
1/4 cup canola oil
2 Tbsp cumin
1/4 cup chopped fresh cilantro, or to taste
Directions
1. Mix first 6 ingredients in a large bowl.
2. Blend lime juice, canola oil and cumin in a separate small bowl. Toss dressing with tuna and vegetable mixture. Stir in chopped cilantro.
3. Let stand in the refrigerator for at least 4 hours or overnight to let the flavors blend together.
4. Serve on a bed of lettuce.
Serves 4-6. Prep time 20 minutes. Chilling time 4 hours.

Mushroom Panzanella
-Taste of Home
4 cups cubed sourdough bread
6 Tbsp olive oil, divided
1 tsp salt, divided
1 lb sliced fresh assorted mushrooms (such as shitake, oyster and cremini)
1 garlic clove, minced
2 Tbsp balsamic vinegar
1 Tbsp stone ground mustard
1 tsp honey
4 cups fresh arugula
1 cup grape tomatoes, halved
2 Tbsp pine nuts, toasted
2 Tbsp golden raisins
2 oz fresh goat cheese, crumbled
1. In a large bowl, combine the bread, 2 Tbsp oil and 1/4 tsp salt; toss to coat. Transfer to an ungreased baking sheet. Bake at 450F for 8-10 minutes or until golden brown. Cool to room temperature.
2. Combine the mushrooms, 2 Tbsp oil, garlic and 1/4 tsp salt; transfer to a greased baking sheet. Bake at 450F for 10-12 minutes or until tender.
3. In a large bowl, whisk the vinegar, mustard, honey and remaining oil and salt. Add the arugula, tomatoes, pine nuts, raisins, toasted bread and mushrooms, toss to coat. Sprinkle with goat cheese. Serve immediately.

Italian Layered Salad – Portable
Prep time: 20 minutes
6 cups bite-size pieces iceberg lettuce (1 lb)
1 bag (16 oz) broccoli slaw (6 cups)
1 can (15 to 16 oz) garbanzo beans, rinsed and drained
1/2 cup chopped red onion
1 medium red bell pepper, chopped (1 cup)
1 cup mayonnaise or salad dressing
1/2 cup creamy Italian dressing
14 cup shredded Asiago cheese (1 oz)
2 Tbsp chopped fresh parsley
1. In deep 3 quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
2. In small bowl, mix mayonnaise and Italian dressing until well blended, spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours or overnight. Sprinkle with parsley just before serving. 16 servings.
-Betty Crocker recipe card

Seven Layer Slaw
Prep time: 10 min
2 cups coleslaw mix
2 cups shredded carrots
2 cups broccoli slaw
1 medium yellow or red bell pepper, chopped (1 cup)
1 cup coleslaw dressing
Additional broccoli slaw, if desired
1. In bottom of 2 1/2 quart clear glass bowl, spread 1 cup of the coleslaw mix evenly. Layer with 1 cup of the carrots, 1 cup broccoli slaw and the bell pepper. Layer with remaining coleslaw mix, carrots and broccoli slaw.
2. Pour dressing over coleslaw. Sprinkle with additional broccoli slaw. Cover and refrigerate at least 2 hours but no longer than 24 hours. Toss before serving 6 servings.
-Betty Crocker recipe card

Crunchy Apple Salad
Makes 16 servings
2 pkgs (5 oz each) spring mix salad greens
2 large apples, chopped
2 cups bagel chips, coarsely crushed
1 1/2 cups honey-roasted peanuts
1 cup (4 oz) crumbled blue cheese
Dressing:
1/3 cup sugar
1/3 cup canola oil
14 cup cider vinegar
1 Tbsp poppy seeds
1 1/4 tsp dried minced onion
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp paprika
1/8 tsp pepper
In a large salad bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.
* Top Tip: Homemade Salad Dressings
The shelf life of homemade salad dressing varies. Vinaigrettes can be kept refrigerated for up to two weeks. Dairy-based dressings, like buttermilk and dressings made with fresh ingredients, like chopped onion, fresh herbs, tomato sauce and chopped hard-cooked egg, will keep up to one week.
– Betty Crocker recipe card

BLT Pasta Salad
Prep Time: 25 minutes Serves 16
2 1/4 cup uncooked rotini pasta (7 oz)
8 slices bacon, cut into 1/2 inch piecesa
1 cup mayonnaise or salad dressing
1 Tbsp lemon juice
2 tsp sugar
1 large tomato, seeded, chopped (1 cup)
4 medium green onions, sliced (1/4 cup)
4 cups finely shredded iceberg lettuce
1. Cook pasta as directed on package. Drain, rinse with cold water to cool. Drain well.
2. Meanwhile, in 10 inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain on paper towels, set aside.
3. In large bowl, stir together mayonnaise, lemon juice and sugar with whisk until smooth. Stir in pasta. Gently stir in bacon, tomato and onions. Stir in lettuce just before serving.
– Betty Crocker recipe card

Creamy Coleslaw
Prep time: 15 minutes
Servings: 8
1/2 cup mayonnaise or salad dressing
1/4 cup sour cream
1 Tbsp sugar
2 tsp fresh lemon juice
2 tsp Dijon mustard
1/2 tsp celery seed, if desired
1/4 tsp salt
1/4 tsp pepper
1/2 medium head green cabbage, thinly sliced or chopped (4 cups)
1 small carrot, shredded (1/2 cup)
1 small onion, finely chopped (1/3 cup)
1. In large glass or plastic bowl, mix all ingredients except cabbage, carrot and onion. Add cabbage, carrot and onion; toss until evenly coated.
2. Cover; refrigerate at least 1 hour to blend flavors. Stir before serving.
Per serving: 2/3 cup calories 140 total fat 1.3 g
Tip technique: to thinly slice cabbage, place flat side of a quarter head of cabbage on cutting board. Cut into thin slices with a large sharp knife. Cut slices several times to make smaller.
-Betty Crocker recipe card

Fluffy Cranberry Mousse
Makes 16- 20 servings
1 pkg (6 oz) strawberry gelatin
1 cup boiling water
1 can (20 oz) crushed pineapple
1 can (14 oz) whole berry cranberry sauce
3 Tbsp lemon juice
1 tsp grated lemon peel
1/2 tsp ground nutmeg
2 cups (16 oz) sour cream
1/2 cup chopped pecans
In a large bowl, dissolve gelatin in boiling water. Drain pineapple, setting the pineapple aside and adding juice to gelatin. Stir in cranberry sauce, lemon juice, peel and nutmeg. Chill until mixture thickens. Fold in sour cream, pineapple and pecans. Pour into a glass serving bowl or an oiled 9 cup mold. Chill until set, at least 2 hours.
-Betty Crocker recipe card

Sweet & Sour Coleslaw
Prep time: 15 minutes
Servings: 8
1/2 medium head green cabbage, finely shredded (4 cups)
1 large carrot, finely shredded (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 medium green onions, thinly sliced
1/2 cup sugar
1/2 cup white wine vinegar
1/4 cup vegetable oil
1 tsp ground mustard
1/2 tsp celery seed
1/2 tsp salt
1. In large glass or plastic bowl, toss cabbage, carrot, bell pepper and onions.
2. In tightly covered container, shake remaining ingredients. Pour over vegetables, toss to coat.
3. Cover; refrigerate at least 3 hours, stirring several times to blend flavors and chill. Stir before serving, serve with slotted spoon.
Per serving: Calories 140.
Tip: to make this easy slaw even quicker, purchase a bag of angel hair coleslaw in the produce department instead of shredding cabbage.
-Betty Crocker recipe card

Spinach, Tomato, Mozzarella Pasta Salad
Prep Time: 20 minutes
2 1/2 cups uncooked multigrain or whole grain rotini pasta (7 1/2 oz)
2 cups grape tomatoes
1/3 cup Italian dressing
1 bag (6 oz) fresh baby spinach leaves
4 oz fresh mozzarella cheese, cut into cubes
1. Cook pasta as directed on package, omitting salt and oil; drain. Rinse with cold water to cool; drain.
2. In large bowl, toss tomatoes and dressing. Add spinach and cooked pasta; toss well. Top with cheese.
Per serving: 430 calories
-Pillsbury Recipe Card

Cucumber Salad Vernon
From Alex Holiday Inn
5-6 cucumbers
salt
1/2 cup sour cream
2 Tbsp mayonnaise
dash white pepper
2 lemons
fine chopped dill or chives
Put & slice cucumbers. Add salt & let stand 15 minutes. Press cucumber juice into sour cream & mayonnaise. Add pepper, lemon juice & dill or chives. Fold in cucumbers can be served on lettuce.

Tomato Ruff
from Byerlys
1 cut up green pepper
1 cut up red onion
1 cup up tomato
2 cups cut up celery
Dressing:
1 cup sugar
1 tsp salt
dash of fresh green pepper
1/2 cup salad oil
1 cup cider vinegar
1 Tbsp sweet basil (fresh)
Combine veg in a bowl.
Stir or shake in covered container the dressing ingredients. Pour over veg & chill overnite,
Serves 8-10.

Golden Valley Country Club Radish Salad
1 head lettuce- torn in pieces
1 cup baby Alaska shrimp
1 cup diced Alaska king crab meat
1/2 cup sliced radish
6 hard cooked eggs, chopped
1 cup salad croutons
Green Goddess Dressing
Toss salad mix in dressing. Serves 6-8.

