← About the book & download the printable PDF · Online edition with small facsimiles; page numbers refer to the printed book. Best viewed on a Mac or iPad, where the book’s typefaces are installed.
Assembled in 2026 from the 606 photographed cards, slips, and clippings in Grandma Harris’s green recipe box. Everything here is set down the way she wrote it — her abbreviations, her asides, her “V.G.” — and each recipe is followed by a photograph of the original card, so the shorthand can always be checked against her hand.
Where a card was worn or a word was hard to read, the doubtful reading is marked [like this?]. Recipes credited to friends and family are credited as she credited them. Recipes on printed clippings are reproduced for the family only.
Set in Baskerville, with Snell Roundhand for the title. The line drawings are pen-and-ink in the spirit of a doodle in the margin of a card.
The green metal box sat in the kitchen for decades and slowly filled up: index cards in blue ballpoint, recipes copied out of the Mennonite cookbook and the Best of Bridge, clippings from the Herald and the Co-op paper, a slip from a lady in the hospital, a punch from the gas company, and a stack of children’s crafts and household hints tucked in the front. Behind the yellow tab dividers — Breads, Pies & Pastries, Casseroles, Fish & Seafoods, Preserves & Jellies and the rest — is the record of a lifetime of feeding people.
This book keeps her order. The chapters follow her own tabs, and inside each chapter the cards run in the order she kept them, so recipes that lived side by side in the box still do. Loose cards from the front of the box and the Miscellaneous tab have been slipped into the chapter where they belong. Nothing has been “improved,” corrected, or modernized: if she wrote oleo, it says oleo; if she wrote bake till done, that is the instruction, and you will have to know your oven the way she knew hers.
Below every recipe is a photograph of the original card — front and back when she ran onto the back — so the book is also a facsimile of the box. Her handwriting is part of the recipe.
A short key to the shorthand she used, some of it borrowed from a nurse’s charting hand:
35 recipes
Place tea bags and mint leaves in a 3 quart pitcher. Add 3 cups boiling water and steep until cool. Discard tea bags and mint leaves.
Add orange & lemon juices, sugar and 6 cups of water to tea mixture, stirring until sugar is dissolved. Serve over ice and garnish with mint sprigs and orange slices.
Blend all in blender about 3-5 mins.
Bottle in brown bottle.
Store in fridge x 2 weeks to mellow.
lasts about a month longer.
“Eagle Brand” inserted above “condensed milk”
Can add white Rum, Vodka or Gin.
Boil ½ hour (simmer) – Skim off scum as it forms. Add peel of 2 lemons (grate peel only).
Pour into crock to cool to blood heat.
Small quantity yeast (almost pkg) mix with warm water & add to mixture when cool.
Add spices (cinnamon stick). Leave in crock – 6 months – strain – bottle for 6 months.
N.B. Mrs. Chudinia left in crock 2 months
then bottled it.
good
(Irene P. Mother’s recipe)
A few words on this card were hard to make out — check the original.
Mix all tog. in gal. ctn.
Serve 2 parts slush to 1 part 7-Up, ginger ale or soda H2O – Top c̄ slice of lime.
(Ruth)
Best of Bridge
Combine all ingredients except gingerale – Refrigerate.
add gingerale just before serving.
A few words on this card were hard to make out — check the original.
Mix ingred. tog. in a 4 c airtight container
add 1 tbsp. of mix to boiling water. Stir & enjoy
Blend all ingredients except whisky. When well blended add whisky & blend again. Keep refrig.
yields 12 servings & is best served over ice.
Yields 12 servings
3 c H2O, 3 tbsp. instant coffee (powder), 3 c sugar – Boil 5 min.
1 c H2O, 1 c sugar – Raise to boil then combine c 1st sugar H2O mixture & allow to cool.
1-26 oz. liquor (rye, rum, vodka not gin). add liquor to cool sugar water.
Drop in vanilla bean (cut into ⅓rds or split lengthwise) Cap
bottle (gal. jug) & sit 14 days or longer.
(dbl for gallon)
Use 2-3 tsps. in 1 c hot H2O.
1 ½ c sugar, 7 c water – bring to boil – cool.
add 1 lg. frozen orange juice, 1 lg. frozen lemonade, 1 – 26 oz. Vodka
Mix well & store in gal. container in freezer.
To serve – put 2 tbsp. in glass – add Sprite, light – to fill. or Tom Collins, Lemon Lime, Ginger ale
6 c water, 1 c sugar – Boil until dissolved (~5 mins then cool) then add: 6-8 bananas (strawberries), 1-48 oz pineapple juice, 1 lg can frozen O.J. concentrate, 1 sm. can frozen pink lemonade, 1-26 oz gin, 1-26 oz vodka.
Mix 3 – iced tea to 2 – peach crystals – add ice -
add 3 – 28 oz. ginger ale.
- add 1 pt. lemon or orange sherbet
- can freeze pineapple juice into ice cubes & add 2 trays.
Very good.
’lemon’ underlined in ’lemon or orange sherbet’
’juice’ inserted above ’pineapple’ with a caret
Dissolve jello & sugar in boiling H2O. add strawberries, lemonade & cold H2O.
freeze – serve c 7 up & a candy cane in ea. glass.
12 c Sugar, 12 c Water – Bring to boil until clear
12 Lemons – squeeze & remove pulp.
4 Tbsp – citric acid
- grate 2-3 lemons & add peel to above.
Put together. store in fridge in bottles
Dilute 1:4 for use
Iced tea mixed c Peach crystals – makes a good tasting drink add ice cubes.
Combine all ingredients in a sauce pan. Bring to a boil, reduce heat and simmer for 15 minutes. Strain and serve or pour into thermos.
Makes 4 servings.
Whole allspice berries are found in the spice section.
Makes 4 servings
Put all ingred in blender & whirl.
Mix tog. add ginger ale last
Float orange/straw. on top.
serves 30
V.G.
N.B. To prevent apples turning brown put in “Sprite”. (maybe bananas too?)
Put 1st 5 ingred. in blender. Process until smooth. Pour into punch bowl.
Add remaining cranberry cocktail & orange juice. Stir.
Makes 10 c punch.
V.G.
Makes 10 c punch
Add 3 – 28 oz ginger ale.
Add 1 pt lemon or orange sherbet.
Can freeze ice cube pineapple juice with cherries in middle. (2 trays)
(2 trays)
Bring sugar and water to boil until clear – set aside.
Squeeze lemons.
Add 4 tbsp citric acid.
Grate 3 lemons & add peel.
Put together & store in fridge – Dilute 1-4.
Dilute 1-4
Mix Kool-Aid, sugar and H2O; add 1 – 48 oz pineapple juice, 1 lg. ginger ale.
Warm ice cream in heavy pan over mod. heat until just to boil pt.
Stir in dk. rum until well mixed. Serve in eggnog cups.
Place in a large punch bowl: 2 cups strong tea; add and stir well ¾ cup orange juice, 2 cups orange juice, 2 tbsp lime juice, 1 cup sugar, leaves from 12 sprigs of mint.
Place all ingredients on ice for 2 hours. Shortly before serving strain the punch and add: 8 slices canned pineapple (juice included), 5 pints chilled gingerale, 4 pints chilled carbonated water, crushed ice.
Non-alcoholic punch
Make this syrup ahead and store in refrigerator for up to two weeks.
Peel lemon zest thinly so as not to get any of the white.
In a small saucepan stir together zest, lemon juice, water and sugar. Bring to a boil. Reduce heat and simmer for 3 minutes. Cool.
Strain into a bottle or jar and store in refrigerator.
Use 1-2 Tbsp. syrup per 1 cup (250 mL) water for refreshing lemonade.
Makes 20-25 servings.
In a bowl combine berries, water and vinegar. Bruise berries by lightly pressing against side of bowl. Let stand at room temperature 8 hours, or overnight.
Strain well through a fine sieve careful not to allow pulp into the clarified juice. Measure juice.
For each 1 cup (250 mL) juice, add ½ cup (125 mL) sugar. Stir to dissolve.
Add 2 Tbsp. (25 mL) juice to 1 cup water or soda water for each drink.
Makes approximately 1 cup (250 mL) concentrate, enough for 10 drinks.
Mix liquors & cranberry juice.
Add chilled 7up just before serving.
