Saturday, August 27, 2011

RUSSIAN TEA COOKIES

Makes 40 round cookies

Blend:

1 / 4 cup butter

3 / 4 cup shortening

1 tsp salt

1 / 2 cup powdered sugar

2 tsp vanilla

Add:

2 cups sifted flour

1 cup chopped pecans

Roll by teaspoonfull and place on greased cookie sheets.

Bake at 325 for 25 miutes.

Cool and roll in powdered sugar. Makes 40 cookies

HOLIDAY MACAROONS - CHOCOLATE

Beat till foamy: 2 eggs

Slowly add: 3/ 4 C. sugar

Beat till thickened - 5 minutes

Sift and fold into egg mix:

1/ 3 C. flour

1/ 4 tsp. baking powder

1/ 8 tsp. salt

Add:

1 Tbsp. melted butter, cooled

1 tsp. vanilla

2 2/ 3 C. coconut

1/ 2 bar (2 oz.) Geman sweet chocolate, melted and cooled

Drop by tspful onto greased cookie sheet.

Bake at 325 till cookies are browned just around the edges. Cool slightly. Remove and cool. Store in tightly covered can.

FRUIT COCKTAIL DROP COOKIES 6 DOZ.

Cream:

1 C. shortening

1 C. brown sugar

1/ 2 C. white sugar

Add: 3 beaten eggs and beat all well

Add:

1 C. raisins

2 C. drained fruit cocktail

1/ 2 C. nuts chopped

1 tsp. vanilla

Sift and add:

4 C. flour

1 tsp. soda

1/ 2 tsp. cloves

1 tsp. baking powder

1 tsp. cinnamon

Drop by tspful on greased cookie sheet.

Bake at 400 until lightly brown.

MOLASSES REFRIGERATOR COOKIES

Cream:

3/ 4 C. shortening

1 C. sugar

Add:

1 egg

1/ 2 C. light red label molasses

2 1/ 4 C. flour

1 1/ 2 tsp. soda

1/ 2 tsp. salt

1/ 4 tsp. cloves

1/ 2 tsp. ginger

1 tsp. cinnamon

Beat all ingredients well to blend. Form dough into 2 rolls. Refrigerate overnight.

Slice, sprinkle tops with sugar, and bake at 350 for 10 minutes.

Makes 10 doz.

Cream:

1 C. white sugar

1 C. brown sugar

1 C. shortening

Add:

2 eggs unbeaten

Sift and add:

2 C. flour

1 tsp. baking powdered

1 tsp. soda

1/ 2 tsp. salt

Add:

1 C. shredded coconut

1 lb. Orange slices, cut up

2 C. oatmeal

1 tsp. vanilla

Drop by tspful onto greased cookie sheet and flatten.

Bake at 350 for 10 to 12 minutes.

HERSHEYS CHOCOLATE SLIMS

Melt over hot water:

2 blocks (2 oz.) hersheys baking chocolate

1/ 2 C. butter or oleo

Sift and add:

1/ 2 C. flour

1 C. sugar

1/ 4 tsp. salt

Add:

2 eggs, well beaten

1 tsp. vanilla - blend well

Add: 1 C. chopped nuts

Spread on a greased 9x13 sheet.

Bake at 400 for 10 - 12 minutes. Remove and cover with powdered sugar. Cut in bars to serve.

OATMEAL CRISPIES

Cream well:

1 C. lard, creamed (no substitutes)

1 C. brown sugar

1 C. white sugar

Add and mix well:

2 eggs, well beaten

1 tsp. vanilla

Sift and add:

1 1/ 2 C. flour

1 tsp. salt

1 tsp. soda - blend well

Add:

3 C. oatmeal

1/ 2 C. chopped nuts or coconut or chocolate chips or all three.

Form in rolls and chill. Slice and bake on an ungreased baking sheet at 375 for 8 to 10 minutes. Or drop by tspful on ungreased sheet. Let cool a little before removing from pan.

CHRISTMAS COOKIES Flo

Cream: 1 lb. Oleo

Add:

1 C. sugar

3 C. flour

1 C. chopped nuts

2 C. crushed potato chips

1 tsp. vanilla

Mix well and refrigerate.

Shape in balls, flatten, and bake at 325 for 15 minutes.

