1001 ,1,SEAFOOD,QUICHE,,Impossible Quiche,Cuisinart,1/2 lb Crab or Shrimp 3 Eggs,1/2 cup Bisquick 1 1/2 cups Milk,1/4 tsp Salt 2 cups grated cheese,Dash of tabasco 1/2 cup melted butter,green or red peppers-onions-mushrooms-celery,(quantity suited to taste),10 1/2" pie pan,,Saute peppers-onions-mushrooms-celery in butter.,Bake 350 deg. for 45 min. (add 15 min. if made up,ahead of time),
1002 ,1,JELLO,MOLDED,SALAD,Lime Jello Cottage Cheese Pineapple Salad,Jo Lynn Kruse,1 small can crushed pineapple,juice from 1 lemon,1/2 cup sugar,3/4 cup cottage cheese,1 cup whipping cream-whipped,1 small pkg lime jello,,Dissolve jello in 1 cup hot water,Mix above-except for cottage cheese and,whipped cream-put in refrigerator.,When thick add cottage cheese and whipped cream,Put in refrigerator to set
1003 ,1,CANDIED,SWEET,POTATOES,Candied Sweet Potatoes,C&H Sugar Box,1 cup dark brown sugar 2 tblsp butter,firmly packed Dash of cinnamon,3/4 cup water 1/2 tsp salt,6 peeled cooked or canned sweet potatoes or yams,cut in halves lengthwise,,Heat together in large skillet water-salt-butter and,cinnamon. Boil 5 minutes. Then add potatoes and cook,gently turning occasionally for about 20 minutes-until,syrup has cooked down enough to glaze potatoes nicely.,Makes 6 servings.,
1004 ,1,PORK,CHOPS,GLAZED,Glazed Orange Pork Chops,Carol Wright recipes,4 pork chops (about l lb.) 1 can (10 1/2 oz),4 slices orange condensed beef broth,Dash of cinnamon 1 tblsp. brown sugar,Dash of nutmeg 2 tblsp. orange juice,1 tblsp. cornstarch,,Brown chops on both sides. Place orange slice on each chop.,Sprinkle with cinnamon and nutmeg. Add broth and sugar.,Cover. Cook over low heat 35 min. Mix orange juice and corn-,starch until smooth. Gradually blend into soup. Cook-stirring,constantly until slightly thickened. Simmer few minutes till,chops are tender. Makes 4 servings.
1005 ,1,PIE,FRUIT,YOGURT,Fruit 'N Yogurt Pie,Cool Whip label,2 (8 oz) fruit flavored yogurt,Mashed fruit (optional),1 (8 oz) Cool Whip topping (thawed),8 or 9 inch graham cracker crust,,Fold yogurt and fruit into whipped topping-blending well.,Spoon into crust. Freeze until firm-about 4 hours. Remove,from freezer and place in refrigerator 30 minutes (or longer,for softer texture) before cutting. Store any leftover pie,in freezer.,(Strawberries-raspberries or blueberries are good fruits for above),
1006 ,1,CHICKEN,BREASTS,DIVAN,Chicken Breasts Divan,From the kitchen of Ruth Hoff,4 whole chicken breasts cooked and boned,2 reads or 4 boxes broccoli cooked till crisp,3 cans cream of chicken soup,3 cups mayonnaise,3 tblsp lemon juice,Pinch of curry powder,,Place broccoli in 9x13 baking dish. Then 8 chicken pieces on,top. Mix next 4 ingredients and pour over top. Bake till hot,and serve over rice. Crushed potato chips over top if desired.,To make serving easier cook rice and place in casserole dish,first as bottom layer. Serves 8.
1007 ,1,CRAB,CASSEROLE,SAFECO,Crab Casserole,SAFECO 1983 Conference of Champions bulletin,8 slices bread 2 cups crab,1 diced onion 1/2 cup mayonnaise,1 cup celery paprika to taste,1/2 cup diced green pepper 4 eggs beaten,3 cups milk 1 can mushroom soup,grated cheese,,Cook celery 10 minutes in small amount of water. Drain celery.,Dice 4 slices of bread into casserole. Mix crab-onion-mayonnaise-,green peppers-celery. Place over bread in dish. Dice remaining 4,slices bread and place on top. Mix eggs-milk and pour over top.,Bake 15 min. @ 325. Spoon soup on top. Cheese-Pap. Bake 1 hr. @ 325.
1008 ,1,STEW,,,Joe Booker's Stew,United Air Lines,6 oz lean salt pork diced 1/2 lb onions sliced,2 lbs beef chuck cubed 1 oz flour,1 quart beef stock 1/8 tsp thyme,salt ground black pepper,12 oz diced potatoes 1/2 in. 12 oz sliced carrots 1/2 in.,8 oz white rutabaga diced,,Fry pork in heavy skillet at moderate heat. Discard pork bits.,Add onions and cook till brown. Remove onions with slotted spoon,and set aside. Flour beef cubes and brown. Add to onions. Pour 1,cup stock into skillet and boil stirring. Return onions and beef,Add rest stock simmer 1 hr. Add rest-cover-simmer another 30 min.
1009 ,1,CHICKEN,BREASTS,CHINESE,Chicken Breasts Mandarin,Seattle Times,4 large whole chicken breasts-skinned-boned and cut in half.,2 cups cooked rice,1/2 cup golden raisins,3/4 tsp salt,toothpicks and string,2 tblsp melted butter,1 can (1 lb 4 oz) pineapple tidbits,1 can (11 oz) mandarin oranges,1 1/2 tsp lemon juice,2 1/2 tblsp sugar,2 tblsp cornstarch,(continued in next recipe record)
1010 ,1,CHICKEN,BREASTS,CHINESE,Chicken Breasts Mandarin,Seattle Times,(continued from previous recipe description),2 tblsp soy sauce,2 tblsp butter,1 can (8 oz) water chestnuts drained sliced,,1. Cover each half chicken breast with plastic wrap;,flatten with mallet or rolling pin to 1/8 in. thickness.,,2. Peel off plastic wrap. Mix rice-raisins-salt; place,1/4 cup of mixture in center of each breast.,,(continued in next recipe record)
1011 ,1,CHICKEN,BREASTS,CHINESE,Chicken Breasts Mandarin,Seattle Times,(continued from previous recipe description),3. Roll up tightly tucking in the ends; secure with,toothpicks and string.,,4. Place chicken in buttered 13x9x2 in. baking pan.,Brush with 2 tblsp melted butter.,,5. Bake in a preheated 350 deg. oven for 30 min.,Reduce heat to 325 deg.,,6. Drain pineapple and oranges-reserve syrups. Combine,(continued in next recipe record)
1012 ,1,CHICKEN,BREASTS,CHINESE,Chicken Breasts Mandarin,Seattle Times,(continued from previous recipe description),(6. cont) syrups in heavy saucepan with lemon juice-sugar-,cornstarch and soy sauce; blend well. Cook over medium heat,stirring constantly until thickened and transparent.,,7. Remove from heat and add remaining butter-fruit-water,chestnuts; mix well. Spoon fruit sauce over chicken pieces;,cover with foil. Continue baking at 325 deg. for 30 min. more.,,8. Remove toothpicks and string; place on serving platter.,Spoon sauce over chicken. Serve hot.,
1013 ,1,FRUIT,DESSERT,,Macedoine of Fresh Fruits,,4 oranges - thin slices 2 diced apples,2 diced pears 1/3 cup walnuts,2 bananas cut into 1/2 in. cubes,1 ctn frozen raspberries l lemon,4 tblsp rum or orange juice,,Prick fruit to allow the marinade to soak for several hours.,Add raspberries and walnuts just before serving. Sprinkle,each layer with powdered sugar and serve very cold over ice,cream or cake.,,
1014 ,1,DESSERT,CHIFFON,PIE,Orange Chiffon Pie,,1 (6 oz) can frozen orange juice diluted to taste,2 cups sugar 7 tsp cornstarch,4 eggs - separated 2 baked pie shells,,Mix sugar and cornstarch; add orange juice and bring to boil,stirring constantly. Boil for 2 min. Beat egg yolks slightly,and add to the cooked mixture - boiling for another minute.,Remove from heat and pour into the baked pie shells. Beat the,egg whites - add 1/2 cup sugar and continue beating until stiff.,Pile on top of two pies and bake in a slow oven (325 deg.) for,15-18 min. or until brown. Makes 2 pies.,
