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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..2398ea4 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #62655 (https://www.gutenberg.org/ebooks/62655) diff --git a/old/62655-0.txt b/old/62655-0.txt deleted file mode 100644 index f2b14b9..0000000 --- a/old/62655-0.txt +++ /dev/null @@ -1,1948 +0,0 @@ -The Project Gutenberg EBook of Recipes from American National, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: Recipes from American National - -Author: Anonymous - -Release Date: July 15, 2020 [EBook #62655] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK RECIPES FROM AMERICAN NATIONAL *** - - - - -Produced by Stephen Hutcheson and the Online Distributed -Proofreading Team at https://www.pgdp.net - - - - - - - - - - RECIPES - from - American National - - -Within the covers of this book is a wealth of wonderful, interesting -recipes. Many are original, many are heir-loom pieces that have been -handed down through generations. - -These recipes should help you to prepare unusual and delectable dishes -to delight each gourmet in your family. - - - - - · CAKES · PIES · ICINGS · PASTRIES · - - - [Illustration: Cornucopia] - - - ORANGE NUT CAKE - - 1 cup butter - ½ teaspoon salt - 2 eggs - 2 cups flour (all purpose) - 1 cup buttermilk - 1 teaspoon soda - 1 orange (squeeze juice, remove pulp) - 1 cup raisins - 1 cup pecans - -Cream butter and sugar, add eggs 1 at a time. Sift flour and salt -together, add soda to buttermilk, add to creamed mixture alternately -with flour and nuts, raisins, orange peeling which has been put through -food chopper. Bake in 8-inch layer pans greased and floured in 350 -degrees F. oven, 25 to 30 minutes. - - - ICING ORANGE NUT CAKE - - 2 cups powdered sugar - 2 tablespoons orange juice - 1 tablespoon lemon juice - 3 tablespoons butter - -Cream butter, add small amount sugar, add orange and lemon juices -alternately with sugar until icing is well blended. - - - A PIE THAT IS DIFFERENT—DATE NUT PUDDIN’-PIE - - 2 eggs - ½ cup white sugar - 1 tablespoon evaporated milk - 1 tablespoon melted margarine - ½ teaspoon vanilla - ½ cup white cornmeal - 1 teaspoon baking powder - ⅛ teaspoon salt - ¾ cup (or 1 six-ounce package) dates chopped - ½ cup coarsely chopped nuts - ½ cup nut halves - -Beat eggs, add sugar, brown sugar, milk, margarine, corn meal, salt, -baking powder, dates, nuts and vanilla. Mix well. Pour into a 9-inch pie -plate which has been generously greased with margarine and dusted with -corn meal. Top with the nut halves. Bake at 350 degrees for 45 minutes. -Cool on a cake rack. Garnish with a circle of whipped cream flavored -with sherry or almond flavoring. Sprinkle lightly with finely chopped -nuts, if you wish. - -This Puddin’-Pie makes its own crust. - - - ANNABEL’S PRUNE CAKE - - 1 cup sugar - ¾ cup butter or shortening - 3 eggs - 3 tablespoons sour cream - ⅛ teaspoon salt - 1 teaspoon soda - 1 teaspoon allspice - 2 cups flour - 1 cup cooked chopped prunes - -Cream sugar, shortening and eggs. Add sour cream. Sift together flour, -salt, soda and allspice. Add to mixture. Add prunes and mix thoroughly. -Bake in moderate oven (350 degrees). Ice with: - - - SOUR CREAM PRUNE FILLING - - 1 cup sugar - ½ cup sour cream - 2 eggs - 2 tablespoons butter - 1 teaspoon vanilla - pinch of salt - 1 cup cooked mashed prunes - ½ cup nut meats - -Mix sugar, sour cream and eggs. Add other ingredients and cook over slow -fire stirring constantly until mixture thickens. - - - APPLE NUT PITA - (Pita Sa Orasima) - - ¾ cup sweet butter - grated peel of one lemon - 7 egg yolks - 1 cup sugar - ½ teaspoon baking soda - 1¼ pounds flour - -Cream butter, add sugar, lemon peel and soda. Mix well, add yolks and -beat again. Add flour gradually, beating dough constantly until well -blended. Chill. - - - FILLING - - ¾ cup ground walnuts - 1 cup sugar - 7 egg whites beaten stiff - 2 grated apples - -Mix nuts and sugar. Add them gradually to beaten egg whites. Then fold -in apples. Roll out two-thirds of the dough and line sides and bottom of -an ungreased baking pan. Add filling. Roll out remaining dough and -lattice over top. Bake in 250 degree oven 45 minutes to one hour. - - - APPLE DUMPLINGS - - 2 cups flour - 2 teaspoons baking powder - ½ teaspoon sugar - ½ teaspoon salt - 4 level tablespoons lard or other shortening - enough milk to make soft dough - 2 cups sweetened (dried) apples - -Sift dry ingredients together, spread with sweetened apples. Then roll -up like cinnamon rolls and cut about an inch wide. Set rolled slices in -pan containing the following ingredients: - - 3 cups water - 3 cups sugar - 2 tablespoons butter - 1 teaspoon cinnamon - 1 teaspoon nutmeg - -Bake in moderate oven until brown. - - - BOILED BROWN CAKE - - 1 cup brown sugar - 1 cup water - 2 cups seeded (sticky) raisins - ½ cup lard - ¼ teaspoon nutmeg - ¼ teaspoon cinnamon - 1 teaspoon ground cloves - -Boil for three minutes. When cool add 2 cups sifted flour with ½ -teaspoon bicarbonate of soda dissolved in a little hot water. Bake in -greased loafpan 325 degree oven for one a quarter hours. - - - IMP OF SATAN CAKE - - ¼ pound margarine - ¾ cup sugar - 1½ cups cake flour - ½ teaspoon salt - 2 teaspoons baking powder - ½ cup milk - 2 teaspoons finely chopped lemon peel - 4 egg whites, stiffly beaten - 2 teaspoons vanilla - -Cream sugar and shortening. Beat until fluffy. Sift cake flour, baking -powder and salt. Then add to creamed mixture, alternating with milk. Add -lemon, then chocolate. Fold in egg whites, vanilla, bake in two greased -8-inch pans for 35 minutes in a 350 degree oven. - - - BRAZIL NUT DATE CAKE - - 3 cups Brazil nuts (2 pounds unshelled, 1 pound shelled) - 1 pound pitted imported dates - 1 cup (one 8-ounce jar) drained maraschino cherries - ¾ cup sifted all-purpose flour - ¾ cup sugar - ½ teaspoon baking powder - ½ teaspoon salt - 3 eggs - 1 teaspoon vanilla - -Put Brazil nuts, dates and cherries into large bowl. Sift flour, sugar, -baking powder and salt over nuts and fruit; mix with hands until nuts -and fruit are coated. Beat eggs until foamy, add vanilla, stir into -nut-fruit mixture until well mixed. Turn into greased and waxed -paper-lined pan 9¼ by 5½ by 2½ inches. Spread evenly in pan. Bake in -slow oven (300 degrees F.) 1 hour and 45 minutes. Cake must be cooled -before slicing. (Excellent cake to store in plastic bag for a week or -two or store in deep freeze.) - -Note: For easy shelling of Brazil nuts, cover with cold water; bring to -a boil and boil for 3 minutes. Drain and cover with cold water; drain -and crack. - - - COWBOY CAKE - - 2 cups sugar - 2 cups hot water - ⅔ cups shortening - 2 cups raisins - 1 teaspoon nutmeg - 1 teaspoon cloves - 2 teaspoons cinnamon - -Put above ingredients, mixed together on stove, stirring slowly. Let -come to boil; three minutes. Then add two teaspoons soda dissolved in a -little warm water. Let mixture cool to lukewarm. Then add four cups -flour, two teaspoons baking powder and two cups nut meats (pecans are -best). Pour into baking dish or pan preferably not too deep. Bake in 375 -degree oven. Test with toothpick. - -Will serve a group of 30 people. Cowboy Cake wrapped in foil keeps moist -to send students at school away from home. - - - DOUBLE QUICK COFFEE BREAD - -Grease 8-inch pan, 10-inch skillet, or 9-inch ring mold. Make topping -and have it ready. - - ¾ cup warm water - 1 package dry yeast - ¼ cup sugar - 1 teaspoon salt - 2¼ cups sifted flour - 1 egg - ¼ cup soft shortening or butter - -Dissolve yeast in water, add sugar and salt, and about half the flour. -Beat thoroughly 2 minutes. Add egg and shortening. Then beat in -gradually the remaining flour until smooth. Drop by spoonsful over -entire bottom of pan. Cover. Let rise in warm place (85 degrees) until -double in bulk, 50 to 60 minutes. Heat oven to 375 degrees. Bake until -brown, 30 to 35 minutes. Immediately turn out to avoid sticking. Serve -warm or cold. - - - TOPPING (BUTTERSCOTCH NUT) - -Melt in pan a third cup butter and half cup brown sugar with one -tablespoon corn syrup. Add half cup pecans or walnuts. Cool to warm -before spooning in dough. - - - GRANDMA’S BROWN STONE FRONT - - 4 tablespoons butter - ½ cup milk - 3 teaspoons baking powder - 1 cup sugar - 2 eggs - 1¾ cups flour - ½ teaspoon vanilla - 1 tablespoon cocoa - ½ teaspoon cinnamon - ¼ teaspoon nutmeg - -Cream butter and sugar. Add milk and eggs well beaten; then flour and -cocoa mixed. Add baking powder and spices and vanilla. Bake in loaf pan, -or in layers at 350 degrees for 30 minutes. A little longer for loaf. -Best with fudge frosting. - - - FUDGE ICING - - 1½ cups sugar - ½ cup cocoa - 1 small can milk - -Mix sugar and cocoa in a sauce pan, add the milk and cook over moderate -flame about 10 minutes stirring slowly and constantly to avoid burning. -When done add 1 tablespoon oleo and beat well. - - - APPLE CAKE - - 1 cup sugar - ¼ cup shortening - 4 or 5 apples, peeled and chopped medium fine - 1 egg - 1 cup flour - 1 teaspoon soda - ½ teaspoon cinnamon - -Cream shortening and sugar well together, add unbeaten egg and chopped -apples. Mix well together with spoon (not electric mixer); sift flour, -cinnamon and soda, and add to mixture. Nuts may be added. Bake in round -or square cake pan (about 2 inches deep) for 25 or 30 minutes at 350 -degrees. The top of cake will have a crisp, crunchy topping with no -icing required. - - - MAPLE WALNUT CAKE - - 1½ cups sugar - ½ cup shortening - ½ teaspoon mapaline {imitation maple extract} - 2 eggs - 1 cup milk - 2 cups sifted flour - 2 teaspoons baking powder - ½ teaspoon salt - -Cream sugar, shortening, mapaline and eggs. Add milk and other dry -ingredients. Mix well, then add ½ cup walnuts. - - - ICING - - 4 tablespoons butter - ½ teaspoon mapaline - pinch of salt - 1 egg - 2 cups powdered sugar - -Cream butter, mapaline and egg. Add salt and powdered sugar. - - - - - · COOKIES · CANDIES · - - - [Illustration: Chef] - - - VANILLA COOKIES - - ½ cup butter (no substitute) - 1 egg - 1 tablespoon milk - 1 cup sugar - 2 cups flour - 2 teaspoons baking powder - 1 teaspoon vanilla - -Cream butter and sugar. Add milk, eggs and flour. Then baking powder and -vanilla. Leave in ice box one hour. Roll thin, very thin. Cut in fancy -shapes. Bake until light brown. - - - PULL MINTS - -Pour 1 cup of boiling water over 3 cups of sugar and dissolve on range. -Strain through thin cloth into another vessel, adding ½ cup butter, then -return to fire and cook with cover only until it forms a hard ball. Pour -into buttered platter and cool. When perfectly cool add a few drops of -oil of peppermint and coloring. Pull until real stiff and set 24 hours -until creamed. When poured out do not scrape the pan. - -Blue mints packed with silver shot make an attractive Christmas box. - - - NOEL NUGGETS - - 3 cups sugar - 1 cup milk - ¼ teaspoon salt - 1 teaspoon vanilla extract - 1 cup chopped dates - ½ cup chopped nuts - 1 cup coconut - -Blend sugar, salt and milk together. Bring to boil over medium heat and -cook, stirring constantly, until mixture changes color slightly and -thickens enough to form a firm ball in cool water. Then, working -quickly, blend in vanilla extract, dates, nuts and coconut, drop in -heaping teaspoonfuls on waxed paper. If part of mixture should harden in -pan before you can transfer it to waxed paper, add only a few drops of -water and reheat, stirring until it all comes together again (it will be -very thick). Makes 5 dozen nuggets. - - - CHOCOLATE TAFFY - - 1 cup water - 2 squares unsweetened grated chocolate - 1 cup sugar - 1 cup molasses - 2 tablespoons butter - ½ teaspoon vanilla - -Cook water, chocolate, sugar, molasses and butter together until the -syrup forms a soft ball (260 to 270 degrees if thermometer is used) when -dropped into cold water. Add vanilla and pour into a buttered pan to -cool and harden. When stiff mark off in squares with a knife, when cold -and brittle break off on marked squares. - - - YUMMY SQUARES - - ½ cup shortening - 1 cup sugar - 2 eggs, well beaten - 1 teaspoon vanilla - 1½ cup sifted cake flour - ½ teaspoon salt - 1 teaspoon baking powder - 1 egg white - 1 cup brown sugar, firmly packed - 1 cup chopped nuts - -Work shortening until creamy. Then add the sugar, work until light. Add -the two well beaten eggs and vanilla. Then add the flour, salt, baking -powder sifted together. Mix well and spread in greased pan, 13 by 9 by 2 -inches. Beat the egg white until stiff. Then add brown sugar. Continue -beating until stiff. Then fold in nuts. Spread over mixture in pan and -bake at 375 degrees for 25 minutes. Cut in squares. - - - DAINTY TEA COOKIES - - 1 cup butter - ⅔ cup sugar - 1 egg - 2½ cups all purpose flour - ½ teaspoon baking powder - ⅛ teaspoon salt - 1 teaspoon almond extract - -Cream butter and sugar. Add egg and mix thoroughly. Then add dry -ingredients which have been mixed and sifted together. Add extract. Put -through cookie press and bake in hot oven 400 degrees 10 to 12 minutes. - - - PECAN COOKIES - - 1 cup butter - 1½ tablespoons powdered sugar - 2 cups cake flour - 1 teaspoon water - 