Friday, October 31, 2008

Cabbage cooked in Milk

1 1/2 Qts. Shredded Cabbage
3 c. Milk
1 c. Rich Cream
2 1/2 Tbsp. Butter
2 1/2 Tbsp. Flour
Salt & Pepper to suit taste

`
Cook Cabbage 5 minutes in 3 c. Milk.
Add 1 c. of Cream, Butter, and Flour,
and desired seasoning.
Cook rapidly for another 5 minutes.
`
Grated Cheese may also be added.
Add Cheese last... make sure Cheese
has melted, before serving.

Tangy Jello Salad

6 oz. pkg. Orange Jello <<< >>> 2 c. boiling Water
6 oz. can Frozen Orange Juice
1 c. Crushed Pineapple, ~ undrained
11 oz. can Mandarin Oranges, ~ drained


`
Dissolve Jello in Boiling Water, add
Orange Juice,Pineapple and Oranges.
`
Pour into a flat dish. Chill until firm.
`
Topping:
````````````
1 pkg. Dream Whip
1 pkg. instant Lemon Pudding mix
`
Prepare both according to package directions.
Fold together.
Spread on top of Jello.
CHILL.

Thursday, October 30, 2008

Dill Relish

By:
Roger Tim Johnson
`
7 Large Cucumbers ~ (ground coarse)
3 c. Carrots ~ (ground fine)
4 Large Green Peppers, ... or 6 medium sized ~ (chop fine or grind).
`
After all is ground up;
`
Mix together thoroughly with...
1 Tbsp. Canning Salt, in a large container such as an extra large bowl,
or a 5 Gallon crock.
`
Let stand for 3 hours.
````````````````````````
`
Then continue...
`
Drain off as much liquid as possible and throw it away.
`
Don't stop now... there's still more.
`
Mix Brine:
3 c. Vinegar
1/2 c. Water
1 Garlic Bulb ~ (chopped fine)
a sprinkle of Garlic Powder -{not Salt
8 Heads of Dill (Fresh) with some of the stems on,
chop fine in a blender.
````````````````````
1 tsp. Mustard Seed
1 tsp. Celery Seed
2 Tbsp. Dill Seed ~ (from box)
3 dashes Turmeric
2 pinches Caraway
3 1/2 tsp. Canning Salt
1 1/4 tsp. Sugar
`
Put Brine mixture and chopped up mixture together in a
large kettle and let simmer
for 20 minutes.
`
Then add some Green Food Coloring ...let simmer 5 minutes more.
Mix in ONE 2 oz. jar of Pimentos.
`
Pack in Hot jars, and let seal.
`
The End!
----------

"A HOLLOWEEN BREW'

Special
````````
By:
Roger Tim Johnson
`
2 c. Blood of Victory Number 8
`
4 oz. Toad stools
`
1/2 c. Ghost's Milk
`
7 Strands of Witches Hair
`
1/2 c. Lice {raw
`
1/3 c. Grated Mold
`
1/4 tsp. Sins of Man
Mix together well.
----------------------
The longer it simmers,
the thicker it gets.
Translation:
```````````````
2 c. V-8 Juice
`
4 oz. Mushroom bits & pieces
`
1/2 c. Whole Milk
`
7 Strands of Spaghetti
`
1/2 c. Rice ~ (uncooked when measured)
`
1/3 c. Graded Cheese
`
1/4 tsp. Cinnamon
Yes, I have made it...
and it's good!
`
Don't judge it until
after you tried it.

Wednesday, October 29, 2008

German Apple Pie

One piece of pie about to be eaten.
Oh!  It's so good.


1 c. Sugar
1/4 c. all purpose Flour
2 tsp. Ground Cinnamon
6 c. sliced, peeled Baking Apples
1 c. Heavy Cream


Combine:
`
Sugar
Flour
Cinnamon
`
Sprinkle 3 Tbsp. of this mixture into Crust.
Top with 1/2 of the Apples.
Sprinkle with 1/2 of the remaining Sugar mixture.
Top with remaining Apples, & remaining Sugar mixture.
Pour Heavy Cream over all.

`

Bake at 450 for 10 minutes.
`
Reduce heat to 350
& Bake for 55 to 60 minutes,
or until Apples are tender.

Baked Beans

By:
Roger Tim Johnson
Home made
(in Electric Crock Pot)
`
2 lbs. of Dried Beans... soak over night in Water, and rinse next day.
`
Cook Beans in Water with 1 Tbsp. Baking soda, and drain.....
saving some of this Water.
`
Put Beans into crock pot (slow cooker), add 3/4 c. Molasses, and
1/2 c. Brown Sugar. { add more later, if needed.
`
Stir in 1 c. finely chopped Onion.
`
Add enough Mustard to cover the top of Beans, and
a little Water that the Beans were first cooked in.
`
Cut up your choice of meat. Add to, and stir in with Beans.
`
Bake 5 to 6 hours.
(stirring occasionally)
_________________________
Meat suggestions
`
Chunks of :
`
#1 Summer Sausage
#2 Polish Sausage
#3 Kielbasa
#4 Bratwurst
#5 Bacon
#6 Salt Pork
#7 Ham
NOTE:
`
Do Not Use Salt!
`
Onion Powder & Garlic Powder
may also be added, to fit your own taste.

Tuesday, October 28, 2008

Round Ball Soup

By:
Ella Denbrook
`
Dumplings
```````````````
& Broth
`
`
Peel raw Potatoes & grate them real fine.
`
Squeeze in a cloth, to make Potatoes very dry, ~ put in mixing bowl.
`
Add:
`````
1 or 2 Raw Eggs
1 tsp. Baking Powder
1/4 tsp. Ground Cloves
1/4 tsp. Black Pepper
Dash Salt
2 Tbsp. Flour... ~ (add a little more, if needed)
some Finely Chopped Onions -{optional amount
all other Spices are also optional
`
Mix together well.
`
Roll into small balls ~ (about the size of a Quarter).
`
Drop into Boiling Pork Hock Broth.
These Dumplings may also be used
in other kinds of Broth.
________________________
`
Broth
~~~~~~
`
Water
Pork Hocks
1/4 tsp. Ground Cloves
1 tsp. Salt
1/4 c. Chopped Onion
1/2 c. Whit Rice
--------------------------------------------------------
Grandma never wrote this one down,
so I hope Mom & I got it right.....
at least the most of it.