In saucepan bring cider, orange juice, honey, allspice berries, cinnamon sticks, nutmeg & orange rind to a boil over high heat.
Reduce heat, simmer uncovered for 10 min. Add apple wedges & simmer for 3 min. more.
Remove from heat, strain into heat proof pitcher, reserving apple wedges.
To serve – place a few apple wedges in ea. cup & fill with cider.
makes 4 servings
Ocean Spray Cran/Grape ½ & ½ with Sprite.
V.G.
Simmer together for 15 minutes. The hotter the drink the better.
An infallible remedy for [sore throat?]
A scribbled-out word after ’black currant jam’
A few words on this card were hard to make out — check the original.
Can mix to taste.
Use – 3 tsp per cup.
14 recipes — 5 from behind her tab, 9 slipped in from the front of the box
Put all ingredients in blender or food processor.
Beat cheese & mayo till smooth
stir in next 5 ingred.
Cover & chill several hrs.
Form into 2 med. size balls.
roll in nuts to coat
& freezes well.
Can put red cherries on top.
V.G.
freezes well
Can put red cherries on top
Put on bread or in croissants c sprouts. (can be used without [arrow to sprouts])
V.G.
Take pita bread – break up in pieces.
dip in garlic butter.
crisp up in oven.
Mix tog. cream cheese, mayo & sour cream – put on bottom [of dish]
then add shrimp, then cut up vegies tog. – let chill in fridge.
V.G. (top left corner)
Place cream cheese, cottage cheese & mayonnaise in mixer bowl. – mix – Beat about 1 min. until well blended.
Stop & scrape bowl. Add all remaining ingred. – Beat about 1 min. until all ingred. are combined.
Refrigerate until well chilled. Serve c̄ assort. crackers.
½ bun. Spread c̄ spaghetti sauce. Sprinkle c̄ grated cheese & bit of oregano.
Broil till cheese & bun begins to brown.
Bring soup to boil, add cheese & stir to melt.
Mix gelatin & H2O, add to soup.
Add rem. ingred. & pour into a 4 c mould.
Serve with crackers.
Serve with crisp crackers as a spread, or colourful vegetables for dipping. For a more intense meaty taste increase ham or turkey to two cans, plus original remaining ingredients.
— Ham and Pineapple Spread —
In a mixing bowl combine all of the above ingredients. Reserve pineapple juice for other uses if desired. Make at least two hours in advance to allow flavours to mellow. Store in refrigerator until ready to serve.
Makes 2 cups (500 mL) spread.
In a mixing bowl combine all of the above ingredients. Store in refrigerator until ready to serve.
Makes 1 cup (250 mL) spread.
102 recipes — 100 from behind her tab, 2 slipped in from the front of the box
Mix flour, sugar, bk. pwd., salt & lemon rind in bowl.
Beat egg in med. bowl, add milk & butter. Add egg mixture to dry ingred. – Stir until just mixed. – Stir in blueberries.
Fill muffin tins ⅔ full. – Bake @ 425° for 20 min.
Topping: Combine melted butter & lemon juice. Measure sugar in separate dish. Take slightly cooled muffins & dunk top into butter & then sugar. – 16 lg.
16 lg. (yield)
Preheat oven – 350°.
Sift flour & salt into a med. size bowl. Stir thoroughly. Add oil & water & stir with a heavy wooden spoon – until a dough ball that comes away from the side of the bowl forms.
Turn dough onto lightly floured board & knead lightly for a min or two, until smooth. Divide into 4 parts. Flatten each piece with the heel of hand, then roll as thin as possible (less than ¼" thick).
Place the rolled dough on an ungreased baking sheet
- you’ll need 2 for the whole batch.
Bake 8-10 min. until breads are puffy & slightly browned.
re: Fr. Dominic Garramone OSB
Pg. 71 Catholic Digest Feb. 02
In a very large mixing bowl, combine flour, bran, sugars, soda, powder, and salt. Stir in buttermilk, eggs, oil, and vanilla and mix until smooth. Add banana, raisins, and dates and combine.
Drop by the spoonful into greased muffin tins (do not over fill). Bake in 375° oven for about 20-25 mins or until tooth pick comes out clean.
Makes 3 dozen large muffins.
Experiment by adding dried cranberries or chocolate chips
Makes 3 dozen large muffins
Beat eggs slightly. Add sugar, oil & pumpkin & beat thoroughly.
Sift dry ingred. & blend into creamed mixture.
Stir in raisins. Bake at 400° for 15-20 min.
Measure dry ingred. Stir c a fork until well blended.
Beat tog. egg, melted butter, milk, juice, peel & pumpkin.
Pour into dry ingred. – stir till all moist.
Do not over mix. Fill muffin cups ⅔ full.
Bake @ 400° – 18 min.
Cut washed rhubarb into ½" lengths – measure.
Sift flour, bk. pwd. sugar & salt. Make well in centre, pour in slightly beaten egg, oil & milk.
Blend until all ingred. are moistened. Fold in rhubarb.
Sprinkle tops c extra granulated sugar.
Bake @ 350° for 25 min.
Mix dry. Add eggs, milk, vanilla & oil (together). Don’t overmix.
Fold in rhubarb. Sprinkle tops with brown sugar before baking.
Bake 375° 20-25 min.
Place 20 frozen dough rolls into 10" bundt or angel pan.
Grease pan – put in 20 rolls. Sprinkle c brown sugar, inst. pudding, cinnamon & raisins.
Pour melted butter over all. Cover c clean damp cloth.
In AM – Bake 350° for...
Mix flour, sugar, bk. pwd., salt & lemon rind.
Beat egg, add milk & butter. Add egg mixture to dry. Stir till just mixed.
Stir in blueberries.
Bake @ 425° for 20 min.
Topping: Combine butter & lemon juice. Slightly cool muffin. Dunk into butter, then sugar.
16 lg. or 32 sm.
Mix tog. flour, bk. pwd., soda, salt & br. sugar.
Pour (egg, buttermilk, oil, vanilla) over dry ingredients – mix very lightly.
Fold in 3 c diced rhubarb.
Sprinkle brown sugar on top before baking.
Bake in 350° oven for 25-30 min.
V.G. (circled)
makes 24
Dissolve yeast & sugar in lukewarm liquid. Add 3 c flour & beat until smooth.
Add lard or butter, sugar, salt, & eggs & beat well.
Add the remains of flour gradually or enough to make a soft dough.
Knead lightly & put in greased bowl to rise 2 hrs.
Roll out & brush c melted butter,
sprinkle brown sugar, cinnamon, currants & nuts.
Roll up & cut. Let rise 1 hour & bake 20-25 min @ 375°.
Mennonite Cook book. M.A.
Heat 1st 4 ingredients (milk, sugar, etc). Cool to lukewarm.
Put flour in bowl. Add liquid & risen yeast & beaten eggs. Beat with spoon.
Let rise to double. Put on floured board – roll into rectangle – spread with butter & roll up like jelly roll.
Slice. Let rise for 20 min. Cook 15-20 min in 375° oven.
Used apple coffee cake filling in Joy of Cooking book pg 573 – good
Combine & boil for 4 min.
Cool slightly & spread over dough.
or: apple pie filling – add cinnamon & nutmeg
or: lemon pie filling
A few words on this card were hard to make out — check the original.
Scald milk, add shortening, water & sugar. Let cool.
Then mix the fluid into about 3 c of flour, add beaten eggs & yeast & mix in remainder of flour so you have a soft dough.
Let rise till double. Then put in pan & rise till light.
Bake 375° for about 20 min. or until golden.
Mennonite Cookbook. M.A.
Fill dough – let rise a little.
Bake @ 375° – 20-25 min.
(breadmaker)
Filling: (over)
add dry quick rise yeast to flour – mix
" warm water
let rise.
For 1 loaf
Appears to be a note for using a purchased bread/flour mix
Melt butter, add potato water & milk – heat to lukewarm.
Put mashed potato, potato water mixture in bowl. Add sugar, salt & eggs. Beat till smooth, add yeast, beat again.
Add 2 c flour, beat, gradually add rest of flour (knead). Let rise – punch down.
Roll out – add filling (cheese or ham onion) – roll up like jelly roll -
slice – let rise on trays. Bake @ 400° – 15-20 min.
V.G.
filling: cheese or ham/onion (interlined)
(makes about 40)
Stir dry ingred. – add raisins or cheese. Cut in shortening.