Broccoli Salad by Royal Oak
Serves 6-8
From: Royal Oak
1 bunch broccoli using 3 inch or stems and flowerettes
12 strips bacon, cooked crisp & crushed
1/2 cup raisins
1 cup sunflower seeds (unsalted)
1 small red onion sliced then
Dressing:
1 cup mayonnaise
1/2 cup sugar
2 Tbsp vinegar
Wash & drain broccoli, coarsely chop. Place in bowl and add bacon, raisin & sunflower seeds, onions. Combine dressing ingredients & toss with salad. 6 to 8 servings.

Taco Salad
From Star & Tribune
Makes 6 servings
1 medium head lettuce
1 cup chopped celery
1/4 cup grated onion
2 cups chopped tomatoes
2 cups shredded cheddar cheese
1 lb hamburger
salt, pepper seasoning to taste
2 cups crushed tortilla chips
1/2 cup taco sauce
12 cup Western dressing
Brown hamburger & seasoning, drain while still warm. Toss with lettuce mixture. Fold in chips. Mix taco sauce & dressing pass on side.
Western dressing is served fry about 3/4 cup taco sauce with 1/4 cup dressing.

Taco Chip Salad
1 head lettuce, broken
8 oz spinach, broken
1 lb ground beef
3/4 tsp seasoned salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chili powder
1/8 tsp cayenne pepper
4 drops tabasco sauce
2/3 cups water
1 (14 oz) can kidney beans drained
4 tomatoes cut in wedges
1 16 1/2 oz pkg taco or tortilla chips
1 cup shredded cheddar cheese (4 oz)
1 cup chopped onion
1/2 cup mayonnaise
1/4 cup chili sauce
1 Tbsp pickle relish
Chill salad greens. Brown & drain ground beef. Mix in seasonings water & beans. Heat to boiling. Reduce to simmer & cook uncovered 15 minutes stirring occasionally. Cool 10 min.
Combine lettuce, spinach, tomato, taco chips & cheese with onion in large salad bowl. Mix mayonnaise, chili sauce & pickle relish together. Toss gently with salad bowl ingredients. Pour warm ground beef mixture over to to toss again gently. Serve. Makes 8 servings.

Sour Cream Salad
From La Cantina
Serves 20-22
1 #10 can whole kernel corn, drained
2 cups chopped pitted ripe olives
1 cup chopped onions
2 12 cups sour cream
salt & pepper to taste
Combine all ingredients. Serve on greens.

Tuna Salad for 50
From Star & Trib- Food for 50
8 lb tuna, flaked
1 lb 8 oz celery fine chop
1 lb 8 oz cucumber diced
12 hard cooked eggs, chopped
1 cup chopped sweet pickle
1 qt mayonnaise
Combine ingredients lightly. Chill. Makes 6 1/4 quarts. 1/2 cup servings.
Tuna- apple substitute took apple for cucumber.
Stuff into tuna cups or onto avocado halves or pineapple rings.

Watergate Salad
Serves 6-8
1 qt whipped topping
1 – 12 oz can crushed pineapple drained
1 pkg instant pistachio pudding mix dry
Mix ingredients together & chill.

Cucumber Salad
from Ichi Ban
2 cucumbers about 1 1/2 lb
4 – 5 oz vinegar
1 level tsp salt
2 1/2 tsp sugar
6 oz crab meat
Peel cucumbers & slice thin. Wash & place in bowl with vinegar, salt & pepper & sugar. Add a dash of water & chill 2 hours. After tossing salad place in individual bowls topped with shredded crab meat. Serves 2.

Garbanzo Bean Salad
From Hillside Inn, Door County
1 – 16 oz can garbanzo beans, rinsed & drained
4 stalks celery, chopped
1 medium onion, chopped
1 green pepper, chopped
1 small jar diced pimiento
1/2 tsp dried oregano
1/2 tsp dried parsley flakes
salt & pepper to taste
2 cloves garlic, minced
1/4 cup olive oil
1 Tbsp red wine vinegar
Combine all ingredients, except oil & vinegar. Put oil & vinegar into jar. Shake well. Pour over salad. Cover & chill. Mix well before serving.
Makes 6 servings.

Cottage Cheese Garden Style
6 lb dry cottage cheese
3 lb dried, peeled tomatoes
4 oz chop green pepper
1 lb diced celery
1 lb diced cucumbers
8 oz diced radish
3 Tbsp salt
3 cups mayonnaise
Use less cottage cheese if creamed. Combine ingredients, chill. Makes 1 gallon.

Sky Room Hot Turkey Salad
From Dayton’s 1978
Serves 6.
2 cups diced cooked chicken or turkey
2 cups diced celery
1/2 cup toasted slivered almonds
1 tsp diced onion
2 Tbsp lemon juice
1/2 cup grated Cheddar cheese
1 cup mayonnaise
1/2 tsp salt
1 cup crushed potato chips
Mix chicken or turkey, celery, almonds, onion, lemon juice, cheese, mayonnaise & salt; place meat mixture in a baking dish. Top with crushed chips. Bake at 400F 15-20 minutes or until bubbly. Makes 6 servings. Can be put in small ramekins.

Holiday Frozen Cranberry Salad
From: Tisth
2 – 3 oz pkg cream cheese
2 Tbsp sugar
2 Tbsp mayonnaise
1 (16 oz) jellied cranberry sauce
1 (8 oz) can crushed pineapple drained
1/2 cup heavy cream
Beat cream cheese & sugar together. Beat in mayonnaise, cranberry sauce. Stir in pineapple. Beat cream until thick & fold into cranberry mixture spoon into 8″ square pan wrap with freezer wrap. Cut into squares & serve. Serves 9.

Sliced Cucumber & Onion in Sour Cream
4 lb 4oz cucumbers
9 oz onions
3 cups sour cream
3 cups mayonnaise
1 1/2 tsp salt
3 Tbsp sugar
3/4 cup vinegar
Cut cucumbers & onions in thin slices. Blend sour cream, mayonnaise, salt, sugar & vinegar to form a thin cream dressing. Pour over cucumbers & onions. May also be used as a dressing for lettuce. 4 1/4 quarts. 1/3 cups.

Frozen Cocktail Salad
Drain #2 1/2 can fruit cocktail. Soften 2 – 3oz pkg cream cheese & blend with 1/2 cup mayonnaise & 1 Tbsp grated lemon peel. Stir in fruit cocktail, 2 cups miniature marshmallows. Whip 1 cup cream & 2 Tbsp powdered sugar. Pour into paper lined loaf pan. Freeze 4 hours. Unmold. Serve with greens – 8 to 10 servings.

Minneapolis Club Hot Bacon Dressing
1 lb bacon, diced fine
1 small onion, diced fine
1/2 cup sugar
1 cup white wine
1/2 cup water mixed with 1 1/2 Tbsp cornstarch
Saute bacon until brown. Add onions & saute until clear, do not drain. Add sugar & vinegar, mix well. Add water & cornstarch mixture. Simmer 2 to 3 minutes.

Sandpiper House Dressing
1 cup oil
2 Tbsp red wine vinegar
juice from 1 lemon
2 Tbsp honey
2 Tbsp finely minced onion
1 clove minced garlic
2 Tbsp fresh parsley (2 tsp dried)
Dash tabasco
Salt & pepper to taste
Combine in a jar with lid & shake well until emulsified. Makes 1 1/2 cups.

Ginger Orange Jello
Serves 4-6
Dissolve 1 pkg orange jello in 1 cup hot orange juice. Add 1 cup gingerale. Chill slightly thick. Place in ice & water, whip with beater till fluffy & thick. Pour into 1 qt jello mold. Chill serve with whip cream & orange slices.

Kavanaugh’s Cauliflower Salad
1 – 16oz can artichoke hearts
1 medium head cauliflower
1/2 cup chopped green onions
3/4 cup chopped celery
1 cup mayonnaise
3 Tbsp chili sauce
1 Tbsp lemon juice
1 1/2 tsp dill weed
Drain artichoke hearts. Cut cauliflower into bite size pieces. In serving bowl place ingredients. Blend mayonnaise, chili sauce, lemon juice & dill. Mix all ingredients. Chill. Serves 8.

Flame Room French Dressing
1 cup mayonnaise
1 cup plus 6 Tbsp catsup
1/4 cup vinegar
1 1/2 tsp salt
1 1/2 tsp sugar
3/4 tsp dry mustard
1 1/2 tsp paprika
1/4 cup salad oil
Combine ingredients and chill. The amount of catsup may be varied because the cut down amount was not exact.

Bean Salad
from McGuire’s
1 can drained kidney beans
1 cup yellow wax beans or white beans
1 cup green beans
1/2 cup chopped onion
12 cup chopped green pepper
pimiento
1 tsp salt & pepper
2/3 cup sugar
1/2 cup salad oil
3/4 cup vinegar
Mix together beans, mix rest of ingredients pour over beans. Chill overnight, stir occasionally.

Venetian Inn French Dressing
From Momma Vitale
5- 14 oz bottles Heinz catsup
1 pint vinegar
1 pint oil
1/2 cup sugar
1 Tbsp chopped onion
1 clove garlic, chopped
3/4 oz dehydrated or fresh horseradish
Mix sugar & horseradish. Add to oil, onions & garlic. Add catsup & vinegar. Mix thoroughly. Keep chilled.