Monday, October 27, 2008

Grandma's Crab Apple Pickles

By:
Ella Denbrook
`
Makes 1 Quart.
```````````````````````
`
Select choice Apples, wash & pinch off blossom end ~ (bottom).
`
Leave stems on.
`
Prepare Brine by mixing together:
1 c. White Sugar
1 c. Brown Sugar
1 c. Vinegar
1/3 c. Water
1 tsp. Cloves
1 Cinnamon Stick
`
Boil together for a very short time.
`
Drop enough Crab Apples into the Brine to fill one Quart;
let them sit until Apples start to crack.
`
Pack Apples into jars (fairly loose) & pour in the Brine.
BRINE MUST BE HOT!
``````````````````````````````````
DO NOT.....
Put Cinnamon Stick in jars..... just throw it away.
`
Put on lids & let seal.
`
Note:
````````` Apples may be tasted before canning,
to get an idea of what they may taste like later,
but will be better after they are canned awhile.
`
This recipe can be Doubled, or even Tripled.

Refrigerator Pickles

By:
Billie Johnson
`
7 c. Cucumbers, -{sliced thin}- with peelings on
1 c. Green Peppers, -{sliced
1 c. Onions, -{sliced, then cut in 1/2
1 Tbsp. Canning Salt
1 jar Pimentos ~ (optional)
`
Mix together & let stand 1 hour.
Drain off all liquid & throw it.
`
Boil:
`````
2 c. Sugar
1 c. Vinegar
1 Tbsp. Celery seed
`
Pour over Cucumber mixture,
& put in a container.....
Preferably a small crock, or stoneware bowl.
`
Keep covered in refrigerator...
DO NOT seal tight.
`
Will keep for ages!
~~~~~~~~~~~~~~~

Sweet Dill Pickles

1 Gal. Cucumbers ~ (small)
2 large Onions
2 c. Vinegar
2 c. Sugar
`
Bring Vinegar & Sugar to a boil.
Add small Cucumbers (whole),
& Onions (sliced or chopped up).
Bring to a boil.
`
Put Dill on the Bottom & Top of each jar.
`
Let seal.
`````````
______

Sunday, October 26, 2008

Sweet Pickle Relish

By:
Roger Tim Johnson
`
10 1/2 lbs. Cucumbers ~ ... before peeling
7 large Onions
4 large Green Pepper
`
Clean, peel, and coarsely grind up the above.
Make sure to mix together thoroughly, & evenly with 2 Tbsp. Canning Salt.
Let sit for at least 3 hours,..... then drain completely.
_____________________________________________
Mix the following together:
---------
8 c. White Vinegar
8 c. Sugar
2 tsp. Celery seed
2 tsp. Mustard seed
6 oz. Pimentos -{three 2 oz. jars
A small amount of Green Food coloring may also be added.
----------
Combine Ground Mixture & Vinegar Mixture together
in large kettle.....
Let simmer for 20 minutes. Be careful... Do Not Boil!!
`
Pack in Hot Canning jars, & let seal.
`
Makes about twelve 1/2 pints.

