The Recipe Box

Cream together: 1/2 cup butter, 1 cup powdered sugar. Add 3 egg yolks and 1 sq. melted chocolate. Fold in 3 egg whited beaten stiff, 1 tsp vanilla Crush 1/4 lb. vanilla wafers. Put half on bottom of 8x8 pan.  Add other mixture, Top with the rest of wafers.  Sprinkle on crushed nuts. Serve with whipped cream. 

  Vedie's Bake 1 pkg. yellow Jiffy cake mix in 9x13 pan (thin layer) Blend 1/2 cup milk with 8-oz. cream cheese.   Add to 1 pkg. instant pineapple pudding mix with 1.5 cups milk.  Spread on cooled cake. Drain one can (large) crushed pineapple.  Sprinkle on top. Spread large carton of  Kool whip over all.  Sprinkle this with chopped nuts. May be frozen. 

  Cake:     1 20-ounce can crushed pineapple, undrained.     2 cups flour     1.75 cups sugar     2 eggs     2 teaspoons baking soda     1.5 cups chopped nuts Mix all together, place in greased 9x13 ovenproof glass baking dish and bake for exactly 35 minutes. Topping:     1 8-ounce package cream cheese     1 stick margarine     2 cups powdered sugar      1/2 cup chopped pecans Mix cream cheese, margarine and powdered sugar together and spread on top of cake while fruit cake is still warm, Sprinkle chopped pecan over the top.  

  Makes 12 12 vanilla wafers two 8 oz. packages of cream cheese, softened. 1/2 cup sugar 1 tsp. vanilla 2 eggs Line muffin tun with foil liners Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well-blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full.  bake 25 min. at 325° Remove from pan when cool.  Chill Top with fruit, preserves, nuts or chocolate. Be creative!

  1 large onion chopped 1.5 lb. ground beef 1 can tomato soup 1 tsp. salt 3 T chili powder 3/4 cup chopped ripe olive 3/4 cup canned corn Bake 325° 1.5 hours

  Sauté 1 lb. ground beef with  1 onion 3/4 cup washed rice (uncooked) 2 cups celery chopped 1 can mushroom soup One 10oz. bottle La Choy sauce 3 cans water. Bake in slow oven 2 hrs. Cover roaster at first.   More celery can be used to stretch the recipe. Serves 8-10. 

  6 lb. boneless brisket Salt and pepper well Place on rack in open roaster Put 1/4 cup barbecue sauce (Kraft Smoked) Cook 1 hour.   Turn brisket over.  Put 1/4 cup sauce on 2nd side and cook 1 hr.   Baste well with sauce + cover + cook 3 hours at 300°. Cool. Slice. Arrange in flat baking dish.  Pour 1/2 bottle sauce over meat. Heat 20 minutes before serving.

Makes a 9" x 9" pan 2 eggs 1/2 cup mayonnaise 1 medium onion chopped 1 can Cream of Celery soup 2 (6oz.) cans of tuna (with oil) 1 cup packaged seasoned dressing mix (Pepperidge farm) Beat eggs; add mayonnaise, onions, soup. Mix well. Then add tuna with oil and dressing mix Bake at 375° 1 hr. 

  1.5 cup vinegar 3/4 cup water 3 big onions 2 T. mixed pickling spices 3 bay leaves 4 lbs. chuck or rump roast.  Put roast in deep bowl. Marinate in the other ingredients for 2-4 days. Remove from marinade and wipe dry.  Roll in flour and brown in Dutch oven.  Add 1 cup marinade and cover tightly. Cook in over at low temp. till very tender, adding marinade if necessary.  Serve with gravy made of drippings.  Add 10 crushed gingersnaps to gravy. 

Potato Dumplings 1 large potato boiled and mashed 1 egg 1 tsp. baking powder 1/8 tsp. nutmeg salt small amt. milk Add flour to this so that mixture can be dropped into boiling soup.  Drop by hot tsp. Cover soup and let stand 10 minutes

  Pigs-in-Blankets Slash 10 skinless frankfurters lengthwise leaving them joined on bottom. Cut a dill pickle strip to fit in each frank Open a package of bake-and-serve baking powder biscuits,  Separate biscuits and flatten each to a 4-inch round. Cream 1/3 cup soft butter with 1 tablespoon Worcestershire sauce. Spread biscuits with butter.  Put a strip of pickle in each frankfurter and roll a biscuit around each one, leaving ends exposed.  Secure biscuit with a toothpick id necessary. Bake at 400 degrees 10 to 12 minutes, or until biscuits are brown.  Packet of franks and packet of biscuits will serve five, counting two "pigs" apiece. 