1 teaspoon vanilla - 1½ cups chopped pecans - -Cream butter and sugar. Add other ingredients. Mix until dough can be -handled. Make into large size balls. Bake in very slow oven for 20 -minutes. Remove from oven, let cool and roll in powdered sugar. - - - CREAM PRALINES - - 1 pound light brown sugar - ¾ cup evaporated milk - 1½ cups pecan halves - -Mix ingredients together in heavy saucepan. Cook over low heat, stirring -constantly until sugar is dissolved. Continue cooking over medium heat -to soft-ball stage (360 degree F.), stirring constantly. - -Let candy cool slightly, about 5 minutes, then beat until mixture begins -to thicken. Drop candy rapidly from a tablespoon into paper baking cups -set into muffin pans or onto a sheet of aluminum foil or onto a -well-buttered baking sheet. - -If candy becomes too stiff at the last to drop into smooth patties, stir -in a little hot water. - -These pralines have a more delicate flavor when prepared with light -brown sugar. If only dark sugar is available, substitute 1½ cups white -granulated sugar and 1 cup firmly packed dark brown sugar for the 1 -pound light brown sugar. - - - VARIATIONS - -Coffee-Cream Pralines: Add 1½ teaspoons instant coffee to the sugar, -evaporated milk and pecan mixture and cook as above. - -Sherry-Cream Pralines: After the candy is cooked and cooled slightly, -stir in 1 tablespoon dry sherry or sherry flavoring and proceed as -above. - -Ginger-Cream Pralines: Add 2 tablespoons finely cut candied ginger to -the sugar, evaporated milk and pecan mixture and cook as above. - - - APRICOT SNOWBALLS - - 8 ounce package of apricots - 1 small can of coconut - ⅔ cup of pecans - -Grind the above ingredients together through food chopper and add: - - 2 teaspoons orange juice - 4 tablespoons powdered sugar - -Shape into small balls (size of walnuts). Roll in granulated sugar and -store to season in tightly covered container (about two weeks) but will -keep for months. - - - MANTAS - -Start heating oven to 350 degrees. Grease cookie sheet and sift -together: - - 3¾ cups sifted all purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 teaspoon cinnamon - 1 teaspoon nutmeg - ½ teaspoon allspice - ¼ teaspoon ground cloves - ½ teaspoon salt - -Add about ¼ cup of flour mixture to ¾ cup light or dark raisins and ¾ -cup chopped walnuts. - -In large electric mixer bowl with mixer at medium speed or “cream” mix: - - 1 cup soft shortening - 1 cup dark brown sugar, packed - 1 cup granulated sugar - 2 eggs - -until fluffy, about 4 minutes. Now, at low speed or “blend” beat in -alternately, rest of the four mixtures and 1 cup of buttermilk. When -dough is well blended stir in 1 teaspoon vanilla extract and raisin-nut -mixture. Drop dough by rounded tablespoonful on to cookie sheet. Bake 15 -to 20 minutes or until done. Makes six dozen cookies. - - - BUTTER BALLS - - 1 cup butter - 4 teaspoons powdered sugar - 1 teaspoon vanilla - 2 cups sifted flour - 1 cup nuts, chopped - -Cream butter; add sugar and continue to beat until light. Add vanilla. -Add sifted flour and mix well; fold in chopped nuts. Shape into balls on -an ungreased baking sheet. Bake in a moderate 350 degrees oven 15-18 -minutes. Roll in confectioner’s sugar while still hot. - - - UNCOOKED OATMEAL COOKIES - - 2 cups sugar - 1 stick oleomargarine - 2 tablespoons cocoa - ½ cup milk - -Boil for one minute, remove from fire, add one cup chopped nuts -(optional), 3 cups uncooked oatmeal; drop by teaspoonful on cookie sheet -(do not bake), cool, ready to serve. - - - COCONUT POTATO FUDGE - - 1 medium size boiled potato - 2 cups confectionery sugar - ⅛ teaspoon salt - 1 cup shredded coconut - ½ teaspoon vanilla - 3 squares unsweetened chocolate - -Mash boiled potato and add salt, sugar and coconut. Mix well, add -vanilla and mix again. Press into 6 by 6 inch square pan which has been -lined with wax paper. Melt chocolate over hot water and pour over potato -mixture. Let stand until firm and cut. Be sure not to start with big -potato, use medium sized potato. - - - DATE DIVINITY DROPS - - 1 cup cut-up dates - ⅓ cup finely cut nuts - ½ cup instant nonfat dry milk - 1⅔ cups sifted, powdered sugar - 2 dozen marshmallows - 3 tablespoons water - 1 teaspoon vanilla - -Cut dates and nuts into tiny pieces about the size of peas. Mix milk and -powdered sugar and let stand until needed. Put marshmallows and water -into a 1½-quart saucepan. Stir over low heat until marshmallows melt. -Remove from heat. Add milk and sugar mixture, all at once, and beat -until smooth. Mix in well, the dates, nuts and vanilla. Drop from a -teaspoon onto waxed paper or buttered pan. Let stand at room temperature -until firm, about 3 hours. Makes 2½ dozen. - - - TEXAS BRITTLE - - ½ cup water - 1 cup sugar - 1 tablespoon butter - ½ teaspoon salt - 2 cups pecans, broken - 2 tablespoons molasses - 1 quart cereal flakes - 1 teaspoon vinegar - -Boil sugar, water, vinegar, molasses, butter and salt together until -mixture becomes brittle in cold water. Pour syrup over cereal flakes and -pecan mix. Stir quickly and form into small balls. - - - CHOCOLATE BUTTER PECAN BARS - - 1½ cups all purpose flour - 2 teaspoons baking powder - ½ cup butter or margarine - 2 cups brown sugar, packed - 2 eggs - 1 teaspoon vanilla - 1¼ cups chopped pecans - ¾ cup chocolate chips - -Heat oven to 350 degrees. - -Grease and flour 11 by 7 by 1½ inch pan. Sift flour with baking powder. -Melt butter in saucepan over low heat; add sugar; bring to boil, -stirring. Cool until lukewarm. Drop in eggs one at a time, mixing well. -Mix in vanilla, flour mixture and ½ cup of the pecans. Turn into pan. -Sprinkle ½ cup chocolate chips, either whole or chopped fine, over the -mixture and then sprinkle remaining pecans over that. Bake until done, -25 to 30 minutes. Cool in pan then cut in squares. - -These cookie cuts can be made either by hand or electric mixer. - - - CREAM CHEESE COOKIES - - 1 cup margarine - 1 three-ounce package cream cheese - 1 cup sugar - 1 egg, beaten - 1 tablespoon lemon juice - 1 teaspoon grated lemon rind - 2½ cups flour - 1 teaspoon baking powder - 1 cup confectioner’s sugar - 2 tablespoons lemon juice - ½ cup chopped pecans - -Blend together the margarine and the cream cheese. Add the cup of -granulated sugar, and cream thoroughly. Add the egg, lemon juice and -rind, and blend well. Add the flour and baking powder sifted together. -Place the dough in the refrigerator for a few minutes to chill it. Force -2-inch ribbon strips through a cookie press onto ungreased baking -sheets. Bake in a moderate oven, 375 degrees, 8 to 10 minutes, or until -lightly browned. - -Blend the cup of confectioner’s sugar with the lemon juice. When the -cookies are cool, dip the ends into this frosting, then in the chopped -pecans. Yields 4½ dozen cookies. - - - - - · MEATS · SEAFOODS · POULTRIES · - - - [Illustration: Cornucopia] - - - REAL HUNGARIAN STUFFED CABBAGE - -Take 1 fairly large head of cabbage (be certain the leaves are not -torn). Loosen the leaves with a knife, wash them and place in a large -pan. Pour boiling water over the leaves, cover and let steam to soften. - - - FILLING - - 1 pound of ground round - 1 small onion diced - ½ cup uncooked rice, soaked for ½ hour in cold water - 2 ounces tomato juice or tomato sauce thinned with water - salt and pepper to taste - -Mix all ingredients well. - -For the cooking utensil, 1 onion sliced, 1 medium can of sauerkraut, 1 -tablespoon shortening, brown sugar and 1 small can of tomato sauce. - -Make the cabbage rolls, line bottom of pan with onion and cover with a -layer of sauerkraut. Sprinkle with a little brown sugar, salt and -shortening. Place a layer of rolls in the utensil and add some tomato -sauce. Repeat this procedure, except shortening, until all the -ingredients are used. Cover with water and cook covered over low heat -for two hours. This is delicious after it has been frozen. - - - CABBAGE AND PORK CHOPS - - 8 lean pork chops - 6 medium onions sliced paper thin - 1 can tomato sauce, small - 1 No. 2 can peeled tomatoes - ¼ cup olive oil or butter - ¼ teaspoon black pepper - salt to taste - 1 large cabbage (cut sauerkraut style) - -Place in large deep pot the oil or butter. Add pork chops and brown -lightly. Remove the chops from the pot and place them in a dish. Add the -onions, sauté for 15 minutes in the hot oil stirring constantly. Add -tomatoes and the sauce. Cook over slow fire for 1 hour, stirring every -10 minutes. Add salt, pepper and the lightly browned chops. Cook slowly -for ½ hour. Add cabbage little at a time until all is used. Stir -constantly. Cook until tender. - -Serve hot with cornbread or hot biscuits. Serves 6 to 8 persons. - - - QUICK CALIFORNIA-STYLE BURGERS - - 2 pounds ground beef - ¼ cup finely chopped green peppers - ¼ cup finely chopped onions - ½ cup finely chopped ripe olives - 1 can tomato soup (adaptation) - 1 can spaghetti sauce with mushrooms (adaptation) - 1 package cream cheese with chives (adaptation) - 2 tablespoons cooking oil - -Combine first 3 ingredients, adding 2 dashes of Worcestershire sauce and -one dash of liquid garlic. Make into 10 thin patties. Salt and pepper as -desired. Combine cheese and ripe olives and place a tablespoonful in the -center of five patties and flatten. Cover with remaining patties, -pressing edges to secure. - -Brown in cooking oil at 380 degrees, both sides. Turn to simmer and add -tomato soup and spaghetti sauce. If too thick add a little V-8 or tomato -juice. Allow to simmer 20 minutes, turning once. Serve in burger buns -with the sauce poured over. Serves 5. - - - CHILI - - 1 pound beef steak, coarsely ground or cut into small pieces - 4 slices bacon - 1 large onion - 2 cloves garlic - 1 or 2 tablespoons flour - 1 can tomato paste - 2 tablespoon chili powder - salt to taste - 1½ tablespoons cumin seed - 1 tablespoon oregano - 1 can red kidney beans - -Cut fine bacon, onion, garlic; sauté together in skillet. Add meat to -this; sprinkle with flour and cook until meat is brown. Put this mixture -into large pot. Add can tomato paste, the chili powder, the cumin and -the oregano. Add quart of water and simmer until meat is tender, about 1 -hour. Add can kidney beans and continue cooking about 20 or 30 minutes -longer, stirring occasionally to prevent burning. - - - ITALIAN MEATBALLS WITH SPAGHETTI - - 1 pound ground meat - 3 eggs - 1 slice white bread toasted - 3 pods garlic - handful parsley cut fine - handful green sweet pepper cut fine - handful grated Parmesan cheese - salt and pepper to taste - -Soak bread in milk and squeeze rather dry. Crush the garlic in a big -crock and put all ingredients together working them with the hands. -While hands are moist make into ball the size of a golf ball and fry in -olive oil until the balls are golden brown. Remove to a large pot. - -Cut fine, 1 onion, 1 carrot and handful of parsley. Fry all this in the -olive oil left in the skillet to a golden brown. Add 1 small can of -tomato paste and 4 cans of water measured in the same can. Add No. 2 can -of tomatoes, salt and pepper to taste. Pour this over the meat balls and -simmer very slowly for about an hour and a half. - -Cook 1 pound of Italian spaghetti in boiling salted water. When done, -drain. Put meatballs on a platter and top with spaghetti. While very hot -sprinkle with Italian grated cheese. (Parmesan cheese in the sifted top -is also good.) Some like to add, at the last 10 minutes before serving -the balls, a little crushed sweet basil and 2 whole cloves. - - - VEAL PARMESAN - -Have butcher pound thin 1½ pounds veal cutlets and cut meat in 8 strips. -Combine ¼ cup grated parmesan cheese, 1 cup bread crumbs. Salt and -pepper to taste. Dip meat in 2 eggs well beaten, then in bread crumb -mixture. Fry in 6 tablespoons of olive oil. Make sure oil is hot. Fry -about 5 minutes on each side. - -Place veal in baking dish and pour on a layer of tomato sauce. Place -thin slices of Mozzarella cheese over this. Bake in moderate oven 350 -degrees for about 20 minutes or until brown. Mushrooms or cooked peas -may be added if desired. - - - MEAT-ZA-PIE - - 1 pound ground beef - ⅔ cup evaporated milk (small can) - ½ cup dry bread crumbs - 1 teaspoon garlic salt - 1 can tomato paste - 1 two-ounce can button mushrooms - 1 cup sharp cheese (grated) - ½ teaspoon oregano - 2 tablespoons parmesan cheese - -Mix meat, milk, bread crumbs, garlic salt and oregano. Press into pie -pan, lining sides and having thicker across bottom. Spread with tomato -paste, sprinkle with drained mushrooms then cover with grated cheese -then a little sprinkle of oregano then the two tablespoons of parmesan -cheese. Bake at 375 degrees F. 30 or 35 minutes. Bake in an 8 or 9 inch -pan. Will serve 5 or 6. - - - MACARONI MEDLEY - - 1 onion - 1 clove garlic (optional) - 1 green pepper - 4 tablespoons shortening - 1 pound hamburger - ⅛ teaspoon pepper - 1 teaspoon paprika - 1½ teaspoons salt - 1 teaspoon Worcestershire sauce - ⅔ cup tomato soup - ½ cup water - 2 cups cooked macaroni - ¾ cup grated cheese - 1 cup left-over cauliflower - -Chop onion, garlic and pepper. Fry in shortening until golden brown. Add -meat and seasonings. Stir and fry for 5 minutes. Mix soup and water. Add -to meat mixture, stir well. Put half of macaroni in baking dish. -Sprinkle with cheese. Add layer meat. Make layer of macaroni, cheese and -meat again, saving out some cheese for the top. Arrange cauliflower -flowerets over top. Sprinkle with cheese. Cover dish. Cook in moderately -hot oven (375 degrees F.) 25 minutes. Remove cover. Bake 10 minutes -longer until nicely browned. Serve with a green salad and dessert. - - - FRIED CRABS ITALIAN STYLE - -This recipe is for six crabs. It may be doubled for a large family. -Remove backs from crabs, wash well and set aside. - - ½ cup grated parmesan cheese - ½ teaspoon garlic salt - 1 teaspoon salt - ½ teaspoon black pepper - -Mix the ingredients together well and aside. Take 6 cloves of garlic and -cut into small pieces, dice ¼ of a small mozzarella cheese ball. Take -crabs and stuff with cheese and garlic in meaty part of crabs. Dip -stuffed crabs in seasoned egg and water, then dip well in flour mixture. -Fry in deep oil until golden brown. - - - CROWN O’GOLD MEAT LOAF - - 1½ cups soft bread crumbs - 1½ pounds ground lean meat - 4 egg yolks - 1½ teaspoons salt - 2 tablespoons mustard - 1½ tablespoons prepared horseradish - 3 tablespoons finely diced green pepper - 2 tablespoons minced onion - ⅓ cup catsup - -Mix bread crumbs with meat, combine remaining ingredients. Blend into -meat-bread mixture. Pack lightly into a 9-inch casserole and bake at 325 -degrees for 30 minutes. - - - CROWN O’GOLD TOPPING - - 4 egg whites - ½ teaspoon cream of tartar - 4 tablespoons mustard - -Beat egg whites until foamy; add cream of tartar and beat until very -stiff. Fold in mustard and swirl on hot meat; return to oven and bake 20 -to 25 minutes longer, or until tipped with brown. Makes 6 to 8 servings. - - - HAMBURGER-RICE DISH - -Dice 2 medium sized onions, 1 section garlic, and 1 green bell pepper. -Fry mixture in small amount of margarine until slightly tender. Add 1 -pound of hamburger, salt to taste, and 2 teaspoons chili powder; cook -until hamburger is done. Add 8-ounce can of tomato sauce and equal -amount of water. Add ¼ cup uncooked rice, stir mixture well, cover and -cook slowly until rice is tender. Serve hot. - - - CHICKEN MOROCCO - - 1½ tablespoons paprika - 2 teaspoons ginger - 1 teaspoon salt - some black pepper (mix) - 1 pound butter (or 2 sticks butter and 2 sticks margarine, depending - on fat on chickens) - -Place pieces of chicken in a large, flat pyrex baking dish. Sprinkle -with the dry ingredients, then celery, onion and garlic. Pour over -partially melted shortening. Cover tightly with foil and bake 2 hours at -275 degrees. Twenty minutes before done, uncover and bake at 450 degrees -to brown. - -Serve with: Melt ⅛ pound butter in skillet, add 1 cup of minute rice, -some pepper, ½ teaspoon powdered thyme or marjoram, 2 small buds of -garlic—brown. Add 1 can of undiluted clear consomme. Bring to boil, -cover. Cut off fire and leave until ready to serve with chicken. - - - ITALIAN SPAGHETTI - - 1½ pounds of hamburger - 1 package spaghetti - ¼ pound butter - 1 large can tomatoes - 1 small garlic bud - pinch each red pepper and cloves - 2 tablespoons sugar - -Simmer meat, tomatoes and seasoning 2 hours. Add spaghetti which has -been cooked. Let simmer for ½ hour and serve with grated cheese. - - - DEVILED CRABS - - ½ pound crab meat - 2 hard cooked eggs grated - ¼ cup toasted bread crumbs - 1 teaspoon lemon juice - a few drops of garlic juice - dash of cayenne pepper - level tablespoon chili sauce - mushroom soup to moisten - -Mix entire recipe together. Fill shells with mixture and top with bread -crumbs and dot with butter. Bake for about 20 minutes or until brown in -350 degree oven. This recipe is quickly made and may be allowed to stand -in icebox several hours before cooking. - - - SHRIMP AND OYSTER JAMBALAYA - - 3 cups raw rice - ½ pint oysters, drain; reserve liquid - ¼ cup cooking oil - 1 pound fresh shrimp, cleaned and deveined - 2 tablespoons butter - ¼ cup flour - ½ cup celery, chopped fine - 1 large onion, chopped fine - ½ cup canned whole tomatoes - 1 clove garlic, mashed - 1 bay leaf, optional - 1 pimiento, chopped - ¼ cup parsley, chopped - 1 teaspoon Worcestershire sauce - salt and pepper to taste - -Cook rice according to directions on package, set aside. Heat butter in -saucepan, add shrimp, cook 5 minutes; add oysters, and cook 5 minutes -longer; set aside. Heat oil in large heavy skillet, with tight fitting -lid. Make a roux by adding the flour; stir constantly till golden brown. -Take pot off the fire, and add onions and celery. Stir until vegetables -are withered. Add tomatoes, bay leaf and garlic. Stir a few minutes. Add -cooked rice to mixture, stir evenly. Add cooked shrimp and oysters. -Season to taste. Cover with lid. Cook over low heat about 10 minutes. -Add Worcestershire sauce, parsley and pimiento. Serve hot. - - - SHRIMP CHOWDER - - 3 medium onions, sliced - 3 tablespoons fat - 1 cup boiling water - 5 medium potatoes - 3 teaspoons salt - ¼ teaspoon pepper - 1 pound fresh shrimp - 1 quart milk, heated - 1 cup (1¼ pound) grated processed American Cheddar cheese - 2 tablespoon minced parsley - -Sauté onions in hot fat in deep kettle until tender. Add boiling water, -then sliced potatoes, salt, pepper. Simmer, covered, 15 minutes or until -potatoes are tender. Then add shrimp, cooked with viscera removed, the -hot milk in which the cheese has been melted, and parsley. Serve at -once. - - - STUFFED TOMATOES WITH SHRIMP - - 1 pound shrimp - 4 large tomatoes - ½ cup chopped onions - ¼ cup chopped shallots - ½ cup chopped celery - ¼ cup chopped parsley - ½ cup chopped green pepper - 1 clove garlic chopped fine - ½ teaspoon Lawry seasoning - ½ teaspoon salt - ¼ teaspoon pepper - 1 teaspoon sugar - ½ block margarine - ½ cup bread crumbs - -Boil shrimp until done, about 10 minutes. Peel, devein and chop fine. -Wash tomatoes and slice off tops and scoop out meat leaving shells for -filling later. Chop tomato meat in fine pieces. Melt margarine in -saucepan and add all seasonings except bread crumbs. Sauté till tender -not brown. Add raw tomato meat to seasoning, add sugar, salt and pepper -and continue cooking about 20 minutes or until liquid cooks down. Then -add shrimp and continue to cook about 4 minutes. Take from fire, add -bread crumbs to thicken mixture, saving about a third of crumbs for -later. After mixing bread crumbs to mixture, put in tomato shells. -Sprinkle remaining bread crumbs on top and bake in moderate oven about -350 degrees for 25 or 30 minutes, or until shells appear tender. Serves -4. - - - SHRIMP GUMBO - -Boil 1½ pounds shrimp, then peel; while shrimp are boiling: - - chop up a large onion - 3 slices of bacon chopped - 1 hot pepper chopped - -Brown bacon until crisp, add onion, sauté, but do not brown. Add a can -of hot rotel tomatoes, and pepper, one can of tomato sauce, simmer all -together, with the shrimp. Add one tablespoon of flour for thickening, -salt and pepper to taste. - - - MOCK ENCHILADAS - - 1 can hominy - 1 can chili (without beans) - -Put layer of hominy and layer of chili. Cover generously with grated -American cheese. Repeat. Bake at 325 degrees for 30 minutes. - - - - - · SALADS · - - - [Illustration: Cornucopia] - - - AMERICAN GAZPACHO - - 4 medium-small (about 1⅛ pounds) red-ripe juicy tomatoes - 1 long (about 10 inches) thin cucumber (pared) - ½ of a medium-sized green pepper - 1 red onion (twice the size of a walnut) - 2 drained canned pimientos - 1 small garlic clove - 2 tablespoons olive oil - 2 teaspoons strong red wine vinegar - 1 cup icy-cold water - 1 to 1½ teaspoons salt - ¼ teaspoon white pepper - -Remove skin from tomatoes, after dipping in boiling water or wetting and -twirling on a long fork over a gas flame. Reserve half the tomatoes, -half the cucumber, and half the given amount of green pepper. - -Quarter remaining tomatoes; slice remaining cucumber, remaining green -pepper and the whole onion; place in blender in that order with 1 -pimiento, peeled sliced garlic clove, oil and vinegar. Blend at high -speed until smooth—about 2 minutes. There will be about 2½ cups. Add -water, 1 teaspoon salt and pepper; turn into a 1½-quart container. -Knife-chop fairly fine, the reserved cucumber, reserved green pepper and -remaining pimiento. There will be about 1½ cups; stir into blended -mixture. Add enough of remaining salt (or more) to suit taste. Cover -tightly and refrigerate until chilled or overnight. - -At serving time, put an ice cube in each cup or bowl and add the -gazpacho. Makes 4 to 6 servings of a refreshing, coral-colored first -course; no salad needed when gazpacho is served. - - - CABBAGE-CARROT SALAD - - ½ cup raisins - ⅓ cup crushed pineapple - ¼ cup mayonnaise - ½ medium head cabbage (shredded) - 2 large scraped carrots (shredded) - -Put all the items listed above in dish and mix; salt and pepper to -taste. - - - MACARONI AND SALMON SALAD - - 1 package macaroni - 1 can salmon - 2 tablespoons grated onion - ¼ diced celery - 2 hard-cooked eggs - 1 cup Thousand Island dressing - -Boil 1 package macaroni in salted water until tender (about 7 minutes). -Rinse under cold water spray to remove gummy residue, drain and set -aside to cool. Mix together: 1 can salmon (separate into bite-size -chunks), 2 tablespoons grated onion, ½ cup celery, 2 hard-cooked eggs -(diced) and enough Thousand Island dressing to give proper consistency -(about 1 cup). Add to cooled macaroni, mixing with fork, and chill in -refrigerator until ready to serve with rye triangles or saltine -crackers. - - - SKILLET SALAD - - 4 slices bacon - ¼ cup vinegar - 1 tablespoon brown sugar - 1 teaspoon salt - 1 tablespoon finely chopped onion - 4 cups (½ medium head) shredded cabbage - ½ cup chopped parsley - -Cook bacon till crisp; remove from skillet and crumble. Add vinegar, -sugar, salt, onion to fat in skillet. Add crumbled bacon. Heat -thoroughly; take from range and toss cabbage and parsley in hot -dressing. - - - CRANBERRY SALAD - - 1 cup sugar - 1 large can crushed pineapple, drained - 1 cup coarse chopped nuts - 2 cups cut up marshmallows - -Blend ingredients together and let stand while preparing jello. Dissolve -one package of raspberry jello in one cup of the boiling pineapple juice -(if not a cup add water). Cool jelly until thick, mix with the above and -last mix in one pint of whipping cream whipped. Pour into desired molds -and chill for several hours. - - - - - · SPREADS · SANDWICHES · - - - [Illustration: Chef] - - - SANDWICH LOAF - - Best-ever sandwich, - Easy to make; - Better than candy, - Better than cake. - - 1 loaf white sandwich bread, unsliced - 1 loaf brown sandwich bread, unsliced - 8 packages cream cheese - 1 cup mayonnaise - 1 can pimiento - 2 cans deviled ham - 1 cucumber - ¼ pound full cream Wisconsin cheese - 2 cups chicken salad sandwich mixture - 1 tablespoon grated onion - -Cut crust off of bread. Cut each loaf into 5 parts lengthwise. On piece -of white bread spread chicken salad mixture. Top with brown slice, -spread with pimiento and Wisconsin mixture. Top with white slice, spread -with deviled ham mixed mayonnaise. Top with brown slice, spread with -cucumbers chopped and added to 2 packages cream cheese and mayonnaise -and 1 tablespoon grated onion. Top with white. Ice loaf with cream -cheese mixed with mayonnaise. Do not serve until 2 hours after making. - - - AVOCADO SANDWICH SPREAD - - 1 large avocado - 1 small onion, minced - 1 small tomato, minced—peel by dropping in boiling water then in cold - water - 2 small sour pickles, minced - 1 garlic button, mashed or garlic salt to taste - ⅓ cup pecans, minced - juice of small lemon - ⅛ teaspoon salt - -Mash avocado, as you would a potato, add lemon juice to avoid -discoloration of avocado. Add minced onion, tomato, pickles, mashed -garlic button or garlic salt and minced pecan meats. Mix well and spread -on lightly buttered bread, white or brown. - - - LENTEN SANDWICH SPREAD - - ⅓ cup salted peanuts - 1 pimiento - ¼ cup mayonnaise - ½ pound cheddar cheese - 2 boiled shelled eggs - -Put salted peanuts, pimiento, eggs and cheddar cheese through a food -grinder and then add the mayonnaise. - - - CRANBERRY RELISH - - 2 cups ground cranberries - 1 cored apple - 1 orange - ½ cup chopped pecans - ½ cup granulated sugar - -Put the first three ingredients through food chopper, using coarse -blade. Add sugar and nut meats, mix well and chill. - - - KEIFER COUNTY PEAR RELISH - - 1 peck of Keifer pears ground in food chopper - 5 onions medium - 6 bell peppers - 2 hot peppers - 4 cups sugar - 5 cups vinegar - 1 teaspoon salt - 1 teaspoon mixed spices - 1 teaspoon turmeric - -Mix ingredients and cook for 39 minutes. This relish can be put up in -glass jars and stored. - - - HOMEMADE MAYONNAISE - - 1 small egg - 1 teaspoon of sugar - 1 teaspoon of salt - 1 teaspoon of mustard - 4 teaspoons of vinegar - dash of tabasco - pepper or paprika - 1 pint of oil, that has been chilled in refrigerator - -Beat the egg with the salt, sugar, mustard and vinegar, and add the oil -slowly, drop by drop