Dip in powdered sugar.

GOD LOVE EM COOKIES Flo’s mother

Cream:

1 C. butter

1 1/ 2 C. sugar, part brown

Add: 2 eggs and beat well.

Sift and Add:

2 1/ 2 C. flour

2 tsp. soda

Add:

2 Tbsp. hot water

1 tsp. vanilla.

Stir in:

1 C. coconut

1 C. dates chopped (or chocolate chips)

1 C. nuts chopped

Drop on greased sheets by tspful.

Bake at 400 for 10 - 12 minutes

BROWNIES Zelma

Cream:

2 C. Sugar

1 C. vegetable shortening

Add:

4 eggs - beat well

1 1/ 2 C. flour

1/ 2 C. cocoa

1 tsp. salt

1 tsp. vanilla

Beat all together for 3 minutes

Fold in 1 C. chopped nuts

Pour in greased 9x13 pan.

Bake at 350 for 35 minutes - no longer.

While brownies are still warm ice with:

Melt together:

3 Tbsp. boiling water

4 Tbsp. oleo

1 sq. chocolate

Add:

2 C. confectioners sugar

1 tsp. vanilla

Beat with electric mixer until smooth and shiny. Will be rather thin. Spread on brownies and let cool. Cut in cubes or squares while still a little warm.

NUT ROLLS Granpa’s favorite

Makes 9 doz. Small rolls.

Nut Mix:

2 C. ground nuts chopped fine

1/ 2 C. sugar

Enough hot milk to make mix spread easily

Coconut can be added if desired

Dough:

Cream 1 lb. Butter/oleo (1/ 2 @ 1/ 2)

Add 2 egg yolks - beat well

Dissolve:

1 Tbsp. Fleishmans dry yeast in

1 C. canned milk

Add to above and beat.

Blend in with hands; 5 1/ 2 C. flour until dough forms a ball and won’t stick to hands. Refrigerate overnight.

Divide into 18 parts.

On a board with powdered sugar instead of flour, roll one of the 18 parts into a 6” circle (I use a 6” plate as pattern). Cover the circle lightly with nut mix and cut into 6 or 8 wedges like a pie. Roll up from wide end to point.

Bake on greased sheet 20 to 25 minutes at 350 just until golden brown.

Roll in powdered sugar.

Store air tight or freeze.

Martha's Coconut Macaroons

COCONUT MACAROONS Martha

Beat two egg whites stiff and dry

Add gradually: 1 C. sugar and beat two minutes.

Mix:

2 C. cornflakes

1 C. coconut and blend into egg mix thoroughly

Add: 1 tsp. vanilla

Drop by tspfulls on greased pans.

Bake at 325 until brown.

Flo's Rolled Sugar Cookies

ROLLED SUGAR COOKIES Flo

Cream: 1/ 2 lb. Butter

Add: 1 C. confectioners sugar, sifted in small amounts

Add:

1 Tbsp. light cream

2 1/ 2 C. sifted flour

1 tsp. vanilla

Turn out on a floured board and knead 1/ 2 minute or until smooth. Roll 1/ 4 inch thick. Cut in shapes desired. Place on greased cookie sheet.

Bake at 325 for 15 to 25 minutes. Will turn almost white when done.

SUGAR COOKIES

Mix and beat:

1 C. oleo and butter (1/ 2 ea)

1 C. Wesson oil

1 C. sugar

1 C. confectionary sugar

Add:

2 eggs

1 tsp. vanilla, beat well

Sift:

4 C. flour

1 tsp. cream of tartar

1 tsp. soda

1 tsp. salt

Add to above and mix with mixer. Drop by tsp. on greased cookie sheet.

Bake at 375 for 10 minutes to very light tan.

CHOCOLATE CHIP OATMEAL COOKIES

Cream:

1 C. white sugar

1 C. brown sugar

1 C. yellow Crisco or oleo

Beat in: 1 egg

Add and beat well:

1 C. wesson oil

1 Tbsp. milk

2 tsp. vanilla

Sift and add:

3 1/ 2 C. flour

1 tsp. soda

1 tsp. salt

Stir in:

1 C. quick oats

1 C. cornflakes

1 12oz. pkg. chocolate chips

1/ 2 C. nuts

Drop by tspfulls on greased cooky sheet. Press flat with a glass dipped in sugar.