Butterscotch - Apple Treat

By:
Roger T. Johnson
`
Quick & easy!
-----------------
`
Slice up some sweet tasting Apples in small sauce bowls.
`
Cover with Butterscotch Syrup ~ (or Caramel may be used).
`
Put a large scoop of Whipped Cream on top.
`
Then garnish with Sweet Chocolate Shavings, or Chocolate Chips.
(Butterscotch Chips may also be used).
`
Good at Parties.
------------------------

Sweet Pickle Sticks

By:
Billie Johnson
`
This Recipe may be doubled, if desired.
-----------------------------------------
`
Combine in crock, or extra large Stoneware Bowl;
`
2 Gal. Water, & 1 c. Pickling Lime
`
Peel large Cucumbers & cut into 3 inch long sticks.....
(Do Not use the centre or seeds).
Let Cucumbers soak over night in Lime water.
Next day:
Rinse, & soak Cucumbers in clear Water over night.
`
Mix;
1 c. Sugar
1 c. White Vinegar
1 bag of Mixed Pickling Spices
`
ss
s
"Thank goodness that's done!"
------------------------------------
`
Cook Cucumbers in this mixture ~ (about 2 Pints).
`
Add Food coloring (red or green) shortly before you set up jars to fill.
`
Fill jars, including the juice, then seal.
`
Note:
Do Not let Cucumbers cook very long, or they get mushy.
Test them with a tooth pick.

Saturday, October 25, 2008

Berry Cheesecake

16 Graham Crackers... crushed & mixed with;
1/2 c. Sugar,
2 Tbsp. Brown Sugar,
1/2 c. Soft Butter.
Pat into large, 8 X 13 inch pan.
----------------------------------
On top, put the following mixture:
`
2 Large Eggs, -{beaten,
1/2 c. Sugar,
8 oz. Philadelphia Cream Cheese.
`
Beat until creamy. Then pour into pan.
`
Bake for 25 minutes at 350
`
COOL!
`
Spread Fruit mixture over top, ~ (such as Blueberry pie mix).
Cool in refrigerator for at least 1 hour.
`
Serve with Whipped Cream, or Ice Cream.

Friday, October 24, 2008

Apple Pie

Peel & slice up 6 large Apples ~ (about 2 1/2 Lbs.
Toss with 4 tsp. Lemon Juice, in large bowl.
`
Add;
2/3 c. Sugar,
2 tsp. Cinnamon,
1 pinch Nutmeg

`
Mix together evenly.
Spoon Apples into unbaked Pie Crust,
dot with about 4 Tbsp. melted Butter.
Place top Crust on, & flute around edge.
Cut some vents in top Crust.
`
Then...
beat 1 Egg & 1 Tbsp. Milk together,
brush this over the Pastry.
`
Bake 15 minutes at 425 , then reduce heat to 350 &
bake 45 minutes more...
until Crust is a golden brown & Filling bubbly.

Fruit & Cottage Cheese Salad

1 pkg. Lemon Jello
1/2 c. Drained, diced Fruit Sections
1/2 c. Drained, diced Orange Sections
1 c. Hot Water
1 Tbsp. Lemon Juice
1/2 c. Mayonnaise
1 dash Black Pepper
1/2 c. Pecan, --or Walnuts
1/2 c. Cold Water
3/4 c. Cottage Cheese
1/4 tsp. Salt
1/2 c. Shredded Carrots
`
Dissolve Jello in Hot Water.
Add Cold Water,
Lemon Juice,
Mayonnaise,
Salt, & Pepper.
`
Blend well with rotary beater. CHILL.
Then;
whip with rotary beater until Fluffy.
Fold in Fruit,
Cheese,
Carrots,
& Nuts.
Pour into individual molds, or large serving bowl.
Chill until firm.

French Fried Onion Rings

1/2 c. Milk
4 Large Onions
1/2 c. Flour
1/4 tsp. Salt
1 dash Black Pepper

`
Peel Onions;
Slice 1/4 inch thick...
separate into rings.
First dip into Milk,
then carefully roll in the Seasoned Flour mixture.
`
Deep Fat Fry for 4 to 8 minutes...
just until lightly browned.
`
Let drain on paper towel.

Thursday, October 23, 2008

Carrot Pickles

By:
Roger Tim Johnson
`
`
Clean & scrape enough Carrots to fill 4 Pints.
`
Boil in Salt Water until done.
`
Pour off Water & pack in Pint jars.
`
Brine
----------
`
Boil together: 2 1/2 c. Vinegar
1 1/4 c. Water
2 c. Sugar
`
To each Pint jar;
Add.....
1 tsp. of mixed Pickling Spice
`
Pour over Carrots packed in jars.
`
Seal.
----------
_________

Beet Pickles

By:
Billie Johnson
`
Makes 3 Pints
-----------------
`
1 c. White Sugar
1 c. Brown Sugar
1 c. Vinegar
1 tsp. Cloves
1 Cinnamon Stick
`
Boil together & pour over Beets packed in jars.
`
Seal.
----------

Bean Pickles (sweet)

By:
Ella Denbrook
`
2 c. Vinegar to 1 c. Water
2 1/2 c. Sugar
Stick Cinnamon & Cloves , tied in a bag ~
(don't can with pickles)
`
Boil syrup (above) & add the almost cooked Beans.
`
Put in jars & seal.