until half has been used. Add the paprika or the -pepper and add the rest of the oil. - - - - - : VEGETABLES : SPECIAL DISHES : - - - [Illustration: Cornucopia] - - - TUNA, NOODLE, VEGETABLE CASSEROLE - - 2 tablespoons butter - 1 large onion, minced - 1 No. 2 can peas, drained - 2 seven-ounce cans tuna - 3 cups cooked fine noodles - 6 tablespoons flour - 6 tablespoons butter - 1 teaspoon salt - 3 cups milk - ¼ teaspoon black pepper - 1 teaspoon Worcestershire - 1½ cups grated sharp cheese - paprika - -Sauté onion in 2 tablespoons of butter and mix with drained peas. Break -tuna with fork. Combine butter, flour, salt, Worcestershire sauce, -pepper and milk into a cream sauce and add 1 cup grated cheese. Cook -over low gas flame until cheese is melted and sauce is smooth. Alternate -peas, noodles and tuna in greased casserole and cover with sauce. Top -with remaining ½ cup cheese and sprinkle paprika on top. Bake 25 to 30 -minutes in 350 degrees preheated oven. Serves 6 to 8. - - - EGGPLANT CASSEROLE - - 1 eggplant (medium) - 1 can tomato sauce - 1 onion - 2 cloves garlic - 3 tablespoons oil - grated parmesan cheese - -Fry onion and garlic in oil until golden brown, add tomato sauce, one -can of water, salt and pepper; let cook until thick. Slice eggplant in -½-inch thick slices. Fry until done, place layer of eggplant in pyrex -dish. Cover with sauce and sprinkle with grated parmesan cheese, repeat -until all is used. - - - ITALIAN STYLE SQUASH - - 4 small sausages - 1 small onion - 1 tablespoon shortening - 1 can or 1 package of frozen squash - -Dice sausage and onion and brown in shortening. Add cooked squash. Cook -over low heat until liquid from squash is almost gone. - - - STUFFED ROUND STEAK - -Sauté in ½ cup margarine: - - 1 medium onion, minced - 1 clove garlic, minced - -Combine with: - - 3 cups coarse dry bread crumbs - ½ cup minced celery - ½ cup minced raw carrot - 1 tablespoon minced parsley - 1 teaspoon salt - ¼ teaspoon thyme - ½ teaspoon sage - ¼ teaspoon pepper - -Spread on 1½ pounds beef round steak. (First, bone steak and pound flour -into both sides; brush off excess flour.) Roll up and tie securely. -Brown on all sides in a little hot fat in large heavy utensil. Add ½ cup -hot water. Cover; cook 1½ hours in 350 degrees oven. Uncover; and cook ½ -hour longer. Add thickening to juices in utensil for gravy. - - - BAKED OYSTERS - - 1 pint oysters - 1 medium size onion and green onions - 1 pod of garlic - several pieces of celery (heart) - little parsley - -Cut above ingredients into small pieces. Cook slowly in butter until -tender. Have ready cracker crumbs. Then pour oysters, juice and crumbs -into the above, use enough cracker crumbs to take up juice of oysters. -Cook slowly until oysters curl. Add Lea & Perrins sauce, salt and -pepper. Fill (4) large size baking shells. Spread cracker crumbs and -melted butter on top. Bake 15 or 20 minutes. Serve while hot. - - - SHRIMP WRIGGLE - -Make a smooth white sauce with about ½ stick of butter, 3 tablespoons -flour and 1½ cups of milk and salt to taste. Add ½ cup of catsup, 2 -teaspoons minced parsley, ¾ cup finely chopped celery, teaspoon -Worcestershire sauce, then lots of shrimp that have been boiled. - -Put in individual baking cups on a flat pan because little cups are hard -to handle in an oven. Bake at 350 degrees for 20 to 25 minutes. Before -the last few minutes of baking, sprinkle with finely ground bread crumbs -and a dab of butter on top—let brown. - - - - - · MEN’S · RECIPES · - - - [Illustration: Chef] - - - PORK CHOPS ORIENTAL - - 6 double thick pork chops - 1 cup cooked white rice - ½ bell pepper sliced in thin strips - ½ cup bean sprouts - ¼ cup diced onions - 1 diced pimiento - 3 stalks diced celery - 4 tablespoons soy sauce - 1 raw egg - ½ teaspoon paprika - 1 small can stems and pieces mushrooms (drained) - 1 tablespoon flour - 1 cup cold chicken stock - 3 tablespoons butter or margarine - salt and pepper to taste - -Have butcher cut six pork chops double thick and make a pocket for -stuffing. In a skillet sauté onions, bell peppers, celery, bean sprouts, -pimiento and mushrooms in two tablespoons butter or margarine until -onions become transparent but not brown. Move ingredients to side of -skillet and in center place the cooked white rice and make a volcano to -the bottom of skillet. In volcano add one tablespoon butter or margarine -and when melted place whole raw egg and when egg has set add 2 -tablespoons soy sauce, the paprika, and gently stir until all -ingredients are well mixed and egg is done and distributed throughout. -Add salt and pepper to taste. Stuff pork chops with mixture, place in a -shallow baking pan and bake in moderate oven until chops are done and -well browned. Remove chops from pan and pour off all grease. To the -remaining brown drippings add 1 tablespoon flour dissolved in 1 cup -chicken stock and 2 tablespoons soy sauce and stir until sauce thickens. -On serving spoon sauce over chops. Serves 6. - - - TATER DOG - -Cut an Idaho potato about 5 inches long in half. With a spoon scrape out -the center of both halves, enough to hold a wiener. Insert the wiener in -the cavity, spread with margarine, a dash of salt and pepper and chili -sauce. Butt the potato together, use 2 toothpicks to hold. Grease -outside liberally with butter or margarine. Put into oven, bake until -potato is well baked. With serving of cole slaw or similar salad, this -will be a most appetizing meal. - - - TIME-SAVER DINNER - - 1 pound hamburger meat - 1 clove garlic, chopped fine - 1 small onion, chopped fine - ½ small bell pepper, chopped fine - ½ teaspoon salt - ¼ teaspoon black pepper - 1 can tomatoes - 1 can tomato sauce - 3 tablespoons tomato catsup - ¼ teaspoon hot sauce - ¼ teaspoon Worcestershire sauce - 2 cups water - -Mix salt, pepper, onion, garlic and bell pepper. Drain tomatoes and mash -them, saving juice. Add all this to meat and mix well. Take tomato juice -and add tomato sauce, hot sauce, Worcestershire sauce together. Put this -with water and pour over meat loaf. Put tomato catsup over top of meat -loaf. Peel two medium size potatoes. Cut in quarters and put around meat -loaf. Bake in 450 degrees oven for 1½ hours. - - - GARLIC SPARERIBS - - 6 pounds spareribs - 4 large cloves garlic - 1 tablespoon salt - 1 cup chicken stock or consomme - 1 cup orange marmalade - ¼ cup vinegar - ¼ cup ketchup - -Figure at least 1 pound spareribs per person. Leave sides whole so they -can be threaded on a spit later. Crush garlic with salt. Add chicken -stock or consomme with marmalade, vinegar and ketchup. Marinate ribs at -least 12 hours in garlic marinade, turning several times. Weave the -whole strips on spit and cook slowly over low coals for 1 to 1½ hours or -until shiny brown and fork tender. Baste with the marinade during the -cooking. Or if preferred, bake ribs in slow oven (300 degrees F.) for 2 -hours. Baste often. - - - KIDS’ DELIGHT - -Prepare one recipe for biscuit dough. Roll out thin, cut in three -pieces. Spread one piece with apple jelly and peanut butter. Spread one -piece with stewed apples and grated cheese. Spread one piece with fig -preserves. Roll each piece into a slender roll. Slice into 1-inch -thickness. Place on greased pan, bake 12 minutes in moderate oven. - - [Illustration: Eagle logo] - - American National - INSURANCE COMPANY - LIFE HOME OFFICE: GALVESTON, TEXAS HEALTH - - _The Leader in the Business of Creating the Future_ - - PRESENTED BY - - _________________________________ - - REPRESENTING - AMERICAN NATIONAL INSURANCE COMPANY - GALVESTON, TEXAS - - -11-1961 - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—Added explanatory text {in brackets} for unfamiliar brand names. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - - - - - -End of Project Gutenberg's Recipes from American National, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK RECIPES FROM AMERICAN NATIONAL *** - -***** This file should be named 62655-0.txt or 62655-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/6/5/62655/ - -Produced by Stephen Hutcheson and the Online Distributed -Proofreading Team at https://www.pgdp.net - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - - -<pre> - -The Project Gutenberg EBook of Recipes from American National, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: Recipes from American National - -Author: Anonymous - -Release Date: July 15, 2020 [EBook #62655] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK RECIPES FROM AMERICAN NATIONAL *** - - - - -Produced by Stephen Hutcheson and the Online Distributed -Proofreading Team at https://www.pgdp.net - - - - - - -</pre> - -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Recipes from American National" width="500" height="773" /> -</div> -<div class="box"> -<h1>RECIPES -<br /><span class="smaller">from</span> -<br /><span class="sc"><span class="ss">American National</span></span></h1> -<p>Within the covers of this book is a wealth of wonderful, interesting -recipes. Many are original, many are heir-loom pieces that -have been handed down through generations.</p> -<p>These recipes should help you to prepare unusual and delectable -dishes to delight each gourmet in your family.</p> -</div> -<div class="pb" id="Page_1">1</div> -<h2 id="c1"><span class="small">· CAKES · PIES · ICINGS · PASTRIES ·</span></h2> -<div class="img"> -<img src="images/p1.jpg" alt="Cornucopia" width="222" height="224" /> -</div> -<h3 id="c2">ORANGE NUT CAKE</h3> -<dl class="undent"><dt>1 cup butter</dt> -<dt>½ teaspoon salt</dt> -<dt>2 eggs</dt> -<dt>2 cups flour (all purpose)</dt> -<dt>1 cup buttermilk</dt> -<dt>1 teaspoon soda</dt> -<dt>1 orange (squeeze juice, remove pulp)</dt> -<dt>1 cup raisins</dt> -<dt>1 cup pecans</dt></dl> -<p>Cream butter and sugar, add eggs 1 at -a time. Sift flour and salt together, add -soda to buttermilk, add to creamed mixture -alternately with flour and nuts, raisins, -orange peeling which has been put -through food chopper. Bake in 8-inch -layer pans greased and floured in 350 degrees -F. oven, 25 to 30 minutes.</p> -<h3 id="c3">ICING ORANGE NUT CAKE</h3> -<dl class="undent"><dt>2 cups powdered sugar</dt> -<dt>2 tablespoons orange juice</dt> -<dt>1 tablespoon lemon juice</dt> -<dt>3 tablespoons butter</dt></dl> -<p>Cream butter, add small amount sugar, -add orange and lemon juices alternately -with sugar until icing is well blended.</p> -<h3 id="c4">A PIE THAT IS DIFFERENT—DATE NUT PUDDIN’-PIE</h3> -<dl class="undent"><dt>2 eggs</dt> -<dt>½ cup white sugar</dt> -<dt>1 tablespoon evaporated milk</dt> -<dt>1 tablespoon melted margarine</dt> -<dt>½ teaspoon vanilla</dt> -<dt>½ cup white cornmeal</dt> -<dt>1 teaspoon baking powder</dt> -<dt>⅛ teaspoon salt</dt> -<dt>¾ cup (or 1 six-ounce package) dates chopped</dt> -<dt>½ cup coarsely chopped nuts</dt> -<dt>½ cup nut halves</dt></dl> -<p>Beat eggs, add sugar, brown sugar, -milk, margarine, corn meal, salt, baking -powder, dates, nuts and vanilla. Mix -well. Pour into a 9-inch pie plate which -has been generously greased with margarine -and dusted with corn meal. Top -with the nut halves. Bake at 350 degrees -for 45 minutes. Cool on a cake rack. Garnish -with a circle of whipped cream -flavored with sherry or almond flavoring. -Sprinkle lightly with finely chopped -nuts, if you wish.</p> -<p>This Puddin’-Pie makes its own crust.</p> -<h3 id="c5">ANNABEL’S PRUNE CAKE</h3> -<dl class="undent"><dt>1 cup sugar</dt> -<dt>¾ cup butter or shortening</dt> -<dt>3 eggs</dt> -<dt>3 tablespoons sour cream</dt> -<dt>⅛ teaspoon salt</dt> -<dt>1 teaspoon soda</dt> -<dt>1 teaspoon allspice</dt> -<dt>2 cups flour</dt> -<dt>1 cup cooked chopped prunes</dt></dl> -<p>Cream sugar, shortening and eggs. Add -sour cream. Sift together flour, salt, soda -and allspice. Add to mixture. Add prunes -and mix thoroughly. Bake in moderate -oven (350 degrees). Ice with:</p> -<h3 id="c6">SOUR CREAM PRUNE FILLING</h3> -<dl class="undent"><dt>1 cup sugar</dt> -<dt>½ cup sour cream</dt> -<dt>2 eggs</dt> -<dt>2 tablespoons butter</dt> -<dt>1 teaspoon vanilla</dt> -<dt>pinch of salt</dt> -<dt>1 cup cooked mashed prunes</dt> -<dt>½ cup nut meats</dt></dl> -<p>Mix sugar, sour cream and eggs. Add -other ingredients and cook over slow fire -stirring constantly until mixture thickens.</p> -<h3 id="c7">APPLE NUT PITA -<br />(Pita Sa Orasima)</h3> -<dl class="undent"><dt>¾ cup sweet butter</dt> -<dt>grated peel of one lemon</dt> -<dt>7 egg yolks</dt> -<dt>1 cup sugar</dt> -<dt>½ teaspoon baking soda</dt> -<dt>1¼ pounds flour</dt></dl> -<p>Cream butter, add sugar, lemon peel -and soda. Mix well, add yolks and beat -again. Add flour gradually, beating dough -constantly until well blended. Chill.</p> -<h3 id="c8">FILLING</h3> -<dl class="undent"><dt>¾ cup ground walnuts</dt> -<dt>1 cup sugar</dt> -<dt>7 egg whites beaten stiff</dt> -<dt>2 grated apples</dt></dl> -<p>Mix nuts and sugar. Add them gradually -to beaten egg whites. Then fold in -apples. Roll out two-thirds of the dough -and line sides and bottom of an ungreased -baking pan. Add filling. Roll out remaining -dough and lattice over top. Bake in -250 degree oven 45 minutes to one hour.