1015 ,1,DESSERT,PEACH,PIE,Peach Pie Supreme,,1 pkg (3 1/4 oz) jello vanilla pudding and pie filling,1 cup corn syrup 3/4 cup evaporated milk,1 egg (slightly beaten),1 cup chopped pecans 1 unbaked 8 in. pie shell,,,Blend pudding mix with syrup. Gradually add evaporated milk,and egg - stirring to blend. Add pecans. Pour into pie shell.,Bake at 375 deg. until top is firm and just begins to crack,(about 40 min.) Cool at least 3 hours.,,
1016 ,1,ITALIAN,LASAGNE,,Classic Lasagne,,1 med. onion 2 cloves garlic - crushed,1 lb. lean ground beef 1/2 lb. ground pork,1 tblsp olive oil 1 can (l lb. 12 oz.) tomatoes,2 cans (6 oz. ea.) tomato paste,1/2 cup water 1 tsp salt,1/2 tsp basil leaves 1/2 tsp oregano leaves,1/8 tsp crushed red pepper,1/4 cup chopped parsley,2 tblsp salt 4 to 6 qts boiling water,1 lb. lasagne 1 lb. ricotta cheese,Grated parmesan cheese; 1/2 lb. sliced mozzarella cheese,(continued in next recipe record)
1017 ,1,ITALIAN,LASAGNE,,Classic Lasagne,,(continued from previous recipe description),1. In a saucepan saute onions-garlic-ground beef-,ground pork in oil until lightly browned. Add tomatoes-,tomato paste-1/2 cup water-1 tsp salt-basil-oregano-red,pepper and parsley. Simmer - covered - for 1 hour.,2. Add 2 tblsp salt to rapidly boiling 4-6 qts. water.,Gradually add lasagne so that water continues to boil.,Cook uncovered - stirring occasionally - until tender.,Drain in collander.,,,(continued in next recipe record)
1018 ,1,ITALIAN,LASAGNE,,Classic Lasagne,,(continued from previous recipe description),3. Layer in a l3x9x2 1/4 in. baking dish or pan:,sauce - lasagne - dollops of ricotta and parmesan cheese.,Repeat layers until all ingredients are used. Top with,mozzarella cheese slices. Bake in preheated 375 deg.,oven 25 min.,,,,,,
1019 ,1,SALAD,FRUIT,,Watergate Salad,,1 small pkg instant pistaccio pudding mix,1 large can unsweetened crushed pineapple (semi-drained),1 cup miniature marshmallows,1 cup chopped walnuts,1 9 oz. container Cool Whip,,Mix instant pudding and Cool Whip. Add pineapple - nuts -,and marshmallows. Stir well. Serve.,,,,
1020 ,1,SALAD,CHICKEN,BEAN SPROUT,Bean Sprout-Chicken Salad with Sesame Dressing,Seattle Times,2 cups bean sprouts rinsed and drained,2 cups julienne cut cooked chicken,1 cup julienne cut cucumber,1/4 cup chopped green onions,1/4 cup drained chopped pimiento,lettuce,,Sesame Dressing:,1 tsp sugar 1 tsp salt 1/2 tsp paprika,1/4 tsp dry mustard ground pepper,1 clove garlic crushed 1/2 cup salad oil,(continued in next recipe record)
1021 ,1,SALAD,CHICKEN,BEAN SPROUT,Bean Sprout-Chicken Salad with Sesame Dressing,Seattle Times,(continued from previous recipe description),1 tblsp sesame oil,2 tblsp white wine vinegar,2 tblsp toasted sesame seed,1. In glass or stainless steel bowl - combine bean sprouts-,chicken - cucumber - green onions and pimiento.,2. For dressing - blend dry ingredients; add garlic and oils -,mixing well. Add vinegar and sesame seeds; beat or shake well.,3. Pour over bean sprout mixture - stirring to coat thoroughly,with dressing.,,(continued in next recipe record)
1022 ,1,SALAD,CHICKEN,BEAN SPROUT,Bean Sprout-Chicken Salad with Sesame Dressing,Seattle Times,(continued from previous recipe description),4. Cover and refrigerate several hours or overnight.,Before serving - stir; drain off excess dressing.,Mound on crisp lettuce leaves.,,,Serves 4,,,,,
1023 ,1,DESSERT,FRUIT,PIE,Pineapple Lattice Pie,Seattle Times,Pastry for a 2-crust pie,1/2 cup shredded coconut,1/2 cup sugar,4 tblsp flour,1 can (1 lb. 4 oz) crushed pineapple,2 tblsp butter,,1. Roll half of the pastry and line a 9 inch pie plate. Trim,edges. Sprinkle with coconut and set aside. Roll remaining pastry,for top crust. Cut into long strips about 1/2 inch wide. Weave,lattice design on waxed paper and set aside for later use.,(continued in next recipe record)
1024 ,1,DESSERT,FRUIT,PIE,Pineapple Lattice Pie,Seattle Times,(continued from previous recipe description),2. In saucepan mix together sugar-flour-and undrained,pineapple. Cook over moderate heat stirring constantly,until mixture thickens and comes to a boil.,3. Pour into prepared pie crust. Dot with butter. Quickly,flip lattice on top of pie. Fold ends of strips under,bottom crust. Press together well. Flute edges.,4. Bake in preheated oven 450 deg. for 10 minutes. Reduce,heat to 350 deg. and bake 30 min. longer. Cool on wire,rack.,,
1025 ,1,SEAFOOD,STEW,PAELLA,Stewpendous Spanish Stew,Seattle Times,1 chicken 2 1/2 lbs cut in pieces,1/2 lb lean pork or beef cut in cubes,1/3 cup olive oil,1/2 lb scallops,1 tomato peeled and chopped,1 clove garlic crushed,2 cups uncooked rice,1 can minced clams,1 pkg (9 oz) frozen artichoke hearts,1 pkg (9 oz) frozen cut green beans,2 to 2 1/2 tsp salt,(continued in next recipe record)
1026 ,1,SEAFOOD,STEW,PAELLA,Stewpendous Spanish Stew,Seattle Times,(continued from previous recipe description),1/4 tsp saffron,4 cups boiling chicken broth,,1. In oven-proof Dutch oven saute chicken and pork in olive,oil until golden. Cover and simmer over low heat for,15 minutes.,2. Add scallops and saute lightly about 2 min. Stir in tomato-,garlic-rice-clams with liquid-vegetables-salt and saffron.,Then add boiling broth. Cook uncovered over high heat for,5 min. stirring occasionally.,(continued in next recipe record)
1027 ,1,SEAFOOD,STEW,PAELLA,Stewpendous Spanish Stew,Seattle Times,(continued from previous recipe description),3. Cover and bake in preheated 350 deg. oven,10-15 min. or until all liquid is absorbed.,,,,,,,,,
1028 ,1,PORK,CHOPS,BAKED,Stuff'N Such Pork Chop Bake,Uncle Ben's Rice Box,6 pork chops cut 3/4 in. thick,1 pkg. (6 oz) UNCLE BEN'S Stuff'N Such,1/2 tsp salt,6 peach halves (1 lb. 1 oz. can) drained,1/3 cup currant jelly,,Brown pork chops in shallow 2 qt. ( approx. 12" x 8" x 2"),baking dish for 40 min. in 400 deg. oven. Meanwhile prepare,Stuff'N Such according to package directions up to the point,of baking.,,(continued in next recipe record)
1029 ,1,PORK,CHOPS,BAKED,Stuff'N Such Pork Chop Bake,Uncle Ben's Rice Box,(continued from previous recipe description),Remove chops from baking dish and drain fat from dish.,Spoon Stuff'N Such evenly on the bottom of the baking dish,and arrange pork chops on top of stuffing.,,Sprinkle chops with salt. Place peach halves-hollow side up-,next to pork chops. Cover and bake 25 min. in 350 deg. oven.,,Before serving spoon currant jelly into peach halves. Serve hot.,Makes 6 servings.,Variation: Substitute apricots or red apples for peaches-sprinkle,with cinnamon or brown sugar.