  Curly Franks 1 pound frankfurters 1 (10 oz.) can condensed tomato soup 1 (8 oz.) can tomato sauce 1/2 cup water 1 tablespoon Worcestershire sauce 1 onion, chopped Quarter frankfurters lengthwise making long strips.  Combine remaining ingredients Add cut frankfurters and simmer for 10 minutes.  Frankfurters will curl while cooking,  Serve over toasted hamburger buns, small French loaves, or thin buttered spaghetti, or noodles.  Makes 6 to 8 servings. 

  Ham-Hominy Bake 1/2 cup sliced celery 1/4 cup water 2 cups cooked, smoked ham, diced 2 tablespoons chopped onion 1 tablespoon chopped green pepper 1/4 teaspoon celery seed 1 can (10.5 oz.) cream of mushroom soup 1 can (15 oz.) hominy, drained 1/2 cup crushed cereal (bite-sized squares, corn or wheat flakes) Cook celery slowly with water; drain. Combine with remaining ingredients except cereal and spoon into greased 1.5-quart casserole.  Sprinkle cereal around edge of dish.  Bake at 375 degrees 20 minutes.  Serves 4. 

Hot Potato Salad Skillet 3 slices bacon 6 frankfurters, cut in fourths 4 cups diced raw potatoes. 2 tablespoons chopped onion 1 cup boiling water 1 tall can evaporated milk 1/4 cup vinegar 2 tablespoons prepared mustard 1 teaspoon salt few grains pepper 2 tablespoons chopped parsley Method: Fry bacon in large skillet over low heat until crisp (or use electric skillet) Remove bacon and drain on paper towel. Add frankfurter chunks to bacon fat and brown lightly.  Also remove browned franks from fat and drain. Add potato and onion to bacon fat. Cook over low heat, stirring, until most of fat is absorbed and onions are transparent. Add water and evaporated milk (1.66 cups) and continue cooking over low heat until potatoes are tender and sauce starts to thicken, about 20 to 25 minutes. Stir occasionally. Combine vinegar, mustard, salt and pepper.  When potatoes are tender, add frankfurters, then slowly add vinegar mixture, stirring constantly to blend thoroughly. Remove from heat a...

  Potluck Lasagne 2 tablespoons salad oil 1 pound ground beef 2 tablespoons instant minced onion 2 tablespoons chopped parsley 1/4 cup chopped celery 1/4 teaspoon garlic powder 1.5 teaspoons salt 3 cans (8 oz. each) tomato sauce 1 package lasagne noodles 4 hard-cooked eggs, sliced 1 pound sliced Mozzarella cheese 1 pint large-curd cottage cheese Method: In a large skillet, heat oil and brown beef, breaking it with a fork to make crumbly. Stir in onion, parsley, celery, garlic powder, salt and tomato sauce.  Cover and simmer 15 minutes. Cook noodles as package directs.  Rince under cold water and drain. In 13x9x2 inch oiled pan or dish, layer about one-third each of the noodles, Mozzarella, cottage cheese, eggs and meat sauce.  Repeat layers twice ending with meat sauce.  bake at 350 degrees about 30 minutes. 

  3 pounds lean boneless beef pot roast 1/2 envelope onion soup mix Salt Pepper One 4-ounce can chopped mushrooms, drained. Place pot roast on a sheet of heavy foil, large enough to wrap meat well. Sprinkle with soup mix and lightly with  salt and pepper. Add mushrooms,  Wrap tightly in foil and place in 13 shallow baking dish or 15-inch jelly roll pan,  Bake in preheated at 350° for 3.5 hours. 

  4 - 6 servings one-half pound ground fresh pork one-half pound ground pork sausage on-fourth cup fine bread crumbs 2 medium sized apples 1 No. 2  1/2 can sauerkraut 1 tablespoon brown sugar Method: Mix ground pork and ground sausage with bread crumbs. Shape into tiny balls,  brown balls on all sides in a heavy skillet.  Remove from the skillet. Pare, core and slice apples.  Mix with sauerkraut and sugar.  Pour into skillet. Add pork ball.  Cover and cook over low heat for 45 minutes. Watch for burning.