Wednesday, October 22, 2008

Bran Muffins

By:
Hilda Friedrich
`
1 1/2 c. Bran - 100% Cereal ~ (Bran Flakes)
1 c. Milk
1 c. Sugar
1 c. Flour
1 Egg
1/4 c. Oil
1/2 tsp. Salt
1/2 tsp. Baking Soda
2 1/2 tsp. Baking Powder
`
Put Bran in a bowl & pour Milk over it, & let set about 5 minutes.
`
Sift dry ingredients together ~ (Sugar, Flour, Salt, Baking Soda, & Baking Powder).
`
Put Oil in cup, & add Egg to it.
`
Then beat it up,~ (in cup), & add to Bran Flakes.
`
Add dry ingredients & mix slightly.
`
Put in Muffin tins, & Bake at 350 for about 12 minutes.
_____________________________

Buster Bar Dessert

By:
Connie Heath
12 large pkg. Oreo Cookies, crushed & mixed with 1/3 c. Melted Butter.
Press into 9 X 13 inch pan.
`
Soften 1/2 Gal. Vanilla Ice Cream & spread over Cookies.
`
Boil 2/3 c. Sugar & 2/3 c. Evaporated Milk for 3 minutes...
stir constantly. Let cool.
`
When cold, spread over Ice Cream, &
sprinkle with Spanish Peanuts.
`
Serves 15 ~ (BIG pieces)
____________________

Butterscotch Dessert

By:
Barb Heath, Jelinek
1/2 c. Ale
1 1/2 c. Flour
1/2 c. Nuts
`
Mix the above & pour into a 9 X 13 inch pan...
Bake at 350 for 10 to 15 minutes... cool.
`
1st.
3 oz. Cream Cheese, beat until fluffy, then add...
1 c. Poudered Sugar & beat well. Foldin...
1 c. Cool Whip... ~ (reserve the rest of 9 oz. bowl for the 2nd layer).
Put in pan.
______________
`
2nd.
One 3 oz. pkg. Instant Butterscotch Pudding mix, &...
One 3 oz. pkg. Vanilla Instant Pudding, & add...
2 c. Milk
`
mix:
Puddings & Milk until mixture just begins to thicken,
spread on top of the Cream Cheese mixture.
_______________
`
3rd.
Spread rest of Cool Whip on top of Pudding layer.
`
Toast some Coconut for about 10 minutes ~ (I think), in oven at 350
`
Sprinkle Toasted Coconut on top.

Tuesday, October 21, 2008

Breading

By:
Roger Tim Johnson
`
For Chicken, Fish, & other Meats.
_____________________________
`
Mix Flour with a small amount of Salt ~ do not use Salt if also adding
Saltine Crackers.
Add;
Crushed of any kind ~ ( I prefer Ritz ), or dried Bread Crumbs..... or
a mixture of both.
`
Add a dash or 2 of Garlic Powder ~ (NOT Garlic Salt).
`
Add a dash or 2 of Onion Powder ~ (NOT Onion Salt).
`
Many other Spices may also be added to fit your own taste. ~ Optional.
`
Put the Breading mix into an extra strong plastic bag.
`
Put only one piece of Chicken, or Meat in, to be Breaded, at a time.
Shake it until piece is well covered.....
The best time to do this is when Chicken or Meat is completely thawed,
yet still wet with water.
`
Place the Breaded pieces in a fry pan with melted Butter,..... (or
Crisco, or other grease) and fry.
For Fish:
__________
DO NOT put Fish in a bag to be shaken,
unless you are very sure the Fish will hold together when
shaking it ~ one piece at a time.
`
Otherwise, do the following:
Lay out a clean dish towel, or cloth on the counter.
Dump some of the Breading on the cloth.
Very gently roll each piece of Fish in it.
`
Fry the same as you would the meat.

Apple Dip

By:
Miranda Heath
8 oz. Philadelphia Cream Cheese, -{softened to room temperature.
3/4 c. Brown Sugar
1/4 c. White Sugar
1 tsp. Vanilla
`
Mix well, with mixer.
`
Refrigerate.
Let stand 30 to 60 minutes before serving.

Monday, October 20, 2008

Canned Fish

To each Quart;
Pack Fish into jars,
add 2 level tsp. canning Salt.
Also add;
1 Tbsp. Olive Oil, ~ or Wesson Oil,
2 Tbsp. Catsup,
1/4 c. Vinegar.
`
Process 90 minutes at 10 pounds of pressure...
in a Pressure Cooker, Canner.

Chicken Breasts

By:
Liz Heath
`
Rub Chicken with Garlic Salt & Paprika.
`
Put in a greased 9 X 13 inch pan.
`
Mix:
`
1 an Mushroom soup with...
1/2 c. Sour Cream.
Spoon over Chicken.
Sprinkle with Parsley.
`
Bake 1 1/2 hours at 350
`
Serve with Rice.....
Gravy can be put over Rice.