1030 ,1,SOUFFLE,CHEESE,,Cheddar Cheese Souffle',General Mills,1/4 cup Bisquick baking mix,1/2 tsp dry mustard,1 cup milk,1 cup shredded cheddar cheese (about 4 oz),3 eggs separated,1/4 tsp cream of tartar,,Heat oven to 350 deg. Lightly grease 1 1/2 quart casserole.,Mix baking mix in 1 quart saucepan. Stir in milk gradually.,,Heat to boiling stirring constantly. Boil and stir 1 min.,(continued in next recipe record)
1031 ,1,SOUFFLE,CHEESE,,Cheddar Cheese Souffle',General Mills,(continued from previous recipe description),Stir in cheese. Remove from heat.,,Stir cooked mixture into egg yolks. Beat egg whites and cream,of tartar until soft peaks form. Fold into cheese mixture. Pour into,casserole.,,Bake until knife inserted 1 inch from edge comes out clean-40 to 50,min. Serve immediately. 4 to 6 servings.,,,
1032 ,1,CHICKEN,BAKED,,Orange Chicken Bake,Uncle Ben's Stuff'N Such Box,1 fryer-broiler chicken 3 lb. cut into pieces,1 tsp salt,1/2 cup orange marmalade,1 tblsp melted butter or margarine,1 pkg (6 oz) UNCLE BEN'S STUFF'N SUCH,1/2 cup sliced celery,,Arrange chicken pieces in shallow 2 qt. (approx. 12" x,8" x 2") baking dish. Sprinkle with salt. Mix marmalade,and butter and spoon over chicken pieces. Bake uncovered,at 350 deg. for 40 min.,(continued in next recipe record)
1033 ,1,CHICKEN,BAKED,,Orange Chicken Bake,Uncle Ben's Stuff'N Such Box,(continued from previous recipe description),While chicken is cooking prepare STUFF'N SUCH according,to package directions up to the point of baking. Stir,celery into STUFF'N SUCH mixture. Remove chicken from,oven and drain off fat.,,Arrange cooked chicken at either end of baking dish. Spoon,STUFF'N SUCH into center of baking dish. Cover and finish,baking in 350 deg. oven for 25 min. Serve hot. 4-6 servings.,,,
1034 ,1,CHICKEN,ORIENTAL,,Chicken Oriental,General Mills,1 pkg. (6 oz) frozen pea pods,1 cup water,1 tblsp sherry if desired,1 tblsp soy sauce,1 1/2 tsp instant chicken bouillon,1/2 tsp sugar,1/4 tsp ground ginger,1 clove garlic crushed,2 large stalks celery cut diagonally into 1/4 in. slices,1 can (4 oz) sliced mushrooms drained,2 cups cut-up cooked chicken,(continued in next recipe record)
1035 ,1,CHICKEN,ORIENTAL,,Chicken Oriental,General Mills,(continued from previous recipe description),3 tblsp cornstarch,1/4 cup cold water,Sesame Biscuits as described below,,Rinse frozen pea pods under running cold water to separate-drain.,Mix 1 cup water-the sherry-soy sauce-instant bouillon-sugar-ginger-,and garlic. Pour over pea pods-celery and mushrooms in 10" skillet.,Heat to boiling stirring constantly. Reduce heat. Cover and simmer,until celery is crisp-tender usually taking 3-5 min.,,(continued in next recipe record)
1036 ,1,CHICKEN,ORIENTAL,,Chicken Oriental,General Mills,(continued from previous recipe description),Stir in chicken. Mix cornstarch and 1/4 cup water. Stir into,chicken mixture. Heat to boiling stirring constantly. Boil and,stir 1 min.,,Prepare Sesame Biscuits. Serve chicken mixture over biscuits.,4 or 5 servings.,,For Sesame Biscuits: Heat oven to 450 deg. Mix 2 cups Bisquick,2/3 cup milk and 1/2 tsp ground ginger until soft dough forms.,Beat vigorously until stiff-30 seconds. Drop by spoonfuls onto,(continued in next recipe record)
1037 ,1,CHICKEN,ORIENTAL,,Chicken Oriental,General Mills,(continued from previous recipe description),greased cookie sheet. Sprinkle with 1 tblsp sesame seed.,,Bake until light brown- 8-10 min.,,,,,,,,
1038 ,1,SALAD,TOMATO,CUCUMBER,Creamy Tomato and Cucumber Slices,Seattle Times,2 large tomatoes,2 cucumbers scored with a fork and thinly sliced,2 green onions thinly sliced,2 tblsp chopped fresh parsley,3/4 cup sour cream,1 tblsp cider vinegar,1/4 tsp sugar,3/4 tsp salt,1/8 tsp pepper,1/2 tsp dried dill weed,,(continued in next recipe record)
1039 ,1,SALAD,TOMATO,CUCUMBER,Creamy Tomato and Cucumber Slices,Seattle Times,(continued from previous recipe description),1. Slice tomatoes and cut slices in halves. Combine,tomatoes-cucumbers-green onions and parsley in serving,dish.,,2. Mix remaining ingredients and pour over vegetables,tossing gently until well mixed.,,3. Refrigerate no more than 30 min. before serving.,,,
1040 ,1,ORIENTAL,SAUCE,,Oriental Sauce Mix,Seattle Times,1/3 cup corn starch,2 tsp minced fresh ginger,1 clove garlic-minced or pressed,1/4 tsp ground red pepper,1/2 cup soy sauce,1/2 cup dark corn syrup,1/4 cup cider vinegar,2 cups cool beef or chicken broth or bouillon,1/2 cup dry sherry,,,(continued in next recipe record)
1041 ,1,ORIENTAL,SAUCE,,Oriental Sauce Mix,Seattle Times,(continued from previous recipe description),In 1 1/2 quart jar place corn starch-ginger-garlic,and pepper. Add soy sauce-corn syrup-vinegar.,Cover. Shake well. Add broth and sherry. Cover,and shake well.,,Shake well before using. Stores covered in refrigerator,1 to 2 weeks.,,Sauce may be frozen. Freeze in tightly covered container.,Thaw completely and shake well before using.,
1042 ,1,CHICKEN,ORIENTAL,BROCCOLI,Oriental Chicken and Broccoli,Seattle Times,3 tblsp corn oil divided,3 cups broccoli flowerets,4 green onions cut in 1 in. pieces (1/2 cup),2 chicken breasts-boned-skinned-cut in 1 in. cubes,1 1/3 cups Oriental Sauce Mix (See separate recipe),1 cup cherry tomato halves,,In large skillet or wok heat 2 tblsp of the corn oil over,medium-high heat. Add broccoli and green onions stir frying,1 to 2 min. Remove from skillet.,,(continued in next recipe record)
1043 ,1,CHICKEN,ORIENTAL,BROCCOLI,Oriental Chicken and Broccoli,Seattle Times,(continued from previous recipe description),Heat remaining 1 tblsp corn oil. Add chicken and,stir fry 2 min.,,Return vegetables to skillet. Stir in Oriental Sauce Mix.,Stirring constantly bring to boil over medium heat and boil,1 min. Stir in cherry tomatoes until heated through.,,Makes 4 to 6 servings.,,,
