Bear Steak Flamade

1/3 c. Flour
1 tsp. Salt
1/4 tsp. Black Pepper
2 lbs. Bear Round Steak, ~ 1 inch thick.
2 or 3 large Tbsp. Real Butter
2 Tbsp. Vegetable Oil
2 x-large Onions, -{sliced thin
1/2 c. Raw Mushrooms
1 1/2 c. Beer
1/4 tsp. dried Marjoram
1/4 tsp. Thyme
1 Bay Leaf

`

Preheat oven to 325

`

On a sheet of wax paper, mix

the Flour, Salt, & Pepper.

`

Dip Steak in Flour mixture,

covering both sides.

`

In a large skillet, melt 1/2 the Butter

in the Oil over medium-low heat.

Add Steak;

brown on both sides.

Put Meat & Drippings in a large

casserole dish and set aside.

`

In a large skillet, melt the remaining Butter.

Add the Onions, & Mushrooms...

stirring to coat with Butter.

Let simmer for 8 to 10 minutes.

Pour Onions, & Mushrooms over

the meat in casserole dish.

Add the remaining ingredients.

Cover.

`

Bake at 325 for 2 to 3 hours.

`

Discard Bay leaf before serving.

Sauer Kraut

By:

Roger Tim Johnson

`

For Best results:

"""""""""""""""""

`

Use Sauer Kraut Cabbage,

or...

Select good looking, and

fairly solid Heads of Cabbage.

As fresh as possible.

`

Clean and cut into 1/2's or 1/4's. -{trim off very end of core.

Weigh out 5 lbs. of Cabbage.

Cut up this first 5 lbs. with a Sauer Kraut cutter, into a stoneware crock.

After 5 lbs. of Cabbage is shredded, sprinkle 3 Tbsp. of canning Salt on top.

Stomp down until juicy.

(a 3 X 3 inch board, about 3 feet long can make a

good stompper when sanded down smooth, & cleaned).

`

Prepare 5 lbs. more Cabbage...

cut up into the same crock, with 3 more Tbsp. of Canning Salt, and

stomp it down again.

Then add more by going through the same proses.

Repeat, until you have the amount desired, -{cutting cabbage, &

Salting it each time.

Stomp it down extra good, the last time.

Put an extra large plate, upside-down over the Kraut,

(inside the crock) to keep it submerged under the juice.

Put a weight on the plate, if necessary.

Do NOT add Water, or any other kind of liquid.

The Cabbage will produce plenty of juice to cover it.

`

Place a large cover, or plywood board over

the crock to keep it sanitary.

`

Let it set in a warm place to work...

for about 2 to 4 weeks.

`

Do NOT be alarmed if a

Mold or Slime is noticed on top,

after about 1 to 2 weeks.

This is a good sign.

Just skim it off, and let it work.

`

NOTE:

````````

The best Kraut will be in the middle, and can be

tasted by just taking a pinch of it.

You should easily notice the difference from what is

sold in stores.

Whipped Birthday Jello

By:

Miranda Heath

`

Very Simple

~~~~~~~~~~

`

1 large box of Jello, ~ any flavor

1/2 pt. Whipping Cream

`

Make the Jello as directed on package.

Do Not let the Jello set all the way,

but just so the Jello has thickened some.

`

1. Whip Cream and set aside.
2. Whip the Jello... then,
3. Mix the Whipped Cream with the Jello.
4. Whip both together.
5. Set in refrigerator to gel all the way.

Beet Cake

3 Eggs
2 c. Sugar
1 1/2 c. Crisco Oil

Beat together well;

add:

````

2 1/2 c. Flour

1 tsp. Salt

2 tsp. Cinnamon

2 tsp. Baking Soda

2 tsp. Vanilla

1/2 c. Cottage Cheese

Then...

1 lb. can sliced Beets, put in blender.

Measure out;

1 c. of mushed beets from blender

1 c. (8 1/4 oz.) drained, Crushed Pineapple

1/2 c. Coconut

1/2 c. Nuts, -{optional

Mix all ingredients together well !

""""""""""""""""""""""""""""""""""

pour into a 9 X 13 inch pan.

`

Bake at 350 for 45 to 50 minutes,

(or until done).

Pumpkin Pecan Pie

Exclusively

By:

Roger Tim Johnson

Makes 1 Deep Dish Pie

""""""""""""""""""""""""""""""""""

`

1 1/2 c. Home canned Pumpkin, ~ or partially boil 2 1/4 cups of raw,

fresh pumpkin,

to soften slightly.

Put in large mixing bowl;

add...

1/2 stick (4 Tbsp.) Real Butter - softened

12 oz. can Evaporated Milk

2 Eggs, ~ separated....... {beat Yolks & Whites Separately.

Add to Pumpkin mixture.

Then add:

`````````

3/4 c. Sugar

2 Tbsp. Corn Starch

1 1/4 tsp. Cinnamon

3/4 tsp. Ginger

3/4 tsp. Pumpkin Pie Spice

1/4 tsp. Ground Allspice

3/4 tsp. Ground Cloves

1/4 tsp. Salt

2 Tbsp. Brandy

- - - - - Mix well.

Mix together with electric mixer.

Add:

~~~~

1/2 c. Pecans, -{coarsely chopped} mix in well.

`

Preheat oven to 350

(with cookie sheet).

`

While oven is preheating.....

Reheat Pumpkin mixture in microwave,

until it just starts to thicken.

(maybe 3 to 5 minutes).

Watch it close.

`

Next...

Fill a deep dish Pie Crust,

with thickened Pie Filling,

while it is still very hot...

instantly put in oven, on preheated cookie sheet.

`

Bake for about 50 to 60 minutes,

or until done.

Time may vary.

Let it cool some before eating.

Serve with whipped Cream, or Ice Cream.

Strawberry Cake

1 pkg. White Cake mix
1 pkg. Strawberry Jello
1/2 c. Baking Oil
1/2 c. Water
3 Eggs
1 pkg. Strawberries, -{thawed

`

Beat all together well.

Pour into Cake pan.

`

Bake at 350 for about 45 minutes.

`

Topping:

~~~~~~~

1 c. Sugar

2 Tbsp. soft Butter, -{melted

1 pkg. Strawberries, -{mashed

`

Poke Cake full of holes...

Pour Topping on Hot Cake!

""""""""""""""""""""""""""""

Easy Turkey Loaf

"Thanksgiving Special"

# 2

From Left-over

Turkey

""""""""""""""""""""""""""

4 Eggs, -{beaten
2/3 c. Milk
1 c. Soft Bread Crumbs
2 Tbsp. chopped Green Pepper
2 Tbsp. chopped Pimento
1 small Onion, -{chopped
1 1/2 tsp. Parsley Flakes
1/4 tsp. Poultry Seasoning
2 Tbsp. Butter, -{melted
3 c. Cubed Turkey
1/4 c. chopped Green olives --- (optional)

`

Combine all ingredients.