Delicious Ham

By:
Jane Phelps
`
Score the Ham both diagonally and horizontally, like a grid.
`
Stick Cloves in all along the cuts, about every inch or so.
`
Pour 2 c. Orange Juice over the Ham. That gives it a unique taste.
`
Bake at 350 for a couple hours ~ Depending on the size of Ham.
`
Baste the Ham a few times, while baking.

Sunday, October 19, 2008

Sausage (uncooked)

(home made)
`
Cook before eating!
DO NOT eat raw!
`
25 lbs. Beaf & Pork, {1/2 & 1/2} >> 12 1/2 lbs. each.
1/2 lb. Salt
2 oz. Pepper
4 Tbsp. Onion Juice
Some Allspice
1 Tbsp. Salt Peter
`
Grind Onions & squeeze out the juice.
NOTE:
Do not use the white Pork... use the trimmings.
`
Grind the meat Twice, before mixing.
`
Mix well & evenly.
Meat is now ready for the
SAUSAGE STUFFER.

Honey Cough Syrup

By:
I'm not sure Who.
~
Mix:
`
3 Parts Honey
To...
1 Part Alcoholic Beverage ~
Such as...
Brandy;
`
but others, such as...
Gin, Rum, Vodka, or
whatever is on hand at the time,
may also be used.

Onion Cough Syrup

By:
Ella Denbrook
(home made)
`
Take One Large, Strong Onion...
Cut it in 1/2...
Put a few shallow cuts in the flat side of the Onion.
Put some Sugar over the open, flat surface of the Onion.
Lay the Onion, flat side down, on a saucer or small plate.
Set saucer with Onion on top of stove...
(or warming plate)
at a very, very low heat.
`
Don't rush it!
`
After Onion has started to warm up...
try squeezing the juice from the Onion.
`
Come back every 10 or 15 minutes ...
& squeeze more juice from the Onion,
by pressing down on it with a fork.
`
When you feel that you have enough Onion Juice,
try to squeeze out a little more.
`
While Onion Juice is still warm,
mix in enough Sugar,
to make the Onion Juice syrupy.
`
Maybe only 1 or 2 spoons full...
and it will calm a cough.
`
It worked for me.

Saturday, October 18, 2008

Fun Sundaes

By:
Billie Johnson
`
8 Fun size Milky way, Snicker, or Three Musketeers bars.
` 1/2 c. 1/2 & 1/2 Cream
` 1 pt. Ice Cream
`
Combine Candy Bars & the 1/2 & 1/2...
Heat slowly, until melted & Sauce is smooth.
`
Pour over Ice Cream... & serve!

Hydrox Cookie Refrigerated Dessert

By:
Billie Johnson
`
Melt 30 Marshmallows, in with...
1 c. Milk.
Let cool.
`
30 Hydrox Cookies ~ crushed-{save until last.
`
Add;
Food coloring ~ Green
` 1/4 tsp. Peppermint flavoring
1/2 pt. Cream ~ Whipped ~ and folded into mixture.
`
Pat Crumbs in pan,
pour in Filling.
`
Cover with more Crumbs.
`
Let stand in refrigerator over night.

Pineapple - Marshmallow Dessert

By:
Billie Johnson
Mix together:
25 Graham Crackers ~ crushed
1/2 c. Butter
2 Tbsp. Cream
`
Pat into bottom of pan.
(Save a little to sprinkle over the top)
`
Melt 25 Big Marshmallows in...
1 small can of Crushed Pineapple, and add...
2 Tbsp. Lemon Jello, & cool.
`
Whip 1/2 pint Cream & add to mixture. Mix in well.
`
Put in pan,
and sprinkle some Graham Crackers on top.

Friday, October 17, 2008

Raspberry Pretzel Dessert

By:
Connie Heath
`
1 1/2 c. Crushed Pretzels ~ (curly ones)
3/4 c. Melted Butter
2 Tbsp. Sugar
`
Roll Pretzels with rolling pin ~ (not to fine).
Mix Butter & Sugar with Pretzels.
Put in a 9 X 13 inch pan.
~
Bake at 350 for 10 minutes.
`
Next layer:
`
1 c. Sugar
8 oz. Cream Cheese
9 oz. Cool Whip
`
Add Sugar to Cream Cheese & cream together.
Fold in Cool Whip.
`
Put over Baked Pretzels.
-----------
`
6 oz. Raspberry Jello - (or 2 small ones)
20 oz. Frozen Raspberries
2 c. Hot Water
`
Dissolve Raspberry Jello in Hot Water.
Let set & jell a little.
Add Frozen Raspberries.
`
Place Jello on top of Cream Cheese & refrigerate.
`
Keep only 2 or 3 days.