1044 ,1,ORIENTAL,BEEF,PEAS,Oriental Beef and Snow Peas,Seattle Times,1 lb. beef top round steak,4 tblsp corn oil divided,1/2 lb. snow peas (2 cups),1 cup sliced celery,1 can (8 oz) water chestnuts-drained-sliced (about 1 cup),1 1/3 cups Oriental Sauce Mix (See separate recipe),,Cut beef diagonally across grain into very thin slices-then,cut into 2 in. strips. In large skillet or wok-heat 2 tblsp,of the corn oil over medium-high heat.,,(continued in next recipe record)
1045 ,1,ORIENTAL,BEEF,PEAS,Oriental Beef and Snow Peas,Seattle Times,(continued from previous recipe description),Add snow peas-celery and water chestnuts. Stir fry,1 to 2 min. Remove from skillet.,,Heat remaining 2 tblsp corn oil. Add beef one half at a time,and stir fry 1 to 2 min.,,Return all beef and vegetables to skillet. Add Oriental Sauce Mix,and-stirring constantly-bring to boil over medium heat and boil 1 min.,,Makes 4 to 6 servings.,
1046 ,1,COOKIES,PEANUT BUTTER,,Peanut Butter Chunkies,Magazine,1 cup peanut butter,1/2 cup corn syrup,2 to 3 cups ready-to-eat rice cereal,,Mix above ingredients in a mixing bowl until well blended.,,Drop by teaspoonful onto wax paper and set aside to harden.,,(May be refrigerated for quicker hardening),,,
1047 ,1,CASSEROLE,BEAN,,Kidney Bean Casserole,Seattle Times,1 lb. ground beef,1/4 cup chopped onion,1/4 cup chopped green pepper,Garlic-salt-pepper to taste,,Brown these ingredients in hot fat and add:,2 #303 cans red kidney beans,1 can mushrooms,1 can tomato sauce,1 tsp chili powder,Sprinkle with bread crumbs and grated parmesan cheese.,(continued in next recipe record)
1048 ,1,CASSEROLE,BEAN,,Kidney Bean Casserole,Seattle Times,(continued from previous recipe description),,Bake at 350 deg. for about 1 hour.,,,,,,,,,
1049 ,1,ORIENTAL,CHICKEN,,Oriental Chicken,Seattle Times,3 whole chicken breasts,1/4 cup salad oil,3 cups broccoli flowerets,1 medium sweet red pepper,1/2 lb. fresh mushrooms,3 tblsp thinly sliced green onions,1 cup chicken broth,3 tblsp dry sherry,1 tblsp cornstarch,1 tblsp soy sauce,1/4 tsp Tabasco sauce,(continued in next recipe record)
1050 ,1,ORIENTAL,CHICKEN,,Oriental Chicken,Seattle Times,(continued from previous recipe description),1/3 cup cashew nuts,Hot cooked rice for 6,,1. Skin and bone chicken breasts and cut into 1 in. squares.,,2. Heat oil in wok or large skillet. Add chicken and cook over,moderate heat stirring frequently until chicken is white (this,should take approx. 5 min.) Remove from wok.,,3. Place broccoli-red pepper (cut into 1" squares)-sliced mushrooms-,(continued in next recipe record)
1051 ,1,ORIENTAL,CHICKEN,,Oriental Chicken,Seattle Times,(continued from previous recipe description),and green onions in wok. Cook 3 min. stirring frequently.,,4. In small bowl mix chicken broth-sherry-cornstarch-soy,sauce and Tabasco.,,5. Return chicken to wok along with chicken broth mixture.,Cook stirring constantly for 5 min. until sauce thickens,slightly.,,6. Sprinkle with cashew nuts and serve over hot rice.,
1052 ,1,TACO,ZUCCHINI,MEXICAN,Taco Zucchini,Seattle Times,6 tblsp oil,1 1/2 lbs zucchini sliced (6 cups),3 carrots shredded (1 1/2 cups),1 1/2 cups chopped celery,1 large green pepper cut into strips,3/4 tsp garlic salt,1/2 tsp crushed basil,Dash of pepper,1 tblsp prepared mustard,2 medium tomatoes cut into wedges,Taco sauce (hot or mild to your taste),(continued in next recipe record)
1053 ,1,TACO,ZUCCHINI,MEXICAN,Taco Zucchini,Seattle Times,(continued from previous recipe description),Grated sharp cheddar or mozzarella cheese,10-12 half pocket breads (optional),,1. Heat oil in wok or 10" skillet. Add zucchini-carrots-,onions-celery-green pepper-garlic-salt-basil-pepper and mustard.,Toss to mix well.,,2. Cook covered over med-high heat for 5-6 min. stirring occasionally.,,3. Add tomato wedges and cook uncovered for 4-5 min.,(continued in next recipe record)
1054 ,1,TACO,ZUCCHINI,MEXICAN,Taco Zucchini,Seattle Times,(continued from previous recipe description),Serve with taco sauce and grated cheese. Serve as,vegetable side dish or as a filling for pocket bread.,,(Yields 6-8 servings as vegetable side dish or filling,for 10-12 half pocket breads),,,,,,
1056 ,1,ZUCCHINI,PARMIGIANO,ITALIAN,Zucchini Parmigiano,Seattle Times,(continued from previous recipe description),2 tblsp each of oil and butter,1/4 lb. mozzarella cheese-sliced thin,,1. Cut zucchini in 1/2 in. thick slices (about 12 slices),,2. Mix bread crumbs-parmesan cheese and salt in a bowl.,,3. Mix egg and water with a fork.,,4. Combine tomato sauce-oregano-basil-onion and salt in a,(continued in next recipe record)
1057 ,1,ZUCCHINI,PARMIGIANO,ITALIAN,Zucchini Parmigiano,Seattle Times,(continued from previous recipe description),small saucepan. Heat to boiling. Turn heat to warm,and let stand until ready to use.,,5. Heat oil and butter in a heavy skillet. Dip zucchini slices,in egg and then roll in parmesan crumbs. Brown in hot oil and,butter. Turn and brown second side.,,6. Remove slices as they become browned and place them evenly in,a 7"x11" oven-proof baking dish. Spoon tomato sauce on and around,slices. Lay cheese on each zucchini slice.,(continued in next recipe record)
1058 ,1,ZUCCHINI,PARMIGIANO,ITALIAN,Zucchini Parmigiano,Seattle Times,(continued from previous recipe description),7. Bake in a preheated 350 deg. oven for 25-30 min.,Zucchini should be firm not mushy.,,Serve hot as a main dish.,,,,,,,
1059 ,1,RICE,MEXICAN,,Acapulco Rice,Seattle Times,1 can tomato sauce (16 oz),1/2 cup water,2-3 tsp chili powder,1 1/2 cups packaged instant rice,1/2 cup crushed tortilla chips,1/2 cup shredded cheddar cheese,,Combine tomato sauce-water-chili powder in saucepan.,Bring to a full boil. Stir in rice. Cover-remove from,heat and let stand 10 min. Sprinkle with chips and cheese.,Serve with shredded lettuce and sour cream if desired.,Makes 3 cups or 4 servings.