Break egg in cup, add enough milk to make ¾ c. Blend together. Add all at once to flour mixture. Stir until moist.
Put flour on working surface. Turn dough over to coat both sides. Knead 6 times. Divide dough in ½. Pat each ½ into a
circle ½" thick. Cut each into 6 wedges. Place scones on ungreased cookie sheet.
Brush c milk & sprinkle c sugar.
Bake @ 400° for 15 min. or until golden brown.
MIX oats and milk in small bowl. Set aside until milk is almost absorbed, about 5 minutes.
COMBINE flour, sugar, baking powder and salt in mixing bowl. Stir well to blend.
ADD eggs and oil to oat mixture. Beat well.
ADD oat mixture to flour mixture all at once, mixing until smooth.
POUR batter by ¼ cupfuls (50 mL) onto preheated, lightly greased griddle. Bake until fluffy and bubbles break on surface. Turn and bake other side. Serve hot with butter and/or maple syrup.
MAKES about 18 pancakes.
A quick, easy, delicious, nutritious breakfast!
* or Substitute ROBIN HOOD Whole Wheat Flour
Tip: Pancakes can be frozen and re-heated in your toaster. Cool completely before freezing.
Do not overwork dough. Roll out thin.
Not too many perogies in pot at once. Add a tbsp. of oil to H2O & salt.
Fill perogies with favorite potato filling.
(Boil 3 min)
Top right: “[Sask.?] paper” (source note) with “(Boil 3 min)” underlined
V.G.
Sauce: ⅓ c light sour cream with 1 tsp Dijon mustard, 1 tsp. honey
Dissolve yeast and sugar in warm water and let stand 10 minutes.
Measure warm water into a large mixing bowl; add sugar, oil and salt. Add yeast mixture and mix well. Stir in sufficient flour to make a soft, workable dough.
Turn dough out on a lightly floured surface; knead 10-15 minutes until dough is smooth and elastic. Form dough into a ball and place in greased bowl, turning once to grease the top. Cover and let rise 50 minutes or until doubled.
Punch down and shape into 4 round balls. Cover and let rest 20 minutes. Form into loaves and place in greased 1.5 L (8 ½“ x 4 ½”) loaf pans. Brush tops with oil. Cover and let rise 50-55 minutes.
Bake in 190°C (375°F) oven 35-40 minutes or until bread tests done. Remove from pans and cool on wire rack.
Yield: 4 loaves
Mix tog. 1st 3 ingred. of dry mixture. Stir in choc. chips.
Cream tog. butter, sugar with electric mixer. Beat in eggs one at a time.
Mash bananas & add with vanilla to moist mixture. Add moist mixture to dry – all at once.
Stir until batter is moist but still lumpy.
Fill 12 muffin cups ¾ full of batter.
Bake 25 min @ 350°.
Bake @ 350° – 25 min
NB 2 lg or 3 med bananas = 1 cup.
Mix tog flours, brown sugar, bk. pwd, soda, & salt.
In a small bowl beat tog. buttermilk, egg whites & vanilla. Add to flour mixture & beat quickly until just mixed.
Fold in gently berries & lemon zest into batter. Spoon into muffin cups.
Bake @ 400° – 15 min
“brown” inserted above “sugar” and “gently” inserted above “Fold in” as later additions
Water & egg 1st, then add all other ingredients – program for the Dough cycle – start.
At end – turn onto floured board – cut dough into 15 pieces
Form dough into buns & place in greased 9“x13” pan.
Let rise in a warm place for 40-50 min.
Bake @ 350° – for 20-25 min.
Place on cooling rack.
In bowl dissolve yeast in water. Add milk, sugar, butter, vanilla, salt, nutmeg & 3 c flour – beat until smooth.
Add eggs one at a time, beat well after ea. Stir in currants, raisins & enough remaining flour to make a soft dough.
Turn onto a floured board; knead until
smooth & elastic – 6-8 min. Place in a greased bowl; turn once to grease top. Cover & let rise in a warm place till doubled, about 1 hour.
Punch dough down; shape into 30 balls. Place on greased baking sheets. Cut a cross on top of each roll with a sharp knife. Cover & let rise until doubled, about 30 min.
Beat water & egg yolk; brush over rolls. Bake @ 375° for 12-15 min. Cool on wire racks.
For Icing: Combine sugar, milk & vanilla till smooth. Drizzle over the rolls.
Yield: 2 ½ doz.
Process yeast as directed on pkg.
Scald milk. Add sugar, salt, margarine till melted. Cool mixture to lukewarm and pour into bowl.
Add potatoes, nutmeg, eggs and risen
yeast. Add enough flour to make a soft dough and knead.
Let this double in size, then knead down. Roll out ½" thick, cut with doughnut cutter and let rise to double the size. Then deep fry.
Glaze – if desired: 1 lb (2 cups) icing sugar, 2 T butter, water to make a fairly thick solution. Place over double boiler to keep warm. Dip in doughnuts as soon as cooked. Place on wax paper to dry and cool.
(Usually I dip in just one side, or too much is wasted)
“no less” after nutmeg is underlined
A few words on this card were hard to make out — check the original.
Method – (1) Boil potatoes first – (2) Set yeast – 2 pkgs or 2 T in ¾ c water + 1 tsp sugar
1. Scald milk – add sugar, butter, salt until melted. Cool.
2. Add eggs, nutmeg and mashed potatoes, risen yeast. Add enough flour to make a soft dough. Knead.
3. Let dough double in size – Roll ½" thick. Cut out with cutter.
4. Fry in oil til brown, when doughnuts have risen.
Glaze (over ->)
Place over double boiler to keep warm.
Dip doughnuts in glaze as they are cooked – Place on wax paper to dry and cool.
I usually dip in one side of doughnut, or it is too sweet -
Heat 1st 4 ingredients. – Cool to lukewarm.
Put flour in bowl. Add liquid & risen yeast & beaten eggs. Beat with spoon. Let rise dbl.
Roll out in rectangle on floured board. Spread with butter & roll up like jelly roll. Let rise 20 min.
Cook for 15-20 min @ 375°
Filling: Combine & boil for 4 min.
Cool & spread on dough.
or apple pie filling – add cinnamon/nutmeg. or lemon pie filling.
Alternatives below the line: apple pie filling with cinnamon/nutmeg, or lemon pie filling
Craisins & walnuts added at beep.
1 – 1 ½ lb loaf (bread machine recipe)
Dissolve 1 tsp. sugar in ½ c lukewarm H2O. Add 1 pkg yeast. Set aside to rise – 10 min.
To 3 c lukewarm H2O add 1 c sugar, 1 tsp. salt, ¾ c cooking oil, & 2 well beaten eggs. Add yeast mixture to this & beat & mix in 9-11 c. flour to make a stiff dough.
Put in greased bowl & grease top. Set in oven or warm place covered with tea towel. Start between 5 or 6 pm. Make into buns @ 10:30 or 11 pm. & let rise overnight – makes 2 cookie sheets & 1 ½ dz cloves. (4 buns across x 5 rows).
Lightly rub butter or marg. over top of buns (use Crisco shortening on hands – pans) -
oven 350° – 15-20 min
Makes 2 cookie sheets & 1 ½ dz cloves (4 buns across x 5 rows)
“cloves” likely means cloverleaf buns
Dissolve 1 tsp. sugar in ½ cup lukewarm (water). Add 1 pkg yeast. Set aside to rise 10 min.
To 3 cups lukewarm water add 1 cup white sugar, 1 tsp salt, ¾ c cooking oil & 2 well beaten eggs. Add yeast mixture to this & beat & mix in 9-11 cups flour to make a stiff dough.
Put in greased bowl & grease top. Set in oven or warm place covered with tea towel. (Start between 5 & 6 pm). Make into buns (@ 10:30 or 11:00 pm) & let rise overnight
OVEN 350° 15-20 MIN.
Dissolve 2 pkgs. yeast in 2 c warm water & 2 tsp. sugar.
Mix tog. as for pastry: 22 c flour, 2 tsp. salt, 1 c sugar, 1 c marg.
Make well in centre, add 6 beaten eggs; 6 c lukewarm water & yeast mixture. Knead till soft dough is formed.
Let rise once. Punch dough down & form into buns. Let rise till double.
Bake @ 400° for 20-25 min.