Rhubarb Dessert

Prepare a Graham Cracker Crust for a 9 X 13 inch pan:
`
1 c. Flour
2 Tbsp. Sugar
1/2 c. Shortening
Bake at 350 for 10 to 15 minutes.
`
Cook 4 c. Rhubarb & 1 1/2 Sugar in scant 1/3 c. Water until tender & mushy.
Add 1 pack of Strawberry Jello & 22 Marshmallows.
Stir until melted, then chill.
`
Whip 1 c. Cream & add to mixture. Pour over Crust & refrigerate.
`
(This may be served with Whipped Cream or sprinkle with Cracker crumbs)

Thursday, October 16, 2008

Rhubarb Tort ( small size )

Bake at 350 8 X 8 inch pan
______________
`
Crust:
1 c. Flour
Dash of Salt
2 Tbsp. Sugar
1/2 c. Butter ~ softened
------------------------
Blend together and pat tightly,
in an 8 X 8 inch pan.
`
Bake for 30 minutes, at 325
-------
Mix the following together,
in a pan.
`
1 c. Sugar
2 1/4 c. Rhubarb
3 Egg Yolks ~ beaten first
2 Tbsp. Flour
1/3 c. Whole Milk -{1/2 & 1/2 may be used
`
Cook over medium heat, until thickened.
Cool, slightly, & carefully put over Baked Crust.
`
Cover the top with Meringue... using the 3 Egg Whites,
6 Tbsp. Sugar ~ gradually added
1/4 tsp. Cream of Tartar
`
Bake at 350 for about 15 minutes,
or until Meringue starts to tan.
`
Note:
________ If Filling does not seem to thicken,
add a very small amount of Corn Starch.
`

Rhubarb Tort (large size)

9 X 13 inch pan.
______________
`
Crust:
1 1/2 c. Flour
3 Tbsp. Sugar
3/4 c. Margarine
--------------------------
Combine Crust ingredients until crumbly,
pat into a 9 X 13 inch pan.
Bake at 350 for 20 minutes...
or until tan.
`
Filling:
2 c. Sugar
4 Egg Yolks ~ beaten
2/3 c. Milk
3 Tbsp. Flour
1/2 tsp. Nutmeg
4 c. Rhubarb, ... cut up
--------------------------
Mix Filling ingredients together &
boil until thickened.
Stirring constantly, as it scorches easily.
Pour over baked Crust.
`
Meringue:
4 Egg Whites
1/4 c. Sugar
1/4 tsp. Cream of Tartar
-------------------------
Beat Egg Whites & Sugar until stiff,
spread over Filling.
Bake at 350
for 15 to 20 minutes,
(or until golden brown)

Apple Crisp

4 c. Sliced, sweet Apples .
Spread into Casserole dish ~ (or 9 X 9 inch pan).
Mix:
3/4 c. Flour
1 tsp. Cinnamon
1/2 c. Sugar
1/4 c. Butter
Rub together until crumbly.
`
Spread over Apples.
Bake for 45 minutes,
in moderate oven.

Wednesday, October 15, 2008

Walnut Party Puffs

By:
Billie Johnson
`
1/2 c. Butter ~ (or margarine)
1/4 c. Sugar
1 pinch Salt
1 tsp. Vanilla
1 c. Finely chopped Walnuts
1 c. Sifted Cake Flour
24 Walnut halves
`
With electric mixer, or
cream by hand thoroughly;
Butter, & Sugar,
Salt, & Vanilla.....
until very light and fluffy.
`
Blend in Chopped Nuts, & Flour.....
just until mixed.
`
Refrigerate until easy to handle = {about 1 hour.
`
Start heating oven to 350
`
Form dough balls, &
lightly press a Walnut 1/2 into each one.
Place on ungreased cookie sheet.
Bake for 20 minutes.
Makes 2 Dozen.

Tuesday, October 14, 2008

Sunflower seed Cookies

By:
Billie Johnson
`
1 c. Margarine
3/4 c. Crisco
1 Tbsp. Water
2 Eggs
2 c. Sugar
1 tsp. Vanilla
`
Cream the above together very well.
`
Combine:
3 c. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
------------------------> Sift into other mixture.
Add:
1 c. Roasted Sunflower Seeds.
Shape into 1 inch balls,
place 2 inches apart on a cookie sheet........
Flatten with the bottom of a glass.
`
Bake at 350 for 11 to 14 minutes... or until lightly brown.
`
Let cool. _______________ Makes approximately 6 Dozen cookies.

Snickerdoodles

By:
Billie Johnson
`
Fun to say... to sniff... to eat!
`
Mix together thoroughly:
1 c. Shortening
1 1/2 c. Sugar
2 Eggs
`
Sift together & stir in:
2 3/4 c. Flour
2 tsp. Cream of Tartar
1 tsp. Baking Soda
1/2 tsp. Salt
`
Chill dough:
Then roll into small balls, and roll them in the mixture below.
`
2 Tbsp. Sugar
2 tsp. Cinnamon
`
Bake about 2 inches apart,
on ungreased cookie sheet.
Bake until lightly browned ~ but still soft.
`
Note:
These cookies puff up at first, ~ then flatten out with crinkled tops.
`
Bake for 8 to 10 minutes at 400
`
Kind of Hot?
Just don't burn them.
`
Makes about 60 cookies.....
But they won't last very long.