Sea Island Tuna Salad
4 oz pkg creamettes
1/2 cup mayonnaise
1/2 cup dairy sour cream
1/2 tsp celery seed
1/2 tsp onion salt
7 oz can tuna drained
1 Tbsp diced pimiento
17 oz can peas, drained
3/4 cup diced cheddar cheese
2 Tbsp minced green pepper
Cook creamettes & drain. Mix all ingredients and chill.

Bean Sprouts Vinaigrette
Serves 4-6.
From Fran Johnson
2 (1#) cans bean sprouts, drained
3 Tbsp wine vinegar
3/4 cup salad oil (light)
1/2 tsp dry mustard
1 Tbsp Japanese soy sauce
1 Tbsp sugar
1 Tbsp finely chopped pimiento
2 Tbsp drained sweet pickle relish
1/2 cup finely chopped fresh parsley
2 tsp chopped chives
Drain thoroughly bean sprouts. Rinse under cold water & drain well again.
Blend all ingredients mixing well with fork. Pour over bean sprouts. Mix well and chill for at least one hour. Drain & serve on crisp lettuce.
I use fresh sprouts & wash well & drain. Can be blanched & chilled.

Fresh Broccoli Salad
1 ( 1 1/4 lb) bunch broccoli
4 green onions, sliced
3 hard cooked eggs, chopped
2 medium carrots, grated
1/4 cup mayonnaise
1/4 cup plain yogurt
1/4 cup grated Parmesan cheese
1 Tbsp Dijon mustard
1 Tbsp lemon juice
1/2 tsp pepper
Trim off large leaves of broccoli. Remove tough ends of lower stalk & wash broccoli thoroughly; chop parsley. Add onions, eggs & carrots to broccoli; toss. Combine mayonnaise, yogurt, cheese, mustard, lemon juice & pepper in a small bowl; pour over broccoli mixture & toss gently. Cover & chill overnite.
12 – 2/3 cup servings. Keeps well for 2 or 3 days.

Pretzel Salad
1 1/2 cup crushed pretzels
3/4 cup melted butter
2 Tbsp sugar
Mix pretzel pieces, butter & sugar in pan & bake 350F. 10 min. Chill.
1 6oz pkg strawberry jello
2 cups hot water
2 pkg frozen strawberries, with juice
Mix & chill. Pour over pretzels.
Top with:
1 8oz pkg cream cheese
1/2 cup sugar
1 8oz pkg cool whip
Spread over jello.
Chill till firm.

Molded Raspberry Salad
1 6 oz pkg cherry gelatin
2 cups hot water
1 – 10 oz pkg frozen raspberries
1 can whole cranberry sauce
Dissolve gelatin in hot water, add frozen raspberries and stir until dissolved. Add cranberries, pour into mold and let set. Serves 8.

Schacter’s Sweet Sour Cole Slaw
From White House
Serves 6-8
1 medium head cabbage
4 carrots
2 green peppers
1 1/2 cup dark raisins
juice of 2 lemons
1 cup sugar
1 1/2 cup mayonnaise
salt, pepper
grate cabbage & carrots finely
Mix with rest of ingredients; chill about 1 hour, before serving. Serves 6-8.

Orange Jello Salad
From Ann
1 large jello
1 cup boiling water- dissolve add
1 pint orange sherbet stir constantly. Add mandarin oranges juices & all. Cool.

Waldorf Salad
3 medium sized apples, washed, cored, diced, unpeeled
1 Tbsp lemon juice, to keep apples from discoloring
1 cup finely diced celery
1/2 cup chopped walnuts
Mix together with 3 heaping Tbsp mayonnaise and 1 tsp sugar. Serve on lettuce leaf.

French Dressing
From – Fran Edey
3/4 cup oil
1/4 cup vinegar
1/3 cup catsup
1/2 cup sugar
1 tsp paprika
Juice of 1 lemon
1 small onion
Beat for 3 minutes.

4 Bean Salad
from: Bobbie
1 large baked beans (not drained)
1 medium lima beans (drain)
1 medium kidney beans (drain)
1 medium butter beans (drain)
1/2 lb bacon, cook, drain
Brown 1 medium onion with 2 Tbsp vinegar- 1 Tbsp pwd mustard, 1/2 cup brown sugar, 1/2 cup ketchup (little more) stir in pan. Mix in fry pan. Bake 1 1/2 hour. 350F.

Russian Salad
from Tamarra
cooked potatoes with carrots
2 cans beets
1 cucumber
1 jar dill relish
handful sauerkraut
salt & pepper to taste
Sunflower oil
marinade
chop onion
garlic onion

Marinade Vegetable Salad
From Liz Hanson
1 lime cut up broccoli (2 or more bunches)
1 can slivered mushrooms
1 pt cherry tomatoes
1 can sliced water chestnuts, drained
1 can large pitted olives, drained
1 pkg dry Good Seasons Italian Dressing
1 8 oz bottle Wishbone (16oz) Italian dressing
Can add onions, green peppers, sliced carrots, cauliflower or celery.
Mix dry seasoning with bottled dressing & mix well prepared vegetables. Marinate in refrigerate at least 4 hours. Keeps well.

Cranberry Salad
From Bobbi
1 lb cranberries
1 1/4 cup sugar
1 cup water
Boil these 3 ingredients until tender.
Stir in 1 pkg lemon jello. While mixture is hot and set aside to cool while preparing the following:
1 cup diced apples
1 cup diced celery
1/2 cup nuts, chopped
12 marshmallows cut into pieces
Stir ingredients together and add to cranberry mixture. Pour into ring mold & chill. Serve with lemon dressing.

Faupaugh’s Restaurant Spinach Salad
4 oz washed & chopped spinach
sunflower nuts
croutons
fresh mushrooms, thinly sliced
bacon bits
eggs, chopped
red onions sliced thin
sliced tomatoes
beets, sliced
Wash & drain spinach, place on a chilled plate & top with sunflower nuts, croutons, mushrooms, beacon bits, chopped eggs & sliced onions. Garnish with tomato & beet slices.
Serves 1.

Northwest Noodle Ramen Salad
From Pam
Serves 10
4 3oz pkg chicken flavored ramen
16 oz bag broccoli coleslaw
1 cup oil
1/2 cup red wine vinegar
1/2 cup sugar
1/2 cup sunflower seeds
1/2 cup slivered almonds
Place noodles in bottom of a shallow container, spread broccoli slaw on top & set aside. In a separate bowl, mix oil, vinegar, sugar & noodle flavoring packets together. Pour over noodles & slaw but do not mix. Cover & chill 18 hours. Toss with sunflower seeds & almonds, before serving.

Cranberry Salad
From Mother (Grandma Crocker?)
1# cranberries, cut ground
1/4# marshmallows, cut
1 cup crushed pineapple
Mix above & let stand for several hours. Then add 1 cup white sugar, 1 cup whip cream whipped. 1/2 cup chopped pecans. Combine all ingredients & chill until ready to serve.

Three Bean Salad
From Bobbie
3 cans beans – kidney, green, wax, garbanzo, great northern, etc
1 small onion chopped fine
1 small green pepper fine
Dressing:
3/4 cup sugar
1 tsp salt
1/2 tsp pepper
1/3 cup salad oil
2/3 cup vinegar
Mix together.

Raw Cauliflower Salad
1 head cauliflower
1 small head broccoli
2 ribs celery
1 bunch green onions & tops
cherry tomatoes, ad lib
ripe olives, ad lib
1 8 oz bottles Italian dressing
Cut cauliflower & broccoli into bite size pieces, slice celery, onion and slices and olives about 1/2 cup. Halve the tomatoes (1 to 1 1/2 cup) mix and add dressing. Chill overnite. Serves 12.

Cottage Cheese Jello
from: Tammy Nelson
1 -6oz pkg Jello
1 large cottage cheese
1 – 9 oz cool whip
1 large can of crushed pineapple
Mix jello & cottage cheese. Add pineapple then add cool whip.

Classic Italian Pasta Salad
2 cups cooked rotini pasta (1 cup uncooked)
1 – 14 oz can artichoke hearts, drain & cut to bite size
1/2 cup chopped red bell pepper
1/2 cup chopped green pepper
1 cup cubed provolone cheese
1 carrot cut into julienne strips
1 cup minced onion
1 cup can (2 14 oz) sliced black olives
1/4 lb chopped salami
3-4 Tbsp fine chopped fresh basil
Italian dressing
Combine ingredients, pour dressing over pasta & toss. Season to taste with basil.

Radisson Blue Cheese Dressing
1 pint mayonnaise
1 pint sour cream
1 cup blue cheese
Juice of 1 lemon
1/2 tsp Worcestershire sauce
1 tsp salt
dash pepper
Combine all ingredients. Makes 5 cups.

Medina Ballroom French Dressing
1 cup sugar
1/4 cup salad oil
1/4 cup vinegar
2 Tbsp lemon juice
2 Tbsp Worcestershire sauce
3 tsp mustard
1 tsp @ salt & white pepper, garlic salt, & onion salt
1/2 Tbsp dill pickle juice
1 cup catsup, chili sauce & tomato puree
Blend first six ingredients with mixer at low speed. Stir in remaining ingredients.

Lucky Fruit Pasta Salad
From Dayton’s
3/4 lb rotini pasta
3/4 lb turkey breast
1 medium cucumber, sliced thin
3/4 cup diced celery
1/4 cup diced onion
1/2 cup sliced black olives
2/3 cups mayonnaise
3 tsp lemon juice
1 1/2 tsp marketplace honey hot mustard
salt & pepper to taste
Cook pasta, drain. Slice turkey 1/2 inch thick & tear into bite size pieces. In a bowl add all ingredients & mix well. Chill. Serves 8.