Pour into a 1 Qt. loaf pan.

`

Bake at 325 for 45 to 60 minutes

in a conventional oven;

OR

12 to 15 minutes at medium power

in a Microwave oven.

Lemon Poppy Seed Muffins

Mix together:
~~~~~~~~~~
1/4 c. Butter, -{melted
1 c Milk
1 large Egg
1/2 tsp. Grated Lemon peel
`
Combine:
`````````
2 c. all -purpose flour
1/3 c. Sugar
1 Tbsp. Baking Powder
1/2 tsp. Salt
1 Tbsp. Poppy Seeds

`

Preheat oven to 400

`

Grease Muffin tin...

pour Batter into tin.

`

Bake 20 to 30 minutes at 400

or

until tested to be done.

Topping:

"""""""""

Mix...

------

2 Tbsp. Sugar

1 Tbsp. Lemon Juice

`

Brush topping on,

after baking...

but when still warm.

Strawberry Bread Pudding

10 oz. pkg. frozen Strawberries
1 Tbsp. Corn Starch
2 Eggs, -{slightly beaten
1 1/2 c. Milk
4 c. (4 slices) Bread... {cut in 1/2 inch cubes
1/2 c. Sugar
2 Tbsp. Butter, (or Margarine)...-{melted
1/2 tsp. Vanilla
1/4 tsp. Salt

A few drops of Red Food Coloring,

if desired... {Optional.

`````````````````````

`

In small pan, combine

undrained Strawberries,

and Corn Starch.

Cook until mixture thickens & bubbles.

`

Stir in Food Coloring.

`

Spread evenly over bottom of

a 10 X 6 X 2 inch pan.

( an 8 X 8 inch pan will do)

`

Combine the...

Eggs,

Milk,

Sugar,

Butter,

Vanilla,

Salt.

`

Add Bread cubes & stir to moisten.

Then;

very carefully pour over the Berries.

`

Bake at 350 for 50 to 55 minutes.

`

Serve warm. ----- Serve with Cream.

Old Fashioned Bread Pudding

4 c. coarse Bread Crumbs
4 c. Milk
4 Eggs, -{beaten
2/3 c. Sugar
1/2 c. melted Butter
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1 c. Raisins

`

• Soak Bread Crumbs in Milk,

1. add 4 beaten Eggs.
2. Stir in Sugar,
3. melted Butter,
4. Cinnamon,
5. Nutmeg, &
6. Raisins.

`

Bake in a cake pan at 350

fore about 1 to 1 1/4 hours,

or until knife comes out clean.

A Turkey Gobbler's Sandwich

"Thanksgiving Special"

~~~~~~~~~~~~~~~~~~~~~~~~~

By:

Roger Tim Johnson

`

"You'll Never Quit...

Cold Turkey."

```````````````````

`

Butter 2 slices of Bread;

on 1 slice, spread Mayonnaise.

`

Slice some Olives, and

lay them on quite thick.

`

On top of this...

cover with thick slices of

'Cold Turkey'

`

Place other slice of Buttered Bread on top.

`

Enjoy!

Graham Cracker Pie Crust

By:

Billie Johnson

`

18 Graham Crackers, -{crushed fine

3 Tbsp. Brown Sugar

1/2 c. Melted Butter

`

Combine together well.

`

Press into pan firmly.

`

I usually bake it for a few minutes... it stays together better.

Bread Pudding

By:

Unknown Source

`

2 c. Milk

1/4 tsp. Salt

1/2 c. Brown Sugar

1/2 tsp. Cinnamon

1 Tbsp. Butter

2 Eggs

1/2 tsp. Vanilla

2 c. Cubed Dried Bread

`

Scald Milk,

add Salt, Brown Sugar, Cinnamon, & Butter.

Pour this mixture over slightly beaten Eggs... in bowl.

Add Vanilla.

Combine with Bread and mix well.

`

Note:

`````Raisins may also be added, if desired.

`

Pour into Cake pan;

Bake at 350 until done.

Banana Boat Pudding

By:

Barbara Phelps

(6 servings)

`

Prepare a 3 1/4 oz. pkg. of Vanilla Pudding & Pie Mix.

Cover the surface of Pudding mixture with wax paper and chill.

`

Fold in 1 1/2 c. of Miniature Marshmallows &

1/2 c. Heavy Cream, -{whipped.

Line the bottom and sides of a 10 X 6 inch pan with Vanilla Wafers.

Pour in 1/2 of the Pudding Mixture.

Cover with 3 Bananas... {sliced.

Top with remaining Pudding Mixture, and chill.

`

Garnish with additional Banana slices, Marshmallows, Almond Slivers,

and more Whipped Cream.

Mustard Pickles

By:

Roger Tim Johnson

`

Soak:

``````

Mix 1 c. of Lime per Gallon of Water.

Dissolve Lime thoroughly. -{important

Make sure to mix enough Lime Water to cover 1 Peck of Cucumbers,

in a stoneware crock.

Wash Cucumbers and dry them.

Put Cucumbers in the Lime Water.

Let Cucumbers soak over night (about 15 to 20 hours).

___________________________________________________

Next day,

Mix Brine:

```````````

1 Gal. Vinegar

1 c. Sugar

1 c. Salt

1 c. to 2 boxes Ground Mustard

___________________________________________________

Rinse off the Cucumbers in Fresh, cold Water.

Place Cucumbers tightly, in clean, sterile jars.

Pour Brine over cucumbers in jars.

___________________________________________________

Note:

``````

The mixture will be lumpy.

Seal with tight lids.

`

Do not heat jar lids, or Brine.

___________________________________________

Let stand for at least 2 weeks,

before eating.

Venison... Italian Meat Balls & Sauce

Try this on your Spaghetti

```````````````````````

Sauce:
~~~~~
16 oz. can Stewed Tomatoes, undrained
6 oz. can Tomato Paste
1 c. Burgundy
1 Medium Onion, -{chopped
2 Garlic Cloves, -{minced
3 Tbsp. Olive Oil
15 oz. can Tomato Sauce
1 Tbsp. Italian Seasoning
1 Tbsp. dried Parsley Flakes
1 tsp. Salt
1/2 tsp. Pepper

__________________________________________

Meatballs:
```````````
6 slices dry French Bread, -{crust removed
2 c. Water
1 lb. Ground Venison
1 Egg, - {slightly beaten
1 Garlic Clove, -{minced
1 tsp. Italian Seasoning
1/2 tsp. dried Basil Leaves
2 Tbsp. Grated Parmesan Cheese
1/2 tsp. Salt
1/8 tsp. Pepper
3 Tbsp. Olive Oil


And...