Bake at 350 for 15 minutes till golden brown.

CHERRY WINKS

Sift:

2 1/ 4 C. flour

1 tsp. baking powder

1/ 2 tsp. soda

1/ 2 tsp.salt

Cream:

3/ 4 C. shortening

1 C. sugar

Blend in: 2 eggs

Add:

2 Tbsp. milk

1 tsp. vanilla

Mix all ingredients and add:

1 C. chopped nuts

1 C. chopped ates

1/ 3 C. marachino cherries

Mix all well.

Shape into small balls - 1 tsp. each -roll in crushed cornflakes. Top each with 1/ 4 cherrie.

Bake on greased sheet at 375 for 10 to 12 minutes. Let cool thoroughly before removing from pan.

CHRISTMAS CHURCH WINDOW COOKIES

CHRISTMAS CHURCH WINDOW COOKIES no bake

Melt over hot water and cool:

1 12oz. pkg. chocolate chips

1 stick oleo

Add:

1 10oz. pkg. colored, miniature marshmallows

1 C. chopped walnuts

Divide into two rolls - use waxed paper to shape.

Roll each roll in shredded coconut ( 7 oz. pkg. )

Roll up in waxed paper. Place on flat pan to chill overnight or until ready to use.

Cut with sharp, thin knife into 1/ 4 inch circles.

DATE COCONUT BALLS

Mildred Kilmer

Combine and heat in fry pan, low heat for 2 minutes:

1 stick oleo

1 lb. Dates, cut fine

1 C. sugar

1 egg beaten

Add:

2 tsp. vanilla - cool

Add:

3 C. rice krispies

1/ 2 C. nuts chopped

Roll in balls on angel flake coconut.

CEREAL COOKIES - CRISP

Cream:

1 C. white sugar

1 C. brown sugar

1 C. shortening

Add two eggs, beaten lightly

Sift:

2 C. flour

1 tsp. soda

Combine:

1 C. crushed cornflakes

1 C. minute oats

1 C. ground dates

1 C. ground, salted peanuts

Combine all. Mix by hand. Roll in small balls. Mash with fork.

Bake at 350 for 10 minutes.

DISH PAN COOKIES

Beat two eggs

Add:

1 C. brown sugar

1 C. white sugar

1 C. oil or Crisco

1 tsp. vanilla

Sift and add:

1/ 2 tsp. salt

2 C. flour

2 C. cornflakes

3/ 4 C. quick oats

1/ 2 to 1 C. chopped nuts

Drop by tspfulls on greased cookie sheet.

Bake at 325 for 15 minutes till golden brown.

Remove while still warm.

LEMON WHIPPERSNAPPERS

Combine:

1 pkg. lemon cake mix

2 C. Cool Whip

1 egg, unbeaten

Roll into balls and coat with powdered sugar.

Bake on greased cookie sheet at 350 for 10 to 15 minutes.

REAL GOOD COOKIES

Cream:

1 C. butter

3/ 4 C. brown sugar

3/ 4 C. white sugar

Add two unbeaten eggs, one at a time

Dissolve:

1 tsp. soda in

1 tsp. hot water - add to cream mix

Sift:

1 1/ 2 C. flour

1 tsp. salt - add to above

Add:

1 C. chopped nuts

2 C. quick oats

2 6oz. pkg. semi-sweet chocolate

1 tsp. vanilla

Drop by tspfulls on greased sheet. Bake at 375 for 10 to 12 minutes.

Date Bars

DATE BARS

24 bars

FILLING

Combine:

1 1/ 2 C. chopped pitted dates

2/ 3 C. water

3/ 4 C. sugar

2 Tbsp. lemon juice

1/ 2 C. nuts, chopped

Cook until thick - about 8 min. - Cool.

CRUST

Combine:

1 1/ 2 C. flour, sifted

1 C. brown sugar

1 1/ 4 C. quick oats

Cut in with pastry blender as for pie crust:

1/ 2 tsp. salt

3/ 4 C. shortening

Spread 1/ 2 crumbs in 7 x 12 pan. Add filling, then cover with remaining crumbs. Brush top with 1 egg, well beaten.

Bake at 350 for 20 to 25 minutes. Cool.

