The Recipe Box

  Millie's 1 hen, cooked and cut up 3 cups chicken broth 4 cups bread cubes 1 small onion 2 cups celery (finely chopped) 1 tsp. sage 1 tsp. baking powder 2 beaten eggs 2 cups frozen peas Salt & pepper Combine the above and put in a large greased baking pan.  Spread 1 can of cream of mushroom soup over top.  Top with buttered bread crumbs.  Bake at 375° for 90 minutes.

  1 can mushroom soup 1 tsp. Worchester 1 tsp. celery seed pepper, salt 1 can hominy blanched almonds buttered crumbs

Grind together:    1/2 lb. cooked ham   1/2 lb. cheese   2 slices bread Put in buttered pan.  Beat together 4 eggs and 1 cup milk.  Pour over mixture.  Spoon 1 can mushroom soup over surface.   Bake in moderate oven till set. 

Fry together 6 slices bacon, diced, with 1.2 cup diced cooked ham. Add, then brown 2/3 cup diced celery, 1/2 cup (1 medium) chopped onion, 1/2 cup (1 medium) chopped green pepper. Add 1 small (10oz.) can Heinz Cream of Tomato Soup, 1 tbsp ketchup, 1 tbsp Worcestershire sauce, and 1/2 cup water. Simmer 10 minutes, then add 2 cups (1/2 lb.) fresh or canned shrimps (2 cans). Continue simmering 20 minutes. Season to taste with salt. Serve over rice or macaroni.

  Melt 3 T. butter. Add 1/4 cup chopped onion. Cover and cook two minutes.  Add 2 cans tomatoes, 1 cup chopped green pepper, and 1/4 cup chili sauce. Cook till thick. Can thicken if desired. Just before ready to serve, add 3 lbs. cooked shrimp, 1 can ripe olives, and 1/2 cup cooking sherry. Serve this over rice.

( Individual serving ) 2 ounces cream cheese 2 ounces Roquefort cheese 2 tablespoons chopped sweet red pepper 1/4 lb. cleaned shrimp 2 slices lemon 12 inch square foil Method: Mix cheese and pimento together. Spread paste in center of foil, about 5 inches wide. Place shrimp on paste. Top with lemon. Close foil. Pinch edges together and overlap a little. Set packets on a baking sheet. Bake in a hot oven, 400 degrees F., 30 minutes. Set packets on individual plates and let each person open his own.  Provide extra paper napkins. Parsley isn't necessary but it does add color.

  2/3  cup mashed potato flakes 2 tablespoons oil 1 teaspoon onion salt 1 teaspoon paprika 1.5 lbs. fish fillets (fresh or thawed) Stir together potato flakes, oil, onion salt and paprika.  Dip fish fillets in potato flake mixture, coating both sides.  Place on ungreased non-stick baking sheet (or lightly greased regular sheet).  Bake at 450 degrees 10 to 12 minutes, until golden brown.  Makes 4 servings, about 230 calories each. 

1 can tomato soup 1 can pea soup 4 T. sherry 1 can crab meat 1 pint half and half Heat gently 

  2 packages (4 serving size) or 1 pkg (8 serving) Strawberry Jello 1.5 cups boiling water 1/2 cup Miracle Whip 1 container cranberry orange sauce 1.5 cups applesauce Dissolve Jello in boiling water. Gradually whisk salad dressing into Jello until smooth.  Stir in cran-orange and applesauce.  Pour into 5-cup ring mold which has been sprayed with Pam,  Chill until firm, about 4 hours. Makes 10 servings or 5 cups.  

1 can  cranberry -raspberry sauce 2 tsp lemon juice 1/4 cup sugar 1 3oz. pkg. cream cheese 1/4 cup mayonnaise 1 cup chopped pecans 1.5 cup cool whip Mix sauce, lemon juice, pour in pan to mold. Let stand until firm. Combine cheese, nuts, mayonnaise and sugar.  Fold in cool whip and spread over cranberry mixture and freeze.  If you want to put in refrigerator, add 1/2 pkg. knox gelatin to each mixture

  1 can tomato soup 1 large cake cream cheese 2 env. gelatin 1 cup chopped celery 1/2 cup chopped green pepper 1 cup mayonnaise Cut up ham, chicken, or fish. Heat soup, crumble cheese into soup and stir. Dissolve gelatin in 1/2 cup cold water and mix in soup mixture Let cool. Add rest of ingredients and mold. 