Hot, cooked Spaghetti

~~~~~~~~~~~~~~~~

In food processor or blender, Puree Tomatoes. Blend in Tomato Paste & Wine; set aside.

In Dutch oven, cook and stir Onion & 2 Garlic Cloves in Oil over medium-high heat until tender.

Add Tomato mixture and remaining Sauce ingredients. Heat to boiling point.

Reduce heat to low and simmer until sauce thickens and flavors blend together, (about 2 hours), stirring occasionally.

____________________

Prepare Meatballs:

````````````````````

While Sauce is simmering, combine Bread & Water in a medium bowl.

Allow to stand 10 to 12 minutes.

Drain Bread; gently squeeze out excess Water. Discard Water.

Crumble soaked Bread into a medium mixing bowl.

Add Meat, Egg, 1 Minced Garlic Clove, Italian Seasoning, Basil, Cheese, Salt, & Pepper.

Mix well.

If meat mixture is too soft to hold it's shape, add Bread Crumbs,

about 1 Tbsp. at a time.

Shape Meat mixture into 16 Meatballs, about 1 1/2 inches wide.

_______

In medium skillet, heat 3 Tbsp. Oil over medium heat.

Add Meatballs; brown well on all sides, turning frequently.

Remove Meatballs with slotted spoon; drain on paper towels.

Add Meatballs to Sauce during the last hour of cooking.

____

Serve Meatballs & Sauce

over hot cooked Spaghetti.

````````````````````````

~~~~~~~~~~~~~~~~~~~~

Hungry Hunter's Chili

3 lbs. Ground Venison
3 Medium Onions, -{chopped
3 Medium Green Peppers, -{chopped
1/2 c. Celery, -{chopped
2 Tbsp. Bacon Fat, ~ (or Vegetable Oil)
28 oz. can Whole Tomatoes, undrained
2 Tbsp. dried Parsley Flakes
2 Tbsp. Chili Powder
1 tsp. Salt
1 tsp. Pepper
1/2 tsp. Garlic Powder
two 15 1/2 oz. cans Kidney Beans, undrained
16 oz. can Pinto Beans, undrained

`

In Dutch oven, brown meat over medium heat,

stirring occasionally.

Remove from heat and set aside.

`

In large skillet, cook and stir

Onions, Green Peppers, & Celery in Bacon Fat,

over medium heat until tender.

Add Vegetable mixture and

all remaining ingredients, except Beans

to Meat in Dutch oven.

`

Heat to boiling point.

Reduce heat; cover.

Simmer for 1 hour to blend flavors.

`

Stir in Beans.

`

Cook, uncovered for 30 minutes longer.

Venison Swiss Steak

Also can be used with

other Big Game.

`

1 1/2 lbs. boneless Deer Round Steak, ~ (1/2 to 1 inch thick)

1/3 c. all-purpose Flour

1 tsp. Salt

1/4 tsp. Pepper

3 to 4 Tbsp. Bacon Fat

16 oz. can Stewed Tomatoes

3/4 c. Water

1 tsp. Beef Bouillon, -{crushed

1/2 tsp. dried Basil Leaves

1/2 tsp. dried Marjoram Leaves

1 medium Onion, -{sliced thin

`

Trim meat;

cut into serving-sized pieces.

Pound to 1/4 to 1/2 inch thickness with meat mallet.

On a sheet of wax paper, mix Flour, Salt, & Pepper.

Dip Steaks in Flour mixture, both sides.

`

In large skillet, heat Bacon Fat over medium heat.

Add coated Steaks;

brown lightly on both sides.

`

In small mixing bowl, mix the

Stewed Tomatoes, Water, crushed Bouillon,

Basil, & dried Marjoram leaves;

pour over Steaks.

Top with sliced Onion.

`

Heat to boiling point.

Reduce heat; cover.

`

Simmer over very low heat until tender.

(about 1 1/2 to 2 hours)

Rolled Stuffed Roast of Venison

Use a top or bottom Round Roast for this method.

Meat should be no more than 1 inch thick.

`

6 slices Bacon

1 medium Onion, -{chopped

1/2 c. chopped Celery

1/2 c. chopped Carrots

1/3 c. Seasoned Dry Bread Crumbs

2 tsp. Dried Parsley Flakes

1/4 tsp. Salt

1/8 tsp. Pepper

3 to 4 lbs. boneless Roast of Deer, Antelope, Elk, or Moose;

up to, but no more than 1 inch thick.

3 slices Bacon, cut in 1/2

`

Fry 6 slices Bacon in large skillet over medium heat until crisp.

Remove from heat. Transfer Bacon to paper towels to drain.

Reserve 3 Tbsp. of Bacon Fat.

Crumble drained Bacon and set aside.

Heat oven to 325

````````````````

Cook and stir Onion, Celery, and Carrots in reserved Bacon Fat;

over medium heat until tender.

Remove from heat.

Stir in crumbled Bacon, Bread Crumbs, Parsley Flakes, Salt, & Pepper.

`

Spread vegetable mixture evenly on Roast.

Pat Vegetable mixture firmly into place.

Roll up like a jelly-roll, rolling with the grain of the meat.

`

Tie Roast together with kitchen string. Place in Roasting pan.

Top the Roast with halved slices of Raw Bacon;

laying them over the width of the Roast.

`

Roast about 20 to 35 minutes per pound.

Linzer Muffin

1/4 c. Butter,or Margarine -{melted
1 c. Milk
1 large Egg
1/4 tsp. Almond extract
2 c. all-purpose Flour
1/3 c. Sugar
1 Tbsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cinnamon
`
After filling cups, insert 1/2 tsp. Raspberry Jam into each one.

`

Whisk together the...

Butter, Milk, Egg, & Almond extract

in medium bowl.

`

Combine in large bowl, the...

Flour, Sugar, Baking Powder, Salt, & Cinnamon.

`

Stir wet ingredients into the

dry ingredients just until combined.

`

Spoon Batter evenly into Greased Muffin cups,

filling each 3/4 full.

After filling cups, insert 1/2 tsp, Raspberry Jam into each one.

`

Bake 20 to 22 minutes at 400

`

Cool in pans on wire racks about 5 minutes.

Sift on 1 Tbsp. Confectioners' Sugar.

Lemon Pudding Cake

1 box Lemon Cake mix
1 box Lemon Jello
1 box instant Lemon Pudding
1 Carton Cool Whip

`

Bake Cake in 9 X 13 inch pan,

and as directions state on the box.

Prepare Jello in usual manner,

But don't let it set up.

````````````````````

`

Prick lots of holes in top of Cake with toothpick;

after Cake is cool.

`

Pour Jello over Cake.

Refrigerate for 1 hour.

`

Prepare Pudding and let sit until thick,

then spread over top of Cake.

