diff options
Diffstat (limited to 'old/62655-0.txt')
| -rw-r--r-- | old/62655-0.txt | 1948 |
1 files changed, 0 insertions, 1948 deletions
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. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. Project Gutenberg is a registered trademark, -and may not be used if you charge for the eBooks, unless you receive -specific permission. If you do not charge anything for copies of this -eBook, complying with the rules is very easy. You may use this eBook -for nearly any purpose such as creation of derivative works, reports, -performances and research. They may be modified and printed and given -away--you may do practically ANYTHING in the United States with eBooks -not protected by U.S. copyright law. Redistribution is subject to the -trademark license, especially commercial redistribution. - -START: FULL LICENSE - -THE FULL PROJECT GUTENBERG LICENSE -PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK - -To protect the Project Gutenberg-tm mission of promoting the free -distribution of electronic works, by using or distributing this work -(or any other work associated in any way with the phrase "Project -Gutenberg"), you agree to comply with all the terms of the Full -Project Gutenberg-tm License available with this file or online at -www.gutenberg.org/license. - -Section 1. General Terms of Use and Redistributing Project -Gutenberg-tm electronic works - -1.A. By reading or using any part of this Project Gutenberg-tm -electronic work, you indicate that you have read, understand, agree to -and accept all the terms of this license and intellectual property -(trademark/copyright) agreement. If you do not agree to abide by all -the terms of this agreement, you must cease using and return or -destroy all copies of Project Gutenberg-tm electronic works in your -possession. If you paid a fee for obtaining a copy of or access to a -Project Gutenberg-tm electronic work and you do not agree to be bound -by the terms of this agreement, you may obtain a refund from the -person or entity to whom you paid the fee as set forth in paragraph -1.E.8. - -1.B. "Project Gutenberg" is a registered trademark. It may only be -used on or associated in any way with an electronic work by people who -agree to be bound by the terms of this agreement. There are a few -things that you can do with most Project Gutenberg-tm electronic works -even without complying with the full terms of this agreement. See -paragraph 1.C below. There are a lot of things you can do with Project -Gutenberg-tm electronic works if you follow the terms of this -agreement and help preserve free future access to Project Gutenberg-tm -electronic works. See paragraph 1.E below. - -1.C. The Project Gutenberg Literary Archive Foundation ("the -Foundation" or PGLAF), owns a compilation copyright in the collection -of Project Gutenberg-tm electronic works. Nearly all the individual -works in the collection are in the public domain in the United -States. If an individual work is unprotected by copyright law in the -United States and you are located in the United States, we do not -claim a right to prevent you from copying, distributing, performing, -displaying or creating derivative works based on the work as long as -all references to Project Gutenberg are removed. Of course, we hope -that you will support the Project Gutenberg-tm mission of promoting -free access to electronic works by freely sharing Project Gutenberg-tm -works in compliance with the terms of this agreement for keeping the -Project Gutenberg-tm name associated with the work. You can easily -comply with the terms of this agreement by keeping this work in the -same format with its attached full Project Gutenberg-tm License when -you share it without charge with others. - -1.D. The copyright laws of the place where you are located also govern -what you can do with this work. Copyright laws in most countries are -in a constant state of change. If you are outside the United States, -check the laws of your country in addition to the terms of this -agreement before downloading, copying, displaying, performing, -distributing or creating derivative works based on this work or any -other Project Gutenberg-tm work. The Foundation makes no -representations concerning the copyright status of any work in any -country outside the United States. - -1.E. Unless you have removed all references to Project Gutenberg: - -1.E.1. The following sentence, with active links to, or other -immediate access to, the full Project Gutenberg-tm License must appear -prominently whenever any copy of a Project Gutenberg-tm work (any work -on which the phrase "Project Gutenberg" appears, or with which the -phrase "Project Gutenberg" is associated) is accessed, displayed, -performed, viewed, copied or distributed: - - 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. - -1.E.2. If an individual Project Gutenberg-tm electronic work is -derived from texts not protected by U.S. copyright law (does not -contain a notice indicating that it is posted with permission of the -copyright holder), the work can be copied and distributed to anyone in -the United States without paying any fees or charges. If you are -redistributing or providing access to a work with the phrase "Project -Gutenberg" associated with or appearing on the work, you must comply -either with the requirements of paragraphs 1.E.1 through 1.E.7 or -obtain permission for the use of the work and the Project Gutenberg-tm -trademark as set forth in paragraphs 1.E.8 or 1.E.9. - -1.E.3. If an individual Project Gutenberg-tm electronic work is posted -with the permission of the copyright holder, your use and distribution -must comply with both paragraphs 1.E.1 through 1.E.7 and any -additional terms imposed by the copyright holder. Additional terms -will be linked to the Project Gutenberg-tm License for all works -posted with the permission of the copyright holder