New Prague Hotel Three Bean Salad
2 cans green beans
2 cans wax beans
2 cans kidney beans
1 can bean sprouts
1 can carrots
1/2 cup minced onion
1/2 chopped green pepper
Dressing:
1/2 cup salad oil
3/4 cup white vinegar
1 cup sugar
4 tsp salt
1/4 tsp white pepper
Drain juice from all vegetables. Combine dressing ingredient & add to salad.

Cauliflower Coleslaw
Serves 6 1/2 cups
1/2 cup mayo dressing
1/4 cup vanilla yogurt
1 Tbsp sugar
1 Tbsp Dijon mustard
Salad
3 1/2 cup coleslaw blend (sm pkg)
1 cup fresh cauliflower florets
3 Tbsp chop green onions
Combine dressing ingredients. Blend well.
Combine all ingredients & mix well. Chill serving or serve immediately.

Lowell Inn Fruit Salad Dressing
2 cups sugar
2 Tbsp each celery seed, dry mustard & paprika
1 tsp salt
1/4 cup onion juice
1/2 cup vinegar
1 cup salad oil
Boil all ingredients except oil, 1 minute. Slowly add oil. Serve over fresh fruits & greens.

Dayton’s Cucumber Dressing
Dressing:
1 1/4 pt salt dressing
1/2 pt sour cream
3 Tbsp buttermilk
1 Tbsp vinegar
1 tsp salt
1/8 tsp white pepper
Cucumber additions:
1/2 cup medium ground cucumbers
1/8 tsp fine ground onions
1/2 tsp salt
1/16 tsp white pepper
Cream base together. Then add cucumbers, onions & additional salt & pepper.

Arrowwoods Village Dressing
From Radisson Resorts
2 egg yolks
1 qt mayonnaise
2/3 cup buttermilk
10 1/2 Tbsp Parmesan cheese, grated
1 1/2 cup salad oil
6 1/4 Tbsp tarragon vinegar
3 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
dash tabasco sauce
2 level tsp dried ground mustard
1 tsp granulated garlic
2 tsp fresh ground peppercorns
1 tsp salt
Whip egg yolks into mayo. Add buttermilk & Parmesan cheese. Increase mixed speed & slowly add salad oil until incorporated. Slow mixer, add vinegar, lemon juice, Worcestershire sauce , tabasco, mustard, garlic peppercorns & salt.
Makes 3/4 gallons

Kikugawa Restaurant Salad Dressing
10 oz onion, sliced
1 1/2 oz ginger root, peeled & sliced thin
3 cloves garlic
3 Tbsp sesame seed
3 oz miso (white)
1 Tbsp salt
4 Tbsp honey
6 Tbsp siri (rice vinegar)
3 Tbsp lemon juice
1/2 cup white wine
1 cup salad oil
Blend onion, ginger root, garlic & sesame seeds, miso, salt, honey, siri, lemon juice, wine & salad oil in blender.
Serves 10-12

Lowell Inn Tomato Salad Dressing
1 can tomato soup
3/4 cup vinegar
1/2 cup oil
3/4 cup sugar
1 Tbsp Worcestershire sauce
3 Tbsp grated onion
1 tsp each salt, paprika & mustard
Put all ingredients in quart jar. Shake well. Better when a few days old. Keeps well. (One garlic clove can be added.)

Black Forest Inn’s German Potato Salad
-Star & Tribune Request Column
2 lbs red potatoes
1 cup diced bacon
1 cup diced onions
1/4 cup chopped parsley
1/2 cup cider vinegar
1/2 cup chicken stock
2 tsp salt
1 tsp pepper
Cook potatoes, remove skins, then slice into a large bowl.
In a skillet, fry diced bacon and put both the bacon and bacon fat into the potatoes. Heat chicken stock in same pan the bacon was fried in, then pour over potatoes. Add diced onions, parsley, vinegar, salt and pepper; mix. Makes 8 (6oz servings).
The potato salad can be served warm or cold. -Pam Toven, manager at Black Forest Inn supplied the directions.

California Cafe Chicken Salad
1 English (burpless) cucumber, sliced in thin rounds
4 cup cabbage mixture (equal parts of napa cabbage and romaine, chopped)
1 1/2 cup smoked chicken
2 Tbsp fried wonton strips
2 toasted walnuts, broken
2 Tbsp almond slices
1 Tbsp sesame seeds, mixed black & white
2 cups sesame soy vinaigrette
4 sprigs each of enoki mushrooms & daikon sprouts
Arrange the cucumber slices along the inside rim of four dinner plates.
Toss cabbage mixture, chicken, wontons, walnuts, almond slices & sesame seeds with the Vinaigrette. Divide the salad among 4 plates in tall mounds. Garnish with anoki mushrooms & daikon sprouts. Makes 4 servings.

Schiek’s Pepper Dill House Dressing
– Star & Tribune Request Column
1 qt mayonnaise
1/2 cup cold water
1/4 cup minced green onion
2 cloves minced garlic
1/4 cup lemon juice
3 Tbsp cracked black pepper
Dash Worcestershire sauce
3 Tbsp dill weed, chopped
Salt to taste
Dash Tabasco sauce
2 Tbsp cider vinegar
4 Tbsp grated Parmesan cheese
Combine all ingredients in a mixing bowl. Chill overnight. Makes 1 1/4 quarts, about 20 servings.
Note: This recipe specifies coarse-ground or cracked black pepper. If you must substitute table-grind black pepper, be sure to reduce the amount of pepper unless you desire a really “hot” dressing.
Stephen F Lerach, executive chef of Schiek’s Cafe, sent the recipe. He said it is prepared daily by pastry chef Mike Bushland.

Bronc’s Seafood Salad
-Star & Tribune Request Column
2 cups seafood chunk meat (sea legs)
2 cups salad shrimp (small size)
1/4 cup diced onion
1/4 cup diced green pepper
Dressing:
3/4 cup mayonnaise
1/4 tsp seafood base (optional)
1/4 tsp seasoned salt
1/2 tsp garlic salt
1/2 tsp white pepper
In a bowl combine sea legs, shrimp, onion and green pepper.
Dressing: Combine mayonnaise, seafood base, seasoned salt, garlic salt and white pepper in a bowl. Add to salad mixture; toss.
-Alzira Rodermacher of Bronc’s was pleased to fill our request.

Vintage 1847 German Potato Salad
-Star & Tribune Request Column
5 lb red potatoes, cooked & peeled
1 medium onion, grated fine
3 stalks celery, chopped fine
1 lb smoked bacon, chopped fine
2 tsp celery seed
2 tsp chopped pimento (optional)
1 tsp coarse ground black pepper
Sauce (recipe below)
Slice potatoes into 1/2 inch pieces. Saute bacon in a skillet until light brown and crisp. Drain bacon; reserve the grease for sauce. To the potatoes add the bacon, onion, celery, celery seed, black pepper and pimento. Ladle sauce over potato mixture; mix well. Serve immediately. Makes 10 servings
Sauce
1/2 cup bacon grease
2 Tbsp flour
2 cups cold water
1/2 cup vinegar
1/2 cup sugar
2 tsp salt
In a pan heat bacon grease with flour; stir until smooth. Add water, stirring until mixture is hot and glossy. Add vinegar, sugar and salt; boil for 3 minutes. Remove from heat and pour over salad immediately.
-Gary Buckler, chef/proprietor of Vintage 1847 sent the directions.

Dayton’s Marketplace Turkey Almond Salad
-Star & Tribune Request Column
1 lb turkey breast, cooked and torn into pieces
1/2 cup chopped celery
1 cup toasted slivered almonds
1 cup mayonnaise
2 Tbsp lemon juice
Salt & pepper to taste or use seasoned salt
*to toast almonds, spread evenly on a cookie sheet and toast in a hot oven (400 degrees) for 3 – 5 minutes.
In a bowl, combine cooked turkey breast pieces, celery and toasted almonds.
In a separate bowl, mix mayonnaise and lemon juice. Add this to the turkey mixture, stir until evenly coated.
Garnish with more toasted almonds if desired. Makes 6-8 servings.
-Dianne Keeler Bruce of Dayton’s Marketplace Foods sent directions.

Freezer Coleslaw
1 head cabbage
1 tsp salt
3 celery ribs, chopped
1/2 green pepper, chopped
1 small onion, chopped (optional)
1 grated carrot (optional)
Dressing:
1/2 cup water
2 cups sugar
1 cup white vinegar
1 tsp celery seed
Sprinkle salt over cut cabbage. Let stand one hour. Squeeze out liquid. Mix vegetables, add to cabbage. Mix the dressing ingredients. Bring to a boil, boil one minute and cool. Pour over cabbage mixture, mix and put into freezer containers. Seal and freeze. Makes about 2 quarts.