  3-4 lb. beef pot roast 1 can cream of mushroom soup 1 envelope dry onion soup mix (We think half an envelope is plenty unless you are unusually fond of onion) Place meat in roasting pan.  Spread meat with mushroom soup.   Sprinkle onion soup mix over top. Cover roasting pan and bake 3 hours at 325 degrees.   Serve to hungry people. 

  Norvell Style Defrost    1 pkg. chicken breasts +   pkg. chicken thighs                    or   1 large chicken Mix together:                    1/4 cup flour                    1 tsp. salt                    1/2 tsp. celery salt                    1/4 tsp. garlic salt                    1/4 tsp. nutmeg Dust the chicken pieces with the flour mixture and brown well in 4 Tbsp. butter or oil.  Combine:                    1 cup pineapple juice, from No. 2 can sliced pineapple                    1.2 cup soy sauce  ...

  Chicken with Rice Cut chicken in pieces. Stew with a few drops of yellow food coloring in the water. Salt and pepper, 1 green pepper, 1 can tomatoes, 1 chopped onion, 1 clove garlic, 2 bay leaves.  Remove chicken from broth.  Cook rice in broth. Place rice in baking dish with boned chicken over it. Add pieces of pimento, green olives and peas.  Bake 30 minutes. 

  From Paula Norvell Serves 4 1 lb. round steak 1 T. shortening 1 can cream of celery soup 1/2 cup water 1/2 t. Worcestershire 1 large clove garlic (minced) 1 cup sliced onion 1 medium tomato, cut in wedges Pound steak w/meat hammer; cut into serving pieces.  Brown steak in shortening; pour off fat.  Add soup, water, Worcestershire and garlic.  Cover, cook over low heat 1 hour.  Stir now and then.  Add onion.  Cook 30 minutes more or until tender.  Add tomato wedges; heat through. 

  2 pkg. chicken breasts (8 pieces) Season chicken in salt, pepper.  Roll in flour, and brown in 1/4 cup shortening. Place in shallow baking dish.  Combine the following: One 6oz. can frozen orange juice, 1 can water, 2 tbsp. brown sugar, 1/8 tsp. oregano, 1/8 tsp. nutmeg.  Pour 1/2 of this over the chicken.  Cover the chicken, basting with the orange mixture frequently, adding more as needed.  Uncover for the last 1/2 hour of baking. 

1 lb. round steak 1/4 cup margarine 1 small onion chopped 1 bud garlic 2 green peppers cut in strips 1/2 cup diced celery salt and pepper 1 can consommé 1 Tbs. cornstarch 2 T. water 2 tsp soy sauce. Brown meat. Add vegetables and consommé and simmer till done.   Thicken with cornstarch. Serve over rice. 

1 lb. ground ham 1/2 lb. ground pork 1/2 lb. ground beef 2/3 cup milk 1 cup cracker crumbs 2 beaten eggs 1/2 cup tomato juice. Sauce:  1 cup brown sugar 2 tsp. dry mustard 1/3 cup vinegar 1/2 cup water Form into loaves,  Pour sauce over loaves and baste frequently.  Makes 14 loaves, 1/2 cup mixture in each loaf.  

  2.5 lb. chuck roast, 2" thick Meat tenderizer One, 5-oz. bottle soy sauce 1/4 cup brown sugar, packed 1 tablesp. lemon juice 1/4 cup bourbon 1 teaspoon Worcestershire 1.5 cups water In the kitchen:   Early in day, Geoff treats roast with tenderizer, as label directs.  Meanwhile, in 12" x 8" x 2" baking dish, he blends soy with rest of ingredients; in this he refrigerates roast for at least 6 hr., turning once.  At the grill: About 2 hr. before dinner, Geoff starts fire.  About 5" from hot coals, he grills roast 30 min. on each side to desired rareness, often spooning on marinade.  Makes 4 servings. At the table:   Geoff never slice pot roast; rather he divides it into individual servings.  With it, there are likely to be rosin-baked potatoes, sometimes sweet corn, always a big salad --- tossed cucumbers laced with French dressing plus a whiff of anchovy paste.  Fruit, crackers, cheese, and hot coffee (often the instant kind) make desert....

  8 chicken breasts, split and skinned 1 cup chicken broth thickened with 2 to 3 tablespoons flour 1 cup sugar 1 cup vinegar 6 tablespoons ketchup 2 tablespoons soy sauce Almonds, slivered. Combine all ingredients except almonds.  Cook 1.5 hours at 350 degrees.  Remove to serving plate, reserving sauce.   Scatter almonds over chicken and serve with sauce.