1060 ,1,ORIENTAL,VEGETABLES,STIR FRY,Oriental Vegetables,Seattle Times,3 tblsp corn oil,1 large onion cut in thin wedges,2 cups very small cauliflowrets,2 cups 1" diagonally cut green beans,1 cup carrot matchstick strips,1 cup sliced zucchini,1/3 cup Oriental Sauce Mix (See separate recipe),,In large skillet or wok heat corn oil over med-high heat.,Add onion and stir fry for 1 min. Add cauliflowrets-beans-,carrots and stir fry 2 min. Add zucchini stir fry l min.,(continued in next recipe record)
1061 ,1,ORIENTAL,VEGETABLES,STIR FRY,Oriental Vegetables,Seattle Times,(continued from previous recipe description),,Stir in Oriental Sauce Mix.,Stirring constantly bring to boil over medium heat and,boil for 1 min.,,Makes 4-6 servings.,,,,,
1062 ,1,MEXICAN,STUFFED,PEPPERS,Stuffed Peppers Mexicali,Seattle Times,2 medium green peppers,Boiling salted water,1 can (8 oz) kidney beans,1/4 lb. ground beef,1/2 tsp chili powder,1 tblsp oil,3/4 tsp salt,3/4 cup packaged instant rice,6 tblsp grated cheddar cheese,1 can (8 oz) stewed tomatoes,1/2 tsp chili powder (2nd 1/2 tsp),(continued in next recipe record)
1063 ,1,MEXICAN,STUFFED,PEPPERS,Stuffed Peppers Mexicali,Seattle Times,(continued from previous recipe description),,Cut peppers in half lengthwise and remove stems and seeds.,Cook in boiling salted water for 10 min. or until just,tender. Drain and set aside.,,Drain beans reserving the liquid. Add water to the liquid to,make 3/4 cup. Brown beef lightly with 1/2 tsp chili powder in,oil in small skillet. Add salt and the measured liquid. Bring,to a boil. Stir in rice. Cover and simmer for 5 min.,,(continued in next recipe record)
1064 ,1,MEXICAN,STUFFED,PEPPERS,Stuffed Peppers Mexicali,Seattle Times,(continued from previous recipe description),Stir in 1/4 cup of the cheese and spoon meat mixture into,peppers. Pour tomatoes-the kidney beans-and the 2nd 1/2 tsp,chili powder into the skillet.,,Place stuffed peppers in the skillet. Sprinkle with the,remaining cheese.,,Cover and simmer 5 min.,,Makes 2 servings.,
1065 ,1,ARTICHOKE,AU GRATIN,FRENCH,Artichoke Hearts au Gratin (Coeurs D'Artichauds Au Gratin),Seattle Times,2 pkgs (9 oz each) frozen artichoke hearts or 2 cans,(14 1/2 oz each),,3 tblsp butter,3 tblsp flour,1 cup milk,1/2 cup half-and-half or whipping cream,2 oz gruyere or swiss cheese-grated,salt to taste,pepper to taste,1/4 cup dried bread crumbs,(continued in next recipe record)
1066 ,1,ARTICHOKE,AU GRATIN,FRENCH,Artichoke Hearts au Gratin (Coeurs D'Artichauds Au Gratin),Seattle Times,(continued from previous recipe description),1/2 clove garlic crushed,butter,,1. Cook artichokes according to package directions. Drain,canned artichokes. Place in colander and rinse thoroughly under,cold water. Drain artichokes well between layers of paper towels.,,2. Melt butter in small saucepan. Blend in flour. Add milk and,cook over med-low heat stirring constantly until sauce is thickened.,,(continued in next recipe record)
1067 ,1,ARTICHOKE,AU GRATIN,FRENCH,Artichoke Hearts au Gratin (Coeurs D'Artichauds Au Gratin),Seattle Times,(continued from previous recipe description),Add half-and-half or whipping cream stirring constantly.,,3. Add gruyere to sauce a little at a time stirring until,cheese is melted. Season with salt and pepper to taste.,,4. Place drained artichoke hearts in one layer in oven-proof,casserole. Pour sauce evenly. Mix bread crumbs with crushed,garlic. Sprinkle on top of dish. Dot with butter. Bake in,preheated 350 deg. oven for 20 min or until bubbly.,,(continued in next recipe record)
1068 ,1,ARTICHOKE,AU GRATIN,FRENCH,Artichoke Hearts au Gratin (Coeurs D'Artichauds Au Gratin),Seattle Times,(continued from previous recipe description),Note: If casserole is prepared ahead of time and,refrigerated--increase baking time to 30 min.,,,,,,,,,
1069 ,1,SOUP,CHOWDER,NORTHWEST,Puget Sound Chowder,David Brewster,1/4 cup salt pork or bacon,2 tblsp butter,1/2 cup onions or leeks-chopped,1/2 cup celery-chopped,2 cups raw potatoes-peeled and diced,1 clove garlic - minced,1 cup clam broth or fish stock,1 1/2 lbs firm whitefish (snapper-cod-halibut) cut into,bite sized chunks,,1 1/2 cups half-and-half,(continued in next recipe record)
1070 ,1,SOUP,CHOWDER,NORTHWEST,Puget Sound Chowder,David Brewster,(continued from previous recipe description),1 lb mussels,1/4 lb crabmeat or cooked Pacific shrimp,Dash of saffron-cayenne-tumeric-thyme,Bit of chopped parsley,,Saute the blanched pork in butter until brown. Remove and reserve.,,Saute the onion-celery-potatoes and garlic in the same pan about,4 min or until crisp.,,(continued in next recipe record)
1071 ,1,SOUP,CHOWDER,NORTHWEST,Puget Sound Chowder,David Brewster,(continued from previous recipe description),Add liquid (broth plus water if needed) amounting to 2,cups and simmer for 15 min.,,Add whitefish chunks and simmer for 5 min.,,Add the half-and-half and mussels (remove from shells,after steaming) and crabmeat or shrimp. Simmer gently,for 5 min. Do not boil.,,Season with small pinches of saffron-cayenne-turmeric-thyme,(continued in next recipe record)
1072 ,1,SOUP,CHOWDER,NORTHWEST,Puget Sound Chowder,David Brewster,(continued from previous recipe description),-salt and pepper to taste.,,Re-add the salt pork.,,Serve with toasted garlic bread rounds.,,Note: To steam mussels make a broth of 2 cups of water-,1/2 cup of white vermouth or a dry white wine-2 slices each,of lemon and onion with chopped parsley and a pinch of thyme.,,(continued in next recipe record)
1073 ,1,SOUP,CHOWDER,NORTHWEST,Puget Sound Chowder,David Brewster,(continued from previous recipe description),Steam until the mussels are all open.,,Remove from the shells and reserve the liquid.,This liquid can be substituted for the clam broth,or fish stock listed in the ingredients above.,,,Yields 6 servings.,,,
1074 ,1,CANDY,CHOCOLATE CHIPS,MARSHMALLOWS,Two-Toners,Ann Rutter,One 12 oz. pkg butterscotch chips,1/2 cup chopped walnuts,one 12 oz. pkg chocolate chips,2 tablespoons cooking oil,mini marshmallows,Melt butterscotch chips and 1 T oil in dbl boiler,Stir in walnuts,Pour in pan,Arrange 1 layer marshmallows on top,Melt choc chips and 1 T oil-- pour over,Chill,Use hammer and chisel to cut
1075 ,1,CANDY,CONDENSED MILK,CHOCOLATE CHIPS,Magic Truffles,Good Housekeeping,1 pkg (6 oz.) semi-sweet chocolate chips,1/3 C + 1 T sweetened condensed milk,Pinch of salt,1/2 teaspoon vanilla or imitation rum extract,Melt chocolate without stirring in top of dbl boiler,Remove from heat; add condensed milk; salt; flavoring,Stir only until blended,Press into block 1 in. high in wax-paper-lined pan,Chill until firm (about 2 hours),Turn out. Remove wax paper. Cut into serving pieces.,Store in airtight container.,Makes more than 1/2 pound.