found at the -beginning of this work. - -1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm -License terms from this work, or any files containing a part of this -work or any other work associated with Project Gutenberg-tm. - -1.E.5. Do not copy, display, perform, distribute or redistribute this -electronic work, or any part of this electronic work, without -prominently displaying the sentence set forth in paragraph 1.E.1 with -active links or immediate access to the full terms of the Project -Gutenberg-tm License. - -1.E.6. You may convert to and distribute this work in any binary, -compressed, marked up, nonproprietary or proprietary form, including -any word processing or hypertext form. However, if you provide access -to or distribute copies of a Project Gutenberg-tm work in a format -other than "Plain Vanilla ASCII" or other format used in the official -version posted on the official Project Gutenberg-tm web site -(www.gutenberg.org), you must, at no additional cost, fee or expense -to the user, provide a copy, a means of exporting a copy, or a means -of obtaining a copy upon request, of the work in its original "Plain -Vanilla ASCII" or other form. Any alternate format must include the -full Project Gutenberg-tm License as specified in paragraph 1.E.1. - -1.E.7. Do not charge a fee for access to, viewing, displaying, -performing, copying or distributing any Project Gutenberg-tm works -unless you comply with paragraph 1.E.8 or 1.E.9. - -1.E.8. You may charge a reasonable fee for copies of or providing -access to or distributing Project Gutenberg-tm electronic works -provided that - -* You pay a royalty fee of 20% of the gross profits you derive from - the use of Project Gutenberg-tm works calculated using the method - you already use to calculate your applicable taxes. The fee is owed - to the owner of the Project Gutenberg-tm trademark, but he has - agreed to donate royalties under this paragraph to the Project - Gutenberg Literary Archive Foundation. Royalty payments must be paid - within 60 days following each date on which you prepare (or are - legally required to prepare) your periodic tax returns. Royalty - payments should be clearly marked as such and sent to the Project - Gutenberg Literary Archive Foundation at the address specified in - Section 4, "Information about donations to the Project Gutenberg - Literary Archive Foundation." - -* You provide a full refund of any money paid by a user who notifies - you in writing (or by e-mail) within 30 days of receipt that s/he - does not agree to the terms of the full Project Gutenberg-tm - License. You must require such a user to return or destroy all - copies of the works possessed in a physical medium and discontinue - all use of and all access to other copies of Project Gutenberg-tm - works. - -* You provide, in accordance with paragraph 1.F.3, a full refund of - any money paid for a work or a replacement copy, if a defect in the - electronic work is discovered and reported to you within 90 days of - receipt of the work. - -* You comply with all other terms of this agreement for free - distribution of Project Gutenberg-tm works. - -1.E.9. If you wish to charge a fee or distribute a Project -Gutenberg-tm electronic work or group of works on different terms than -are set forth in this agreement, you must obtain permission in writing -from both the Project Gutenberg Literary Archive Foundation and The -Project Gutenberg Trademark LLC, the owner of the Project Gutenberg-tm -trademark. Contact the Foundation as set forth in Section 3 below. - -1.F. - -1.F.1. Project Gutenberg volunteers and employees expend considerable -effort to identify, do copyright research on, transcribe and proofread -works not protected by U.S. copyright law in creating the Project -Gutenberg-tm collection. Despite these efforts, Project Gutenberg-tm -electronic works, and the medium on which they may be stored, may -contain "Defects," such as, but not limited to, incomplete, inaccurate -or corrupt data, transcription errors, a copyright or other -intellectual property infringement, a defective or damaged disk or -other medium, a computer virus, or computer codes that damage or -cannot be read by your equipment. - -1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right -of Replacement or Refund" described in paragraph 1.F.3, the Project -Gutenberg Literary Archive Foundation, the owner of the Project -Gutenberg-tm trademark, and any other party distributing a Project -Gutenberg-tm electronic work under this agreement, disclaim all -liability to you for damages, costs and expenses, including legal -fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT -LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE -PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE -TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE -LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR -INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH -DAMAGE. - -1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a -defect in this electronic work within 90 days of receiving it, you can -receive a refund of the money (if any) you paid for it by sending a -written explanation to the person you received the work from. If you -received the work on a physical medium, you must return the medium -with your written explanation. The person or entity that provided you -with the defective work may elect to provide a replacement copy in -lieu of a refund. If you received the work electronically, the person -or entity providing it to you may choose to give you a second -opportunity to receive the work electronically in lieu of a refund. If -the second copy is also defective, you may demand a refund in writing -without further opportunities to fix the problem. - -1.F.4. Except for the limited right of replacement or refund set forth -in paragraph 1.F.3, this work is provided to you 'AS-IS', WITH NO -OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT -LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. - -1.F.5. Some states do not allow disclaimers of certain implied -warranties or the exclusion or limitation of certain types of -damages. If any disclaimer or limitation set forth in this agreement -violates the law of the state applicable to this agreement, the -agreement shall be interpreted to make the maximum disclaimer or -limitation permitted by the applicable state law. The invalidity or -unenforceability of any provision of this agreement shall not void the -remaining provisions. - -1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the -trademark owner, any agent or employee of the Foundation, anyone -providing copies of Project Gutenberg-tm electronic works in -accordance with this agreement, and any volunteers associated with the -production, promotion and distribution of Project Gutenberg-tm -electronic works, harmless from all liability, costs and expenses, -including legal fees, that arise directly or indirectly from any of -the following which you do or cause to occur: (a) distribution of this -or any Project Gutenberg-tm work, (b) alteration, modification, or -additions or deletions to any Project Gutenberg-tm work, and (c) any -Defect you cause. - -Section 2. Information about the Mission of Project Gutenberg-tm - -Project Gutenberg-tm is synonymous with the free distribution of -electronic works in formats readable by the widest variety of -computers including obsolete, old, middle-aged and new computers. It -exists because of the efforts of hundreds of volunteers and donations -from people in all walks of life. - -Volunteers and financial support to provide volunteers with the -assistance they need are critical to reaching Project Gutenberg-tm's -goals and ensuring that the Project Gutenberg-tm collection will -remain freely available for generations to come. In 2001, the Project -Gutenberg Literary Archive Foundation was created to provide a secure -and permanent future for Project Gutenberg-tm and future -generations. To learn more about the Project Gutenberg Literary -Archive Foundation and how your efforts and donations can help, see -Sections 3 and 4 and the Foundation information page at -www.gutenberg.org - - - -Section 3. Information about the Project Gutenberg Literary Archive Foundation - -The Project Gutenberg Literary Archive Foundation is a non profit -501(c)(3) educational corporation organized under the laws of the -state of Mississippi and granted tax exempt status by the Internal -Revenue Service. The Foundation's EIN or federal tax identification -number is 64-6221541. Contributions to the Project Gutenberg Literary -Archive Foundation are tax deductible to the full extent permitted by -U.S. federal laws and your state's laws. - -The Foundation's principal office is in Fairbanks, Alaska, with the -mailing address: PO Box 750175, Fairbanks, AK 99775, but its -volunteers and employees are scattered throughout numerous -locations. Its business office is located at 809 North 1500 West, Salt -Lake City, UT 84116, (801) 596-1887. Email contact links and up to -date contact information can be found at the Foundation's web site and -official page at www.gutenberg.org/contact - -For additional contact information: - - Dr. Gregory B. Newby - Chief Executive and Director - gbnewby@pglaf.org - -Section 4. Information about Donations to the Project Gutenberg -Literary Archive Foundation - -Project Gutenberg-tm depends upon and cannot survive without wide -spread public support and donations to carry out its mission of -increasing the number of public domain and licensed works that can be -freely distributed in machine readable form accessible by the widest -array of equipment including outdated equipment. Many small donations -($1 to $5,000) are particularly important to maintaining tax exempt -status with the IRS. - -The Foundation is committed to complying with the laws regulating -charities and charitable donations in all 50 states of the United -States. Compliance requirements are not uniform and it takes a -considerable effort, much paperwork and many fees to meet and keep up -with these requirements. We do not solicit donations in locations -where we have not received written confirmation of compliance. To SEND -DONATIONS or determine the status of compliance for any particular -state visit www.gutenberg.org/donate - -While we cannot and do not solicit contributions from states where we -have not met the solicitation requirements, we know of no prohibition -against accepting unsolicited donations from donors in such states who -approach us with offers to donate. - -International donations are gratefully accepted, but we cannot make -any statements concerning tax treatment of donations received from -outside the United States. U.S. laws alone swamp our small staff. - -Please check the Project Gutenberg Web pages for current donation -methods and addresses. Donations are accepted in a number of other -ways including checks, online payments and credit card donations. To -donate, please visit: www.gutenberg.org/donate - -Section 5. General Information About Project Gutenberg-tm electronic works. - -Professor Michael S. Hart was the originator of the Project -Gutenberg-tm concept of a library of electronic works that could be -freely shared with anyone. For forty years, he produced and -distributed Project Gutenberg-tm eBooks with only a loose network of -volunteer support. - -Project Gutenberg-tm eBooks are often created from several printed -editions, all of which are confirmed as not protected by copyright in -the U.S. unless a copyright notice is included. Thus, we do not -necessarily keep eBooks in compliance with any particular paper -edition. - -Most people start at our Web site which has the main PG search -facility: www.gutenberg.org - -This Web site includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. - |