`

Spread Cool Whip over top of Pudding.

`

Refrigerate.

Rhubarb Cake

By:

Frances Siems

1 1/2 c. Sugar

1/2 c. Shortening

1 c. Sour Milk

1 Egg

1 tsp. Baking Soda

1 tsp. Vanilla

2 c. Flour

1 1/2 c. Rhubarb -{cut up

`

Mix together and put into

an 8 X 12 inch cake pan.

Sprinkle top with Sugar & Cinnamon.

`

Bake for 1 hour at 350

Hand-Me-Down Chocolate Cake

By:

HERSHEY'S

Baking Chocolate

3/4 c. Butter, (or Margarine)

1 3/4 c. Sugar

2 Eggs

1 tsp. Vanilla

2 c. All-Purpose Flour

3/4 c. HERSHEY'S Cocoa

1 1/4 tsp. Baking Soda

1/2 tsp. Salt

1 1/3 c. Water

`

Cream Butter & Sugar until light and fluffy.

Add Eggs and Vanilla;

beat 1 minute at medium speed.

`

Combine Flour, Cocoa, Baking Soda, & Salt;

add alternately with Water to Creamed mixture.

`

Pour Batter into 2 greased & Floured

8 inch Cake pans.

`

Bake at 350 for 35 to 40 minutes.

`

Cool; frost with a Chocolate Frosting,

and decorate.

Easy Rhubarb Cake

1/2 c. Sugar
3 c. Rhubarb -{cut up
2 c. small Marshmallows
1 box Yellow Cake Mix
also Cinnamon & Sugar

`

Mix Cake as directed on box.

Grease bottom of a 9 X 13 inch pan.

`

Place the Rhubarb on bottom,

then the Sugar,

then the Marshmallows.

Pour Cake Mix on top.

Sprinkle with Sugar & Cinnamon.

`

Bake at 350 for 25 to 30 minutes,

or until done.

`

Cool 5 minutes.

Turn out and serve warm,

with Whipped Cream.

Cherry Cheesecake

Yield 6 to 8 servings

````````````````````

2 pkg. Cream Cheese, -{one 8oz. and one 3oz. = (11oz.) ~ softened.
1 c. Powdered Sugar
8 oz. Whipped Topping -{Cool Whip} ~ thawed
1 Shortbread, or Graham Cracker Crust ~ (8 or 9 inch)
1 can Cherry Pie Filling ~ (21 oz.)

`

In a mixing bowl,

beat the Cream Cheese & Sugar until smooth.

Fold in Whipped Topping and

spoon it into Crust.

Refrigerate until serving.

Strawberry Rhubarb Coffee Cake

Very good!

Makes 16 to 20

Servings.

Filling:
~~~~~~
3 c. Sliced Fresh, or Frozen Rhubarb, ~ (1 inch pieces)
1 Qt. Fresh Strawberries, ~ (mashed)
2 Tbsp. Lemon Juice
1 c. Sugar
1/3 c. Cornstarch

`
Cake:
~~~~~
3 c. All-purpose Flour
1 c. Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1 c. Butter, (or Margarine) cut up into pieces
1 1/2 c. Buttermilk
2 Eggs
1 tsp. Vanilla

`
Topping:
~~~~~~~
1/4 c. Butter, (or Margarine)
3/4 c. All-purpose Flour
3/4 c. Sugar


`

In a large saucepan, combine the...

Rhubarb,

Strawberries, &

Lemon Juice.

Cover and cook over medium heat for

about 5 minutes.

Combine Sugar & Cornstarch;

stir into saucepan.

Bring to a boil, stirring constantly until thickened;

remove from heat and set aside.

`

In a large bowl, combine the...

Flour,

Sugar,

Baking Powder,

Baking Soda, &

Salt.

Cut in Butter until mixture

resembles Coarse Crumbs.

Beat Buttermilk, Eggs, & Vanilla;

stir into Crumb mixture.

`

Spread 1/2 of the Batter evenly,

into a greased 13 X 9 X 2 inch Cake pan.

Carefully spread filling on top.

Drop remaining Batter by Tablespoonfuls over Filling.

Melt Butter in a saucepan over low heat.

Remove from heat;

stir in Flour, & Sugar until

mixture resembles Coarse Crumbs.

Sprinkle over Batter.

`

Lay foil on lower rack of oven to catch any

juicy spillovers.

`

Place Coffee Cake on middle rack;

Bake at 350 for 40 to 45 minutes.

`

Cool in pan.

`

Cut into squares.

Spiced Maple Cider

2 Qt. Apple Juice or Cider
8 oz. bottle of Cary's Pure Maple Syrup
1/3 c. Real Lemon Juice ~ or Lemon Juice from Concentrate
1 small Orange, ~ sliced
3 Cinnamon Sticks
8 Whole Cloves
1/4 c. Southern Comfort Liqueur -{optional

`

In a large saucepan, combine all ingredients...

except Liqueur.

Bring to a boil.

Reduce heat, simmer uncovered for 20 minutes.

Remove Orange slices and Spices.

Add Liqueur, if desired.

Serve warm;

garnish as desired.

`

Tip: ..... Can be served chilled; or

chill and add a 32 oz. bottle of Ginger Ale,

just before serving.

Layered Mint Chocolate Fudge

12 oz. pkg. Semi-sweet Chocolate Chips
14 oz. can Eagle Brand Sweetened Condensed Milk...
~ (NOT Evaporated Milk)
2 tsp. Vanilla extract
1 c. White Confectioner's Deluxe Baking Pieces *
1 Tbsp. Peppermint extract
1 drop Green Food Coloring, -{optional


`

In heavy saucepan, over low heat...

melt Chips with 1 c. Sweetened Condensed Milk;

add Vanilla.

Spread 1/2 the mixture into a

wax paper-lined 8 or 9 inch square pan;

chill 10 minutes, or until firm.

Hold remaining chocolate mixture at

room temperature.

`

In heavy saucepan, over low heat...

melt White Baking Pieces with the remaining

Sweetened Condensed Milk...

(mixture will be thick).

Add Peppermint extract & Food Coloring.

Spread on chilled Chocolate layer;

chill 10 minutes longer, or until firm.

`

Spread the reserved Chocolate mixture

over the Mint layer.

Chill for 2 hours, or until firm.

`

* Or 6 oz. White Confectioner's Coating may be used.

Pumpkin Pecan Cake

1 pkg. Spice Cake mix ~ (about 18 1/2 oz.)
1 c. Canned Pumpkin
1/2 c. Cooking Oil
1 pkg. Vanilla instant Pudding mix ~ (3 3/4 oz.)
3 Eggs
1 tsp. Cinnamon
1/2 c. Water
1/2 c. chopped Pecans

`

In a large bowl,

combine first 7 ingredients...