Mother Kuehn’s Seven Layer Salad A La The Wilderness
-Star & Tribune Request Column
1/2 head lettuce
1/2 head romaine
1/2 head endive
1 bag frozen peas, thawed
4 ribs celery
2 green peppers
1/2 lb carrots
1 1/2 lb radishes
2 cucumbers
1 medium Bermuda onion
3 tomatoes
4 cups mayonnaise
1/2 cup sugar
3/4 lb bacon, fried crisp, drained and crumbled
1 1/4 lb Cheddar cheese, grated
Wash all vegetables; drain well. Tear up head lettuce, romaine and endive and mix together. Thinly slice all other vegetables, keeping separate. In large salad bowl place 1/3 of lettuce mixture. Then layer 1/2 of each of the vegetables adding the tomatoes last. Spread on 1 cup mayonnaise. Add 1/2 of remaining lettuce, then layer rest of vegetables. Top with remaining lettuce mixture, then 3 cups mayonnaise, sugar, bacon and cheese in that order. Refrigerate overnight. Serves 10.
Served in the Wilderness in Prior Lake – Executive chef Craig T. Kuehn sent the recipe for the following make-ahead salad.

Northwest Airlines Apple, Celery Pecan Salad
4 medium apples, cored, diced & soaked in grapefruit juice
1 can of pineapple tidbits
4 oz diced celery (4 ribs)
3 oz (3/8 cup) mayonnaise
3 Tbsp pecan pieces
Mix all ingredients, adjust seasoning. Serve on lettuce, garnish with pineapple cubes, cherry & parsley.
Serves 6.

Tuna Crunch Found
Two recipes that should be helpful to Bev Throndson, the reader who requested Tuna Crunch, arrived. Mrs. Dick Volkmuth, Brainerd, Minn., discovered her copy in an old, old church cookbook, while Barbara Lundstrom, 1746 Tioga Blvd, New Brighton, wrote that she believed her recipe with all the garnishes came from a restaurant in Atlanta, GA.
Tuna Crunch Salad A La Eight Flags
-Star & Tribune Request Column
1 (6 1/2 to 7 oz) can tuna
3 Tbsp chopped dill pickle
1 Tbsp minced onion
1/2 cup mayonnaise
1 Tbsp lemon juice
1 cup crisp shredded cabbage
1 small can shoestring potatoes
Lettuce
Deviled eggs, tomato slices and dill pickle slices for garnish
Several hours before serving, combine drained tuna, chopped pickle, onion, mayonnaise and lemon juice. Refrigerate in a covered dish until just before serving. Then add cabbage and toss together.
At latest possible moment, add part of shoestring potatoes, and toss. Heap in shallow lettuce-lined salad bowl, sprinkle the rest of the shoestring potatoes on top and garnish with deviled eggs, sliced tomatoes and pickle slices. Serves 4.
Tuna Crunch
1 cup shredded raw cabbage
1 cup diced celery
1/4 cup chopped onion
1 cup diced chicken or tuna
1/2 cup mayonnaise thinned with cream
Little mustard, if desired
1 can shoestring potatoes
Mix all ingredients together except the shoestring potatoes. Refrigerate. Just before serving, stir in the shoestring potatoes. Four to six servings.

Recalling a delightful slaw
I remember Bernie’s Deli coleslaw, too! We often went there on Sunday nights for supper. Mr. Steiner (reader who requested this recipe) is right. The coleslaw was wonderful. Although I don’t have the exact recipe, I think this one is close.
Karen Papiz, Minneapolis
“Bernie’s” Slaw
-Star & Tribune Request Column
1 medium size head white cabbage, cut into small shreds
1 medium white onion, also shredded
3/4 cup mayonnaise
3/4 cup sour cream
3 Tbsp vinegar
3 Tbsp sugar
1 tsp celery seed
1 tsp salt
Pepper to taste
Put cabbage & onion in large bowl. Mix mayonnaise, sour cream, vinegar, sugar, celery seed, salt & pepper. Toss dressing with vegetables. Cover and chill several hours before serving.

Betty Silber’s Go With Everything Vegetable Salad
-Star & Tribune Request Column
1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 tsp celery salt
Salt & pepper to taste
1 lb can French green beans
1 lb can white corn
1 lb can tiny green peas
1 (4oz) jar pimiento
1 (4oz) jar sliced mushrooms
1 cup chopped celery
3/4 cup chopped green onion, including tops
3/4 cup chopped green pepper
Heat sugar, vinegar, oil, celery seed and salt together until sugar and salt are dissolved. Add pepper. Cool while preparing vegetables.
Drain beans, corn, peas, pimiento and mushrooms. Chop celery, onion and pepper. Toss vegetables in refrigerator container with a tight-fitting lid. Pour cooled dressing over vegetables; toss again. Refrigerate 8 hours or overnight before serving. Keeps well. Serves 12.
*Engstrom suggested potato salad and the marinated salad with beef sandwiches.

Charlie’s Cafe Exceptionale Potato Salad
-Star & Tribune Request Column
5 med potatoes, freshly cooked & peeled
1 tsp salt
Dash white pepper
2 Tbsp green onion, chopped
2 Tbsp pimiento, chopped
3 hard cooked eggs, diced
1 1/4 cups homemade mayonnaise (mixer mayonnaise)
1/4 cup celery, diced
Dice potatoes; they should equal about 5 cups. Sprinkle with salt & pepper. Add onion, pimiento, eggs, mayonnaise and celery. Mix gently. Season to taste with additional salt & pepper. Chill at least 2 hours. Makes 8 servings.
Mixer Mayonnaise
Makes about 1 1/2 cups.
Note: Instead of sugar, follow the restaurant’s example and substitute a teaspoon of juice from canned fruit cocktail.
1 pasteurized egg yolk
1 tsp dry mustard
1 tsp sugar (see Note)
1/4 tsp salt
Dash cayenne red pepper
2 Tbsp freshly squeezed lemon juice, divided
1 cup salad oil
Directions
In a bowl of an electric mixer on medium speed, beat egg yolk, mustard, sugar, salt, red cayenne pepper and 1 tablespoon lemon juice until blended.
Continue beating, adding oil, drop by drop. As mixture thickens, increase rate of addition. Slowly stir in remaining 1 tablespoon lemon juice. Beat thoroughly. Chill.

Alpine Inn’s Molded Spinach
-Star & Tribune Request Column
2 pkg (3oz) lemon gelatin
2 cups boiling water
1 cup cold water
3 Tbsp vinegar
1 cup mayonnaise
Salt & pepper to taste
1 (10oz) pkg frozen chopped spinach, cooked & drained
1 1/2 cup cottage cheese
2/3 cup chopped celery
2 Tbsp chopped onion
In a bowl, dissolve lemon gelatin in boiling water. Add cold water and vinegar. Blend in mayonnaise, then add salt & pepper. Chill until slightly thickened. Whip gelatin with electric mixer for about 3 minutes. Fold in well drained spinach, cottage cheese, celery and onion. Pour into mold, chill until set. Unmold to serve. Makes 10 to 12 servings.
*Eve Flesher, owner of the Alpine Inn, was pleased to fill our request.

Headquarters Lodge Marinated Vegetables
-Star & Tribune Request Column
2 cups olive oil
1 cup white vinegar
1 tsp ground black pepper
2 Tbsp granulated garlic or 4 cloves garlic, minced
2 Tbsp chopped fresh basil
1 Tbsp soy sauce
2 Tbsp Dijon mustard
Juice from 12 lemon
1 qt cut sliced fresh vegetables: broccoli, cauliflower,carrots, onions, tomatoes, green peppers or any other
To make marinade, mix oil, white vinegar, pepper, garlic, basil, soy sauce, mustard and lemon juice in a large bowl. Add vegetables; marinate in refrigerator for 8 hours or more. Makes 1 quart.
*While at the lake, a group of us go quite often to the restaurant at Headquarters Lodge, Garrison, Minn. Their food is excellent. We would like the recipe for the marinated vegetables served at the salad bar.
Myrna Briese, Richfield
*Michael Moismann of Headquarters Lodge compiled with the request.

Venetian Inn Tri Bean Salad
from Momma Vitale
1 #3 can cut green beans
1 #3 can kidney beans
1 #3 can garbanzo beans
2 cups chopped celery
1 cup sliced onion
1 cup broken green olives with pimento
1 (2 oz) can mushroom stems & pieces
Dressing:
2 cups salad oil
1 cup cider vinegar
2 Tbsp salt
1 Tbsp pepper (black)
1 tsp sugar
1/2 tsp oregano
Combine vegetables, olives & mushrooms in strainer & drain. Mix or shake dressing. Combine all ingredients in large container & chill 3 to 4 hours. (Will keep chilled for 2 weeks.)

7 Layer Mexican Salad
-Elkhart Texas McAllen
1 large can refried beans or 2 large cans jalapeno bean dip
2 or 3 avocados, peeled
2 Tbsp lemon juice
1/2 pkg taco dressing
1/2 cup sour cream
2 Tbsp mayonnaise
1/2 bunch green onions chopped include green tops
2 medium tomatoes, seeded & chopped
1 small can sliced black olives
1 cup grated sharp cheese
Tortilla or corn chips- layer top with chips.