CHRISTMAS COOKIES - FRUIT

Cream:

1 C. oleo

1 1/ 2 C. brown sugar

Add:

2 eggs, beaten

Blend in:

1 1/ 2 C. flour

1 tsp. soda

1 tsp. cinnamon

1 Tbsp. vanilla

In one more cup flour, dredge:

1 pkg. chopped dates

1 C. candied cherries, chopped

1 C. walnuts, chopped

4 slices candied pineapple, chopped

1 C. pecans, chopped

Add to butter. Drop by tspfulls on cooie sheet. Bake at 350 about 15 minutes till light brown.

Aunt Sis's Molasses Cookies

MOLASSES COOKIES Sis

Cream:

1 C. lard

1 C. white sugar

1 C. brown sugar

Add and beat well: 2 eggs - save 1 yolk for tops

Add:

1/ 2 C. cold water

1 C. gold label molasses (light)

Sift and add:

6 C. flour

1/ 2 tsp. cinnamon

5 tsp. soda

Mix all well. Drop by tsp. on greased cooky sheet. Beat saved out yolk with 2 Tbsp. water and brush on tops.

Bake at 325 for 8 to 10 minutes. Should still be soft and light brown but leave no fingerprints.

Martha's Casserole

CASSEROLE

1 lb. ground beef

1 lb. ground pork

1 small onion diced

2 eggs, beaten lightly

1 tsp. salt

2 1/ 2 C. beat up sauerkraut

Mix all well and form into small balls. Brown in skillet in oil. Put in casserole and add 2 beef bullion cubes dissolved in 1 C. water.

Bake at 325 for 2 hours.

Zelma's Lasagna

Cook: 1/ 2 lb. lasagna noodles in salted water. Drain.

Saute in 2 Tbs. Oil:

1 medium onion chopped

2 cloves garlic minced

Add:

1 1/ 2 lb. ground beef

1 1/ 2 tsp. salt

1/ 4 tsp. pepper

1/ 2 tsp. basil

1 Tbs. Minced parsley

Cook till crumbly and add:

2 6oz. cans tomato paste

1 1/ 2 C. hot water

Simmer 5 minutes and set aside.

Blend:

2 eggs, beaten

1 pint cottage cheese or 1 lb. ricotta cheese

If you use ricotta, add a little salt and pepper, parsley and 1/ 4 C. grated cheese to eggs.

In a 9x13x2 baking dish put a thin layer of meat sauce, half of the noodles, all of the egg/ cheese mixture, then half of 1/ 2 lb. mozarella cheese, sliced or grated.

Repeat with half of remaining meat sauce, other half of noodles, remainder of meat sauce and mozarella. Sprinkle with 1/ 4 C. Parmesan.

Bake at 350 for 30 minutes. Cool for 10 minutes before serving.

ALICE'S DRESSING FOR TURKEY OR CHICKEN

DRESSING FOR TURKEY OR CHICKEN Alice

One loaf bread, broken and dried

Saute in 2 Tbs. Butter:

3 C. celery diced

3 C. onions diced

Add:

2 1/ 3 C. hot water

6 pkgs. Chicken broth (George Washington)

1/ 2 tsp. salt and pepper to taste

1/ 2 tsp. accent

Cool slightly.

Add to bread crumbs, then:

6 beaten eggs

1 can mushrooms and juice

Mix well and fill turkey. Bake.

CHICKEN ALMOND ROAST CASSEROLE

CHICKEN ALMOND ROAST - CASSEROLE

Saute in 1 Tbsp. oleo for10 to 15 min.:

1 C. chopped celery

2 Tbsp. chopped onion

Combine with:

2 1/ 2 C. diced cooked chicken

2 C. mushroom soup

1 Tbsp. lemon juice

5 oz. water chestnuts, drained and sliced

1 C. slivered almonds

2 Tbsp. mayonnaise

1/ 2 of one small pkg. potato chips, crushed

Put in a casserole and sprinkle top with other half of crumbled potato chips.

Bake at 450 for 20 to 30 minutes.