(all but the nuts)

and beat at medium speed for 5 minutes.

Then, fold in the chopped Pecans.

`

Bake in a Greased & Floured

12 c. Bundt Cake pan...

in a moderate oven ~ (350 degrees)

for 40 to 45 minutes,

or

until Cake tests done.

`

Cool in pan for 10 to 15 minutes.

Turn out on wire rack...

or serving plate to complete cooling.

`

Serve with Whipped Cream.

Wacky Cake

?

`

1 1/2 c. Flour

1 c. Sugar

1 tsp. Baking Soda

1 tsp. Salt

1 Tbsp. Vinegar

1 Egg

3 Tbsp. Cocoa

1/2 c. Cooking Oil

1 tsp. Vanilla

1 c. Water

`

Combine all ingredients in mixing bowl &

beat until mixed thoroughly.

`

Pour into a 9 X 9 inch pan.

`

Bake at 350

for 30 to 35 minutes.

Dump it, Dessert Cake

By:

Jane Phelps

`

16 oz. can Crushed Pineapple

1 can Cherry Pie Filling

1 box Yellow Cake Mix

1 1/2 sticks Margarine

1/2 to 3/4 c. Flaked Coconut

`

Preheat oven to 350

`

In lightly greased 9 X 13 inch pan,

spread Pineapple,

top with Pie Filling,

sprinkle dry Cake mix over this.

Slice Margarine into 12 slices & dot over top.

Cover all with coconut.

`

Bake for 1 hour,

until golden brown.

`

Serve with Ice Cream,

or

Whipped Cream

if desired.

Venison Chili

1 lb. Venison (deer)
1 Medium Onion, ~ chopped
2 Cloves of Garlic, ~ finely chopped
28 oz. can Diced Tomatoes -{do not drain
15 - 16 oz. can Black Beans
15 - 16 oz. can Kidney Beans
15 - 16 oz. can Pinto Beans ~ (rinsed & drained)
1 c. Water
1 1/2 tsp. Chili Powder
1 1/2 tsp. ground Cumin
Shredded Cheddar Cheese {optional
Sour Cream {optional

`

1. Cook Meat, Onion, & Garlic in large saucepan on medium-hi heat, until browned.
2. Stir in Tomatoes & juice, Beans, Water, Chili Powder, and Cumin.
3. Heat to boiling; then reduce heat to medium- low. Cook for 10 minutes.
4. Sprinkle Shredded Cheddar Cheese over top {optional.
5. Serve with Sour Cream {optional.

Chicken Breasts & Wild Rice

1 c. uncooked Wild Rice
1 Chicken Bouillon
3 cups water
1/2 c. chopped Onion
1 can Cream of Mushroom Soup
8 oz. Sour Cream
1 can Mushrooms, undrained - {4 oz.
1/4 c. Sherry (sweet vermouth)
6 small, boneless, skinless, Chicken Breasts
1/2 c. grated Parmesan Cheese

`

Rinse and drain the Wild Rice.

Place Wild Rice in saucepan with...

Chicken Bouillon & Water.

Bring to a boil; reduce heat and let simmer, covered,

until kernels open slightly, 30 to 40 minutes.

Drain if necessary.

`

Heat oven to 375 .

`

Add Onion to Rice.

Place in Buttered cake pan.

Combine Soup, Sour Cream, Mushrooms & Sherry.

Pour about 1/2 of Soup mixture over Rice.

Arrange Chicken Breasts over Rice.

Spoon remaining Soup mixture over Chicken.

Sprinkle with Parmesan Cheese.

`

Cover and Bake for 30 minutes.

`

Uncover and Bake

an additional 20 to 30 minutes,

or until Browned.

Apple Bread

1/2 c. Butter, softened
2/3 c. Sugar
2 Large Eggs
2 c. all-purpose Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 medium Baking Apple, peeled, cored, and finely chopped
1/2 c. chopped Walnuts or Pecans (optional)

`

Heat oven to 350 .

Grease an 8X4 inch Bread pan.

`

Cream together Butter & Sugar.

Beat in Eggs, 1 at a time.

`

In a separate bowl,

Sift together the Flour, Baking Powder,

Baking Soda, & Salt;

add this to the creamed mixture, along with

finely chopped Apple.

Stir until just blended.

Mix in the Nuts.

Pour into pan .

`

Bake about 1 hour

or

check it with a tooth pick.

Wild Rice Soup

1/2 c. uncooked Wild Rice
1/4 c. uncooked White Rice
1 can (10 3/4 oz.) Cream of Chicken Soup
1 can (10 3/4 oz.) Cream of Potato Soup
1 soup can of Milk
1 can (12 oz.) Evaporated Milk
1 c. Cheddar Cheese (shredded)
3/4 c. Chicken or Turkey (left-overs)
5 strips Bacon, fried crisp and crumbled

`

Cook Rice & mix together.

Add all other ingredients;

mix together well.

Heat 10 to 15 minutes,

or until hot and Cheese has melted.

Strawberry Floating island Pudding

Make a Custard of 1 Qt. Milk,
the Yolks of 4 Eggs, and
1 c. Sugar
`
Cook until smooth, and when it is cool...
flavor it with a little Lemon Juice.
`
Beat the Whites of the Eggs stiff with
3 Tbsp. of Powdered Sugar, and into
this Whip, add the sweetened Juice from
1 pt. of crushed Strawberries.

`

Serve the Custard when Ice-cold,

in a glass dish with spoonfuls of the

Strawberry Meringue floating on top.

`

Note:

~~~~

The Meringue should not be made until just before it is to be eaten.

`

Raspberry Flummery

1 Qt. Red Raspberries
1 shy c. Pearl Tapioca
1/2 c. Sugar
2 c. Cold Water
2 c. Boiling Water

`

Soak Tapioca for several hours (even over night)...

in cold water, then put it on the fire with with the

Boiling Water and stir until clear.

`

Add the Sugar, and when the Tapioca is lukewarm,

stir in the Raspberries.

`

Eat when ice-cold;

with Cream & Sugar.

Roasting a Turkey

By:

USDA

For the Turkey

""""""""""""""""""""""""

`

Defrost in refrigerator, when completely defrosted (1 to 2 days) wash the Turkey

under cool water inside & out, taking out the Giblet pack and removing the neck.

You should have a roasting pan clean and ready. Set the bird in it.

`

Cut up in quarters 1 to 2 Onions

Cut up 2 stalks of Celery into about 1 to 2 inch size

Season inside of Turkey with Seasoning Salt, Garlic Powder, & Pepper... (or any

other Seasoning you want).

Place Onion & Celery inside cavity of neck, and some in the body cavity.

Turn Turkey where neck cavity is closed down and ... (for some take your hand

and cover the Turkey with Butter / margarine on the outside) season outside of

Turkey as you did the inside.

`

If you have a rack, it's better to place your bird on it, but if you don't it's ok.

If your Turkey is quite large, cover it completely with foil.

Cooking a Turkey

USDA

Roasting Timetable

for

fresh or thawed Turkey at 325 F

`

These times are approximate and should always be used in

conjunction with a properly placed thermometer. The USDA does not

recommend cooking a Turkey in an oven set lower than 325 F.

`

Unstuffed:

~~~~~~~~

8 to 12 pounds .................... 2 3/4 to 3 hours

12 to 14 pounds .................. 3 to 3 3/4 hours

14 to 18 pounds .................. 3 3/4 to 4 1/4 hours

18 to 20 pounds ................. 4 1/4 to 4 1/2 hours

2o to 24 pounds ................. 4 1/2 to 5 Hours

`

Stuffed:

~~~~~~

8 to 12 pounds .................... 3 to 3 1/2 hours

12 to 14 pounds .................. 3 1/2 to 4 hours

14 to 18 pounds .................. 4 to 4 1/4 hours

18 to 20 pounds .................. 4 1/4 to 4 3/4 hours

20 to 24 pounds .................. 4 3/4 to 5 1/4 hours

Turkey Thawing Hints

From The

National Turkey Federation

`

Turkeys can be thawed using one of 3 methods, but the most fool

proof method is in the refrigerator. The key to this method is to

plan ahead and allow approximately 24 hours for every 4 to 5 pounds

of bird weight for a good thawing in the refrigerator. This method is

the safest and will result in the best finished product.

Place the bird, in the original wrapping, on a shallow baking sheet in

the refrigerator.

The following chart provides good guidelines for thawing times.

`

Refrigerator Turkey Thawing Times.

`````````````````````````````````

(40 degrees F)

`

Turkey weight ..................... Days to allow for thawing a Turkey.

-----------------------------------------------------------------

8 to 12 pounds ........................................ 2 to 2 1/2 days.

12 to 16 pounds ...................................... 2 1/2 to 4 days.

16 to 20 pounds .............................................. 4 to 5 days.

20 to 24 pounds .............................................. 5 to 6 days.

`

If you need to thaw the Turkey more quickly, you may thaw the bird

in COLD water, in the original wrapping. The cold water must then be

changed every 30 minutes. Allow approximately 30 minutes per

pound, when using this method.

`

COLD water Turkey Thawing Times.

`````````` ```````````````````````

`

Turkey Weight ................... Hours to allow for Thawing Turkey.

----------------------------------------------------------------

8 to 12 pounds ......................................... 4 to 6 hours

12 o 16 pounds ......................................... 6 to 8 hours

16 to 20 pounds ..................................... 8 to 10 hours

20 to 24 pounds ....................................10 to 12 hours

`

The third safe method for thawing a Turkey is in the microwave.

Follow the manufacturer's directions and roast the Turkey immediately after thawing.

Bacon & Mushroom Wraps with Bar B-Q Sauce

By:

Those at Red Lake

`

1 lb. Bacon

8 oz. pkg. Fresh mushrooms

Bar B-Q Sauce (of your choice)

`

1. Heat oven to 350 . Wrap each Mushroom with a whole slice of Bacon.
2. Place in a 13 X 9 X 2 inch baking pan.
3. Bake until done, about 10 to 15 minutes, checking 2 or 3 times during the cooking to drain excess grease and turn each Mushroom over to cook evenly.
4. Place on oven proof plates and pour the Bar B-Q Sauce on top.
5. Bake for an additional 10 to 15 minutes.

Note:

I like to put a pat of Real Butter on top of each Bacon wrapped Mushroombefore I set them in the oven.

(This is only an option).

Wild Rice Casserole

By:

Those at Red Lake

2 c. uncooked Wild Rice

6 c. Water

12 oz. Jimmy Dean Sausage

1 can Cream of Mushroom soup {10 3/4 oz.

1 can Cream of Celery soup {10 3/4 oz.

`

1. Rinse Wild Rice until water appears clear.
2. Boil Wild Rice in water for 45 minutes.
3. Cook Sausage in skillet until browned; drain.
4. Mix Rice & Sausage.
5. Add Soups, mix all together.

`

Cook over medium heat until hot;

serve.

Cheese, Broccoli & Wild Rice

By:

Those At Red Lake

1 c. uncooked Wild Rice

4 c. Water

4 Chicken Bouillon Cubes

1 large head of Broccoli (cut up and cooked)

8 oz. pkg. shredded Cheddar or Mozzarella Cheese

2 Tbsp. Milk

2 Tbsp. Butter (or Margarine)

`

1. Cook Wild Rice in water and Chicken Bouillon Cubes.
2. Add cooked Broccoli.
3. Melt Cheese in Milk & Butter; add to Rice mixture & stir well.

Serve Hot, as a Casserole.

`

Makes 5 to 6 servings

Fry Bread # 2

5 c. all-purpose Flour
2 Tbsp. Salt
5 Tbsp. Baking Powder
1 c. Powdered Milk
3 c. Warm Water
2 Tbsp. Sugar
Canola oil

1. Sift together Flour, Salt, Baking Powder & Powdered Milk.
2. Stir in Warm Water & Sugar. Let rest for 20 minutes.
3. Heat Oil to 350 . Cut Dough into 40 baseball size balls; flatten balls and make hole in the center. Fry in hot oil until golden, 3 to 4 minutes per side.
4. Drain on paper towels.

Fry Bread

5 c. all-purpose Flour
4 Tbsp. Baking Powder
1/2 c. Sugar
1 Tbsp. Active dry Yeast
1 tsp. Salt
6 c. Hot Water

`

1. Mix all dry ingredients well before adding Water.
2. Heat oil to 350 . Cut Dough into baseball size balls. Flatten balls and make hole in center.
3. Fry until golden, 3 to 4 minutes per side.

Barbecued Venison Ribs

4 lb. Venison Ribs
1 to 2 tsp... Garlic Powder
1/2 c. Vinegar
1 tsp. Salt
1 tsp. Dry Mustard
1 1/2 tsp. Chili Powder
1 c. Catsup
1 tsp. Paprika
1 tsp. Pepper

1. Heat oven to 325
2. Meanwhile, wash and cut ribs into 4 rib racks. Drain well. Sprinkle with Garlic Powder & arrange in a large baking dish.
3. Combine all remaining ingredients and pour over Ribs.
4. Roast covered for 2 1/2 hours, basting often.

Strawberry Tapioca

Wash 1 c. Tapioca and put to soak in cold Water over night.
`
In the morning, pour over it, a pint of boiling Water...
set on low heat to let simmer gently until the Tapioca is perfectly clear.
`
Stem 1 Qt. of fresh Strawberries and stir into the boiling Tapioca;
with pint of Sugar.
`
Take from the fire, turn into a glass dish, and set on Ice.

`

Serve very cold with Sugar & Cream

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Strawberries and Rice Dessert

Have some Rice boiled dry so that each kernel stands apart;
keep ready to serve hot.
`
Make a rich hard sauce, and beat into it
all the Strawberries that
you can possibly get in it.

`

This dessert can be served in two ways.

1. With the Rice in the centre with the Sauce around it.
2. Rice in a dish by itself, and the sauce in another one.

It is just a matter of taste, and may also be made with

Preserved Strawberries,

and is very good.

Pheasant, Souffl'e of

(this Recipe may also be used for Partridge)

Clean and cook 2 birds;
take off the breasts and other good parts of meat,
without skin or gristle.

`
Take 3 oz. of boiled Rice and mix in a mortar with...
1 Tbsp. Butter, 2 of glaze, melted and a little Salt & Pepper.
Pound all together until a smooth mixture;
add the beaten Yolks of 4 Eggs and the Whites of 2 Eggs.
Pour the mixture into a Souffl'e-case,
set in a very hot to Bake until light.

`

Serve immediately with brown sauce.

Venison Steaks

Deer Hunters Delite