1076 ,1,APPLESAUCE,CAKE,DESSERT,George's Applesauce cake,George Janders,1/2 C soft shortening 1 very large egg,2 C sugar 1 1/2 cups applesauce,______________________________________________,2 1/2 C sifted flour,1 1/2 t. soda; 1 1/2 t. salt; 3/4 t. cinnamon;,1/2 t. cloves; 1/2 t. allspice,______________________________________________,Mix shortening & sugar & egg. Then add applesauce.,Mix flour with spices. Add. Stir in 1/2 cup chopped nuts.,Add 1 cup raisins.,Bake in 350 deg. oven-- oblong 45 to 50 min- square 35 to 40,If deeper; cook longer. Test for doneness with toothpick.
1077 ,1,DESSERT,CHERRIES,CREAM CHEESE,Cherry Squares,Granny Gillett,24 single gr. crackers crumbled,1/3 C sugar 1/4 lb melted butter,Mix together for crust. Pat into cake pan.,2 eggs 8 oz. cream cheese softened,1/2 C sugar vanilla,Beat together until smooth and fluffy. Pour onto crust.,Bake in 350 deg. oven until set and puffy (25 mins. to 1/2 hr),Chill.,Cover with 1 can Lucky Leaf or Wilderness cherry pie filling.,Serve with whipped cream.,Keeps well in refrigerator 4 or 5 days,
1078 ,1,DESSERT,PIE,,French Silk Pie,Bill's cousin Barbara,1 cube butter (1/2 cup),3/4 cup sugar,Cream these together until fluffy.,Add 1 teaspoon vanilla. Add 1 sq. melted chocolate. Mix.,Add 1 egg.,Beat on medium speed for 5 minutes.,Add another egg and beat 5 minutes more.,Pour in baked pie shell,Next day top with whip cream and slivered almonds.,,,
1079 ,1,PIE,DESSERT,PECANS,Kentucky Pecan Pie,Seattle Times,1 cup white corn syrup,1 cup dark brown sugar,1/3 teaspoon salt,1/3 cup melted butter or margarine,1 teaspoon vanilla,3 whole eggs (slightly beaten),1 heaping cup shelled whole pecans,Combine syrup & sugar & salt & butter & vanilla. Mix well.,Add slightly beaten eggs. Pour into 9 in. unbaked pie shell.,Sprinkle pecans over all.,Bake 45 minutes in 350 deg. oven.,When cool; top with whipped cream or ice cream.
1080 ,1,CASSEROLE,CHICKEN,BAKED,Chicken-Mushrooms-Stove Top Dressing-Casserole,Granny Gillett,2 cups cut-up cooked chicken,1 can mushrooms,1 can cream of mushroom soup,1 pkg Stove Top Dressing,Mix chicken with mushrooms and 1/2 can of soup.,Place in buttered casserole.,Top with Stove Top Dressing (follow directions on box),Bake at 350 for 45 minutes or until done.,Top with remaining mushroom soup.,Put back into oven for 5 minutes.,,
1081 ,1,CANDY,CHOCOLATE CHIPS,DATES,Ting-A-Lings,Seattle Times,1 pkg chocolate chips,1/4 teaspoon salt,1 1/2 cups cornflakes,1/2 cup chopped filberts,1/4 cup raisins,1/4 cup coconut,1/4 cup chopped dates or dried fruit,Melt chocolate over hot (not boiling) water.,Add remaining ingredients.,Mix well and drop by spoonfuls on waxed paper.,Allow to harden.,
1082 ,1,CASSEROLE,SEAFOOD,EGGS,Savory Seafood-Trio Casserole,Seattle Times,1 can (6 1/2 oz) crabmeat; drained,1 can (6 1/2 oz) shrimp;drained,1 can (6 1/2 oz) tuna; drained,2 hard-cooked eggs 1 cup uncooked instant rice,1 1/2 cups milk 1 1/4 cups mayonnaise,1 can mushroom soup 1/2 cup chopped onion,parsley-- green pepper-- slivered almonds--1 cup celery,3 tablespoons dry sherry-- 1 cup dry bread crumbs-3 T butter,In large bowl mix all except eggs and crumbs and butter.,Add eggs. Stir in carefully. Combine crumbs and butter.,Sprinkle on top.,Bake for 1 hour at 350 degrees.
1083 ,1,COOKIES,,,Rocky Road Bars,Seattle Times,1/4 cup sifted flour,1/4 teaspoon baking powder,1/8 teaspoon salt,1/3 cup brown sugar (packed),1 egg,1 tablespoon soft butter,1/2 teaspoon vanilla--- 1/2 cup finely chopped walnuts,Sift flour with baking powder and salt. Add all other,ingredients except walnuts. Beat until smooth.,Turn into greased 9-in square pan.,Bake 15 minutes at 350 degrees-- until lightly browned.,Remove from oven. Topping next recipe.
1084 ,1,CASSEROLE,CHEESE,EGGS,Mock Souffle,Granny Gillett,6 cheese sandwiches (no butter),Arrange in well-buttered cake pan,4 well-beaten eggs,2 1/2 cups milk,Mix eggs and milk together. Pour over sandwiches.,Allow to soak 40 minutes (turning once).,Bake in 325 degree oven 40 minutes.,Heat one can cream of mushroom soup-- add to it crabmeat-,(shrimp- chicken- tuna- or what have you).,Pour over the baked sandwiches as topping.,,
1085 ,1,CASSEROLE,SAUSAGE,SUPPER,Toad-In-A-Hole,Great Granny Hollinshead (England- circa 1880),About 2 dozen little link sausages,2 eggs,1 cup milk,1 cup flour,dash of salt,Brown sausages. Pour off fat.,Beat eggs. Add milk; flour; salt.,Pour over sausages.,Bake about 25 minutes in 450 degree oven; or till fluffy,and browned.,Must be eaten at once before it falls.,
1086 ,1,DINNER,CHICKEN,BAKED,Chicken Parmesan,Jean Fetrow,1 cup bread crumbs,1/2 cup parmesan cheese,1 teaspoon coarse pepper,1 clove garlic (or garlic salt),1/2 cup parsley,--------------------------------,Dip chicken in flour and salt; then in melted butter;,then in mixture of crumbs-cheese-seasonings.,Put in flat pan; pieces not touching.,Bake at 375 degrees for one hour or until done.,,
1087 ,1,SALAD,CRANBERRIES,GELATIN,Cranberry Salad,Granny Gillett,1 can cranberries (sauce; not jelly),6 ounces ginger ale,1/2 cup celery (chopped fine),1/2 cup apples (chopped fine),1/2 cup broken nutmeats,2 tablespoons lemon juice,2 tablespoons Knox gelatin soaked in 1/2 cup cold water;,then dissolved over hot water.,Mix all together.,Pour into mold.,Chill.,Serve with mayonnaise.