ZELMA'S CHICKEN AND BROCCOLI CASSEROLE

CHICKEN AND BROCCOLI CASSEROLE Zelma

Cook drain and arrange in a casserole: 1 or 2 10oz. pkgs. Broccoli

Add: 2 C. chicken or turkey, diced

Combine and pour over chicken and broccoli:

2 cans cream of chicken soup

1/ 2 to 1 C. mayonnaise

1 tsp. lemon juice

1/ 4 to 1/ 2 tsp. curry powder

1/ 2 C. shredded sharp americn cheese

Mix: 1/ 2 C. bread crumbs, 1Tbsp. butter and spread over top.

Bake at 350 for 25 minutes.

EGG FOO YONG

Mix:

1 1/ 2 C. Chinese bean sprouts, drained thoroughly.

3/ 4 C. onions, sliced thin lengthwise

1/ 4 C. very narrow celery strips, 2” long

1 1/ 2 C. Cooked ham, pork or other, sliced thin and in 2” strips.

Mix and add:

8 eggs, beaten slightly with a fork

1 1/ 2 tsp. salt (less 1 tsp. if ham or salted meat is used.)

1/ 4 tsp.pepper

Pour 1/ 4 C. of mix into 1/ 8 inch of hot grease. Lower heat and cook till browned on both sides. Makes 10 to 12 patties.

Brown gravy for egg foo yong:

Combine:

3 C. boiling water

4 beef bouillon cubes

Let cool to luke warm.

Make white sauce gravy with 1/ 4 C. butter, 1/ 4 C. cornstarch and bouillon.

Cook to thicken(app. 5 min). May add 1 Tbsp. Soy Sauce and 1 tsp. chineese

molasses.

Serve hot on individual cakes or on a platter full.

Jean's Party Omelette

PARTY OMELETTE

Beat: 8 eggs

Add: 2 C. milk

Mix in: 8 slices bread, cubed

1 lb. chedder cheese, cubed

2 Tbsp. minced onion

salt and pepper

1 lb. cooked bacon, ham, or sausage cubed

Pour into 9x12 pan.

Refrigerate overnight.

Bake at 350 for 1 hour, just before ready to serve.

STUFFED CABBAGE ROLLS

STUFFED CABBAGE ROLLS Makes 6

6 Large cabbage leaves - Pour boiling water over tosoften.

Saute in 3 Tbsp. oleo: one small onion diced

Add and brown: 1 lb. ground meet

Add: 1 C. partially cooked rice

1 tsp. salt

1/ 2 tsp. pepper

1 tsp. paprika

1 Tbsp. aromatic bitters

Mix in: one egg, slightly beaten

Place a mound of meet mix in each cabbage leaf. Roll up and secure with toothpicks.

Place one lb. of saurkraut in deep kettle with a tight lid. Cover with water, salt and pepper, one lb. pork neck or back bones. Stew for 30 minutes, tightly covered. Remove bones and stir in 2 tsp. bitters.

Place cabbage rolls on top of sauerkraut. Cover tightly and steam additional 40 minutes.

EGG AND CHIPPED BEEF BAKE

EGG AND CHIPPED BEEF BAKE 10 Servings

1. Sauce:

Saute 4 slices bacon till crisp. Remove from pan.

Heat: 1/ 2 lb. chipped beef coarsely shreaded

1/ 4 C. butter

8 oz. can sliced mushrooms, drained. Reserve 1/ 4 for later.

Add bacon crumbled.

Sprinkle over top- 1/ 2 C flour and slowly add 1 qt. Milk.

Heat and stir untill thickened.

Add pepper to taste.

2. Scrambled eggs:

Combine in a fry pan and scramble:

10 eggs, slightly beaten

1/ 4 tsp. salt

1 C. evaporated milk

1/ 4 C. butter

3. To Assemble:

In a 2 qt. Covered casserole put 1/ 2 of the egg mix on bottom. Top with 1/ 2 of chipped beef sauce.

Repeat layers.

Garnish with the reserved mushrooms.

Cover and bake then or refrigerate overnight and bake next day.

Bake at 275 for one hour.

CHICKEN SUPREME

In bottom of baking dish place:

1 1/ 2 C. raw rice

Mix and pour over rice:

1 can cream of celery soup

1 can cream of mushroom soup

1 can cream of chicken soup

1 small can of mushrooms

1/ 2 can water

chopped pimientos and green peppers, diced to taste, optional

Place 4 or 5 buttered chicken breasts on top of rice. Cover and bake at 325 for 2 hours or till done.