</p> -<div class="pb" id="Page_2">2</div> -<h3 id="c9">APPLE DUMPLINGS</h3> -<dl class="undent"><dt>2 cups flour</dt> -<dt>2 teaspoons baking powder</dt> -<dt>½ teaspoon sugar</dt> -<dt>½ teaspoon salt</dt> -<dt>4 level tablespoons lard or other shortening</dt> -<dt>enough milk to make soft dough</dt> -<dt>2 cups sweetened (dried) apples</dt></dl> -<p>Sift dry ingredients together, spread -with sweetened apples. Then roll up like -cinnamon rolls and cut about an inch -wide. Set rolled slices in pan containing -the following ingredients:</p> -<dl class="undent"><dt>3 cups water</dt> -<dt>3 cups sugar</dt> -<dt>2 tablespoons butter</dt> -<dt>1 teaspoon cinnamon</dt> -<dt>1 teaspoon nutmeg</dt></dl> -<p>Bake in moderate oven until brown.</p> -<h3 id="c10">BOILED BROWN CAKE</h3> -<dl class="undent"><dt>1 cup brown sugar</dt> -<dt>1 cup water</dt> -<dt>2 cups seeded (sticky) raisins</dt> -<dt>½ cup lard</dt> -<dt>¼ teaspoon nutmeg</dt> -<dt>¼ teaspoon cinnamon</dt> -<dt>1 teaspoon ground cloves</dt></dl> -<p>Boil for three minutes. When cool add -2 cups sifted flour with ½ teaspoon bicarbonate -of soda dissolved in a little hot -water. Bake in greased loafpan 325 degree -oven for one a quarter hours.</p> -<h3 id="c11">IMP OF SATAN CAKE</h3> -<dl class="undent"><dt>¼ pound margarine</dt> -<dt>¾ cup sugar</dt> -<dt>1½ cups cake flour</dt> -<dt>½ teaspoon salt</dt> -<dt>2 teaspoons baking powder</dt> -<dt>½ cup milk</dt> -<dt>2 teaspoons finely chopped lemon peel</dt> -<dt>4 egg whites, stiffly beaten</dt> -<dt>2 teaspoons vanilla</dt></dl> -<p>Cream sugar and shortening. Beat until -fluffy. Sift cake flour, baking powder and -salt. Then add to creamed mixture, alternating -with milk. Add lemon, then -chocolate. Fold in egg whites, vanilla, -bake in two greased 8-inch pans for 35 -minutes in a 350 degree oven.</p> -<h3 id="c12">BRAZIL NUT DATE CAKE</h3> -<dl class="undent"><dt>3 cups Brazil nuts (2 pounds unshelled, 1 pound shelled)</dt> -<dt>1 pound pitted imported dates</dt> -<dt>1 cup (one 8-ounce jar) drained maraschino cherries</dt> -<dt>¾ cup sifted all-purpose flour</dt> -<dt>¾ cup sugar</dt> -<dt>½ teaspoon baking powder</dt> -<dt>½ teaspoon salt</dt> -<dt>3 eggs</dt> -<dt>1 teaspoon vanilla</dt></dl> -<p>Put Brazil nuts, dates and cherries into -large bowl. Sift flour, sugar, baking powder -and salt over nuts and fruit; mix with -hands until nuts and fruit are coated. -Beat eggs until foamy, add vanilla, stir -into nut-fruit mixture until well mixed. -Turn into greased and waxed paper-lined -pan 9¼ by 5½ by 2½ inches. Spread -evenly in pan. Bake in slow oven (300 -degrees F.) 1 hour and 45 minutes. Cake -must be cooled before slicing. (Excellent -cake to store in plastic bag for a week or -two or store in deep freeze.)</p> -<p><b>Note:</b> For easy shelling of Brazil nuts, -cover with cold water; bring to a boil and -boil for 3 minutes. Drain and cover with -cold water; drain and crack.</p> -<h3 id="c13">COWBOY CAKE</h3> -<dl class="undent"><dt>2 cups sugar</dt> -<dt>2 cups hot water</dt> -<dt>⅔ cups shortening</dt> -<dt>2 cups raisins</dt> -<dt>1 teaspoon nutmeg</dt> -<dt>1 teaspoon cloves</dt> -<dt>2 teaspoons cinnamon</dt></dl> -<p>Put above ingredients, mixed together -on stove, stirring slowly. Let come to boil; -three minutes. Then add two teaspoons -soda dissolved in a little warm water. Let -mixture cool to lukewarm. Then add four -cups flour, two teaspoons baking powder -and two cups nut meats (pecans are best). -Pour into baking dish or pan preferably -not too deep. Bake in 375 degree oven. -Test with toothpick.</p> -<p>Will serve a group of 30 people. Cowboy -Cake wrapped in foil keeps moist to -send students at school away from home.</p> -<div class="pb" id="Page_3">3</div> -<h3 id="c14">DOUBLE QUICK COFFEE BREAD</h3> -<p>Grease 8-inch pan, 10-inch skillet, or 9-inch -ring mold. Make topping and have it -ready.</p> -<dl class="undent"><dt>¾ cup warm water</dt> -<dt>1 package dry yeast</dt> -<dt>¼ cup sugar</dt> -<dt>1 teaspoon salt</dt> -<dt>2¼ cups sifted flour</dt> -<dt>1 egg</dt> -<dt>¼ cup soft shortening or butter</dt></dl> -<p>Dissolve yeast in water, add sugar and -salt, and about half the flour. Beat thoroughly -2 minutes. Add egg and shortening. -Then beat in gradually the remaining -flour until smooth. Drop by spoonsful -over entire bottom of pan. Cover. Let rise -in warm place (85 degrees) until double -in bulk, 50 to 60 minutes. Heat oven to -375 degrees. Bake until brown, 30 to 35 -minutes. Immediately turn out to avoid -sticking. Serve warm or cold.</p> -<h3 id="c15">TOPPING (BUTTERSCOTCH NUT)</h3> -<p>Melt in pan a third cup butter and half -cup brown sugar with one tablespoon corn -syrup. Add half cup pecans or walnuts. -Cool to warm before spooning in dough.</p> -<h3 id="c16">GRANDMA’S BROWN STONE FRONT</h3> -<dl class="undent"><dt>4 tablespoons butter</dt> -<dt>½ cup milk</dt> -<dt>3 teaspoons baking powder</dt> -<dt>1 cup sugar</dt> -<dt>2 eggs</dt> -<dt>1¾ cups flour</dt> -<dt>½ teaspoon vanilla</dt> -<dt>1 tablespoon cocoa</dt> -<dt>½ teaspoon cinnamon</dt> -<dt>¼ teaspoon nutmeg</dt></dl> -<p>Cream butter and sugar. Add milk and -eggs well beaten; then flour and cocoa -mixed. Add baking powder and spices and -vanilla. Bake in loaf pan, or in layers at -350 degrees for 30 minutes. A little longer -for loaf. Best with fudge frosting.</p> -<h3 id="c17">FUDGE ICING</h3> -<dl class="undent"><dt>1½ cups sugar</dt> -<dt>½ cup cocoa</dt> -<dt>1 small can milk</dt></dl> -<p>Mix sugar and cocoa in a sauce pan, -add the milk and cook over moderate -flame about 10 minutes stirring slowly and -constantly to avoid burning. When done -add 1 tablespoon oleo and beat well.</p> -<h3 id="c18">APPLE CAKE</h3> -<dl class="undent"><dt>1 cup sugar</dt> -<dt>¼ cup shortening</dt> -<dt>4 or 5 apples, peeled and chopped medium fine</dt> -<dt>1 egg</dt> -<dt>1 cup flour</dt> -<dt>1 teaspoon soda</dt> -<dt>½ teaspoon cinnamon</dt></dl> -<p>Cream shortening and sugar well together, -add unbeaten egg and chopped -apples. Mix well together with spoon (not -electric mixer); sift flour, cinnamon and -soda, and add to mixture. Nuts may be -added. Bake in round or square cake pan -(about 2 inches deep) for 25 or 30 minutes -at 350 degrees. The top of cake will -have a crisp, crunchy topping with no -icing required.</p> -<h3 id="c19">MAPLE WALNUT CAKE</h3> -<dl class="undent"><dt>1½ cups sugar</dt> -<dt>½ cup shortening</dt> -<dt>½ teaspoon mapaline {imitation maple extract}</dt> -<dt>2 eggs</dt> -<dt>1 cup milk</dt> -<dt>2 cups sifted flour</dt> -<dt>2 teaspoons baking powder</dt> -<dt>½ teaspoon salt</dt></dl> -<p>Cream sugar, shortening, mapaline and -eggs. Add milk and other dry ingredients. -Mix well, then add ½ cup walnuts.</p> -<h3 id="c20">ICING</h3> -<dl class="undent"><dt>4 tablespoons butter</dt> -<dt>½ teaspoon mapaline</dt> -<dt>pinch of salt</dt> -<dt>1 egg</dt> -<dt>2 cups powdered sugar</dt></dl> -<p>Cream butter, mapaline and egg. Add -salt and powdered sugar.</p> -<h2 id="c21"><span class="small">· COOKIES · CANDIES ·</span></h2> -<div class="img"> -<img src="images/p2.jpg" alt="Chef" width="253" height="224" /> -</div> -<h3 id="c22">VANILLA COOKIES</h3> -<dl class="undent"><dt>½ cup butter (no substitute)</dt> -<dt>1 egg</dt> -<dt>1 tablespoon milk</dt> -<dt>1 cup sugar</dt> -<dt>2 cups flour</dt> -<dt>2 teaspoons baking powder</dt> -<dt>1 teaspoon vanilla</dt></dl> -<p>Cream butter and sugar. Add milk, -eggs and flour. Then baking powder and -vanilla. Leave in ice box one hour. Roll -thin, very thin. Cut in fancy shapes. Bake -until light brown.</p> -<div class="pb" id="Page_4">4</div> -<h3 id="c23">PULL MINTS</h3> -<p>Pour 1 cup of boiling water over 3 cups -of sugar and dissolve on range. Strain -through thin cloth into another vessel, -adding ½ cup butter, then return to fire -and cook with cover only until it forms -a hard ball. Pour into buttered platter -and cool. When perfectly cool add a few -drops of oil of peppermint and coloring. -Pull until real stiff and set 24 hours until -creamed. When poured out do not -scrape the pan.</p> -<p>Blue mints packed with silver shot -make an attractive Christmas box.</p> -<h3 id="c24">NOEL NUGGETS</h3> -<dl class="undent"><dt>3 cups sugar</dt> -<dt>1 cup milk</dt> -<dt>¼ teaspoon salt</dt> -<dt>1 teaspoon vanilla extract</dt> -<dt>1 cup chopped dates</dt> -<dt>½ cup chopped nuts</dt> -<dt>1 cup coconut</dt></dl> -<p>Blend sugar, salt and milk together. -Bring to boil over medium heat and cook, -stirring constantly, until mixture changes -color slightly and thickens enough to -form a firm ball in cool water. Then, -working quickly, blend in vanilla extract, -dates, nuts and coconut, drop in heaping -teaspoonfuls on waxed paper. If part of -mixture should harden in pan before you -can transfer it to waxed paper, add only -a few drops of water and reheat, stirring -until it all comes together again (it will -be very thick). Makes 5 dozen nuggets.</p> -<h3 id="c25">CHOCOLATE TAFFY</h3> -<dl class="undent"><dt>1 cup water</dt> -<dt>2 squares unsweetened grated chocolate</dt> -<dt>1 cup sugar</dt> -<dt>1 cup molasses</dt> -<dt>2 tablespoons butter</dt> -<dt>½ teaspoon vanilla</dt></dl> -<p>Cook water, chocolate, sugar, molasses -and butter together until the syrup forms -a soft ball (260 to 270 degrees if thermometer -is used) when dropped into cold -water. Add vanilla and pour into a buttered -pan to cool and harden. When stiff -mark off in squares with a knife, when -cold and brittle break off on marked -squares.</p> -<h3 id="c26">YUMMY SQUARES</h3> -<dl class="undent"><dt>½ cup shortening</dt> -<dt>1 cup sugar</dt> -<dt>2 eggs, well beaten</dt> -<dt>1 teaspoon vanilla</dt> -<dt>1½ cup sifted cake flour</dt> -<dt>½ teaspoon salt</dt> -<dt>1 teaspoon baking powder</dt> -<dt>1 egg white</dt> -<dt>1 cup brown sugar, firmly packed</dt> -<dt>1 cup chopped nuts</dt></dl> -<p>Work shortening until creamy. Then -add the sugar, work until light. Add the -two well beaten eggs and vanilla. Then -add the flour, salt, baking powder sifted -together. Mix well and spread in greased -pan, 13 by 9 by 2 inches. Beat the egg -white until stiff. Then add brown sugar. -Continue beating until stiff. Then fold in -nuts. Spread over mixture in pan and -bake at 375 degrees for 25 minutes. Cut -in squares.</p> -<h3 id="c27">DAINTY TEA COOKIES</h3> -<dl class="undent"><dt>1 cup butter</dt> -<dt>⅔ cup sugar</dt> -<dt>1 egg</dt> -<dt>2½ cups all purpose flour</dt> -<dt>½ teaspoon baking powder</dt> -<dt>⅛ teaspoon salt</dt> -<dt>1 teaspoon almond extract</dt></dl> -<p>Cream butter and sugar. Add egg and -mix thoroughly. Then add dry ingredients -which have been mixed and sifted -together. Add extract. Put through cookie -press and bake in hot oven 400 degrees -10 to 12 minutes.</p> -<h3 id="c28">PECAN COOKIES</h3> -<dl class="undent"><dt>1 cup butter</dt> -<dt>1½ tablespoons powdered sugar</dt> -<dt>2 cups cake flour</dt> -<dt>1 teaspoon water</dt> -<dt>1 teaspoon vanilla</dt> -<dt>1½ cups chopped pecans</dt></dl> -<p>Cream butter and sugar. Add other ingredients. -Mix until dough can be handled. -Make into large size balls. Bake in -very slow oven for 20 minutes. Remove -from oven, let cool and roll in powdered -sugar.</p> -<div class="pb" id="Page_5">5</div> -<h3 id="c29">CREAM PRALINES</h3> -<dl class="undent"><dt>1 pound light brown sugar</dt> -<dt>¾ cup evaporated milk</dt> -<dt>1½ cups pecan halves</dt></dl> -<p>Mix ingredients together in heavy saucepan. -Cook over low heat, stirring constantly -until sugar is dissolved. Continue -cooking over medium heat to soft-ball -stage (360 degree F.), stirring constantly.</p> -<p>Let candy cool slightly, about 5 minutes, -then beat until mixture begins to -thicken. Drop candy rapidly from a tablespoon -into paper baking cups set into -muffin pans or onto a sheet of aluminum -foil or onto a well-buttered baking sheet.</p> -<p>If candy becomes too stiff at the last -to drop into smooth patties, stir in a little -hot water.</p> -<p>These pralines have a more delicate -flavor when prepared with light brown -sugar. If only dark sugar is available, -substitute 1½ cups white granulated -sugar and 1 cup firmly packed dark brown -sugar for the 1 pound light brown sugar.</p> -<h3 id="c30">VARIATIONS</h3> -<p><b>Coffee-Cream Pralines:</b> Add 1½ teaspoons -instant coffee to the sugar, evaporated -milk and pecan mixture and cook -as above.</p> -<p><b>Sherry-Cream Pralines:</b> After the candy -is cooked and cooled slightly, stir in 1 -tablespoon dry sherry or sherry flavoring -and proceed as above.</p> -<p><b>Ginger-Cream Pralines:</b> Add 2 tablespoons -finely cut candied ginger to the -sugar, evaporated milk and pecan mixture -and cook as above.</p> -<h3 id="c31">APRICOT SNOWBALLS</h3> -<dl class="undent"><dt>8 ounce package of apricots</dt> -<dt>1 small can of coconut</dt> -<dt>⅔ cup of pecans</dt></dl> -<p>Grind the above ingredients together -through food chopper and add:</p> -<dl class="undent"><dt>2 teaspoons orange juice</dt> -<dt>4 tablespoons powdered sugar</dt></dl> -<p>Shape into small balls (size of walnuts). -Roll in granulated sugar and store -to season in tightly covered container -(about two weeks) but will keep for -months.