(Can brush c̄ melted butter when out of oven.)
NB: when using quick rise yeast add to flour – heat all liquids except eggs to 125°-130° F.
POUR boiling water over bran and let stand.
COMBINE flour, baking soda and salt in large bowl. Stir well to blend.
CREAM shortening and sugar together. Add eggs and buttermilk.
ADD liquid ingredients to flour mixture. Mix well. Add oats, raisins and bran. Stir well to blend.
FILL greased muffin cups ¾ full. BAKE at 375° F (190° C) for 15-20 minutes or until top springs back when lightly touched.
STORAGE: Keep unused muffin batter in refrigerator until ready to use. Mixture can be kept up to 2 months. To bake, use batter directly from refrigerator and bake at 375° F (190° C) for 20-25 minutes.
*or Substitute 5-⅔ cups (1400 mL) Robin Hood Cake & Pastry Flour
Preparation Time: 20 minutes Baking Time: 20 minutes
Makes: about 5 dozen muffins
(add raisins or dates to boil water)
Pour boiling water over bran, let stand till cool.
Cream shortening, sugar, eggs. Add buttermilk & bran mixture.
Sift flour, soda, salt tog. & add. Fold bran flakes in gently. Add raisins & or dates.
Put in container c̄ lid overnight. Can cook & freeze or leave in fridge & cook as needed.
Bake @ 400° – 15-20 min.
lg recipe. 7-8 doz.
On dough cycle.
At end of, divide dough in 4[?].
Roll on flour surface – 6“ – 8[”?].
Place on greased bk. sheet.
Spread c̄ pizza sauce.
Bake the pizza @ 425° – 10-15 min.
Biscuit Mix: Combine all ingredients. Mix with hands until evenly blended. Store in a sealed container in a cool place. Will keep for months.
To Make Biscuits: Mix ingredients together. Blend with fork until smooth. Roll out dough until it is 1" thick. Cut biscuits with an upside down glass or cup. Bake at 450° for 10 minutes. Makes 1 dozen.
This biscuit mix can also be used as a base for dumplings, waffles, pancakes, gingerbread, drop cookies, coffee cake, or chocolate cake.
Makes 1 dozen
[Put?] yeast in water & set for 10 min.
Mix rest of ingred. c̄ only 2 ½ c flour. Beat c̄ hand mixer until smooth, about 6 min.
Add rest of flour & beat 2-3 min. more.
Let rise once, shape into round balls. Let rise till double.
Bake @ 375° about 20 min.
When cool, frost, making a cross on the top.
Add almond extract to your favorite butter icing.
Blend wet ingred. tog. & dry ingred. tog. in sep. bowls.
Combine – Bake @ 375° 20-25 min.
(From Frontier Restaurant – Revelstoke) (in Herald)
Melt butter – add potato water & milk – heat to lukewarm.
Put mashed potatoes, potato water mixture in bowl – add sugar, salt & eggs – beat till smooth – add yeast, beat again – add 2 c flour – beat – gradually add rest of flour. – (knead)
Let rise – punch down – roll out – add onions & cheese, roll up like jelly roll – slice – let rise on trays.
Bake @ 400° – 15-20 min. (makes about 40)
makes about 40
Beat #1 ingred. Combine #2 dry ingred.
Add #2 alternately c̄ the cooked pumpkin. Stir in nuts & raisins.
Bake 375° – 20-25 min.
yield 1-1 ½ doz.
Soak the fruit & sugar in cold tea overnight.
Next day, preheat oven to 350°. Line loaf pan c̄ buttered paper.
Fold egg & flour into fruit mixture. Turn into loaf pan & bake for 1 ¼ – 1 ½ hrs.
Cool & slice thinly; serve c̄ butter.
To make filling: Press cheese through colander. Add salt to taste, 2 egg yolks, butter & sugar.
Make batter: by adding milk to salt & eggs, stirring in flour gradually until smooth.
Heat heavy 6" skillet & grease c̄ oil. Pour only enough batter to make a very thin pancake, tipping pan from side to side to cover the bottom. Cook on 1 side only until it blisters.
Tip onto board, c̄ cooked side up. Place rounded tbsp. of cheese mixture on pancake & fold over like an envelope.
Fry on both sides till golden brown. Serve c̄ sour cream & strawberries.
Soak apricots in cold water for ½ hr. Drain, put through blender or food chopper.
Add sugar & melted shortening to beaten egg.
Sift tog. flour, bk. powder, soda & salt. Combine orange juice & water.
Add flour mixture alternately c̄ liquids & apricot pulp. Add chopped nuts.
Pour batter into loaf pan. Bake @ 350° for 1-1 ½ hours.
Sift dry ingred. together. Add beaten egg & milk. Add melted butter & raisins.
Pour into greased & lightly floured loaf pan.
Bake @ 375° for 40-50 min.
Grease pan – Oven 350°
Melt butter, add onions, cook till soft, about 10 min.
Mix flour, bk. pwd, salt & sugar in bowl. Combine stock & buttermilk & add to dry ingredients.
Add cooked onions & pepper & stir until just combined.
Pour into loaf pan – bake 50-55 min until brown.
Cover c̄ aluminum foil & continue to bake till skewer comes out clean, 20-30 min longer.
Arrow drawn from ’20-30 min longer’ up to ’50-55 min’
Combine flour, salt, bk. pwd. until well blended. Cut chilled shortening into cubes & quickly work into flour mixture c̄ a pastry blender, until the mixture resembles coarse cornmeal.
- Now ready to use, or store in a cool dark place in closed canister.
(Makes 14 c. baking mix)
Cheesy Biscuits – or some grated onion, chopped green pepper, some crumbled cooked bacon or ½ [c?] [currants?].
- Mix bk. mix, pepper & 2 c cheese, add [milk?] & stir to form soft dough.
Turn onto floured surface & knead 6 to 8 times. Re flour surface & roll out dough to ½“. Cut into 2” rounds c̄ a floured cutter.
Re roll dough to use all mixture.
Top ea. round c̄ a sprinkling of remaining ½ c shredded cheese.
Place rounds on ungreased bk. sheet & bake in a 450° oven for 15 min.
Makes 15-18 biscuits.
Makes 14 c. baking mix
Makes 15-18 biscuits
A few words on this card were hard to make out — check the original.
Mix oil & sugar. Beat in eggs lightly. Stir in bran. Add milk & dry ingred. Stir till just moistened. Stir in mincemeat – Fill muffin cups.
Bake @ 375° for 15-20 min. Makes 16
Mix dry ingred. tog. In a separate bowl – dredge blueberries c̄ 1 tbsp flour. Stir butter, milk & eggs & vanilla tog., add to dry ingred. Mix till just moistened. Stir in blueberries – spoon into muffin tins.
Bake @ 425° for 15-20 min.
Bake @ 45[0°?] 15-20 min. Let stand 5 min. ac[?] remove from pan. Makes 12
Mix dry ingred. in a bowl. Stir yogurt & milk into melted butter. Beat in egg & vanilla. Add butter mix to dry ingred. & combine lightly. Spoon half batter into muffin cups – Dot c̄ marmalade & top c̄ remaining batter.
Bake @ 350° – 25 min muffins / 60 min loaf.
Cream butter & sugar tog. Add eggs & beat well. Mix dry ingred. & add altern. c̄ milk, stirring till just combined. Stir in banana & nuts.
Mayfair Mince Muffins makes 16; Marmalade Muffins makes 12
A few words on this card were hard to make out — check the original.
Bake @ 350°.
Mix crumbs, sugar & melted butter. Press firmly into springform pan. Bake 5 min.
Beat tog. softened cream cheese, sugar & eggs. Spoon over cracker crust. Bake 30 min. Cool.
Combine sour cream & sugar. Spread over cooled cake & bake 20 min. longer. Cool.
Arrange drained orange segments all over top of cake. To make glaze, mix sugar, cornstarch & OJ together in saucepan. Heat & stir till thickened. Spread over cheese cake. Cool for 24 hrs. ac serving.
Bake @ 350° for 8 min. Cool.
Combine mayonnaise, sour cream, lemon juice & mustard in saucepan. Cook & stir over low heat until hot.
Split muffins & toast. Top ea. c̄ slice of meat & [egg]. Cover c̄ sauce.