~~~~~~~~~~~~~~

`

Cut the Steaks an inch thick from the leg or

from the loin of Venison.

`

Heat the grid-iron, rub the bars with a little suet,

and place the steaks upon it over a clear fire.

Turn them every 2 minutes to preserve the Gravy.

`

Make the-Steak dish very hot;

put on it for each pound of Venison...

1 oz. of Butter,

1 Tbsp. of liquid Red-Currant jelly,

1 Tbsp. of Wine,

a little Sat & Pepper.

`

Turn the broiled Steaks in the sauce once or twice.

Serve very hot.

`

Time, from 20 to 30 minutes to broil.

Venison (Kentucky Recipe)

Deer Hunters Special
````````````````````

Take a haunch of venison, put in a large kettle,
cover with boiling water, and boil until tender;
drain off all the water, and put 1/2 lb. Butter...
with Salt & Pepper in the kettle.
Set over a moderate fire, and let brown, first on one side,
then on the other.

`

Venison cooked in this way retains it's natural flavor,
and will be found very delicious.

Carrot Cake # 2

2 c. Grated Carrots
Juice of 1 Lemon
1/2 tsp. Lemon Zest
1/2 c. Raisins
1/2 c. Nuts -{Pecans, or Walnuts
2 c. light Brown Sugar -{tightly packed
3 Eggs, {lightly beaten
1 tsp. Vanilla
1/2 c. Butter Milk
1/2 c. Vegetable Oil
1/4 c. Honey
2 c. all-purpose Flour, or (1 c. White & 1 c. whole Wheat)
1 tsp. Cinnamon
1 tsp Baking Soda
1/2 tsp. Salt
1/2 tsp. Baking Powder

`
Preheat oven to 350
Grease & lightly Flour two 8 inch round cake pans.
Sprinkle Carrots with the Lemon Juice, & stir in the zest;
Add the Raisins and Nuts and set side.

`
In an electric mixer of food processor, cream the
Sugar, Eggs, Vanilla extract, Butter Milk, Oil, and Honey.
`
Sift together the remaining dry ingredients and gradually
add to the creamed mixture, stirring just until smooth.
`
Stir the Carrot mixture evenly into the Batter, mixing well.
Then; pour into prepared pans.


`
Bake for 35 minutes, or until top feels firm to the touch.
Wait for the rounds to cool before removing from pans.

Cheesy Hash Brown Casserole

By:
Roger Tim Johnson


1 Large (24 oz.) pkg. of Frozen Hash brown Potatoes
1 tsp. Salt
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
2 c. 1/2 & 1/2 Milk
1 1/2 c. Shredded Cheddar Cheese


`
Put Potatoes in a greased baking dish, ~ (casserole dish)
Sprinkle with Salt & Seasonings
Pour the 1/2 & 1/2 Milk over the potatoes
Cover top with shredded Cheese


Bake for about 50 to 60 minutes.

Cheese and Nut Sandwich

1 c. chopped Nuts... {any kind you prefer.
`
Make a smooth paste with Cream Cheese,
adding enough Cream, to make proper consistency to
spread between thin slices of bread.

Spaghetti Sauce

1 lb. Ground Beef
1/2 c. Onion, -{chopped fine
1/4 c. Green Pepper, -{chopped fine
2 c. (16 oz.) Tomato Sauce
1 tsp. Sugar
1 tsp. Salt
1/2 tsp. Dried Oregano
1/2 tsp. Dried Thyme
1/4 tsp. Dried Basil
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Italian Seasoning

`
In a large frying pan,cook the meat.
When Meat starts to brown,add the Onions,& Green Pepper.
When Meat is done, and Onion tender...
transfer into a large kettle, along with the Tomato Sauce.
Stir in ALL the Spices thoroughly.
`

If you like a thicker Sauce... add one 6 oz. can of Tomato Paste.
`

One 7 oz. can of (drained) Mushroom Pieces & Stems may also be added.

Cover, and let simmer for about 30 minutes, stirring occasionally.

Scalloped Cauliflower

One Cauliflower
~~~~~~~~~~~
`
3/4 c. Milk
1 Tbsp. Butter
2 Tbsp. Bread Crumbs
1 Egg
some Salt & Pepper
`

Boil the Cauliflower until tender.

(about 20 minutes)

`

Make a sauce of the

Butter, ~ {melted...

add Milk, and Bread Crumbs.

Simmer until Crumbs absorb the Liquid.

Then,

add the beaten Egg .....

remove from the stove before the Egg is cooked.

`

Break up the Cauliflower carefully;

arrange in a Buttered baking dish,

(I use a casserole bowl);

sprinkle with Salt & Pepper.

Pour sauce over this;

dust a few dry Bread Crumbs on the top.

`

Garnish with a small amount of

finely Grated Cheese. <<<(optional).

`

Bake until top is a very light brown.

Sour Cream - Lemon Pie

1 c. Sugar
3 1/2 Tbsp. Cornstarch
1 Tbsp. Lemon Lemon Rind, ~ { grated
1/2 c. Fresh Lemon Juice
3 Egg Yolks, ~ { slightly beaten
1 c. Milk
1/4 c. Butter
1 c. Cultured Sour Cream
1 9 inch Pie Shell, ~ { baked
1 c. Heavy Whipping Cream, ~ { whipped
some Lemon Twists for garnish

`

Combine Sugar, Cornstarch, Lemon Rind,

Lemon Juice, Egg Yolks, & Milk

in a heavy saucepan.

`

Cook over medium heat until thick.