1 can mushroom soup 2 cups diced chicken 1 tbsp lemon juice 2 tbsp. minced onion 1 cup diced celery 2 or 3 hard boiled eggs. 3/4 cup mayonnaise. 1/2 cup sliced almonds. 1 pkg. potato chips Line pan with potato chips. Mix remainder ingredients. cover top with potato chips and some of the almonds. Bake 450° for 15 minutes.

From Anna Mae Brenner 1 (16oz.) pkg, Frozen Danish Vegetables 1 can (4 to 5 oz.) Sliced water chestnuts 1 can (4 to 5 oz.) sliced mushrooms 1/3 to 1/2 cup Italian or a sharp tangy oil dressing Cook vegetables until just tender, drain and place in salad bowl. Add drained chestnuts and mushrooms. Use enough salad dressing to allow mixture to marinate in refrigerator for 2 hrs. or overnight. When ready for salad, pour off excess liquid. Add: 1/3 cup shredded cheddar cheese 1/3 cup cooked ham strips 1/3 cup cooked chicken or turkey strips 1.4 to 1/3 cup Miracle Whip, enough to give salad the right consistency. 1/3 to 1/2 cup croutons for garnish. Pastas or rice can be used as an extender, if desired. 

10 med. carrots 1/2 green pepper 1 med. onion 1/2 cup finely chopped celery  Dressing: 1 T. horseradish 2 T. sugar 2 T. vinegar 3 T. mayonnaise Cook diced carrots until tender - cool. Chop (fairly fine) rest of vegetables. Mix dressing and mix with vegetables. Keeps well in refrigerator.

Melt in double boiler. Stir while cooking: - 15 marshmallows - 2 T strawberry juice Cool Blend: - 1 pkg. cream cheese (3 oz.) - 1/2 cup miracle whip Whip 1/2 pint cream and combine above ingredients with - small can crushed pineapple, drained - 1 T lemon juice - ??? drained frozen strawberries 

About 8 servings To prepare: 20 minutes.                                  To chill: About 8 hours. 1 1-lb. can wax beans, drained 1 1-lb. can green beans, drained 1 1-lb. can large kidney beans, drained 1/2 cup sliced celery 1 medium-sized green pepper, cut in thin rings 1 medium-sized sweet onion (Spanish or Italian), thinly sliced and separated into rings 1/2 cup sugar 1/2 cup salad oil 3/4 cup cider vinegar 1. Toss beans, celery, green peppers, and onion together in a large bowl. 2. Thoroughly mix sugar, salad oil, and vinegar and pour over vegetables, tossing with a fork to coat evenly. Cover and set in refrigerator at least 8 hrs. tossing several times. Serve chilled  

1 17-ounce can whole kernel corn, drained. 1 17-ounce can peas, drained 1 17-ounce can French style green beans, drained 1 cup chopped celery 1/2 cup chopped green peppers 1.2 cup chopped onions 1/4 cup chopped pimento 1 cup sugar 1/2 cup salad oil 1/2 cup white vinegar Place vegetables in heat-proof glass bowl. Mix well. Boil sugar, salad oil and white vinegar until dissolved and pour over vegetable while mixture is still hot.  Refrigerate overnight.

  3/4 cup apple juice or orange juice 1/2 to 2/3 cup sugar 1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg Dash ground loves 1 12oz. pkg. (3 cups) cranberries

1 package lemon jello 1 cup water 1 bullion cube 1/2 cup salad dressing 1 can corn beef 3 hard boiled eggs (cut up) 1 small onion (grated) Worcestershire sauce.  