Spaghetti Salad
From Taste
12 oz thin spaghetti
1 bottle (8oz) Italian salad dressing
1 cup (4oz) shredded mozzarella cheese
1/2 cup diced pepperoni
1/2 cup diced cooked ham
1/2 cup diced green pepper
1/2 cup diced tomato
1/2 cup chopped cucumber
1/2 cup chopped onion
1/4 cup sliced ripe olives
1 avocado peeled & diced
Cook & drain spaghetti, rinse in cold water, drain well. Place in large salad bowl. Add remaining ingredients. Toss lightly to mix. Chill until served.
Serves 15-20

Spaghetti Vegetable Salad
1 pkg (8oz) thin spaghetti
1/2 cup diced green pepper
1/2 cup sliced cucumber
1/4 cup diced onion
1/4 cup green onions
1 celery stalk, sliced
1 tomato, cut into wedges
1 1/2 Tbsp salad seasonings
1/2 Italian dressing
1 Tbsp grated Parmesan cheese
Cook spaghetti rinse with cold water & drain. Toss pasta with all ingredients except cheese. Cover & chill 2 hours. Stir in cheese. Serves 6-8

Cauliflower Broccoli Salad
from Chart House, Lakeville
1 bunch broccoli, chop
1 head cauliflower, chop
2 green onions, chop
2 cups mayonnaise
1 cup sour cream
5 Tbsp garlic powder
2 tsp garlic juice
salt & pepper to taste
1 cup frozen peas
Chop broccoli & cauliflower. Add onions. Mix mayonnaise, sour cream & garlic powder, garlic juice & salt & pepper. Combine dressing & vegetables. Add peas. Serve cold.

Something Different Tuna Salad
-Star & Tribune
5 minutes
1 – 2 servings
Large bowl
No cooking
Need:
1 can (6 oz) tuna, well-drained
1/2 small can (4 oz) chopped black olives
2 green onions, thinly sliced
2 hard cooked eggs, chopped
3/4 cup mayonnaise
1 tsp vinegar
Seasoned salt
1/2 can Chinese noodles, optional
Mix all together in bowl, except Chinese noodles.
When ready to eat, top with noodles.
Extras to add: 1 rib celery, chopped; 1 carrot, grated; small jar (2oz) chopped pimientos; crumbled cooked bacon; chopped red apple; spoonful sliced almonds; spoonful sunflower seeds; handful bean sprouts and/or spoonful raisins. Makes 3-4 servings.
Tester’s note: Leftover salad makes an excellent sandwich filling.

Concourse 7 Chicken Salad
-Star & Tribune Request Column
Julie Breeckert, manager of Concourse 7 Restaurant, filled our request.
3 lb boneless, skinless chicken breasts
1/2 stalk celery, finely diced
1/2 green pepper, diced
2 Tbsp red bell pepper, diced
2 Tbsp chopped parsley
1/2 onion, minced
4 hard cooked eggs, chopped
2 cups mayonnaise
2 Tbsp salad mustard
1/2 Tbsp white pepper
1/2 tsp dill weed
1/2 tsp crushed red pepper
1/2 Tbsp salt
Boil chicken breasts until done. Cool and cut into 1/4 inch cubes. Mix cubed chicken with rest of the ingredients. Cover and refrigerate overnight for best flavor. Makes 8 servings.

Patio Corn Salad
from HGTV
2 cans corn (17oz) drained
1 medium cucumber sliced
1/4 cup onion diced
1/4 cup sour cream
2 Tbsp mayonnaise
1 Tbsp vinegar
1/4 tsp dry mustard
1/4 tsp celery seed
1/2 tsp salt
2 small tomatoes chopped
Place drained corn in bowl. Add cucumber & onion. Mix well.
In bowl combine all other ingredients, except tomatoes. Mix well. Stir into vegetables. Scatter tomato pieces on top. Cover & chill at least 2 hours before serving. Serves 6-8.

Holiday Inn Chicken Salad
2 cups diced cooked chicken
6 cups cooked macaroni shells
2 cups real mayo
1 small can pineapple tidbits including juice
1/4 cup chopped onion, diced
14 cup diced celery
1/2 tsp poultry seasoning
1/4 tsp celery seed
salt & pepper
Paprika for garnish
1/4 cup toasted sliced almonds
1 small can mandarin oranges
5 tsp sesame seed (toasted)
Cut chicken in strips. Prepare dressing. Toss together all ingredients except almonds & sesame seed. When ready to serve top with nuts.
Serves 5.

Fairmont Hot Springs Hotel Green Pea Salad
-Star & Tribune Request Column
2 lb fresh frozen green beans
1 pint dairy sour cream
1 oz freeze dried chopped chives
3 oz chopped salted peanuts
Blanch the peas in boiling water about 3 minutes. Drain and set aside to cool.
When peas are cooled, add the sour cream and fold in with half the chopped peanuts. Add the chopped chives last. Sprinkle the remaining peanuts atop the mixture. If desired, decorate with sprigs of parsley. Serves 6.
*A Minneapolis reader requested the recipes for two salads enjoyed at Fairmont Hot Springs Resort in Anaconda, Mont.
*Chef James E. Sims wrote: “To hear from fellow food lovers is most delightful. The two recipes you requested are enclosed.”

Brown Derby’s Cobb Salad
-Star & Tribune Request Column
1 medium head lettuce, chopped
1 medium head romaine, chopped
1 small bunch watercress, chopped
4 oz breast of chicken, chopped fine
2 eggs, hard-boiled, chopped fine
4 oz blue cheese, chopped fine
1 tomato, peeled & cubed
3-4 slices of bacon, crisply fried & crumbled
1 medium avocado, cubed
For salad dressing:
1/2 tsp each sugar, salt & black pepper
1/8 tsp dry mustard
1/4 cup each white wine vinegar & red wine vinegar
3/4 cup salad oil
Juice of 1/2 lemon
Combine lettuce, romaine, watercress, chicken, eggs, blue cheese, tomato, bacon, avocado in wooden salad bowl. Mix together sugar, salt, black pepper, dry mustard, vinegars, salad oil, and lemon juice. Pour dressing over greens. Serve on large, chilled plates. Makes 4 to 6 servings.
*”A few years ago we ate at the Brown Derby in California. They had a salad called the cobb salad. It was delicious. Could you please get the recipe for it?”
-Marva Swanson, Plymouth
Paul Sileo of the Brown Derby shared the recipe.

Antipasto A la Dayton’s Marketplace
-Star & Tribune Request Column
1 cup cut up broccoli, cleaned
1 cup sliced carrots, cleaned
1/2 cup slice mushrooms
1 green pepper, cut into slices
1 red pepper, cut into slices
2 tomatoes, cleaned & cut into wedges
1/2 large purple onion, cut into slices
8-12 peperoncini
1/2 lb hard salami, cut julienne
1/2 lb Nicoise olives
Dressing:
1 cup olive oil
1/4 cup red wine vinegar
1/2 tsp black pepper
In a bowl combine salad ingredients: set aside. In another bowl combine dressing ingredients. Add dressing to vegetable/meat mixture; mix until evenly coated. Makes 6 to 8 servings.

World War II Potato Salad
-Star & Tribune Request Column
2 1/2 lb  potatoes, boiled, peeled & sliced white still warm
1 1/4 tsp salt
3/8 tsp pepper
2 Tbsp salad oil
2 1/2 tsp vinegar
1 qt chopped celery
1/2 cup chopped onions
4 hard cooked eggs
1/2 cup mayonnaise (more if desired)
Spread a thin layer of sliced potatoes in the bottom of a serving bowl. Mix the salt, pepper, vinegar and oil, and sprinkle a small portion of it over the potatoes in the bowl. Fill the bowl with alternate layers of sliced potatoes and sprinkling of the oil-vinegar mixture.
Permit to stand for at least an hour. (The mixture has stood over night in a refrigerator, but it should never be left unrefrigerated for a long time.)
Combine celery, onions, sliced eggs and mayonnaise. Add the potatoes, and mix well.
The Army cookbook says to serve the salad on lettuce leaves. The Navy apparently wanted to made sure its men ate their “green and leafies”. It says to chop lettuce coarsely and mix it into the salad.
The Army also had a more festive version that would call for adding 1/2 cup of shredded crisp bacon, and 2 cups of chopped green peppers with the celery and eggs in the above recipe.

Lowell Inn’s Hearts of Palm Salad
-Star & Tribune Request Column
1 head Bibb lettuce, coarsely torn
1 (1 lb) can hearts of palm, drained
1 medium size cucumber, peeled
1 (8oz) can black olives, pits removed
1/2 cup soy sauce
1/2 tsp freshly ground pepper
Divide the lettuce on 6 individual serving plates. Top with the hearts of palm.
Slice or coarsely chop cucumber and sprinkle over hearts of palms. Slice olives and sprinkle on top of salad.
Season soy sauce with pepper; drizzle over salad. Serve immediately. Makes 6 servings.

Picnic Salad Bowl
-Star & Tribune Request Column
1 (16oz) can diagonal cut green beans, drained
1 (12oz) can whole kernel corn, drained
1 (2 1/2 oz) jar sliced mushrooms, drained
1 cup diced celery
1 medium onion, sliced thin
1/4 cup sliced pimiento
1 cup Italian style salad dressing
1 1/2 cup bean sprouts
4 slices of bacon, diced & fried
In a large mixing bowl combine all ingredients except bean sprouts & bacon. Cover & chill 6-8 hours or overnite, stir in bean sprouts & garnish with bacon.
Serves 6-8

Ambassador’s Shrimp Salad
-Star & Tribune Request Column
6 cups cooked shrimp, chopped
2 cups chopped celery
1 cup mayonnaise
1 tsp onion chopped fine
1 tsp chopped parsley
1 Tbsp pimiento chopped fine
Salt & pepper to taste
Mix all ingredients well, serve on lettuce leaves. Garnish with tomato wedges & green olives, quartered hard boiled eggs.
Serves 4.