Monday, October 13, 2008

Cream of Potato Soup

1 pt. Hot Riced Potatoes
1 tsp. Grated Onion
1/2 tsp. Celery Salt
1/2 tsp. Salt
2 Tbsp. Corn Starch
1/8 tsp. Pepper
1 pt. Boiling Water
1 pt. Milk
2 Tbsp. Mazola


Scald the Milk.
Add the water, Potato, Onion,
and Seasonings.....
Cook for 5 minutes.
Thicken with the Mazola and Corn Starch,
creamed together.
Some Fine Grated Cheese may also be added.
(This is optional).

Rocky Road Cookies

By:
Billie Johnson
(It's Like Candy)
`
12 oz. pkg. Chocolate Chips - or Peanut Butter Chips ~ or some of both
14 oz. Sweetened Condensed Milk
2 Tbsp. Margarine
2 c. Dry Roasted Peanuts
1 pkg. Small Marshmallows
`
Mix Chips over hot water (in double boiler),
with Margarine & Milk.
`
Combine Nuts & Marshmallows,
and mix with Chips.
`
Pour into greased 9 X 13 inch pan.
`
Let cool, then cut.

Pumpkin Cookies

By:
Billie Johnson
2 c. Brown Sugar
1 c. Lard
2 Eggs
1 can Pumpkin Pie Filling
2 c. Dates, ~ or Raisins
1/2 c. Nuts ~ your choice
2 tsp. Vanilla
4 c. Flour
2 tsp. Baking Soda
4 tsp. Baking Powder
2 tsp. Cinnamon
1/2 tsp. Ginger
1 tsp. Allspice
a little Salt
`
Cream Sugar & Lard Well.
Add;
Eggs, Pumpkin, Dates {or Raisins, Nuts, & Vanilla.
Add;
Sifted Dry ingredients.
`
Mix together thoroughly.
`
Drop on cookie sheet &
Bake at 350
`
Frost while warm, with Browned Butter Icing.

Sunday, October 12, 2008

Creamed Cabbage

1 1/2 Qts. Shredded Cabbage
3 c. whole Milk
1 c. Cream, ~ ( or very Rich Milk)
2 1/2 Tbsp. real Butter
2 1/2 Tbsp. Flour
Salt & Pepper to fit your own taste

.
Cook Cabbage 5 minutes in 3 c. Milk,
add 1 c. Cream,
then add the Butter,
and Flour, & Seasoning.
Cook rapidly for another 5 minutes.
.
Can be Baked and add
grated Cheese in alternate layers,
if desired.

Pecan Fudge

3 c. Granulated Sugar
2 c. Brown Sugar
1/2 c. light Corn Syrup
1 1/2 c. Milk
1 c. Pecans
.
Mix well
.
Cook to soft ball stage.
Cool.
Beat, and before stiff,
add the Pecans.

Peanut Butter Cookies

By:
Billie Johnson


1 c. Peanut Butter
1 c. Sugar
1 Egg
2 tsp. Baking Soda
1 Tbsp. Flour


_
Mix together well.
_
Place a dab of dough on a cookie sheet,
press down with a dampened fork.....
.
Repeat until cookie sheet is full.
(Leave about 1 inch between cookies).
.
Bake at 350 for about 6 minutes.

Pecan Pie Cookies

By:
Billie Johnson
Mix together:
1 c. Soft Butter
2 pkg. Philadelphia Cream Cheese ~ =(3oz.)
2 c. Sifted Flour
_________________
Filling
______
_
2 Eggs, ~ beaten
1 1/2 c. Brown Sugar
dash of Salt
2 Tbsp. Melted butter
1/2 tsp. Vanilla
1 c. Coarsely cut Pecans
Pat first mixture into Cookie Tins.
Then fill with Pecan mixture.
Do Not bake the shell first!
Place filled cookie tins on a cookie sheet.
Bake at 350 for about 15 minutes,
then reduce heat to 250 & Bake 10 minutes longer.
These Cookies also freeze well.


Cherry Pie

1/2 c. Cherry juice
1/2 c. Water
1 c. Sugar
3 Tbsp. Corn Starch
1/8 tsp. Salt
2 1/2 c. pitted, drained Cherries

1 Pie Shell
3/4 c. Grated American Cheese
1 c. Cream ~ Whipped
_
Combine:
Cherry Juice
Water
Sugar
Corn Starch
Salt
_
Heat to boiling and soak until thick.
Remove from heat,
add Cherries.
Let cool.
Sprinkle Cheese into a
cooled BAKED Pie Shell.
Next,
pour the Filling in.
Chill.
_
Serve with Whipped Cream to which...
2 tsp. Powdered Sugar, &
1/8 tsp. Vanilla has been added.