</p> -<h3 id="c32">MANTAS</h3> -<p>Start heating oven to 350 degrees. Grease -cookie sheet and sift together:</p> -<dl class="undent"><dt>3¾ cups sifted all purpose flour</dt> -<dt>1 teaspoon baking soda</dt> -<dt>½ teaspoon baking powder</dt> -<dt>1 teaspoon cinnamon</dt> -<dt>1 teaspoon nutmeg</dt> -<dt>½ teaspoon allspice</dt> -<dt>¼ teaspoon ground cloves</dt> -<dt>½ teaspoon salt</dt></dl> -<p>Add about ¼ cup of flour mixture to ¾ -cup light or dark raisins and ¾ cup -chopped walnuts.</p> -<p>In large electric mixer bowl with mixer -at medium speed or “cream” mix:</p> -<dl class="undent"><dt>1 cup soft shortening</dt> -<dt>1 cup dark brown sugar, packed</dt> -<dt>1 cup granulated sugar</dt> -<dt>2 eggs</dt></dl> -<p>until fluffy, about 4 minutes. Now, at low -speed or “blend” beat in alternately, rest -of the four mixtures and 1 cup of buttermilk. -When dough is well blended stir in -1 teaspoon vanilla extract and raisin-nut -mixture. Drop dough by rounded tablespoonful -on to cookie sheet. Bake 15 to -20 minutes or until done. Makes six dozen -cookies.</p> -<h3 id="c33">BUTTER BALLS</h3> -<dl class="undent"><dt>1 cup butter</dt> -<dt>4 teaspoons powdered sugar</dt> -<dt>1 teaspoon vanilla</dt> -<dt>2 cups sifted flour</dt> -<dt>1 cup nuts, chopped</dt></dl> -<p>Cream butter; add sugar and continue -to beat until light. Add vanilla. Add sifted -flour and mix well; fold in chopped -nuts. Shape into balls on an ungreased -baking sheet. Bake in a moderate 350 degrees -oven 15-18 minutes. Roll in confectioner’s -sugar while still hot.</p> -<h3 id="c34">UNCOOKED OATMEAL COOKIES</h3> -<dl class="undent"><dt>2 cups sugar</dt> -<dt>1 stick oleomargarine</dt> -<dt>2 tablespoons cocoa</dt> -<dt>½ cup milk</dt></dl> -<p>Boil for one minute, remove from fire, -add one cup chopped nuts (optional), 3 -cups uncooked oatmeal; drop by teaspoonful -on cookie sheet (do not bake), cool, -ready to serve.</p> -<div class="pb" id="Page_6">6</div> -<h3 id="c35">COCONUT POTATO FUDGE</h3> -<dl class="undent"><dt>1 medium size boiled potato</dt> -<dt>2 cups confectionery sugar</dt> -<dt>⅛ teaspoon salt</dt> -<dt>1 cup shredded coconut</dt> -<dt>½ teaspoon vanilla</dt> -<dt>3 squares unsweetened chocolate</dt></dl> -<p>Mash boiled potato and add salt, sugar -and coconut. Mix well, add vanilla and -mix again. Press into 6 by 6 inch square -pan which has been lined with wax paper. -Melt chocolate over hot water and pour -over potato mixture. Let stand until firm -and cut. Be sure not to start with big potato, -use medium sized potato.</p> -<h3 id="c36">DATE DIVINITY DROPS</h3> -<dl class="undent"><dt>1 cup cut-up dates</dt> -<dt>⅓ cup finely cut nuts</dt> -<dt>½ cup instant nonfat dry milk</dt> -<dt>1⅔ cups sifted, powdered sugar</dt> -<dt>2 dozen marshmallows</dt> -<dt>3 tablespoons water</dt> -<dt>1 teaspoon vanilla</dt></dl> -<p>Cut dates and nuts into tiny pieces -about the size of peas. Mix milk and -powdered sugar and let stand until -needed. Put marshmallows and water into -a 1½-quart saucepan. Stir over low -heat until marshmallows melt. Remove -from heat. Add milk and sugar mixture, -all at once, and beat until smooth. Mix -in well, the dates, nuts and vanilla. Drop -from a teaspoon onto waxed paper or -buttered pan. Let stand at room temperature -until firm, about 3 hours. Makes -2½ dozen.</p> -<h3 id="c37">TEXAS BRITTLE</h3> -<dl class="undent"><dt>½ cup water</dt> -<dt>1 cup sugar</dt> -<dt>1 tablespoon butter</dt> -<dt>½ teaspoon salt</dt> -<dt>2 cups pecans, broken</dt> -<dt>2 tablespoons molasses</dt> -<dt>1 quart cereal flakes</dt> -<dt>1 teaspoon vinegar</dt></dl> -<p>Boil sugar, water, vinegar, molasses, -butter and salt together until mixture becomes -brittle in cold water. Pour syrup -over cereal flakes and pecan mix. Stir -quickly and form into small balls.</p> -<h3 id="c38">CHOCOLATE BUTTER PECAN BARS</h3> -<dl class="undent"><dt>1½ cups all purpose flour</dt> -<dt>2 teaspoons baking powder</dt> -<dt>½ cup butter or margarine</dt> -<dt>2 cups brown sugar, packed</dt> -<dt>2 eggs</dt> -<dt>1 teaspoon vanilla</dt> -<dt>1¼ cups chopped pecans</dt> -<dt>¾ cup chocolate chips</dt></dl> -<p>Heat oven to 350 degrees.</p> -<p>Grease and flour 11 by 7 by 1½ inch -pan. Sift flour with baking powder. Melt -butter in saucepan over low heat; add -sugar; bring to boil, stirring. Cool until -lukewarm. Drop in eggs one at a time, -mixing well. Mix in vanilla, flour mixture -and ½ cup of the pecans. Turn into pan. -Sprinkle ½ cup chocolate chips, either -whole or chopped fine, over the mixture -and then sprinkle remaining pecans over -that. Bake until done, 25 to 30 minutes. -Cool in pan then cut in squares.</p> -<p>These cookie cuts can be made either -by hand or electric mixer.</p> -<h3 id="c39">CREAM CHEESE COOKIES</h3> -<dl class="undent"><dt>1 cup margarine</dt> -<dt>1 three-ounce package cream cheese</dt> -<dt>1 cup sugar</dt> -<dt>1 egg, beaten</dt> -<dt>1 tablespoon lemon juice</dt> -<dt>1 teaspoon grated lemon rind</dt> -<dt>2½ cups flour</dt> -<dt>1 teaspoon baking powder</dt> -<dt>1 cup confectioner’s sugar</dt> -<dt>2 tablespoons lemon juice</dt> -<dt>½ cup chopped pecans</dt></dl> -<p>Blend together the margarine and the -cream cheese. Add the cup of granulated -sugar, and cream thoroughly. Add the -egg, lemon juice and rind, and blend well. -Add the flour and baking powder sifted -together. Place the dough in the refrigerator -for a few minutes to chill it. Force -2-inch ribbon strips through a cookie -press onto ungreased baking sheets. Bake -in a moderate oven, 375 degrees, 8 to 10 -minutes, or until lightly browned.</p> -<p>Blend the cup of confectioner’s sugar -with the lemon juice. When the cookies -are cool, dip the ends into this frosting, -then in the chopped pecans. Yields 4½ -dozen cookies.</p> -<div class="pb" id="Page_7">7</div> -<h2 id="c40"><span class="small">· MEATS · SEAFOODS · POULTRIES ·</span></h2> -<div class="img"> -<img src="images/p1.jpg" alt="Cornucopia" width="222" height="224" /> -</div> -<h3 id="c41">REAL HUNGARIAN STUFFED CABBAGE</h3> -<p>Take 1 fairly large head of cabbage (be -certain the leaves are not torn). Loosen -the leaves with a knife, wash them and -place in a large pan. Pour boiling water -over the leaves, cover and let steam to -soften.</p> -<h3 id="c42">FILLING</h3> -<dl class="undent"><dt>1 pound of ground round</dt> -<dt>1 small onion diced</dt> -<dt>½ cup uncooked rice, soaked for ½ hour in cold water</dt> -<dt>2 ounces tomato juice or tomato sauce thinned with water</dt> -<dt>salt and pepper to taste</dt></dl> -<p>Mix all ingredients well.</p> -<p>For the cooking utensil, 1 onion sliced, -1 medium can of sauerkraut, 1 tablespoon -shortening, brown sugar and 1 small can -of tomato sauce.</p> -<p>Make the cabbage rolls, line bottom of -pan with onion and cover with a layer of -sauerkraut. Sprinkle with a little brown -sugar, salt and shortening. Place a layer -of rolls in the utensil and add some tomato -sauce. Repeat this procedure, except -shortening, until all the ingredients -are used. Cover with water and cook covered -over low heat for two hours. This is -delicious after it has been frozen.</p> -<h3 id="c43">CABBAGE AND PORK CHOPS</h3> -<dl class="undent"><dt>8 lean pork chops</dt> -<dt>6 medium onions sliced paper thin</dt> -<dt>1 can tomato sauce, small</dt> -<dt>1 No. 2 can peeled tomatoes</dt> -<dt>¼ cup olive oil or butter</dt> -<dt>¼ teaspoon black pepper</dt> -<dt>salt to taste</dt> -<dt>1 large cabbage (cut sauerkraut style)</dt></dl> -<p>Place in large deep pot the oil or butter. -Add pork chops and brown lightly. -Remove the chops from the pot and place -them in a dish. Add the onions, sauté for -15 minutes in the hot oil stirring constantly. -Add tomatoes and the sauce. -Cook over slow fire for 1 hour, stirring -every 10 minutes. Add salt, pepper and -the lightly browned chops. Cook slowly -for ½ hour. Add cabbage little at a time -until all is used. Stir constantly. Cook -until tender.</p> -<p>Serve hot with cornbread or hot biscuits. -Serves 6 to 8 persons.</p> -<h3 id="c44">QUICK CALIFORNIA-STYLE BURGERS</h3> -<dl class="undent"><dt>2 pounds ground beef</dt> -<dt>¼ cup finely chopped green peppers</dt> -<dt>¼ cup finely chopped onions</dt> -<dt>½ cup finely chopped ripe olives</dt> -<dt>1 can tomato soup (adaptation)</dt> -<dt>1 can spaghetti sauce with mushrooms (adaptation)</dt> -<dt>1 package cream cheese with chives (adaptation)</dt> -<dt>2 tablespoons cooking oil</dt></dl> -<p>Combine first 3 ingredients, adding 2 -dashes of Worcestershire sauce and one -dash of liquid garlic. Make into 10 thin -patties. Salt and pepper as desired. Combine -cheese and ripe olives and place a -tablespoonful in the center of five patties -and flatten. Cover with remaining -patties, pressing edges to secure.</p> -<p>Brown in cooking oil at 380 degrees, -both sides. Turn to simmer and add tomato -soup and spaghetti sauce. If too -thick add a little V-8 or tomato juice. Allow -to simmer 20 minutes, turning once. -Serve in burger buns with the sauce -poured over. Serves 5.</p> -<h3 id="c45">CHILI</h3> -<dl class="undent"><dt>1 pound beef steak, coarsely ground or cut into small pieces</dt> -<dt>4 slices bacon</dt> -<dt>1 large onion</dt> -<dt>2 cloves garlic</dt> -<dt>1 or 2 tablespoons flour</dt> -<dt>1 can tomato paste</dt> -<dt>2 tablespoon chili powder</dt> -<dt>salt to taste</dt> -<dt>1½ tablespoons cumin seed</dt> -<dt>1 tablespoon oregano</dt> -<dt>1 can red kidney beans</dt></dl> -<p>Cut fine bacon, onion, garlic; sauté -together in skillet. Add meat to this; -sprinkle with flour and cook until meat -is brown. Put this mixture into large pot. -Add can tomato paste, the chili powder, -the cumin and the oregano. Add quart of -water and simmer until meat is tender, -about 1 hour. Add can kidney beans and -continue cooking about 20 or 30 minutes -longer, stirring occasionally to prevent -burning.</p> -<div class="pb" id="Page_8">8</div> -<h3 id="c46">ITALIAN MEATBALLS WITH SPAGHETTI</h3> -<dl class="undent"><dt>1 pound ground meat</dt> -<dt>3 eggs</dt> -<dt>1 slice white bread toasted</dt> -<dt>3 pods garlic</dt> -<dt>handful parsley cut fine</dt> -<dt>handful green sweet pepper cut fine</dt> -<dt>handful grated Parmesan cheese</dt> -<dt>salt and pepper to taste</dt></dl> -<p>Soak bread in milk and squeeze rather -dry. Crush the garlic in a big crock and -put all ingredients together working them -with the hands. While hands are moist -make into ball the size of a golf ball and -fry in olive oil until the balls are golden -brown. Remove to a large pot.</p> -<p>Cut fine, 1 onion, 1 carrot and handful -of parsley. Fry all this in the olive oil -left in the skillet to a golden brown. Add -1 small can of tomato paste and 4 cans -of water measured in the same can. Add -No. 2 can of tomatoes, salt and pepper -to taste. Pour this over the meat balls -and simmer very slowly for about an -hour and a half.</p> -<p>Cook 1 pound of Italian spaghetti in -boiling salted water. When done, drain. -Put meatballs on a platter and top with -spaghetti. While very hot sprinkle with -Italian grated cheese. (Parmesan cheese -in the sifted top is also good.) Some like -to add, at the last 10 minutes before serving -the balls, a little crushed sweet basil -and 2 whole cloves.</p> -<h3 id="c47">VEAL PARMESAN</h3> -<p>Have butcher pound thin 1½ pounds -veal cutlets and cut meat in 8 strips. Combine -¼ cup grated parmesan cheese, 1 -cup bread crumbs. Salt and pepper to -taste. Dip meat in 2 eggs well beaten, -then in bread crumb mixture. Fry in 6 -tablespoons of olive oil. Make sure oil is -hot. Fry about 5 minutes on each side.</p> -<p>Place veal in baking dish and pour on a -layer of tomato sauce. Place thin slices -of Mozzarella cheese over this. Bake in -moderate oven 350 degrees for about 20 -minutes or until brown. Mushrooms or -cooked peas may be added if desired.</p> -<h3 id="c48">MEAT-ZA-PIE</h3> -<dl class="undent"><dt>1 pound ground beef</dt> -<dt>⅔ cup evaporated milk (small can)</dt> -<dt>½ cup dry bread crumbs</dt> -<dt>1 teaspoon garlic salt</dt> -<dt>1 can tomato paste</dt> -<dt>1 two-ounce can button mushrooms</dt> -<dt>1 cup sharp cheese (grated)</dt> -<dt>½ teaspoon oregano</dt> -<dt>2 tablespoons parmesan cheese</dt></dl> -<p>Mix meat, milk, bread crumbs, garlic -salt and oregano. Press into pie pan, lining -sides and having thicker across bottom. -Spread with tomato paste, sprinkle -with drained mushrooms then cover with -grated cheese then a little sprinkle of -oregano then the two tablespoons of parmesan -cheese. Bake at 375 degrees F. 30 -or 35 minutes. Bake in an 8 or 9 inch pan. -Will serve 5 or 6.