Decathlon Athletic Club Bay Shrimp Salad
-Star & Tribune Request Column
1 lb cooked bay shrimp
1/4 cup diced celery
1/4 cup diced onion
1 1/4 cup mayonnaise
1 1/2 cup lemon juice
1/8 tsp white pepper
granulated garlic, salt& Tabasco to taste
Mix ingredients thoroughly.

Kahala Hilton’s Celery Seed Salad Dressing
-Star & Tribune Request Column
1/2 cup cider vinegar
1 Tbsp mustard
1 tsp celery seed
1/2 tsp Worcestershire sauce
1 egg
3 tsp sugar
1 1/2 tsp salt
1/4 tsp white pepper
1 garlic clove crushed
1 tsp sweet relish
1/2 tsp Kitchen Bouquet
1/2 tsp Maggie seasoning
Juice of 1/2 lemon
2 vegetable oil
Combine all ingredients. Blend oil in slowly.

Turkey Twist Pasta Salad
-Dayton’s
3/4 lb rotini pasta
3/4 lb turkey breast
1 medium cucumber, sliced thin
3/4 cup diced celery
3/4 cup diced onion
1/2 cup sliced black olives
2/3 cup mayonnaise
3 tsp lemon juice
1 1/2 tsp Marketplace Honey Hot Mustard
Salt & pepper to taste
Cool pasta, drain. Slice turkey 1/2 inch thick & tear into bite size pieces.
In a bowl add all ingredients & mix well. Chill. Serves 8.

Golden Valley Country Club Italian Meat Salad
Serves 6-8 side dish
12 oz salami & bologna cut into thin strips
8 oz cheese (Swiss, American & mozzarella) cut into strips
cherry tomatoes, halved
1/2 cup sliced olives
1/2 cup chopped onion
1 (8 oz) can artichoke hearts (halved)
1 large green pepper chopped
1 bottle Italian dressing
Toss ingredients together until all ingredients are coated with dressing.  Garnish with cherry tomato halves.

Sanddollar Frozen Fruit Salad
-Star & Tribune Request Column
Serves 12
1 (3 oz) pkg cherry or raspberry jello
1 (3 oz) pkg lemon flavored jello
1 cup To
2 cups boiling water
1/4 cup each red & green maraschino cherries
1 cup canned fruit cocktail
1/4 cup cut up canned peaches
3 cups whip cream, whipped
3 oz miniature marshmallows (1 cup)
3/4 cup broken pecans
Dissolve jello & sugar in boiling water. Drain fruit & add fruit syrup to jello mixture. Chill till partially set. Whip cream.
Fold whip cream, drained cherries, fruit cocktail & peaches, marshmallows & pecans into thickened jello. Pack into 2 1 qt round containers & freeze overnite.
To serve, defrost slightly, cut in slices & arrange on greens. If desired serve with dressing of cherry juice folded into whip cream.

Longhorn Bar & Restaurant Tuna Salad
Serves 12
3 cups shell macaroni, cooked
4 (6 1/2 oz) cans tuna, drained & flaked
2 cups diced celery
1 cup diced onions
2 cups mayonnaise
3/4 cup Russian salad dressing
3 Tbsp lemon juice
1 tsp salt
3/4 tsp pepper
1/2 tsp garlic powder
few drops onion juice
Hard cooked eggs
Combine macaroni, tuna, celery & onions. Prepare dressing: blend together mayo, salad dressing, lemon juice, salt, pepper, garlic powder & onion juice. Mix tuna mixture & dressing together lightly. Garnish with slices of hard cooked egg.

Garden Fresh Taco Salad
-Taste of Home
1 lb ground beef
1 envelope taco seasoning
1 large head lettuce shredded
4 medium tomatoes, seeded & diced
1 medium onion, chopped
2 cups (8 oz) shredded Cheddar cheese
1 cup mayo
1 Tbsp salsa
Leaf lettuce
Crushed tortilla chips
Brown beef, drain. Stir in half of taco seasoning. Remove from heat, stir in shredded lettuce, tomatoes, lettuce, onions & cheese. In small bowl, combine mayo, salsa & rest of taco seasoning. Pour over salad & toss to coat. Line a large bowl or platter with leaf lettuce, top with taco salad. Sprinkle chips around edge. Serves 4.

Garden Spaghetti Salad
-Taste of Home
8 oz spaghetti, broken into 2″ pieces
1 Tbsp olive oil
2 cups cooked fresh or frozen corn
2 cups cooked fresh or frozen lima beans
2 medium tomatoes, peeled, seeded & chopped
3/4 cup thin sliced green onions
1/3 cup minced fresh parsley
6 bacon strips, cooked & crumbled
Dressing:
1/3 cup olive oil
3 Tbsp cider or red wine vinegar
2 Tbsp lemon juice
1 tsp sugar
1 tsp salt
1/4 tsp paprika
Dash of pepper
Cook spaghetti, rinse in cold water & drain. In large bowl place spaghetti toss with oil add next 5 ingredients. Stir in 3/4 of bacon bits. In small bowl whisk all dressing ingredients. Pour over spaghetti mixture. Toss gently. Garnish with rest of bacon. Serve immediately 10-12 servings.

Rouquefort Dressing
-Marie Crocker
3/4 lb Roquefort cheese
2 cups mayo
1 cup sour cream
1 tsp lemon juice
small grated onion
Mix until creamy. Makes 1 quart.

Fairview Hospital Sweet & Sour Cabbage
10 cups shredded cabbage
1/2 Tbsp grated onion
1/2 Tbsp celery salt
2 1/4 Tbsp sugar
3 1/4 Tbsp vinegar
1/2 tsp salt
dash cayenne pepper
1 1/4 cup sour cream
Combine cabbage, onion & celery salt. Blend sugar, vinegar, salt, pepper & sour cream, pour over cabbage. Toss lightly.
Serves 10.

Pauline’s Sweet & Sour Spinach Salad Dressing
Serves 42 oz – 1 1/2 quarts
24 oz water
1 oz grey poupon mustard
1 oz Worchestershire sauce
16 oz white vinegar
Dash of tabasco
2 oz burgundy
1 1/2 lb bacon
6 oz white sugar
cornstarch
cold water
Combine water, mustard, Worcestershire sauce, vinegar, tabasco, Burgundy & simmer. Chop bacon & brown, mix bacon & bacon grease with other ingredients. Add sugar & bring to a boil. Use cornstarch & cold water to reach desired thickness. Add vinegar & sugar to season & taste.

Fairview Hospital Molded Cucumber Salad
3 oz lemon jello
1/2 cup hot water
1 cup mayonnaise
1 cup chopped celery
3 Tbsp minced onion
1 1/8 cup cucumber, peeled & grated
1 cup cottage cheese, mashed
Dissolve jello in hot water. Add to mayonnaise. Mix well. Add celery, onion, cucumber, peeled & grated and cottage cheese until set.
Serves 10.

Eddie Webster’s Shrimp Salad
1 lb cooked shrimp
2 Tbsp lemon juice
1/2 cup mayo
2 stalks diced celery
salt to taste
4 lettuce cups
1/2 head lettuce, torn
olives & hard cooked eggs
Remove black line from shrimp. Wash & wipe dry. Sprinkle with lemon juice & chill.
Mix rest of lemon juice & mayo. Add salt to taste. Place shrimp & celery in large bowl. Pour salad dressing over shrimp & mix carefully. Let stand 5 minutes. Arrange lettuce cups with same torn lettuce & place shrimp in each cup. Garnish with olives & chopped eggs.

Arlene Lawrence’s Chicken Salad
1 chicken, cooked & cut up
1 pkg ring macaroni
2 cups chopped celery
1/2 cup chives
1 pkg sliced almonds
1/2 narrow jar stuffed olives, sliced
1 small can mandarin oranges
1 can pineapple tidbits
1/2 qt mayo
1/2 (8 oz) Wishbone creamy french dressing
Mix all ingredients & chill.

Pillsbury Marinated Cucumber Salad
1 medium cucumber
1 small onion
1/2 cup vinegar
1/2 cup water
2 Tbsp sugar
1/4 tsp salt
Slice cucumber & onion into bowl. Mix next ingredients pour over, cucumber & onion slices. Cover & chill 2 hours.

Southern Living Tomato Cucumber Salad
Stir together 1 cucumber sliced, 1/2 small onions thinly sliced & 2 cups vine ripened tomatoes cut into quarters. Add 1/4 cup olive oil & vinegar dressing, 1/2 tsp lemon zest, 1 Tbsp lime juice & salt & pepper to taste. Toss to coat.
Tip: cherry tomatoes may be halved used Newman’s Own oil & vinegar.
Serves 4.

Minneapolis Club Bean Salad
Kidney Beans
Lima Beans
String Beans
Dressing:
Juice of 6 lemons
12 oz salad oil
12 oz olive oil
1 Tbsp dry mustard
1 Tbsp Beau Monde seasoning
3 Tbsp Maggi seasoning
black pepper
salt to taste
1/2 clove garlic, halved
Marinate beans in dressing several hours or overnite. To serve place on bed of lettuce & drizzle beans with dressing. To make dressing combine all ingredients except garlic & blend well. Stick garlic with toothpicks & add to dressing. Use as above remove garlic when well flavored.