Fry bacon till crisp – Crumble & spread c̄ cheese & onion in pie plate. Whiz remain. ingred. in blender high 1 min. Pour over bacon mix.
Bake @ 350° for 45-55 min. or until golden brown & filling is set. Let stand 5 min. ac serving.
Quiche is a Main Dish; Easy Eggs Benedict is Breakfast; Graham Wafer Pie Crust is Pies & Pastry
’ac serving’ = before serving
A few words on this card were hard to make out — check the original.
Prepare 1 pkg. of yeast as directed.
Add yeast to rest of ingred., adding flour & beat until smooth.
Knead enough flour into mixture to make a stiff smooth dough.
Place in greased bowl. Cover, let rise until double.
Punch down & let rise again, until double.
Form into loaves & set into a warm place to rise.
Bake @ 375° for 1 hour.
Mennonite cook book. M.A. (top right)
Mix in usual method & let rise ¾ hr.
Knead down & let rise 30 min.
Put on pans to rise for 1 hour.
Bake @ 375° for 1 hour.
Scald milk, pour over sugar, salt & shortening.
Dissolve yeast in lukewarm water.
Add beaten eggs.
Add yeast & beaten eggs to lukewarm milk. Beat well.
Add flour grad. Knead lightly. Let rise till double in bulk.
Make into cinnamon or butterscotch rolls or buns.
Mennonite cook book M.A. (top right)
’Let rise till double in bulk.’ squeezed in at bottom
Grease 2 pans. Put ¼ c of topping in each pan.
Put ¼ c batter in ea. pan. Sprinkle with a good amt of topping.
Divide remaining batter for other pan. Marbelize & sprinkle rest over top.
Bake @ 350° 50-60 min.
Mennonite cookbook M.A. (top right)
Preheat oven to 350° F (180° C).
In a bowl, combine flour, sugar, baking soda, baking powder and salt.
Cut in butter until mixture resembles fine crumbs.
Stir in currants and buttermilk to make a soft dough.
Turn onto a lightly floured surface and knead for 1 minute.
Shape into a round loaf, about 7" (18 cm) in diameter. Place on a greased baking sheet.
Cut an “x” in the centre of the loaf.
Bake for 45 minutes until golden brown.
Intro: In the old days, this Irish favourite was baked in an iron pot over a fire. This hearty bread is marked with an ’X’ so it breaks easily into four farls (old Irish word for ’quarter’).
Combine first six ingredients. Combine pumpkin and evaporated milk until blended.
Cream shortening and sugar in large mixer bowl. Add egg; beat until mixture is fluffy.
Add flour mixture alternately with pumpkin mixture, beating well after each addition.
Combine blueberries and flour. Gently stir into batter.
Fill 18 paper-lined muffin tins ¾ full. Sprinkle Streusel over top of muffins.
Bake in moderate oven (350° F.) 40 minutes or until toothpick inserted in center comes out clean.
Streusel: Combine 2 tablespoons flour, 2 tablespoons sugar, and ¼ teaspoon cinnamon. Cut in 1 tablespoon butter until mixture is crumbly.
Note: For larger muffins, use 12 paper-lined muffin tins.
Beat egg with hand beater till fluffy; then add remaining ingred. just until smooth.
For thinner pancakes add ¼ c extra milk.
Blueberry: stir in ½ c fresh or frozen berries drained & thawed.
Banana: add 1 med. banana cut into ¼" pieces & sprinkle of ground nutmeg.
V.G. (top left)
With electric beater cream butter & sugar until light & fluffy.
Add bananas & eggs & beat until well mixed.
Sift dry ingredients 3 times — blend with banana mixture — do not overmix.
Pour into 2 greased loaf pans.
Bake @ 350° for 45 min – 1 hour. Cool 10 min before removing from pan.
V.G.
(Best — bridge)
Freezes well
Combine warm H2O & honey in a lg. bowl. Sprinkle yeast on top & let stand approx 10 min.
Combine flour, oats, raisins, oil, sunflower, millet, sesame & poppy & flax seeds, molasses, salt & 2 c flour — add the H2O & yeast mix — stir well. — add
...remaining flour, to make a stiff dough.
Turn onto floured surface & knead till smooth & elastic 7-10 min.
Place in lightly oiled bowl — cover with saran & damp towel — leave to rise — dbl. — 1 ½ – 2 hrs. — Punch down.
Place in greased 4“ x 8” loaf pans — let rise till dbl. approx [1 hr?]
To make a decorative topping — mix the egg & milk tog. & brush lightly over loaves & sprinkle with a mixture of seeds & oatmeal.
Bake @ 350° — 30-35 min. — till brown & sound hollow [when tapped?]
A few words on this card were hard to make out — check the original.
— added egg & onion & processed in blender —
good.
(yellow book)
Soften together 1 package instant yeast and ¼ C lukewarm water.
Milk, oil, sugar, salt: place in microwave a few min till bubbles around edge, then add — above & flour.
(Knead lightly.)
375° 20 mins.
375° 20 mins.
1. In a food processor, dice or shred potatoes & onion briefly until med. fine. Add eggs & process a bit more, then add flour, bk. pwd, seasonings & process to make a batter.
2. Heat oil in lg fry pan. (sm. ones are crispier) Brown on each side, turning once — drain on paper towel.
3. Serve with sour cream & applesauce on side.
good. (top left, checkmark)
good (top right, blue)
recommend red-skin potatoes or Potomac or Yukon Gold.
Grease/flour 2 loaf pans.
Stir tog. flour, sugar, bk pwd, soda, cinnamon, nutmeg, allspice, salt, zucchini, choc chips & walnuts.
In another bowl — whisk tog. eggs, buttermilk, oil & vanilla.
Stir liquid ingred. into flour mixture just until blended.
Cook — cool in pan on rack for 10 min. Remove pan & cool.
V.G.
Bake @ 350° — 45-55 min
Beat marg. till creamy. Add sugar & beat. Add eggs 1 at a time.
Beat in vanilla, bkg. pwd. & salt.
With a spatula fold in ½ flour, then ½ the milk. Repeat — fold in blueberries.
Bake @ 375° for 25-30 min.
Makes 18 reg. size.
Mix & bake in 350° oven in loaf pan — for 70 mins.
Mix tog. & bake in 350° oven for 45-55 min.
(3 loaves) in blue enamel pans.
Ingredient ’¾ c " milk’ uses ditto marks for ’c’
Thaw dough for 20 min. Cut in ¾" slices.
Spray Bundt pan or angel food. (2 pans)
Put slices around bottom of ea pan.
Sprinkle ½ pkg. butterscotch or caramel (not instant) pudding over slices.
Sprinkle cinnamon, raisins, nuts.
Top with remaining bread slices & put in...
cold oven overnight.
In A.M. preheat oven 350°
½ cup melted margarine, ½ c brown sugar } combine & gently pull dough from sides & put over risen slices.
Bake at 350° for 25-30 min.
remove from pan immediately -
Mix well, spread in two bread pans about two inches thick. Bake at 400 deg. for 30 to 45 minutes. Remember this bread will not rise.
Instead of yogurt, you can use 1 ½ to 2 cups of milk. – Add ¾ cups of sunflower seeds for even more flavor.
Enjoy, and good fasting.
Ends ’Enjoy, and good fasting.’
Over med heat melt butter. Add potato water & milk – to lukewarm
set aside.
Put mashed potatoes & potato water mixture in bowl.
Add sugar, salt, eggs – beat with whisk – till smooth
Add yeast over mixture & beat again. Add 2 c flour – beat smooth. Mix in 3 ½ c flour with wooden spoon. Work in rest of flour. – Cover & let rise till double – Punch down
press dough out into a sq. cut in 1 ½" sqs. – shape into balls – pinch & seal down. Let rise till dbl. – Bake @ 400 for 15-20 min.
For soft crust brush with marg. Cool on racks – Makes about 40
Makes about 40 (underlined)
Mix all dry ingred. tog. Blend in melted butter. Mix in buttermilk & turn onto floured surface & knead quickly & shape into an oval loaf. Cut a cross into top &
bake @ 400° for 45 min. (written sideways in right margin)
1100 ml = 1 litre (noted beside buttermilk)
’dry’ inserted above ’Mix all ingred.’
Preheat oven – 400° Mix cranberries & orange rind & sugar. set aside.