Saturday, October 11, 2008

Rhubarb Cake

By:
Billie Johnson


1 1/2 c. Brown Sugar
1/2 c. Butter, ~ (or Shortening)
1 c. Sour Milk, ~ (or Butter Milk)
1 Egg

2 c. Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Vanilla
1 3/4 c. Rhubarb -{cut small
_________________________________

Mix ingredients in order given,
adding Rhubarb last.
_________________________________
Put into greased 9 X 13 inch pan
__________
Combine 1/4 to 1/2 c. White Sugar & 1 tsp. Cinnamon.....
Sprinkle over Cake bottom.
____________________________
Bake 30 to 40 minutes at 350
__________________________
Serve with Whipped Cream, or Ice Cream.

Mustang Grape Jelly

Copied For:
Mustang Sally
Wash and steam Grapes.
Barely cover with Water,
and cook until tender.
Strain off juice through a cloth.
Cook 2 c. Juice to 2 c. Sugar.
After it starts boiling,
boil 15 minutes more.
Pour into jelly glasses & seal with paraffin. {sealing wax)
It's hard to Fail.

Old Time Gingerbread

Copied By:
Roger Tim Johnson
Cream:
1 c. Oleo
1 c. Brown Sugar
_________________
Add:
1 c. Molasses
3 Eggs
_________________
Sift together:
4 c. Flour
1 tsp. Ginger
1 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
_________________
Mix:
Dry ingredients with Molasses mixture.
___________________
Roll out:
On lightly Floured surface, and cut with cookie cutters.
Bake on lightly greased cookie sheet... at 350

Odds and Ends Cookies

Cream... 3/4 c. Shortening with 1/2 c. Peanut Butter
Add....... 2 c. Brown Sugar ~ mix well
Add....... 2 Beaten Eggs -{beat until fluffy
And....... 1 tsp. Vanilla

__________________

Sift together:
2 c. Flour
3 tsp. Baking Powder
1/2 tsp. Salt
___________________

Add alternately with
3/4 c. Milk
___________________

Stir in:
2/3 c. Chopped Nuts -{your choice
1/4 c. Mince Meat, ~ or Stewed Raisins, ~ or Prunes, ~ or any kind of Jam.

___________________


Then add;
1 c. Quick Oatmeal, and
1 1/4 c. Dry Cereal ~ of any kind


Mix all together thoroughly.
Drop by tsp. on greased
cookie sheet
Bake about 15 minutes at 375

Friday, October 10, 2008

Oatmeal Cookies

1 c. Brown Sugar
1/3 c. Shortening
1 Egg ~ {beaten
1 c. Flour
1 1/2 c. Oatmeal
1 tsp. Baking Soda in 3 Tbsp. Hot Water

Cream;
the Sugar & Shortening.
Add beaten Egg.
Then add dry ingredients,
and the Soda & Water.
Roll into small balls,
then roll them in Sugar.
Place them on a cookie sheet,
and press down with the bottom of a glass.
Bake

Blueberry Dessert

Crush 16 Graham Crackers.
Add 1/4 c. soft Butter,
1/2 c. White Sugar,
and 2 Tbsp.Brown Sugar.
Combine together &
pat in a 9 X 9 inch pan.
Beat together:
2 Eggs
1/2 c. Sugar
1 lg. pkg. Philadelphia Cream Cheese.
Spread on first mixture.
Bake 20 minutes at 375
Drain 1 can Blueberries,
sweeten to taste.
Bring to a boil and thicken with
2 Tbsp. Cornstarch, dissolved in a little water.
Add 1 tsp. Lemon Juice.
Cool and pour over baked mixture, in pan.
Serve with Cream...
plain, or Whipped.

Short Cake

Sift together:
2 c. Flour
4 Tbsp. Sugar
1/2 tsp. Salt
4 tsp. Baking Powder
Then mix in;
4 Tbsp. Butter
and
4 Tbsp. Lard
with a fork or wire mixer,
add 2/3 c. Milk ~ (or a little more).
Drop from fork into tins.
Bake ;
12 to 15 minutes in a hot oven.
Makes about 9 or 10

Potato LEFSE

2 Qts. finely Mashed Potatoes
1 c. Sweet Cream
3 Tbsp. Crisco
2 Tbsp. Butter
1/8 tsp. Salt
Flour enough to roll in very thin sheets.

Bake:
on top of stove, or Pancake griddle.

Grape Pie

4 c. Concord Grapes
1 c. Sugar
3 Tbsp. Flour
1 Tbsp. Lemon Juice
1 Tbsp. Butter

Remove skins from Grapes;
put pulp in sauce pan without water,
and bring to a boil.
While hot, put through a strainer to remove seeds.
Combine the strained Pulp with the skins.
Mix Sugar & Flour together and
stir into the Grapes.
Add the Lemon Juice.
Put into Pie Crust and dot with Butter.
Cover with a top Crust.
Bake 10 minutes in
a hot oven...
then reduce heat to a moderate oven.
Bake 30 minutes more.