May remove cover for last hour.

PORK CHOP CASSEROLE

Brown:

6 trimmed pork chops in

1 Tbsp. oil

Remove, and to dripings add:

1/ 2 C. finely chopped green pepper

2 ribs celery, diced

Saute until light cream color, not brown

Add: 1/ 2 C dry rice, stir to slightly brown

Add: 1 1/ 2 C. chicken broth

Cover and cook 15 minutes.

Add:

salt and pepper

1 tsp. dry thyme

Pour into a casserole and lay chops on top.

Bake at 350 for 1 hour.

Place 1 pineapple ring with 3 cloves on top of each chop. Sprinkle each with a few tsp. of pineapple juice and a little brown sugar. Bake 15 minutes longer and serve.

Marge's Meat Loaf

MEAT LOAF

by Marge B.

2 lbs. ground beef and pork

2 eggs

1 C. cracker crumbs

1/ 2 C. water

1 pkg. Lipton’s dry onion soup mix

Mix well and bake at 350 for 1 hr. or till done.

CHEESE HAM LUNCHEON SANDWICHES

Cut crusts from 16 slices of sandwich bread. Lay 8 slices flat in a 9x13x2 pan.

Add;

1 thin slice ham and

1 slice american cheese on each slice

Top with other 8 slices of bread.

Mix:

4 eggs beaten

3 C. milk

1/ 2 tsp. dry milk

salt and pepper to taste

Pour over the 8 sandwiches and refrigerate overnight. One hour before serving, turn over and let stand.

To serve, spoon 1 Tbsp. undiluted mushroom soup over each sandwich. Top with buttered bread crumbs.

Bake at 350 to 400 for 45 minutes.

CHEESE SAUSAGE SOUFFLE

by Zelma

Mix and set aside:

6 eggs, well beaten

2 C. milk

1/ 2 tsp. dry mustard

1/ 2 tsp. salt

1/ 2 tsp. horseraddish

Butter a 9x13 pan.

Remove crusts from 6 slices bread and cube.

Dice, cook and drain: 1 lb. link sausage

Combine bread, sausage, egg and milk mix.

Pour into the greased pan.

Top with 1 C. grated cheese and refrigerate overnight.

Bake at 350 for 45 minutes.

Saturday, August 27, 2011

RUSSIAN TEA COOKIES

Cool and roll in powdered sugar. Makes 40 cookies

HOLIDAY MACAROONS - CHOCOLATE

FRUIT COCKTAIL DROP COOKIES 6 DOZ.

MOLASSES REFRIGERATOR COOKIES

ORANGE CANDY COOKIES

Makes 10 doz.

HERSHEYS CHOCOLATE SLIMS

OATMEAL CRISPIES

CHRISTMAS COOKIES Flo

GOD LOVE EM COOKIES Flo’s mother

BROWNIES Zelma

NUT ROLLS Granpa’s favorite

COCONUT MACAROONS Martha

ROLLED SUGAR COOKIES Flo

SUGAR COOKIES

CHOCOLATE CHIP OATMEAL COOKIES

CHOCOLATE CHIP OATMEAL COOKIES

CHERRY WINKS

CHRISTMAS CHURCH WINDOW COOKIES no bake

DATE COCONUT BALLS

Mildred Kilmer

CEREAL COOKIES - CRISP

DISH PAN COOKIES

LEMON WHIPPERSNAPPERS

REAL GOOD COOKIES

DATE BARS

24 bars

CHRISTMAS COOKIES - FRUIT

MOLASSES COOKIES Sis

CASSEROLE

Cook: 1/ 2 lb. lasagna noodles in salted water. Drain.

DRESSING FOR TURKEY OR CHICKEN Alice

CHICKEN ALMOND ROAST - CASSEROLE

CHICKEN AND BROCCOLI CASSEROLE Zelma

EGG FOO YONG

PARTY OMELETTE

STUFFED CABBAGE ROLLS Makes 6

EGG AND CHIPPED BEEF BAKE 10 Servings

CHICKEN SUPREME

PORK CHOP CASSEROLE

PORK CHOP CASSEROLE

MEAT LOAF

by Marge B.

CHEESE HAM LUNCHEON SANDWICHES

CHEESE SAUSAGE SOUFFLE

by Zelma