Combine flour, sugar, bk pwd, salt. Mix milk & butter with egg & add to dry ingred. stir until flour mixture is moistened
Fold in cranberries – fill cup ¾ full
Bake 20 min.
First three ingredients bracketed together (the cranberry mixture)
Preheat oven to 350°. – Combine all ingred. in order given & fill cups ¾ full – bake 20-25 min.
(1 dz.)
Combine sugar, water, shortening, raisins, bring to a boil. Boil 2 min. cool.
add combined flour, bk. pwd, soda, salt, fruits & nuts. Mix well.
Pour into 2 greased, paper lined pans or 1 – 9x5x3. Bake @ 325° for 1 hr or until done.
put wax paper in bottom of angel food pan or 2 loaf pans. – bake.
Take from oven & pour over fresh lemon juice with sugar. (if no fresh lemons – use bottled juice)
’included’ underlined
Over medium heat melt butter. Add potato water and milk, heat just to lukewarm, set aside.
Put mashed potatoes and potato water mixture in a large bowl. Add the sugar, salt and eggs. Beat with a wire whisk until smooth. Add Fermipan yeast over mixture and beat again.
Add 2 cups (500 mL) of flour, beat until smooth. Mix in 3 ½ more cups (875 mL) of flour with a wooden spoon. Gradually add the last cup (250 mL) of flour, working it in with your hands by pressing flour into dough and turning dough over, until you have a firm dough.
Cover and let rise in the same bowl for 40 minutes, or until double in bulk.
Punch dough down, place on floured surface. Sprinkle dough lightly with flour. Press dough out with fingers to a square 1 inch (2.5 cm) thick. Cut in strips lengthwise 1 ½“ (4 cm) and crosswise 1 ½” (4 cm). Then you have 1 ½" (4 cm) squares. If knife gets sticky when cutting just dust with flour.
Shape each square into a ball by pinching all four sides underneath to seal. Place buns almost touching in greased round or square cake pans.
Let rise covered for one hour or until doubled.
Bake in a preheated 400° F (200° C) oven for 15-20 minutes. For a soft crust brush tops with margarine or butter. Cool on racks. Makes about 40.
Intro: ’These are wonderful, old fashioned rolls. Don’t expect any left for the next day.’
Bake @ 450°
Use fork to mix.
S.R. = self-raising flour
’fork’ underlined
Knead well. – roll out ¼" thick & mark off into squares
Bake @ 300°-325° for 7-9 min.
100 pcs. of hosts
Church holds 475 people.
Cook the onion in butter until tender. Combine it with the potatoes & cheese. Season to taste with salt & pepper.
— Cheese Only —
2 c dry cottage cheese. 1 egg slightly beaten, salt. (if too dry add another egg or ...)
Dissolve sugar in lukewarm water, sprinkle yeast over it & let stand till softened. Combine with lukewarm
milk & ¾ c flour. Beat well, cover & let sponge rise in a warm place until light & bubbly.
Cream butter & sugar. Beat the whole eggs & egg yolks tog. along with salt. Combine with the butter-sugar mixture & beat thoroughly. Stir in the vanilla, lemon rind & sponge. Add the flour & knead in the bowl for about 10 min. This dough should be soft.
Cover & let rise till double in bulk. Punch down, knead a few times & let rise again. Form into a desired shape or shapes. Bake @ 375° for 30-35 min.
Cream the butter with sugar till light. Add remaining ingredients & mix well. If desired, the almonds may be toasted lightly before grinding.
Pour boiling water over poppy seed & drain. Cover with lukewarm water & soak for 30 min. or longer. Drain over a fine sieve. Grind the poppy seed, using finest blade.
Add honey or sugar, grated lemon rind, & nuts. Beat egg white till stiff & fold into mixture
Mix all together to semi thick dough so – it can be rolled
Roll to ½" thick – put onto lightly floured board or upside down baking sheet. Freeze or cool down.
Glaze: 1 c icing sugar; 1 tsp. lemon juice; 1 or 2 egg whites; -
Mix tog. with a whisk. Should be spreadable but not runny.
Spread glaze on to frozen dough. Cut out with star cutter. While still ½ frozen, dip cutter in hot water, so it won’t stick.
Place on baking sheet & bake @ 350°[?] for 8-10 min or till lightly brown – cool – enjoy.
A few words on this card were hard to make out — check the original.
Mix 6 tbsp. brown sugar with 2 tbsp. cinnamon – set aside
Cream sugar & marg. add eggs, vanilla, sour cream. Mix well. add dry ingred.
Pour ½ batter into 3 well greased loaf pans. Sprinkle ⅔ cinnamon mixture on top & swirl into batter. add rest of batter & sprinkle
remaining cinnamon on top.
Bake @ 350° for 1 hr.
Sift flour, bk. pwd. & salt.
Cut in 2 tbsp marg or shortening, add ½ c or more cheese grated.
⅓ c milk or water.
Roll – between hands.
Bake @ 425° – 8-10 min.
Bake time 8-10 min is underlined.
Bake @ 350° – 40 min to 1 hour, or @ 400° – for 40 min.
Can try 1 c cracked wheat or 1 c (or more) porridge.
- use some bran, wheat germ, soya flour – for variety uncooked oatmeal too.
1 egg beaten & added – softer texture.
(Recipe dbld. makes 5 loaves.)
Dissolve yeast in the ½ c H2O – which has been mixed c sugar. Let stand 10 min.
add all the liquids in order – then flour to make a soft dough.
Let rise 1 hour & knead. Let rise again till dbl.
Roll out, spread c soft butter & sprinkle c yellow sugar & cinnamon. Roll like jelly roll.
Raisins or mixed fruit may be added before rolling.
Cut in 1" slices. Let rise. Bake @ 325° till done.
V.G.
From a Sask. (Saskatchewan) paper.
In a large mixing bowl pour in hot coffee. Stir in shortening, molasses and salt and continue stirring until shortening melts.
In a smaller bowl pour in lukewarm water. Sprinkle yeast over water and let stand 10 minutes. Stir with a fork and add to coffee mixture.
Beat in by hand or with an electric mixer 3 cups (750 mL) flour and 2 cups (500 mL) rye flour. Then by hand add remaining flours, working the last portion in with a rotating motion of the hand.
Turn dough onto a floured surface and knead 8 to 10 minutes. Shape into a smooth ball and place in a deep greased bowl, rotating ball to cover with grease. Cover with a damp cloth and in a warm place allow to rise 1 ½ times original size (about 1 ½ hours).
Punch down, shape into 3 round loaves. Roll each loaf in oat bran to garnish the top. Place on greased cookie sheets, cover and allow to rise again 1 ½ times in volume (about 1 hour).
Bake in a 400° F (200° C) oven for 30 minutes or until hollow sounding when tapped.
Shred zucchini – & place in colander, sprinkle c ½ tsp salt. Place colander on lg. plate. Let stand 30 min.
Place zucchini in clean lg. dish towel – squeeze dry. – Put zucchini in bowl – shred potatoes & squeeze dry – add to zucchini.
Add eggs, onion, rosemary, remaining ½ tsp salt, pepper, stir well. – Add flour.
Heat oil – add about ¼ c – flatten. Cook till golden – serve c [?]
A few words on this card were hard to make out — check the original.
Stir tog. cream, horseradish, milk, mustard, Worcestershire sauce, sugar, salt, pepper. Cover & chill.
A few words on this card were hard to make out — check the original.
Combine 1st 4 ingred & 2 c flour. In saucepan heat milk & marg to 120-130°.
With mixer on low beat liquid into dry ingred. At med. speed beat 2 min. Beat in peel, 3 eggs, 1 ½ c flour, beat 2 min.
Stir in raisins & 2 c flour. On floured surface, knead dough till smooth & elastic, working in ½ c flour.
Shape into ball, place in greased bowl. Cover let rise. Punch down. Cut into 24 pcs. Cover let rest 15 min.
Grease 13x9" bk pan. Shape into balls place in pan. Cover, let rise. Beat remaining egg. Cut cross in bun brush c egg.
Bake @ 375° for 20-25 min. Cool in pan – In bowl mix confec. sugar & 1 tbsp H2O – pipe across each bun.
In lrg. bowl, dissolve sugar in water. Sprinkle yeast over & let stand 10 min.
In saucepan combine milk & salt. Scald & let cool to lukewarm. Add to dissolved yeast.