1 can diced beets pickled 1 small can crushed pineapple 1 cup beet-pineapple juice 1 cup hot water 1 pkg. lemon jello  Fix jello with the liquids. Add other ingredients Pickled Beets: 1 can diced beets, 4 Tbs sugar, 4 Tbs vinegar Combine these ingredients, and let stand a day. 

1 large can kraut, drained 1/2 cup salad oil 1/2 cup vinegar 1.5 cups sugar 1 cup diced celery 1 small onion diced 1/2 cup sweet pickle relish Mix all together and let stand at least 24 hours. Keeps for several weeks. 

Cook 2 cups cranberries in 1.25 cups of water.   When soft add 3/4 cups of sugar. Cook 5 minutes.  Pour mixture over 1 pkg. cherry jello. Stir till dissolved. Cool.  Add 1 cup of grapes, 3/4 cup of diced celery, 1/2 cup nuts, and 1/8 tsp. salt.  

1/4 pound blue cheese 3/4 cup salad oil 1 teaspoon grated lemon peel 1/4 cup lemon juice 1 cup sour cream minced garlic to taste 1/2 teaspoon monosodium glutamate Method Mash cheese with fork or electric mixer. Blend in oil, beating until smooth. Stir in remaining ingredients, mixing well. Cover and chill several hours for flavors to blend, but bring to room temperature before serving. Makes about 2 cups; will keep in refrigerator several weeks.   Golden Sun Salad: Rub large salad bowl with cut clove garlic. Tear assorted greens into bite-sized pieces. Place in bowl and add bite-size chunks or chilled oranges.  Season with salt and coarsely-ground pepper, Toss with enough blue cheese dressing to moisten, and garnish with whole or sliced pimiento-stuffed olives. 

1 cup drained crushed pineapple 1 cup coconut 1 cup small marshmallows 1 cup drained Mandarin oranges  1 cup sour cream

1 lb. ground beef - brown and drain 1 package taco seasoning Water according to package grated lettuce chopped tomatoes grated cheese taco chips or macho/nacho chips  

  1 can whole kernel corn Small can pimento 2 green onions chopped 2 cups chopped celery 2 cups chopped green pepper 1890 French Dressing

  Serves 12 1 can cherry pie filling (large) 1 large can pineapple chunks 1 can Mandarin oranges 1 cup miniature marshmallows 3 bananas sliced 12 pecan halves 1 cup grapes, if desired. Serves 12

  1 can (13.5 oz) pineapple tidbits 1 package (3 oz.) lemon flavored gelatin 1 cup shredded sharp cheddar cheese 1/2 cup chopped salted pecans 1/3 cup chopped celery 1 cup undiluted evaporated milk Method: Drain pineapple, saving juice. Measure juice and add enough water to make 1 cup. Place in small saucepan and bring to boil.  Place gelatin in mixing bowl and pour hot pineapple liquid over it, stirring until gelatin is dissolved. Cool, then stir in remaining ingredients. Ladle into a well-oild 1-quart mold or a baking dish and chill until set, about 2 to 3 hours.  Makes 6 to 8 servings.

1.5 cups sugar 2 tsp. dry mustard 2 tsp. salt 2 cups vinegar 3 Tbsp. onion juice 2 Cups salad oil 2 T. poppy seed Mix sugar, mustard, salt. Add vinegar and mix. Add oil and onion. Mix with mixer and beat for several minutes until thick. Add poppy seed and mix some more.  

1 pkg. instant vanilla pudding Fold in 1 pkg. Dream Whip Drain and add the following: 1 can fruit cocktail 1 jar Maraschino cherries 1 can Mandarin oranges  1 can chunk pineapple 2 sliced bananas 1/2 pkg. miniature marshmallows

2  tsp. dry mustard 1/4 cup sugar 1 tsp. salt 1/2 cup flour 1.5 cups milk 1/2 cup vinegar 2 tbsp. butter few drops tobasco sauce   Mix dry ingredients. Add beaten eggs. Add milk. Cook over low heat till thick. Add vinegar and beat well. Add butter and Tobasco sauce .