</p> -<h3 id="c49">MACARONI MEDLEY</h3> -<dl class="undent"><dt>1 onion</dt> -<dt>1 clove garlic (optional)</dt> -<dt>1 green pepper</dt> -<dt>4 tablespoons shortening</dt> -<dt>1 pound hamburger</dt> -<dt>⅛ teaspoon pepper</dt> -<dt>1 teaspoon paprika</dt> -<dt>1½ teaspoons salt</dt> -<dt>1 teaspoon Worcestershire sauce</dt> -<dt>⅔ cup tomato soup</dt> -<dt>½ cup water</dt> -<dt>2 cups cooked macaroni</dt> -<dt>¾ cup grated cheese</dt> -<dt>1 cup left-over cauliflower</dt></dl> -<p>Chop onion, garlic and pepper. Fry in -shortening until golden brown. Add meat -and seasonings. Stir and fry for 5 minutes. -Mix soup and water. Add to meat -mixture, stir well. Put half of macaroni -in baking dish. Sprinkle with cheese. Add -layer meat. Make layer of macaroni, -cheese and meat again, saving out some -cheese for the top. Arrange cauliflower -flowerets over top. Sprinkle with cheese. -Cover dish. Cook in moderately hot oven -(375 degrees F.) 25 minutes. Remove -cover. Bake 10 minutes longer until nicely -browned. Serve with a green salad and -dessert.</p> -<div class="pb" id="Page_9">9</div> -<h3 id="c50">FRIED CRABS ITALIAN STYLE</h3> -<p>This recipe is for six crabs. It may be -doubled for a large family. Remove backs -from crabs, wash well and set aside.</p> -<dl class="undent"><dt>½ cup grated parmesan cheese</dt> -<dt>½ teaspoon garlic salt</dt> -<dt>1 teaspoon salt</dt> -<dt>½ teaspoon black pepper</dt></dl> -<p>Mix the ingredients together well and -aside. Take 6 cloves of garlic and cut into -small pieces, dice ¼ of a small mozzarella -cheese ball. Take crabs and stuff -with cheese and garlic in meaty part of -crabs. Dip stuffed crabs in seasoned egg -and water, then dip well in flour mixture. -Fry in deep oil until golden brown.</p> -<h3 id="c51">CROWN O’GOLD MEAT LOAF</h3> -<dl class="undent"><dt>1½ cups soft bread crumbs</dt> -<dt>1½ pounds ground lean meat</dt> -<dt>4 egg yolks</dt> -<dt>1½ teaspoons salt</dt> -<dt>2 tablespoons mustard</dt> -<dt>1½ tablespoons prepared horseradish</dt> -<dt>3 tablespoons finely diced green pepper</dt> -<dt>2 tablespoons minced onion</dt> -<dt>⅓ cup catsup</dt></dl> -<p>Mix bread crumbs with meat, combine -remaining ingredients. Blend into meat-bread -mixture. Pack lightly into a 9-inch -casserole and bake at 325 degrees for -30 minutes.</p> -<h3 id="c52">CROWN O’GOLD TOPPING</h3> -<dl class="undent"><dt>4 egg whites</dt> -<dt>½ teaspoon cream of tartar</dt> -<dt>4 tablespoons mustard</dt></dl> -<p>Beat egg whites until foamy; add cream -of tartar and beat until very stiff. Fold -in mustard and swirl on hot meat; return -to oven and bake 20 to 25 minutes longer, -or until tipped with brown. Makes 6 to 8 -servings.</p> -<h3 id="c53">HAMBURGER-RICE DISH</h3> -<p>Dice 2 medium sized onions, 1 section -garlic, and 1 green bell pepper. Fry mixture -in small amount of margarine until -slightly tender. Add 1 pound of hamburger, -salt to taste, and 2 teaspoons chili -powder; cook until hamburger is done. -Add 8-ounce can of tomato sauce and -equal amount of water. Add ¼ cup uncooked -rice, stir mixture well, cover and -cook slowly until rice is tender. Serve hot.</p> -<h3 id="c54">CHICKEN MOROCCO</h3> -<dl class="undent"><dt>1½ tablespoons paprika</dt> -<dt>2 teaspoons ginger</dt> -<dt>1 teaspoon salt</dt> -<dt>some black pepper (mix)</dt> -<dt>1 pound butter (or 2 sticks butter and 2 sticks margarine, depending on fat on chickens)</dt></dl> -<p>Place pieces of chicken in a large, flat -pyrex baking dish. Sprinkle with the dry -ingredients, then celery, onion and garlic. -Pour over partially melted shortening. -Cover tightly with foil and bake 2 hours -at 275 degrees. Twenty minutes before -done, uncover and bake at 450 degrees to -brown.</p> -<p>Serve with: Melt ⅛ pound butter in -skillet, add 1 cup of minute rice, some -pepper, ½ teaspoon powdered thyme or -marjoram, 2 small buds of garlic—brown. -Add 1 can of undiluted clear consomme. -Bring to boil, cover. Cut off fire and -leave until ready to serve with chicken.</p> -<h3 id="c55">ITALIAN SPAGHETTI</h3> -<dl class="undent"><dt>1½ pounds of hamburger</dt> -<dt>1 package spaghetti</dt> -<dt>¼ pound butter</dt> -<dt>1 large can tomatoes</dt> -<dt>1 small garlic bud</dt> -<dt>pinch each red pepper and cloves</dt> -<dt>2 tablespoons sugar</dt></dl> -<p>Simmer meat, tomatoes and seasoning -2 hours. Add spaghetti which has been -cooked. Let simmer for ½ hour and serve -with grated cheese.</p> -<h3 id="c56">DEVILED CRABS</h3> -<dl class="undent"><dt>½ pound crab meat</dt> -<dt>2 hard cooked eggs grated</dt> -<dt>¼ cup toasted bread crumbs</dt> -<dt>1 teaspoon lemon juice</dt> -<dt>a few drops of garlic juice</dt> -<dt>dash of cayenne pepper</dt> -<dt>level tablespoon chili sauce</dt> -<dt>mushroom soup to moisten</dt></dl> -<p>Mix entire recipe together. Fill shells -with mixture and top with bread crumbs -and dot with butter. Bake for about 20 -minutes or until brown in 350 degree -oven. This recipe is quickly made and -may be allowed to stand in icebox several -hours before cooking.</p> -<div class="pb" id="Page_10">10</div> -<h3 id="c57">SHRIMP AND OYSTER JAMBALAYA</h3> -<dl class="undent"><dt>3 cups raw rice</dt> -<dt>½ pint oysters, drain; reserve liquid</dt> -<dt>¼ cup cooking oil</dt> -<dt>1 pound fresh shrimp, cleaned and deveined</dt> -<dt>2 tablespoons butter</dt> -<dt>¼ cup flour</dt> -<dt>½ cup celery, chopped fine</dt> -<dt>1 large onion, chopped fine</dt> -<dt>½ cup canned whole tomatoes</dt> -<dt>1 clove garlic, mashed</dt> -<dt>1 bay leaf, optional</dt> -<dt>1 pimiento, chopped</dt> -<dt>¼ cup parsley, chopped</dt> -<dt>1 teaspoon Worcestershire sauce</dt> -<dt>salt and pepper to taste</dt></dl> -<p>Cook rice according to directions on -package, set aside. Heat butter in saucepan, -add shrimp, cook 5 minutes; add -oysters, and cook 5 minutes longer; set -aside. Heat oil in large heavy skillet, with -tight fitting lid. Make a roux by adding -the flour; stir constantly till golden -brown. Take pot off the fire, and add -onions and celery. Stir until vegetables -are withered. Add tomatoes, bay leaf and -garlic. Stir a few minutes. Add cooked -rice to mixture, stir evenly. Add cooked -shrimp and oysters. Season to taste. -Cover with lid. Cook over low heat about -10 minutes. Add Worcestershire sauce, -parsley and pimiento. Serve hot.</p> -<h3 id="c58">SHRIMP CHOWDER</h3> -<dl class="undent"><dt>3 medium onions, sliced</dt> -<dt>3 tablespoons fat</dt> -<dt>1 cup boiling water</dt> -<dt>5 medium potatoes</dt> -<dt>3 teaspoons salt</dt> -<dt>¼ teaspoon pepper</dt> -<dt>1 pound fresh shrimp</dt> -<dt>1 quart milk, heated</dt> -<dt>1 cup (1¼ pound) grated processed American Cheddar cheese</dt> -<dt>2 tablespoon minced parsley</dt></dl> -<p>Sauté onions in hot fat in deep kettle -until tender. Add boiling water, then -sliced potatoes, salt, pepper. Simmer, -covered, 15 minutes or until potatoes are -tender. Then add shrimp, cooked with -viscera removed, the hot milk in which -the cheese has been melted, and parsley. -Serve at once.</p> -<h3 id="c59">STUFFED TOMATOES WITH SHRIMP</h3> -<dl class="undent"><dt>1 pound shrimp</dt> -<dt>4 large tomatoes</dt> -<dt>½ cup chopped onions</dt> -<dt>¼ cup chopped shallots</dt> -<dt>½ cup chopped celery</dt> -<dt>¼ cup chopped parsley</dt> -<dt>½ cup chopped green pepper</dt> -<dt>1 clove garlic chopped fine</dt> -<dt>½ teaspoon Lawry seasoning</dt> -<dt>½ teaspoon salt</dt> -<dt>¼ teaspoon pepper</dt> -<dt>1 teaspoon sugar</dt> -<dt>½ block margarine</dt> -<dt>½ cup bread crumbs</dt></dl> -<p>Boil shrimp until done, about 10 minutes. -Peel, devein and chop fine. Wash -tomatoes and slice off tops and scoop out -meat leaving shells for filling later. Chop -tomato meat in fine pieces. Melt margarine -in saucepan and add all seasonings -except bread crumbs. Sauté till tender not -brown. Add raw tomato meat to seasoning, -add sugar, salt and pepper and continue -cooking about 20 minutes or until -liquid cooks down. Then add shrimp and -continue to cook about 4 minutes. Take -from fire, add bread crumbs to thicken -mixture, saving about a third of crumbs -for later. After mixing bread crumbs to -mixture, put in tomato shells. Sprinkle -remaining bread crumbs on top and bake -in moderate oven about 350 degrees for -25 or 30 minutes, or until shells appear -tender. Serves 4.</p> -<h3 id="c60">SHRIMP GUMBO</h3> -<p>Boil 1½ pounds shrimp, then peel; -while shrimp are boiling:</p> -<dl class="undent"><dt>chop up a large onion</dt> -<dt>3 slices of bacon chopped</dt> -<dt>1 hot pepper chopped</dt></dl> -<p>Brown bacon until crisp, add onion, -sauté, but do not brown. Add a can of hot -rotel tomatoes, and pepper, one can of -tomato sauce, simmer all together, with -the shrimp. Add one tablespoon of flour -for thickening, salt and pepper to taste.</p> -<h3 id="c61">MOCK ENCHILADAS</h3> -<dl class="undent"><dt>1 can hominy</dt> -<dt>1 can chili (without beans)</dt></dl> -<p>Put layer of hominy and layer of chili. -Cover generously with grated American -cheese. Repeat. Bake at 325 degrees for -30 minutes.</p> -<div class="pb" id="Page_11">11</div> -<h2 id="c62"><span class="small">· SALADS ·</span></h2> -<div class="img"> -<img src="images/p1.jpg" alt="Cornucopia" width="222" height="224" /> -</div> -<h3 id="c63">AMERICAN GAZPACHO</h3> -<dl class="undent"><dt>4 medium-small (about 1⅛ pounds) red-ripe juicy tomatoes</dt> -<dt>1 long (about 10 inches) thin cucumber (pared)</dt> -<dt>½ of a medium-sized green pepper</dt> -<dt>1 red onion (twice the size of a walnut)</dt> -<dt>2 drained canned pimientos</dt> -<dt>1 small garlic clove</dt> -<dt>2 tablespoons olive oil</dt> -<dt>2 teaspoons strong red wine vinegar</dt> -<dt>1 cup icy-cold water</dt> -<dt>1 to 1½ teaspoons salt</dt> -<dt>¼ teaspoon white pepper</dt></dl> -<p>Remove skin from tomatoes, after dipping -in boiling water or wetting and -twirling on a long fork over a gas flame. -Reserve half the tomatoes, half the cucumber, -and half the given amount of -green pepper.</p> -<p>Quarter remaining tomatoes; slice remaining -cucumber, remaining green pepper -and the whole onion; place in blender -in that order with 1 pimiento, peeled sliced -garlic clove, oil and vinegar. Blend at -high speed until smooth—about 2 minutes. -There will be about 2½ cups. Add -water, 1 teaspoon salt and pepper; turn -into a 1½-quart container. Knife-chop -fairly fine, the reserved cucumber, reserved -green pepper and remaining pimiento. -There will be about 1½ cups; stir -into blended mixture. Add enough of remaining -salt (or more) to suit taste. -Cover tightly and refrigerate until chilled -or overnight.</p> -<p>At serving time, put an ice cube in -each cup or bowl and add the gazpacho. -Makes 4 to 6 servings of a refreshing, -coral-colored first course; no salad needed -when gazpacho is served.</p> -<h3 id="c64">CABBAGE-CARROT SALAD</h3> -<dl class="undent"><dt>½ cup raisins</dt> -<dt>⅓ cup crushed pineapple</dt> -<dt>¼ cup mayonnaise</dt> -<dt>½ medium head cabbage (shredded)</dt> -<dt>2 large scraped carrots (shredded)</dt></dl> -<p>Put all the items listed above in dish -and mix; salt and pepper to taste.</p> -<h3 id="c65">MACARONI AND SALMON SALAD</h3> -<dl class="undent"><dt>1 package macaroni</dt> -<dt>1 can salmon</dt> -<dt>2 tablespoons grated onion</dt> -<dt>¼ diced celery</dt> -<dt>2 hard-cooked eggs</dt> -<dt>1 cup Thousand Island dressing</dt></dl> -<p>Boil 1 package macaroni in salted water -until tender (about 7 minutes). Rinse under -cold water spray to remove gummy -residue, drain and set aside to cool. Mix -together: 1 can salmon (separate into -bite-size chunks), 2 tablespoons grated -onion, ½ cup celery, 2 hard-cooked eggs -(diced) and enough Thousand Island -dressing to give proper consistency -(about 1 cup). Add to cooled macaroni, -mixing with fork, and chill in refrigerator -until ready to serve with rye triangles -or saltine crackers.</p> -<h3 id="c66">SKILLET SALAD</h3> -<dl class="undent"><dt>4 slices bacon</dt> -<dt>¼ cup vinegar</dt> -<dt>1 tablespoon brown sugar</dt> -<dt>1 teaspoon salt</dt> -<dt>1 tablespoon finely chopped onion</dt> -<dt>4 cups (½ medium head) shredded cabbage</dt> -<dt>½ cup chopped parsley</dt></dl> -<p>Cook bacon till crisp; remove from skillet -and crumble. Add vinegar, sugar, -salt, onion to fat in skillet. Add crumbled -bacon. Heat thoroughly; take from range -and toss cabbage and parsley in hot -dressing.</p> -<h3 id="c67">CRANBERRY SALAD</h3> -<dl class="undent"><dt>1 cup sugar</dt> -<dt>1 large can crushed pineapple, drained</dt> -<dt>1 cup coarse chopped nuts</dt> -<dt>2 cups cut up marshmallows</dt></dl> -<p>Blend ingredients together and let stand -while preparing jello. Dissolve one package -of raspberry jello in one cup of the -boiling pineapple juice (if not a cup add -water). Cool jelly until thick, mix with -the above and last mix in one pint of -whipping cream whipped. Pour into desired -molds and chill for several hours.</p> -<div class="pb" id="Page_12">12</div> -<h2 id="c68"><span class="small">· SPREADS · SANDWICHES ·</span></h2> -<div class="img"> -<img src="images/p2.jpg" alt="Chef" width="253" height="224" /> -</div> -<h3 id="c69">SANDWICH LOAF</h3> -<div class="verse"> -<p class="t0">Best-ever sandwich,</p> -<p class="t2">Easy to make;</p> -<p class="t0">Better than candy,</p> -<p class="t2">Better than cake.