Add 1 c flour, mustard, baking soda & cheese; mix until smooth. Stir in remaining flour.
Grease 8x4" loaf pan & dust c cornmeal. Place dough in pan & sprinkle with cornmeal. Cover & let rise in warm place for aprox. 45 min.
Bake in 400° oven for 25 min. Remove from pan & cool on rack.
- recipe may be doubled.
Mix cheese, zucchini, biscuit mix, oil & parsley together.
In a bowl beat eggs, salt, pepper, & mix c other ingred.
Pour into 9" pie plate & bake @ 375° for 40 min.
note: Try adding a little onion & a little more cheese – (sharp) – Can sprinkle top c Parmesan
Mix well. Spread in 2 bread pans about 2" thick.
Bake @ 400° for 30-45 min.
Remember this bread will not rise.
N.B. Instead of yogurt, you can use 1 ½ – 2 c milk.
Bake @ 400° – 20-25 min.
Put flour, bk. pwd. & salt in bowl. – make well -
Beat margarine, sugar & egg tog. Mix in milk & vanilla. Pour into well. Stir to moisten.
Spoon ½ of batter into greased pans, ⅓ full – sprinkle spice on top – batter, – & top c spice mix.
Put ½ – 1" lard in large bowl. Add 1 palm full of salt. – about 3-4 swirls of molasses.
Add 2 dumps of Sunny Boy. – about same amount of oatmeal. Add handful (lg) of brown sugar.
Add 3 cups of boiling water (to melt lard). Add 3 cups of cold water – add yeast – stir. Add
ice-cream pail of flour – a little at a time. – Knead for 10 min. – let rise till double – Punch down twice -
Divide into 5 pieces – roll out each piece – & roll up & pinch all around – bread pans. Let rise.
Bake – 375° – 45-50 min.
Sunny Boy = Sunny Boy cereal (a Canadian hot cereal mix).
Break up ground beef, & fry in pan. – slice onion & fry slightly – season c salt, pepper.
Spread tomato sauce on shell, sprinkle c oregano, add meat, onion, & cheese.
Bake @ 475° – 12-15 min
Mix above together – spread on both sides
Slice loaf thick, spread on both sides, reassemble.
Wrap in foil – warm in 400° – about 20 min.
good c soup
Grease a loaf pan & line with waxed paper.
Cream butter, rind & sugar in small bowl with electric mixer until light and fluffy, beat in eggs one at a time, add banana, beat until combined.
Transfer mixture to a larger bowl, stir in dates, then half the flour & half the orange juice; then stir in remaining flour & orange juice; stir until smooth.
Spread mixture into prepared pan.
Bake in mod. oven for about 1 hr. Stand 5 mins before turning onto rack to cool.
(over)
Bake at 350° 1 hr & 15 min
2 loaves
Mix marg., garlic pwd. & worchester sauce to taste.
Spread on bread, top c grated cheddar cheese & broil -
(Potatoes are best when hot cooked – but can use day old.)
Mix dry ingredients & blend into potatoes. Mix in egg & buttermilk. Shape into a ball & pat to ¾" thick
Place on greased & floured pie plate & bake at 400°F. for 8 min. Reduce heat to 350 & bake another 4 min.
Cut into wedges & serve hot with butter.
If using with tea sprinkle with cinnamon & sugar during the last few min. of baking.
Serves 4-6.
Add flour if dough is to watery.
A few words on this card were hard to make out — check the original.
Place all ingred. in pan. – Dough cycle – start. – At end, turn onto floured counter. – Spread dough into a rectangle
spread c̄ cinnamon paste. – Beg. @ the long end, roll up jelly-roll fashion. Cut into 15 buns. – arrange these in a greased 2 L. (9“ x 13”) pan. Let rise until dbl.
Bake @ 350° – for 35-40 mins.
Yield: 15 buns
cut bacon very small pcs. fry till crisp – add 2-3 green onions – sauce, grated cheese, almonds & mayo.
cut buns in ½ spread c̄ topping. & broil 2-3 min.
freeze ½ buns on cookie sheets – then put in plastic bag.
(lost original recipe – from memory, not sure if 100% but tastes O.K.)
c̄ = with
12 recipes — 7 from behind her tab, 5 slipped in from the front of the box
Put 8 slices of bread without crusts in 9x13" dish.
Put on slices of back bacon or ham & slices of cheese on top.
8 more bread slices on top.
Beat 6 eggs, ½ tsp. salt. Add ½-1 tsp. dry mustard, ½ tsp pepper, ¼ c minced onion, ¼ c green pepper, 1-2 tsp. Worcestershire sauce.
Mix & pour over sandwiches – cover & let stand in fridge overnight.
In A.M. melt ¼ lb. butter & pour over top. Cover with crushed corn flakes or Special K.
Bake – uncovered 1 hr @ 350° – let sit 10 min – serve.
over
Very Good.
Let eggs & milk sit @ room temperature. (beat now & then)
- heat pan (approx 9 ½ x 11)
- sift salt & flour into bowl. In separate bowl beat eggs until thick – add milk.
Make hollow in flour mixture – add egg mixture & butter (melted) – beat hard 1 min.
using rotary beaters. Put Mazola in shallow pan & heat.
Cook @ 400° about 20 min.
Dbl. (doubling note): 1 ¾ c flour (scant).
Let eggs & milk & oil sit @ room temp (beat now & then).
Sift flour, salt into bowl. In separate bowl – beat eggs until thick c̄ milk.
Make hollow in flour mixture, add egg mixture & beat hard 1 min.
Spray muffin pans c̄ Pam – Cook @ 400° for 20 min.
On lg bun – butter, place bacon or ham, cheese.
Place egg in bottom of marg. container, beat for a second or 2. – place egg in microwave – when done – add to bun.
Can heat whole bun & contents for 30 sec. in microwave.
Microwave breakfast sandwich; no quantities given beyond ’1 lg bun’.
Divide butter among 4 – 13“ x 9” x 2" bk. dishes; Combine eggs & salt; mix well.
Gradually stir in milk. Pour evenly into bk. dishes.
Bake, uncovered @ 350° for 10 min; stir. Bake 10-15 min. more until eggs are set. Serve immediately.
Marked ’lg. quantity recipe’ at top right.
Yield 100 servings.
Comb. eggs, flour, salt, milk. Beat till smooth. Let stand 30 min.
For ea. crepe pour ¼ c batter into hot lightly greased 8" skillet. Cook till underside is light brown.
Filling: Saute veggies in marg. Blend flour & seasonings. Grad. add milk; cook, stir constantly until thick. Add 1 ½ c cheese, stir till melted.
Chop the cooked chicken into bite size pieces & add to sauce. Fill ea. crepe c̄ about ¼ cup of
the filling & roll up. Place crepes in a 8 x 12" baking dish.
Bake @ 350°F. for 20 min. Top c̄ remain. cheese & continue baking until cheese is melted.
Serves 4.
Mix together the oatmeal & buttermilk. Cover & refrigerate overnight.
The next morning, add eggs, butter & raisins. Mix well.
sift tog. flour, sugar, bk. pwd. soda, cinnamon & salt. Add. →
oatmeal mixture & stir to moisten. Allow batter to sit 20 min. before cooking.
Pour ¼ c batter on hot griddle for ea. cake. If batter is too thick add buttermilk, 1 tbsp at a time. – Cook cakes until bubbles on top. – turn to brown.
Ham/bacon or ham, cheese on[?] bun – lightly mix 1 egg – place in micro-wave for 1 min or less – assemble -
- French toast – fruit
Cereal – toast -
Pancakes -
Porridge -
Bacon & eggs -
A few words on this card were hard to make out — check the original.
add a little – Worcestershire sauce – improves the flavor.
Milk or water, put lard on tin to cook. Turn now and then. Mix little butter
Mix dry ingredients except nuts, coconut & raisins.
Combine & warm vegetable [oil]
[oil] & honey; mix with dry ingredients. Spread on 2 or 3 cookie sheets.
Bake in low oven 250°F. about 30 min. stirring frequently until slightly browned.
Add nuts, coconut & raisins during last 10 min.
Store in air-tight containers in refrigerator. Makes 13 cups.