Lee Ann Chin’s Chinese Salad Dressing
1 egg yolk room temp
2 Tbsp wine vinegar
4 Tbsp vegetable oil
1 Tbsp soy sauce
1 Tbsp sesame oil
2 Tbsp Hoisin sauce*
2 Tbsp chopped green onions
2 Tbsp roasted sesame seeds
In a bowl egg yolk & vinegar, beat with wire whip. Slowly add oil, mix. Add rest of ingredients except green onions & sesame seed. Mix until smooth. Chill 30 minutes. Pour over salad & toss lightly. Sprinkle with green onion & sesame seed.
*Hoisin sauce s differ in spices – adjust to taste
Serves 10-12 cups

Pine Edge Inn Spaghetti Salad
1 lb box vermicelli noodles or macaroni rings
1 8 oz bottle Italian dressing or oil & vinegar
1/4 to 1/3 bottle Schilling Salad Supreme
1 tomato, chopped
1 small onion, chopped
celery, diced
Cook, cool & drain spaghetti. In bowl mix ingredients. Chill & serve.
Serves 8-10.

Iron Horse Wok Salad
-Star & Tribune Request Column
15 oz cooked Florida chicken, chilled
Sweet-Sour Dressing
5 cups shredded lettuce
5 Tbsp canned diced red peppers
1 cup sliced water chestnuts
1 cup frozen pea pods
1/4 cup sliced green onions
5 strips bacon, cooked & chopped
1 (4oz pkg) fried won ton skins, cut into 1/2 inch strips
Leaf lettuce to line bowl
*I would very much appreciate your efforts in obtaining the recipe for the wok salad that was a special served on the day I had lunch at the Iron Horse restaurant in Dayton’s St. Paul.
-Cathy Strub, North St. Paul
Iron Horse Restaurant sent this recipe.

Fancy Florida Chicken Salad Recipe
INGREDIENTS
salad mixture
¹⁄₂ lb bacon, cooked and crumbled
4 cups cooked chicken breasts, diced in large chunks
1 (14 ounce) can hearts of palm, drained,sliced into rounds
12 lettuce leaves or 12 mixed salad greens (choose fancy looking ones)
4 vine ripened tomatoes, cut into 6 wedges each
24 pitted black olives (any type you prefer)
blue cheese dressing
¹⁄₂ cup mayonnaise (light is fine)
¹⁄₂ cup sour cream (light is fine)
3 tablespoons skim milk
2 tablespoons lemon juice
¹⁄₂ teaspoon seasoning salt
²⁄₃cup blue cheese, crumbled

DIRECTIONS

• Mix together the cooked bacon, chicken chunks, and hearts of palm round in a large bowl.
• Mix together the mayo, sour cream, milk, lemon juice, and salt in a blender for about 30 seconds.
• Add blue cheese to the dressing and pulse just a few seconds- so there are still some chunks.
• Toss with chicken mixture, cover and chill several hours.
• Set lettuce leaves onto 6 serving plates (about 2 large leaves a plate- or whatever you need to cover the plate attractively).
• Place a mound of the chicken mixture on top of the lettuce.
• Set tomato wedges around the chicken mound in a spiral pattern.
• Garnish with black olives.
  https://www.food.com/recipe/fancy-florida-chicken-salad-89501

   

  Sweet and Sour Sauce Recipe
  Homemade sweet and sour sauce is quick, easy, and the perfect condiment for Chinese takeout or your own fried chicken.

  While it can be found in diverse forms in China, the American version of sweet and sour sauce that you’re likely to get in your bag of takeout builds upon a simple mixture of sugar, vinegar, and spices, plus fruit juice (most commonly pineapple juice) and ketchup—the latter is what gives the sauce both its red hue and uniquely Western flavor.

  Making it at home is a simple matter of combining those ingredients, along with a cornstarch slurry, in a pan on the stovetop. Once it’s thickened up, use it right away (it’s a great accompaniment to some of our favorite DIY Chinese-takeout dishes) or refrigerate it for up to two weeks.

  Why It Works

  • Pineapple juice furnishes the sauce’s fruity flavor, while ketchup boosts its sweetness and provides the signature red color.

  • Ingredients

    • 1 tablespoon cornstarch (about 1/4 ounce; 7g)
    • 1 tablespoon (15ml) water
    • 2/3 cup (160ml) pineapple juice
    • 1/3 cup (80ml) rice vinegar
    • 1/3 cup (74g) light brown sugar
    • 3 tablespoons (45ml) ketchup
      Yield:Makes 1 cup (240ml)
      Active time: 10 minutes
      Total time:10 minutes
      Rated: 1 tablespoon (15ml) soy sauce slurry of cornstarch and water thickens the sauce to an appropriately viscous consistency.

    Directions

    1. In a small bowl, whisk together cornstarch and water. Set aside.

       2. In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

  https://www.seriouseats.com/recipes/2012/01/sweet-and-sour-sauce.html

  Poppy Seed Dressing
  -Taste of Home – Patricia Staudt of Marble Rock, Iowa
  3/4 cup sugar
  1 1/2 tsp onion salt
  1 tsp ground mustard
  1/3 cup vinegar
  1 cup vegetable oil
  1 Tbsp poppy seed
  In a small mixing bowl, combine sugar, onion salt and mustard. Add vinegar; mix well. Gradually add oil while beating on medium speed; beat for 5 minutes or until very thick. Stir in poppy seeds. Cover and refrigerate. Serve over fresh fruit or salad greens. Refrigerate leftovers. Yield: 1 2/3 cups.

  Blue Cheese Dressing
  -Taste of Home
  6 oz blue cheese or Roquefort, crumbled
  2 cups mayonnaise
  1 cup (8 oz) sour cream
  2 Tbsp vegetable oil
  2 Tbsp vinegar
  1 tsp garlic salt
  1 tsp onion salt
  1 tsp salt
  1/2 tsp pepper
  Place all ingredients in a blender; cover and process on medium speed until smooth, about 1 minute. Cover and refrigerate. Yield 3 cups.

  Hot Bacon Dressing
  Perfect for strong flavored greens like spinach
  -Taste of Home – Connie Simon of Reed City, Michigan
  3/4 lb sliced bacon, diced
  1/2 cup chopped onion
  1 cup cider vinegar
  2 cups water
  1 1/2 cups sugar
  1 jar (2 oz) diced pimientos, drained
  2 Tbsp Dijon mustard
  1 tsp salt
  1/4 tsp pepper
  3 Tbsp cornstarch
  2 Tbsp cold water
  In a large skillet, cook bacon until crisp; remove bacon and set aside. Drain, reserving 2 Tbsp drippings in the skillet. Add onion and saute until tender; remove from the heat. Add the vinegar, water, sugar, pimientos, mustard, salt, pepper and bacon; mix well. Combine cornstarch and cold water; stir into skillet. Cook and stir until mixture comes to a boil. Boil for 2 minutes, stirring constantly. Serve warm over fresh spinach or mixed greens. Refrigerate leftovers and reheat before serving. Yield: about 4 cups.

  Thousand Island Dressing
  -Taste of Home – Darlis Wilfer, Phelps, Wisconsin
  2 cups mayonnaise
  1/4 cup chili sauce
  1/4 cup pickle relish
  In a bowl, combine all ingredients. Cover and refrigerate. Yield: 2 1/2 cups.

  Curry Dressing
  1 large garlic clove, minced
  3 Tbsp olive oil
  1 1/2 tsp curry powder
  1 cup mayonnaise
  1 cup sour cream
  1 Tbsp sugar
  1/4 cup orange juice
  2 Tbsp lemon juice
  2 Tbsp chutney, chopped
  Freshly ground pepper to taste
  Saute garlic in olive oil for 3 minutes, add curry powder and saute 2 more minutes. Remove from heat and add to mayonnaise, sour cream, sugar, orange juice, lemon juice, chutney and pepper.
  -Joann Wold – Great Recipes from the Stars – O.E.S. No. 238 Robbinsdale
  
  Ramen Oriental Noodle Salad
  1/2 head cabbage, chopped
  1/2 cup toasted slivered almonds
  2 Tbsp sesame seeds, toasted, if desired
  2 Tbsp sunflower seeds
  1 pkg chicken flavor Ramen Oriental noodles
  Chop noodles and brown in the oven. Watch closely; they burn easily.
  Mix cabbage, almonds, sunflower seeds and sesame seeds. Do not add noodles until just before serving.
  Dressing
  1/2 cup Mazola or other oil
  2 Tbsp white vinegar
  2 1/2 Tbsp white sugar
  Ramen chicken flavor packet
  Add oil slowly to other ingredients, beating with a whip. Pour over cabbage and toss. Before serving toss noodles into cabbage mixture.
  -Bea Love (Remer, MN) – Great Recipes from the Stars – O.E.S. No. 238 Robbinsdale
  
  Honey French Dressing
  2/3 cup sugar
  1 tsp dry mustard
  1 tsp paprika
  1/4 tsp salt
  1 tsp celery seed
  1/3 cup honey
  1/4 cup vinegar
  1 Tbsp lemon juice
  1 tsp grated onion
  1 cup oil
  Mix well.
  -Fern Weaver – Great Recipes from the Stars – O.E.S. No. 238 Robbinsdale
  
  Gingered Fruit Dressing
  1 cup (8oz) dairy sour cream
  1/4 cup mayonnaise
  1/4 cup lime juice
  3 Tbsp honey
  1/4 tsp ground ginger
  Stir all ingredients together until well blended. Cover and chill. Makes 1 1/2 cups.
  -Jane Harvey – Great Recipes from the Stars – O.E.S. No. 238 Robbinsdale