Stir in Butter and cool mixture to

room temperature.

`

Stir in Sour Cream.

Pour filling into a baked Pie Shell.

`

Cover with Whipped Cream...

and garnish with Lemon Twists.

`

Store in refrigerator

~~~~~~~~~~~~~~~~~

Fried Cucumbers

Pare Cucumbers and cut into thick slices;
dip into beaten Egg, which has been seasoned with Salt & Pepper,
then roll in fine Cracker Crumbs.
`

Fry in frying pan

until a light brown.

Escalloped Onions

Slice Onions rather thick, boil until tender.
Drain Onions and arrange in layers, in a Buttered baking dish...
with alternate layers of crumbs; season with
bits of Butter, Salt & Pepper.
Moisten with milk.

`

Bake 40 minutes.

``````````````````

Dandelion Greens

From

a very old cook book.

`

Very Nutritious

`````````````````

`

Pick Dandelion Greens... when young, & before they blossom.

Wash the Greens very carefully in several waters.

Boil until tender... 1/2 hour will be sufficient,

if greens are young and tender.

`

When done, press them as dry as possible in a colander.

`

Season with salt & Pepper, a little Butter, and

garnish the dish with slices of Hard Boiled Eggs.

`

Serve with sliced Lemon and as the juice is a more pleasant acid than Vinegar; only the very young should be used.

Stuffed Tomatoes

Choose medium sized, smooth Tomatoes.
````````````````````````````````````
Remove the hard center part, being careful not to break the skin.
`
Fill the hole with a Dressing shown below.
````````

Dressing.

```````````

Bread Crumbs,

moistened with hot water,

and seasoned with the following...

`

Salt & Pepper,

a tiny bit of Sage, and melted Butter.

`

Set in baking tin (cake pan) and

Bake until tender.

Cough Surup

Mix at a 50/50 rate:
``````````````````
` Apple Cider Vinegar and Honey.

`
This is very slow to mix in, but low-temperature warming helps.

`

Take by the Tablespoonful, as needed.

Political Sunday (updated)

By:

Roger Tim Johnson

`

(one day after Election Day)

`

3 scoops of Vanilla Ice Cream

`

On the first scoop, cover with Blueberries,

`

On the second scoop, cover with Chocolate,

`

On the third scoop, cover with Strawberries.

`

Here you have the Red, White, & Blue.....

We have now added Chocolate, ... {for our New President.

Horseradish

By:

Roger Tim Johnson

`

Dig up the Horseradish Roots, after you have a HARD FREEZING!

(In the "Months of the "R") .

`

Peel roots and cut into small chunks,

making sure all pieces are clean.

`

Put through a meat grinder.

`

Then:

```````

For every 1 c. of Ground up Horseradish,

add 1/2 c. of White Vinegar.

Mix thoroughly in a large bowl.

`

Pack tight, in small jars with screw on lids.

`

Keep in refrigerator, or any other place that may

stay fairly cool.

`

Note:

``````

It is best to Grind Horseradish Outside.

A Good Batch will definitely clean your Sinuses.

Political Sunday

By:

Roger Tim Johnson

`

Why not try a Political Sunday ?

`

2 scoops of Vanilla Ice Cream...

On top of 1 scoop, cover with Blue Berries...

On top of the other scoop of Ice Cream, cover with Strawberries.

`

Here you have the

Red, White, & Blue.

Fried Tomatoes - (Green or Ripe)

6 Tomatoes
1 c. Crumbs
1 small Onion ~ {chopped fine
Salt & Pepper

`
If Ripe Tomatoes are used, choose solid firm ones, and not too ripe.
Remove skin.
`
If using green ones, just beginning to ripen, do not pare.
Cut a thin paring from the end and divide into slices about 1/2 inch thick.
`

Prepare the Dressing,

and press it into the Tomatoes until

all the interstices are filled.

`

Fry in Drippings a rich brown;

serve in hot platter.

Tomato Sauce (for Macaroni)

1 large cup Tomatoes
1/2 c. Water
1 1/2 Tbsp. chopped Onion
1/2 tsp. Salt
dash Red Pepper
1 tsp. Sugar
6 whole Allspice
6 whole Cloves
6 Pepper Corns

`

Cook all together, until Tomatoes are soft.

Strain through a sieve.

Take 1 Tbsp. Butter browned and rubbed smooth,

with 1 1/2 Tbsp. Flour.

Add the strained Tomato to this;

let boil up well and strain over Macaroni,

which must be kept Hot and serve at once.

String Beans with Onions

Cut String Beans and boil until tender, in Salted Water, &
letting the Water boil away to about 1 cupful.
`
When done, add 1 Tbsp. Vinegar, thickened with
1 Tbsp. Butter rubbed with 1 Tbsp. Flour.
`
Take from the fire.
`
Mix with 1 Tbsp. finely chopped Onion.

`

Serve immediately,

```````````````````

without cooking the Onion.

Mixed Mustad Pickles

Fill a 3 Gallon jar with mixed pickles,
let stand in Salt and Water for twenty - four hours,...
small Onions and tiny Green Tomatoes,
Butter Beans and small Cucumbers, (larger ones cut in 1 inch pieces)
Cauliflower, etc. may also be used.
`
Drain... and cook 10 minutes in a porcelain kettle.
`
Drain again and return to jar.
`
Take 3 quarts Vinegar and boil and thicken with
3/4 lb. Ground Mustard; wet in cold Vinegar;
when thick, pour over Pickles.

`

Sugar may also be added if desired,

also Whole Mustard seed.

Stuffed New Potatoes

24 very small new Potatoes;

`````````````````````````

Salt, &

Pepper.

`

CHEDDAR - OLIVE FILLING:

```````````````````````````

1/2 lb. Sharp Cheddar Cheese, ~ shredded -{2 c.

3/4 c. Finely Chopped Ripe Olives

1/2 c. Thinly sliced Green Onion with tops

1/4 c. Mayonnaise

2 oz. jar Diced Pimientos ~ drained

2 tsp. Prepared Horseradish

`

ROQUEFORT - OLIVE FILLING:

``````````````````````````````

1 1/2 c. small curd Cottage Cheese

3 oz. Roquefort - or other Blue Veined Cheese, - finely crumbled

1/2 c. Finely Chopped Ripe Olives

3 Tbsp. Finely Chopped Chives... or Parsley

`

Steam or microwave Potatoes until tender;

cool.

Heat oven to 375

Cut a small slice off one end,

so Potatoes stand upright.

At the other end, scoop out a cavity with a melon baller.

Salt & Pepper the cavity.

`

Mix together ingredients for

your choice of one of the Fillings.

Then;

Spoon Filling into cavity.

Place Potatoes on a baking sheet.

`

Bake 5 minutes...

until warmed through.

`

Makes 2 Dozen.