2 cups sugar.  1 cup water. Bail until it spins thread. Add 1 cup hot vinegar, 2 t. celery salt. Stir together and let cool.  1 medium cabbage shredded.  4 or 5 carrots shredded 3 medium onions cut in rings.  3 stalks celery. 1 green pepper sliced thin.  3 T. salt.   Add to all vegetables and let stand 2-3 hours. Add syrup and keep in refrig.  Keeps well several weeks.  Especially good when made with fresh garden cabbage. 

  1 can whole cranberry sauce 1 cup sour cream 1 small can w. pineapple Freeze Salt?

  1 6-8 oz. can chicken 1 cup pineapple tidbits 1/2 green pepper chopped 1/2 cup pimento chopped 1 small green onion chopped 1/2 cup salted almonds chopped 1/2 tsp. salt 3/4 cup mayonnaise 1 cup whipping cream

  1.5 pt. half and half 11 C. brown sugar 2 heaping T. cornstarch salt 2 T butter 1 tsp. vanilla Boil till thick. Spread over apple cake. 

  Dissolve  2 pkg. orange Jello into 2 cups hot water Add: 2 cans Mandarin oranges and juice 1 pt. orange sherbet 

  1 pkg. black raspberry jello 2.5 cups boiling water 1.5 cups juice from the fruits below Mix and partly set. Add: 1 can blueberries drained            1 can pineapple drained Let partially set. Fold in 1 carton sour cream. 

1 small head raw cauliflower 1 small head lettuce 1/2 large peeled Bermuda onion, thinly sliced 1/2 cup stuffed olives 2/3 cup French dressing 3 oz. crumbled blue cheese (3/4 cup) (You can reduce the amount of blue cheese and alternatively use Italian dressing)

  2 pkg. Cherry Jello 2 cups boiling water 1 can cherry pie filling 1 cup marshmallows 1 cup cold water 1 T. lemon juice Dissolve Jello. Add marshmallows and stir until almost melted. Add 1 cup cold water, lemon juice and pie filling. Stir well and refrigerate. 

  Beat together: 1 can pumpkin ( 16 oz.) 4 eggs, slightly beaten 1 can evaporated milk 1.5 cup sugar 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. nutmeg 1 pkg. yellow cake mix 2 sticks oleo (melt) 1 cup chopped pecans Mix first 7 ingredients (NOT cake) beat and pour into ungreased 9x13 pan. Sprinkle cake mix (dry) over top. Pour melted oleo over cake mix Sprinkle pecans over top Bake 350° 1 hr.  Crust should be slightly brown. Knife inserted comes out clean.   Serve with whipped topping or ice cream.  

  1 cup graham cracker crumbs 1 cup vanilla wafers crumbs 1 stick margarine melted 1/2 cup chopped nuts Mix together, press 1/2 mixture in 9x9 or larger pan. 1/2 cup milk 1/2 lb. marshmallows Melt in double boiler Cool thoroughly add to 8oz. cool whip Spread 1/2 mixture over crust Cover with 1 can pie filling - Your choice. Cover with remaining marshmallow mixture - top with remaining crumbs.  Chill overnight. Will keep for several days in refrigerator.  Freezes well to be used later. 

  5 egg whites 1/4 t. salt 1/2 t. cream tartar 1.5 cups sugar 1 t. vanilla Preheat over to 450° Beat egg whites until frothy. Sprinkle salt and cream tartar over top and beat until stiff. Gradually beat in sugar 2 T. at a time. Add flavoring and continue beating until stiff and peaked. Spoon lightly into a well buttered 8"  spring form pan piling the meringue higher on outer edge so as to form a rim around the torte. Be certain oven has reached 450°. Place torte in oven and immediately turn heat off.  Bake over night or 12 hrs. in stored up heat. the success with this recipe is an oven with tight fitting door and well insulated. Don't open door to peak during the 12 hr. bake period. May be made in muffin pan (16).  Serve with ice cream, fresh strawberries or other fruit.