1088 ,1,BREAD,BANANAS,EGGS,Banana Bread,Granny Gillett,1/4 cup shortening,3/4 cup sugar-- (cream these two together),2 beaten eggs,dash of vanilla,3 tablespoons sour milk,1 cup mashed bananas (about 3 bananas),Nuts,Add these to the shortening-sugar mixture,Sift in 2 cups flour; 1 teaspoon soda; 1 teaspoon salt.,Bake for one hour at 350 degrees.,Test for doneness with toothpick.,
1089 ,1,BREAD,SNACK,LUNCH,Crumpets,Dorothy Neighbors,1 cup scalded milk,1/2 cup butter,1/2 teaspoon salt,1 yeastcake softened in 1/4 cup lukewarm water,2 cups flour,Add butter and salt to scalded milk. Cool to lukewarm.,Add yeast and flour. Beat well. Cover. Let rise until light.,Fill buttered muffin pans 1/2 full.,Place pans on hot griddle.,Cook slowly till brown on one side. Turn; brown other side.,Serve hot with butter and jam.,
1090 ,1,CASSEROLE,CHICKEN,RICE,Chicken Loaf,Granny Gillett,1 cup raw rice (not Minute Rice),1 cup grated carrots,1 small onion (grated),1/2 green pepper,1 cup chicken meat (or turkey) cooked,3/4 pound sharp cheddar (grated),1 quart milk,1 teaspoon salt; dash pepper,Mix all together,Bake 1 1/2 hours in 9x12 pan at 300 to 320 degrees.,,
1091 ,1,CHINESE,CHICKEN,CASSEROLE,Chinese Chicken Casserole,Granny Gillett,1 can cream of mushroom soup,1/4 can water,1 cup parboiled celery (drained),1 cup or more cooked chicken meat,1 5-ounce can Chinese noodles; reserve some for top,1 8-ounce can water chestnuts,onion (or onion salt),Mix all together; top with extra noodles.,Bake at 350 degrees for 45 minutes; or until browned.,,,
1092 ,1,DESSERT,PIE,STRAWBERRIES,Mile-High Strawberry Pie,Granny Gillett,2 egg whites,1 cup sugar,1 tablespoon lemon juice,1 1/4 cups crushed strawberries,1/2 pint whipped cream,10" pie shell,Beat egg-whites; sugar; lemon juice; berries at high speed in,mixer for 15 minutes.,Fold in whipped cream.,Pile in pie shell.,Freeze.,
1093 ,1,DESSERT,PIE,CHERRIES,Cherry Cheesecake,Cool Whip,8-ounce package softened cream cheese,1/2 cup sugar,2 cups thawed Cool Whip,9-inch graham cracker crust.,1 can cherry pie filling,----------------------------------,Beat cream cheese and sugar until creamy.,Blend in Cool Whip.,Pour into unbaked pie shell.,Top with cherry filling.,Chill at least 3 hours before serving.,
1094 ,1,DESSERT,PIE,CREME DE MENTHE,Grasshopper Pie,Faye Gorman,1/2 cup butter (softened),24 choc. sandwich cookies (crushed),4 tablespoons green creme de menthe,1 tablespoon creme de cacao,20 marshmallows,1/2 cup milk,1 cup heavy cream (whipped),Blend cookie crumbs & butter. Press to bottom & sides of 9-in pan.,Refrigerate. Combine liqueurs; chill. Melt marshmallows in milk,over hot water. Chill. Fold cooled marshmallow-mixture & liqueurs,into whipped cream. Pour into crumb crust. Refrigerate several,hours; then freeze. Serve frozen or thawed. Serves 8.
1095 ,1,APPETIZERS,,,Cocktail Crisps,Granny Gillett,1 stick margarine,1 cup flour,1 cup grated sharp cheddar,1 cup Rice Krispies,-------------------------------,Blend first 3 ingredients well. Add Rice Krispies.,Roll in small balls (about 1/2 teaspoon).,Flatten out on cookie sheet.,Bake in 350 degree oven about 12 to 15 minutes.,(Red pepper may be added to first mixture for added zest.),,
1096 ,1,BEVERAGE,,,Sangria,Seattle Times,4 scoops Country Time lemonade flavor drink mix,4 cups chilled cranberry juice cocktail,32-ounce bottle carbonated lemon-lime beverage,Fresh fruit (lemon; lime; orange; apple slices),-----------------------------------------------,Dissolve lemonade mix in cranberry juice cocktail in large,pitcher and chill well.,Just before serving stir in lemon-lime beverage.,Garnish with fruit.,Serve over ice in glasses.,,
1097 ,1,APPETIZER,AVOCADO,,Guacamole Dip,Sunset Magazine,2 ripe avocados,1 tablespoon grated onion,1 tablespoon lemon juice,1/2 teaspoon salt,1/4 teaspoon chili powder,1/3 cup mayonnaise,Mix all together well (except mayonnaise).,Spread mayonnaise over top; sealing edges.,Chill 2 hours.,Mix mayonnaise into dip.,Serve with potato chips or crackers or corn chips.,
1098 ,1,SNACK,APPETIZER,,Cheese Snacks,Bellingham Herald,1 1/2 cups flour,1/4 teaspoon salt,1/4 teaspoon red pepper,1 stick butter or margarine,1 cup grated sharp cheese,-------------------------,Sift first 3 ingredients together.,Work in butter and cheese.,Form into long roll. Chill and slice.,Bake in 350 degree oven 12 to 15 minutes.,May be kept in fridge; sliced and baked as needed.,
1099 ,1,APPETIZER,CHEESE,,Cheese Balls,Seattle Times,1 cube margarine,1 jar Old English cheese spread,smoke salt; onion salt; garlic salt (dash of each),1 cup flour,1 teaspoon baking powder,-------------------------,Cream margarine and cheese together.,Add seasonings; flour and baking powder.,Form into small balls. Chill.,Bake at 350 degrees about 10 to 12 minutes.,Serve hot with drinks.,
1100 ,1,SNACK,CANDY,COOKIES,Break-Away Bars,Seattle Times,2 cups miniature marshmallows,1/2 cup chunk style peanut butter,1/4 cup butter or margarine,2 cups 100% natural cereal,3/4 cup raisins,Melt together first 3 ingredients over low heat until smooth.,Stir occasionally.,Add cereal and raisins. Mix well.,Press mixture firmly into greased 8-in square pan.,Chill. Cut into bars.,,
1101 ,1,BREAD,DATES,,Date-Nut Bread,Bellingham Herald,3/4 cup chopped nuts 1 cup cut-up pitted dates,1 1/2 teaspoon baking soda 1/2 teaspoon salt,3 tablespoons shortening 3/4 cup boiling water,2 eggs 1 teaspoon vanilla,1 cup granulated sugar 1 1/2 cups sifted flour,Mix first four ingredients with fork. Add shortening & water.,Let stand 20 minutes. Heat oven to 350. Beat eggs with fork.,Add vanilla; then sugar and flour; beating with fork.,Add date mixture; mix to just blend.,Pour into greased 9x5x3 pan.,Bake 1 hour and 5 minutes or till done.,Keep in refrigerator.