</p> -</div> -<dl class="undent"><dt>1 loaf white sandwich bread, unsliced</dt> -<dt>1 loaf brown sandwich bread, unsliced</dt> -<dt>8 packages cream cheese</dt> -<dt>1 cup mayonnaise</dt> -<dt>1 can pimiento</dt> -<dt>2 cans deviled ham</dt> -<dt>1 cucumber</dt> -<dt>¼ pound full cream Wisconsin cheese</dt> -<dt>2 cups chicken salad sandwich mixture</dt> -<dt>1 tablespoon grated onion</dt></dl> -<p>Cut crust off of bread. Cut each loaf -into 5 parts lengthwise. On piece of -white bread spread chicken salad mixture. -Top with brown slice, spread with pimiento -and Wisconsin mixture. Top with white -slice, spread with deviled ham mixed -mayonnaise. Top with brown slice, spread -with cucumbers chopped and added to 2 -packages cream cheese and mayonnaise -and 1 tablespoon grated onion. Top with -white. Ice loaf with cream cheese mixed -with mayonnaise. Do not serve until 2 -hours after making.</p> -<h3 id="c70">AVOCADO SANDWICH SPREAD</h3> -<dl class="undent"><dt>1 large avocado</dt> -<dt>1 small onion, minced</dt> -<dt>1 small tomato, minced—peel by dropping in boiling water then in cold water</dt> -<dt>2 small sour pickles, minced</dt> -<dt>1 garlic button, mashed or garlic salt to taste</dt> -<dt>⅓ cup pecans, minced</dt> -<dt>juice of small lemon</dt> -<dt>⅛ teaspoon salt</dt></dl> -<p>Mash avocado, as you would a potato, -add lemon juice to avoid discoloration of -avocado. Add minced onion, tomato, -pickles, mashed garlic button or garlic -salt and minced pecan meats. Mix well -and spread on lightly buttered bread, -white or brown.</p> -<h3 id="c71">LENTEN SANDWICH SPREAD</h3> -<dl class="undent"><dt>⅓ cup salted peanuts</dt> -<dt>1 pimiento</dt> -<dt>¼ cup mayonnaise</dt> -<dt>½ pound cheddar cheese</dt> -<dt>2 boiled shelled eggs</dt></dl> -<p>Put salted peanuts, pimiento, eggs and -cheddar cheese through a food grinder -and then add the mayonnaise.</p> -<h3 id="c72">CRANBERRY RELISH</h3> -<dl class="undent"><dt>2 cups ground cranberries</dt> -<dt>1 cored apple</dt> -<dt>1 orange</dt> -<dt>½ cup chopped pecans</dt> -<dt>½ cup granulated sugar</dt></dl> -<p>Put the first three ingredients through -food chopper, using coarse blade. Add -sugar and nut meats, mix well and chill.</p> -<h3 id="c73">KEIFER COUNTY PEAR RELISH</h3> -<dl class="undent"><dt>1 peck of Keifer pears ground in food chopper</dt> -<dt>5 onions medium</dt> -<dt>6 bell peppers</dt> -<dt>2 hot peppers</dt> -<dt>4 cups sugar</dt> -<dt>5 cups vinegar</dt> -<dt>1 teaspoon salt</dt> -<dt>1 teaspoon mixed spices</dt> -<dt>1 teaspoon turmeric</dt></dl> -<p>Mix ingredients and cook for 39 minutes. -This relish can be put up in glass -jars and stored.</p> -<h3 id="c74">HOMEMADE MAYONNAISE</h3> -<dl class="undent"><dt>1 small egg</dt> -<dt>1 teaspoon of sugar</dt> -<dt>1 teaspoon of salt</dt> -<dt>1 teaspoon of mustard</dt> -<dt>4 teaspoons of vinegar</dt> -<dt>dash of tabasco</dt> -<dt>pepper or paprika</dt> -<dt>1 pint of oil, that has been chilled in refrigerator</dt></dl> -<p>Beat the egg with the salt, sugar, mustard -and vinegar, and add the oil slowly, -drop by drop until half has been used. -Add the paprika or the pepper and add -the rest of the oil.</p> -<div class="pb" id="Page_13">13</div> -<h2 id="c75"><span class="small">: VEGETABLES : SPECIAL DISHES :</span></h2> -<div class="img"> -<img src="images/p1.jpg" alt="Cornucopia" width="222" height="224" /> -</div> -<h3 id="c76">TUNA, NOODLE, VEGETABLE CASSEROLE</h3> -<dl class="undent"><dt>2 tablespoons butter</dt> -<dt>1 large onion, minced</dt> -<dt>1 No. 2 can peas, drained</dt> -<dt>2 seven-ounce cans tuna</dt> -<dt>3 cups cooked fine noodles</dt> -<dt>6 tablespoons flour</dt> -<dt>6 tablespoons butter</dt> -<dt>1 teaspoon salt</dt> -<dt>3 cups milk</dt> -<dt>¼ teaspoon black pepper</dt> -<dt>1 teaspoon Worcestershire</dt> -<dt>1½ cups grated sharp cheese</dt> -<dt>paprika</dt></dl> -<p>Sauté onion in 2 tablespoons of butter -and mix with drained peas. Break tuna -with fork. Combine butter, flour, salt, -Worcestershire sauce, pepper and milk -into a cream sauce and add 1 cup grated -cheese. Cook over low gas flame until -cheese is melted and sauce is smooth. Alternate -peas, noodles and tuna in greased -casserole and cover with sauce. Top with -remaining ½ cup cheese and sprinkle -paprika on top. Bake 25 to 30 minutes in -350 degrees preheated oven. Serves 6 to 8.</p> -<h3 id="c77">EGGPLANT CASSEROLE</h3> -<dl class="undent"><dt>1 eggplant (medium)</dt> -<dt>1 can tomato sauce</dt> -<dt>1 onion</dt> -<dt>2 cloves garlic</dt> -<dt>3 tablespoons oil</dt> -<dt>grated parmesan cheese</dt></dl> -<p>Fry onion and garlic in oil until golden -brown, add tomato sauce, one can of -water, salt and pepper; let cook until -thick. Slice eggplant in ½-inch thick -slices. Fry until done, place layer of eggplant -in pyrex dish. Cover with sauce and -sprinkle with grated parmesan cheese, -repeat until all is used.</p> -<h3 id="c78">ITALIAN STYLE SQUASH</h3> -<dl class="undent"><dt>4 small sausages</dt> -<dt>1 small onion</dt> -<dt>1 tablespoon shortening</dt> -<dt>1 can or 1 package of frozen squash</dt></dl> -<p>Dice sausage and onion and brown in -shortening. Add cooked squash. Cook over -low heat until liquid from squash is almost -gone.</p> -<h3 id="c79">STUFFED ROUND STEAK</h3> -<p>Sauté in ½ cup margarine:</p> -<dl class="undent"><dt>1 medium onion, minced</dt> -<dt>1 clove garlic, minced</dt></dl> -<p>Combine with:</p> -<dl class="undent"><dt>3 cups coarse dry bread crumbs</dt> -<dt>½ cup minced celery</dt> -<dt>½ cup minced raw carrot</dt> -<dt>1 tablespoon minced parsley</dt> -<dt>1 teaspoon salt</dt> -<dt>¼ teaspoon thyme</dt> -<dt>½ teaspoon sage</dt> -<dt>¼ teaspoon pepper</dt></dl> -<p>Spread on 1½ pounds beef round steak. -(First, bone steak and pound flour into -both sides; brush off excess flour.) Roll -up and tie securely. Brown on all sides -in a little hot fat in large heavy utensil. -Add ½ cup hot water. Cover; cook 1½ -hours in 350 degrees oven. Uncover; and -cook ½ hour longer. Add thickening to -juices in utensil for gravy.</p> -<h3 id="c80">BAKED OYSTERS</h3> -<dl class="undent"><dt>1 pint oysters</dt> -<dt>1 medium size onion and green onions</dt> -<dt>1 pod of garlic</dt> -<dt>several pieces of celery (heart)</dt> -<dt>little parsley</dt></dl> -<p>Cut above ingredients into small pieces. -Cook slowly in butter until tender. Have -ready cracker crumbs. Then pour oysters, -juice and crumbs into the above, use -enough cracker crumbs to take up juice -of oysters. Cook slowly until oysters curl. -Add Lea & Perrins sauce, salt and pepper. -Fill (4) large size baking shells. Spread -cracker crumbs and melted butter on top. -Bake 15 or 20 minutes. Serve while hot.</p> -<h3 id="c81">SHRIMP WRIGGLE</h3> -<p>Make a smooth white sauce with about -½ stick of butter, 3 tablespoons flour and -1½ cups of milk and salt to taste. Add -½ cup of catsup, 2 teaspoons minced -parsley, ¾ cup finely chopped celery, teaspoon -Worcestershire sauce, then lots of -shrimp that have been boiled.</p> -<p>Put in individual baking cups on a -flat pan because little cups are hard to -handle in an oven. Bake at 350 degrees -for 20 to 25 minutes. Before the last few -minutes of baking, sprinkle with finely -ground bread crumbs and a dab of butter -on top—let brown.</p> -<div class="pb" id="Page_14">14</div> -<h2 id="c82"><span class="small">· MEN’S · RECIPES ·</span></h2> -<div class="img"> -<img src="images/p2.jpg" alt="Chef" width="253" height="224" /> -</div> -<h3 id="c83">PORK CHOPS ORIENTAL</h3> -<dl class="undent"><dt>6 double thick pork chops</dt> -<dt>1 cup cooked white rice</dt> -<dt>½ bell pepper sliced in thin strips</dt> -<dt>½ cup bean sprouts</dt> -<dt>¼ cup diced onions</dt> -<dt>1 diced pimiento</dt> -<dt>3 stalks diced celery</dt> -<dt>4 tablespoons soy sauce</dt> -<dt>1 raw egg</dt> -<dt>½ teaspoon paprika</dt> -<dt>1 small can stems and pieces mushrooms (drained)</dt> -<dt>1 tablespoon flour</dt> -<dt>1 cup cold chicken stock</dt> -<dt>3 tablespoons butter or margarine</dt> -<dt>salt and pepper to taste</dt></dl> -<p>Have butcher cut six pork chops double -thick and make a pocket for stuffing. In -a skillet sauté onions, bell peppers, celery, -bean sprouts, pimiento and mushrooms in -two tablespoons butter or margarine until -onions become transparent but not -brown. Move ingredients to side of skillet -and in center place the cooked white rice -and make a volcano to the bottom of skillet. -In volcano add one tablespoon butter -or margarine and when melted place -whole raw egg and when egg has set add -2 tablespoons soy sauce, the paprika, -and gently stir until all ingredients are -well mixed and egg is done and distributed -throughout. Add salt and pepper to -taste. Stuff pork chops with mixture, -place in a shallow baking pan and bake -in moderate oven until chops are done -and well browned. Remove chops from -pan and pour off all grease. To the remaining -brown drippings add 1 tablespoon -flour dissolved in 1 cup chicken -stock and 2 tablespoons soy sauce and -stir until sauce thickens. On serving -spoon sauce over chops. Serves 6.</p> -<h3 id="c84">TATER DOG</h3> -<p>Cut an Idaho potato about 5 inches long -in half. With a spoon scrape out the center -of both halves, enough to hold a wiener. -Insert the wiener in the cavity, spread -with margarine, a dash of salt and pepper -and chili sauce. Butt the potato together, -use 2 toothpicks to hold. Grease -outside liberally with butter or margarine. -Put into oven, bake until potato is well -baked. With serving of cole slaw or similar -salad, this will be a most appetizing meal.</p> -<h3 id="c85">TIME-SAVER DINNER</h3> -<dl class="undent"><dt>1 pound hamburger meat</dt> -<dt>1 clove garlic, chopped fine</dt> -<dt>1 small onion, chopped fine</dt> -<dt>½ small bell pepper, chopped fine</dt> -<dt>½ teaspoon salt</dt> -<dt>¼ teaspoon black pepper</dt> -<dt>1 can tomatoes</dt> -<dt>1 can tomato sauce</dt> -<dt>3 tablespoons tomato catsup</dt> -<dt>¼ teaspoon hot sauce</dt> -<dt>¼ teaspoon Worcestershire sauce</dt> -<dt>2 cups water</dt></dl> -<p>Mix salt, pepper, onion, garlic and bell -pepper. Drain tomatoes and mash them, -saving juice. Add all this to meat and mix -well. Take tomato juice and add tomato -sauce, hot sauce, Worcestershire sauce together. -Put this with water and pour over -meat loaf. Put tomato catsup over top of -meat loaf. Peel two medium size potatoes. -Cut in quarters and put around meat loaf. -Bake in 450 degrees oven for 1½ hours.</p> -<h3 id="c86">GARLIC SPARERIBS</h3> -<dl class="undent"><dt>6 pounds spareribs</dt> -<dt>4 large cloves garlic</dt> -<dt>1 tablespoon salt</dt> -<dt>1 cup chicken stock or consomme</dt> -<dt>1 cup orange marmalade</dt> -<dt>¼ cup vinegar</dt> -<dt>¼ cup ketchup</dt></dl> -<p>Figure at least 1 pound spareribs per -person. Leave sides whole so they can be -threaded on a spit later. Crush garlic -with salt. Add chicken stock or consomme -with marmalade, vinegar and ketchup. -Marinate ribs at least 12 hours in garlic -marinade, turning several times. Weave -the whole strips on spit and cook slowly -over low coals for 1 to 1½ hours or -until shiny brown and fork tender. Baste -with the marinade during the cooking. Or -if preferred, bake ribs in slow oven (300 -degrees F.) for 2 hours. Baste often.</p> -<h3 id="c87">KIDS’ DELIGHT</h3> -<p>Prepare one recipe for biscuit dough. -Roll out thin, cut in three pieces. Spread -one piece with apple jelly and peanut -butter. Spread one piece with stewed apples -and grated cheese. Spread one piece -with fig preserves. Roll each piece into a -slender roll. Slice into 1-inch thickness. -Place on greased pan, bake 12 minutes -in moderate oven.</p> -<div class="pb" id="Page_15">15</div> -<div class="img"> -<img src="images/p3.jpg" alt="Eagle logo" width="300" height="110" /> -</div> -<p class="center"><span class="ss"><span class="sc">American National</span> -<br /><span class="smaller">INSURANCE COMPANY</span></span> -<br /><span class="smaller"><span class="ssn"><span class="ab1">LIFE</span> <span class="hst">HOME OFFICE: GALVESTON, TEXAS</span> <span class="hst"><span class="ab1">HEALTH</span></span></span></span></p> -<p class="center"><i><span class="ss">The Leader in the Business of Creating the Future</span></i></p> -<p class="center"><span class="ss"><span class="smaller">PRESENTED BY</span></span></p> -<p class="center">_________________________________</p> -<p class="center"><span class="ss"><span class="smallest">REPRESENTING</span> -<br />AMERICAN NATIONAL INSURANCE COMPANY -<br /><span class="smaller">GALVESTON, TEXAS</span></span></p> -<p class="tb">11-1961</p> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>Added explanatory text {in brackets} for unfamiliar brand names.</li> -<li>In the text versions only, text in <i>italics</i> is delimited by _underscores_.</li> -</ul> - - - - - - - -<pre> - - - - - -End of Project Gutenberg's Recipes from American National, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK RECIPES FROM AMERICAN NATIONAL *** - -***** This file should be named 62655-h.htm or 62655-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/6/5/62655/ - -Produced by Stephen Hutcheson and the Online Distributed -Proofreading Team at https://www.pgdp.net - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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