  Yum! 3 tablespoons flour 1.5 teaspoons salt 2 pounds sirloin steak, cut in thin strips.  3 tablespoons butter 1 cup thinly sliced fresh mushrooms. 1/2 cup chopped onion 1 clove garlic, minced 2 tablespoons butter 3 tablespoons flour 1 tablespoon tomato paste 1 (10.5 oz) can condensed beef broth 1/4 cup water 1 cup dairy sour cream Mix flour and salt; dredge meat. brown meat in butter; add mushrooms, onion, garlic. Cover, cook over low heat until meat is tender (add a little water if needed).  Remove mixture from pan. Add 2 tablespoons butter to pan drippings, blend in 3 tablespoons flour. Slowly stir in tomato paste, beef broth, water.  Cook and stir until thick. Return browned meat mixture to pan drippings, Stir in sour cream; heat (don't boil).  Serves eight.  

  Two 4-lb. ready-to-cook roasters, halved 5 cups water 1 beef-bouillon cube 1 tablespoon vinegar 1 carrot, pared and sliced 1 cup celery Green celery tops 1 leek, halved length-wise (optional) 2 bay leaves 1/4 teasp. whole cloves 1 teasp. dried savory 10 parsley sprigs 1 clove garlic 3/4 cup minced onion 1/4 teasp. whole black peppers 1 tablespoon salt 3 tablespoon snipped parsley Lettuce Mayonnaise Day before: 1. In kettle, place chickens and rest of ingredients except snipped parsley, lettuce, and mayonnaise. Cover, then simmer about 1.5 hr. or until chicken are tender. 2. Remove chickens from broth; skim fat from broth. 3. Strain broth through fine sieve into saucepan.  Boil down, uncovered, until only 2 cups remain.  Meanwhile, remove chicken meat from bones, and chop it very fine.; refrigerate.  4. Add chicken to 2 cups concentrated broth.  Simmer 10 minutes, then stir in snipped parsley.  Turn into 9" x 5" x 3" loaf pan.  Weigh down by placing a...

  Even Better as Leftovers!  2 lb. ground beef (part pork and veal if desired) 2 eggs 2 slices fresh bread 1 cup milk 2 tsp. catsup 2 tsp. chopped onion salt, pepper, paprika Break bread into small pieces. Add milk and egg beaten together. Mix very well.  Add meat and make into small meat balls.  Brown.  Save out drippings.  Put into baking dish.  Cover with a gravy made from the drippings. Make gravy with canned  c onsommé . Bake 1 hour at 350 degrees. 

  Yum! Empty 1 small pkg. minute rice in bottom of baking pan. Arrange 1 frying chicken or pheasant in pieces over rice in single layer. Mix together 1 can celery soup, 1 can mushroom soup and 1 cup milk.  Pour this over chicken. Sprinkle 1 pkg. dry onion soup mix over top. Cover tightly. Bake 1 hour. 

  Yum! 1.5 lb. stew meat 1 cup chopped celery 6 carrots 4 potatoes quartered 1 large onion 1 T. sugar 3 T. minute tapioca 1 can tomatoes Cover tightly and do not disturb during baking. Bake at 250 degrees for 4-5 hours.

  Serves 35 ladies Oven Temp 275 - 2 hours Sauté:      4 chopped onions          4 buttons garlic chopped fine       1 large green pepper chopped fine      1/2 cup oil  Mix following well and add to above mixture:     2 cans tomato paste      4 cans tomato soup     2 cans Mexicorn (with red and green peppers)     5 cans mushroom pieces drained. Save juice. Brown 4 lbs. lean ground beef in mushroom liquid. Add to above mixture. Cook two 7 oz boxes cut spaghetti. Alternate layers of spaghetti, sauce, and 1.5 lbs. grated American Cheese ( Kraft).  Top with grated cheese.   

  Makes about 2 pounds Mix 2/3 cup undiluted   Carnation Evaporated Milk, 1.666 cups sugar and 1/2 teaspoon salt in saucepan over low heat.  heat to boiling, then cook 5 minutes, stirring constantly.  remove from heat. Add 1.5 cups (16 medium) diced marshmallows, 1.5 cups semi-sweet chocolate pieces, 1 teaspoon vanilla, 11/2 cup chopped nuts.  Stir 1-2 minutes (until marshmallows melt). Pour into buttered 9-inch square pan.