1102 ,1,CANDY,WALNUTS,,Sugared Walnuts,Better Homes & Gardens,2 1/2 cups walnut halves 1 cup sugar,1/2 cup water 1 teaspoon cinnamon,1 teaspoon salt 1 1/2 teaspoons vanilla,----------------------------------------------------,Heat walnuts in 350 oven about 10 minutes; stirring often. Cool.,Cook sugar; water; cinnamon & salt to soft-ball stage (236),without stirring.,Remove from heat. Add vanilla and nut meats.,Stir gently until mixture becomes creamy.,Turn out onto greased plate.,Separate nut meats as they cool.,
1103 ,1,BEEF,DINNER,,Hobo Stew,Old Gillett family recipe,2 pounds beef (cubed 6 carrots (quartered),1 onion (sliced) 1 clove garlic,4 cups boiling water 1 teaspoon Worcestershire sauce,1 teaspoon sugar 1 tablespoon salt,1/2 teaspoon pepper 1/2 teaspoon paprika,Brown meat in hot fat. Add water; Worc. sauce; garlic;,onion; and seasonings. Simmer 2 hours; stir occasionally,to keep from sticking. Add carrots. Continue cooking 20 to 30,minutes or until vegetables are done. (Cubed potatoes may be added,at same time as carrots; or leftover green beans or peas during,last 10 minutes of cooking.) Remove meat and vegetables; thicken,liquid for gravy. Add meat and vegetables. Dumplings (next).
1104 ,1,STEW,DUMPLINGS,DINNER,Dumplings,Old Hammersla family recipe,1 cup flour,1/2 teaspoon salt,1 1/2 teaspoons baking powder,1/2 cup milk,2 tablespoons melted fat or salad oil,--------------------------------------,Sift flour; salt and baking powder together.,Add milk and fat or salad oil to make soft dough.,Drop by spoonfuls over Hobo Stew; covering top.,Cover tightly & steam without lifting lid 12 to 15 minutes,or until dumplings are fluffy.,Serves 4 people.
1105 ,1,BEEF,DINNER,,Swiss Steak,Grandma Hammersla,2 pounds round or chuck steak 1/2 cup flour,2 teaspoons salt 1/2 teaspoon pepper,3 tablespoons fat 1 small chopped onion,-------------------------------------------------------,Mix flour; salt and pepper; pound thoroughly into steak with,meat pounder or edge of saucer. Brown meat & onion in hot fat.,Cover. Cook over low heat; or bake in 350 oven until tender--,about 1 1/2 hours or more. Serves 6.,,,,
1106 ,1,DINNER,MEATLOAF,,Everyday Meat Loaf,Better Homes & Gardens,1 1/2 pounds ground beef 2/3 cup dry bread crumbs,2 beaten eggs 1 cup milk,1/4 cup grated onion 1/2 teaspoon sage,1 teaspoon salt 1/8 teaspoon pepper,Soak bread crumbs in milk. Add meat; eggs; onion; seasonings.,Mix well. Bake in 4 3/4 by 8 3/4-inch loaf pan at 350 for,45 minutes. Ketchup or barbecue sauce may be spread over,top before baking. Bake potatoes at same time by starting,them 15 minutes before meatloaf.,,,
1107 ,1,DESSERT,SNACK,,Marshmallow Treats,Kellogg's Rice Krispies Box,1/4 cup butter or margarine,40 regular marshmallows (or 4 cups miniatures),5 cups Kellogg's Rice Krispies,----------------------------------------------,Melt butter in 3-qt saucepan. Add marshmallows and cook,over low heat (stirring constantly) until marshmallows are,melted and mixture is syrupy. Remove from heat.,Add Rice Krispies and stir until well coated.,Press warm mixture evenly and firmly into buttered,13x9-inch pan.,Cool. Cut into squares.,
1108 ,1,APPETIZERS,MUSHROOMS,,Raw Mushroom Appetizers,Seattle Times,2 lbs. very fresh mushrooms,1 8-oz package softened cream cheese,1 4 1/2-oz can deviled ham,2 tablespoons chopped stuffed olives,onion salt- garlic salt- dry mustard- pepper- pimiento,Rinse mushrooms. Remove stems.,Mix cream cheese; deviled ham; chopped olives & seasonings.,Spoon or pipe into mushroom caps. Garnish with pimiento.,Place on platter; wrap & refrigerate until serving time.,These may be made a day in advance; placed on a serving,platter; wrapped in plastic & refrigerated until next day.,
1109 ,1,APPETIZERS,CHEESE,SNACK,Nutty Cheese Ball,Helen Fuller,Blend: 1/4 lb. bleu cheese,1/4 lb. cheddar,3 ounces cream cheese,1 small grated onion,1 teaspoon Worcestershire sauce,Blend well. Add 1/8 lb. chopped walnuts or pecans.,Form into large ball. Refrigerate overnight.,Bring to room temperature 1 hour before serving.,Roll in 1/8 lb. chopped nuts.,Serve with crackers or corn chips.,,
1110 ,1,APPETIZERS,SNACK,HAM,Ham Rolls,Sylvia Gillett,3-ounce package cream cheese (softened),6 stuffed olives (chopped),1 teaspoon horseradish,2 tablespoons cream,salt and pepper to taste,1 package ready-cut rectangular ham slices,------------------------------------------,Combine first 5 ingredients & mix well.,Spread on slices of ham.,Roll and fasten with cocktail picks.,Cut in 1-inch long pieces.,
1111 ,1,SOUFFLE,CHEESE,SUPPER,Cheese Souffle,Sunset Magazine,2 large eggs,1 1/2 tablespoons butter or margarine,1 1/2 tablespoons all-purpose flour,1/4 teaspoon dry mustard,1/2 cup milk,1/2 cup (2 ounces) coarsely grated cheddar cheese,1 tablespoon grated Parmesan cheese (fresh-grated),Few grains of salt,Separate yolks from whites of eggs; putting whites into a,small deep bowl and yolks into a medium-sized one. Beat yolks,slightly. Grease and flour a 1-quart casserole or other baking,(continued in next recipe record)
1112 ,1,SOUFFLE,CHEESE,SUPPER,Cheese Souffle,Sunset Magazine,(continued from previous recipe description),dish. Melt butter; remove from heat and stir in flour and,mustard. When smooth stir in milk. Cook (stirring constantly),until mixture comes to a full boil. Beat yolks while adding,sauce in a thin stream. Stir in cheeses.,Heat toaster oven to 400 deg. Beat egg whites and salt with a,rotary or electric beater until peaks hold when beater is lifted.,Stir a heaping tablespoon into yolk mixture; then carefully fold,in remaining whites. Pour into prepared baking dish and smooth,the surface. Bake at 375 for 10 to 15 minutes for shallow dish;,20 to 25 minutes for casserole; until souffle is puffed and,browned. Serve immediately. Makes two servings.
1113 ,1,QUICHE,SUPPER,CHEESE,Ham Quiche,Dorothy Neighbors,1 cup ham (or sausage or bacon) cooked,1 cup diced swiss cheese,3 beaten eggs,1 cup milk,1/2 cup cream or half and half,dash-- salt; pepper; nutmeg; onion salt,Scald milk; add beaten eggs and seasonings. In cooked,pastry shell; sprinkle ham and cubed cheese. Pour over it the,egg-milk mixture. Bake 25 to 30 minutes at 375 degrees or until,knife inserted into custard comes out clean.,,
r over it the,egg-milk mixture. Bake 25 to 30 minutes at 375 degrees or until,knife inser