[Note] use as cereal with milk or for snacking purposes. Add 1 cup roasted soynuts or peanuts. Dried fruits such as apricots
Makes 13 cups
20 recipes — 19 from behind her tab, 1 slipped in from the front of the box
Simmer tomatoes, onion, celery, broth, Clamato juice & dill until veggies are cooked about 20 min. in a med. sized pan.
Melt butter & blend in flour to make a paste, add milk slowly. Stir constantly to make a thick white sauce.
Stir in vegetable mixture. Fold
(fold in) Cheese Whiz & garnish with parsley.
V.G.
Best – bridge – Aces
serves 4-6
Cut bacon small (with scissors) – Fry in lg saucepan till brown.
Add onions, saute till yellow. Add flour, salt, garlic, parsley & thyme. Cook till bubbly. Add
(add) chicken stock. (you may use instant soup for this). Wine & brandy – simmer covered 1 hour.
When ready to serve fill French onion soup bowls ¾ full, place toasted bread on top of soup. Cover generously with grated cheese, drizzle 1 tsp. melted butter over cheese. – Place under broiler until cheese melts & is lightly brown.
Cut cauliflower into flowerettes. Boil in 500 mL (2 cups) water till soft. Drain, reserving liquid.
Melt butter, add onion, simmer until soft. Blend in flour then add chicken broth, stirring over medium heat till creamy. Stir in 250 mL (1 cup) cauliflower liquid, milk or cream, seasonings. Add cauliflower and bring to boil, stirring constantly. Remove from heat, stir in cheddar. Sprinkle with freshly chopped parsley.
(If smooth consistency desired whip in blender or food processor). Serves: 6.
Heat butter & oil in medium sauce pan. Add onion & garlic stir over med heat 2 min. or microwave high for 3 min. or until onion is soft.
Stir in zucchini, water, stock cubes, sugar & juice. Bring to boil, reduce heat, simmer uncovered – 20 min. or microwave high – 20 min., or until zucchini is tender.
Stir in basil. Blend or process mixture in several batches until smooth, return mixture to pan & reheat.
Serve topped with sour cream, paprika & extra basil leaves. Serves 4
Soup can be made a day ahead, keep covered in fridge. Recipe can be frozen for 2 months.
Put beets in pan, cover with water, bring to
(bring to) boil, reduce heat, simmer covered for about 30 mins or until tender; drain; cool. Peel beets, slice thinly.
Combine the 8 cups water & ham bone in large saucepan, cover, bring to boil, reduce heat, simmer 20 mins, strain, discard bone.
Combine butter & onion in large saucepan, cook, stirring until onion is soft. Add ham stock, potato, carrot, tomatoes, cabbage, bacon & lemon juice, bring to boil, reduce heat & simmer uncovered 30 mins.
Blend or process soup in several batches until smooth. Served topped with sour cream.
Soak beans overnight in cold H2O. Trim fat from ham & render it in skillet. Drain beans & put in stock with ham bone.
Brown garlic & onion in the fat. Add other vegies until they are just wilted. Add all boiling bean mixture, salt & pepper to taste & simmer tightly covered for 1 ½ hrs.
Add vermicelli & tomato paste & cook another ½ hr. If soup too thick add more stock or H2O.
Parmesan cheese can be sprinkled on top.
Brown meat & onion – drain well. Combine all ingredients. Simmer covered @ least 2 hrs. or all day.
serves 10
Add part of pkg. Knorr vegetable soup mix.
good & easy (circled)
Place turkey wings in a large saucepan and cover with water; add bay leaves and quartered onion.
Cover and bring to boil
Cook 1 ½ to 2 hours or until wings are tender. Remove wings and strain broth.
Return broth to saucepan and add remaining ingredients.
Bring to boil, cover and cook about 30 minutes or until vegetables are tender. Meanwhile, remove turkey from bones and discard skin and bones.
Return meat to broth and cook 4 to 5 minutes or until hot.
Makes 2 L (8 cups)
Nutritional Analysis Per 250 mL (1 cup) Serving: 195 Cal., 19 g Protein, 5.8 g Fat, 17.48 g Carbohydrates
Cook ribs, save broth. Cook beans. Fry onion & cabbage in bit butter.
Grate beets & chop stems, place in pot with broth, add sm. amt vinegar, bay leaf & salt, parsley – cook till soft – add garlic,
(add garlic,) potatoes, carrots, tomatoes, dill.
(very good)
Anne uses sweet cream & adds just at end.
Place ½ onion, cloves, calves ft., barley & water in pot, simmer 2 hrs.
Fry onion, carrots, celery, leek & bacon till golden brown. Strain stock – take meat & dice – add vegies & meat to stock, simmer 10-15 min.
Beat
(Beat) egg & cream tog. & pour slowly into soup – serve.
Pour tomatoes into a pot, crush with a fork, or cut with two knives. Add green onion or chives and thyme. Simmer for a few minutes. Add kidney beans and heat. Pour into a soup bowl and sprinkle generously with grated cheese
Serve with a slice of toast or whole-wheat roll.
This recipe is easy to make and leftovers can be frozen. It makes three or four meals.
Wash chicken – Cover chicken with water, add salt.
Bring slowly to boil – skim. Cover & simmer for about 2 hours.
Add the vegetables & simmer till meat is tender. Season to taste with salt. Strain broth, add meat.
NB: Heat all above, stir constant – do not boil.
“do not boil” underlined twice
In a large Dutch oven, add onions and butter and saute for 5 minutes, or until onions are tender.
Add potatoes and broth. Bring to a boil, then simmer for 15 minutes.
Remove from heat and puree soup in a blender or food processor until smooth.
Return hot soup to Dutch oven and add milk, cheese and celery seed. Gently reheat until cheese melts. Do not boil.
Makes 6 – 8 servings.
The celery seed adds an unusual but tasty flavour to this soup.
Check mark in pen at top right
Makes 6 – 8 servings
*2 (10 fl oz/284 ml) cans beef broth with 2 cans water makes 5 cups/1.25 ml.
1. In a large heavy saucepan, saute Pork sausage over medium heat 10 to 11 minutes, until sausage browned; remove from pan; drain; slice thinly and keep warm.
2. Heat oil in soup pot; add onion, garlic, celery and green pepper; stir and cook 4 minutes or until vegetables are softened. Stir in flour; cook 1 minute. Add potatoes, carrots, corn and liquid, broth, tomatoes, 1 cup (250 ml) water, Worcestershire sauce, bay leaves, thyme, salt and pepper; bring to a boil; cover and simmer 6 minutes.
3. Add cooked sausage and continue cooking until vegetables are tender, about 6 minutes. Sprinkle with parsley.
Preparation time: 15 minutes. Cooking time: 26 minutes. Makes 13 cups (3.25 l).
One serving: 205 Calories (858 kJ); 13 g Fat; 8.5 g Protein; 15 g Carbohydrates
1. Brown beef cubes on all sides in lightly oiled skillet. Remove and place in oven-proof casserole.
2. In the skillet, cook onions, garlic and celery for 2 – 3 minutes and stir in remaining ingredients, except mushrooms. Bring to boil, stirring constantly. Season with salt and pepper and pour over beef.
3. Cover casserole and place in preheated 350°F (180°C) oven. After 1 hour, add mushrooms and cook for another 1-½ hours, removing lid for last 15 minutes. Serve over noodles or garlic mashed potatoes.
Time Saver Tip: To make this stew in a hurry, mix 1 pouch (approx. 56 g) quick stew mix with water according to package directions. Add beef and marinate in pot for 30 minutes. Bring to a boil, add remaining ingredients (using a 14 oz/398 ml) can of tomatoes instead) and simmer covered for 20 – 30 minutes.
This delicious stew can also be made in the slow cooker, just combine all ingredients and cook covered for 5 – 6 hours on High, or 10 – 12 hours on Low.
Preparation time: 15 minutes. Cooking time: 2-½ hours. Makes 4 servings.
One serving: 249 Calories; 29 g Protein; 8.7 g Fat; 14 g Carbohydrates
Corner of the page folded/torn at top right (fragment of text on the back: ’...gian ...siness is’)
Simmer tomatoes, onion, celery, broth, clamato juice & dill until veggies are cooked, about 20 min.
In a med. sized pan, melt butter & blend in flour to make a paste. Add milk slowly, stirring constantly, to make a thick white sauce.
Stir in vegetable mixture. Fold in cheese whiz & garnish with parsley.
Serves 4-6.
V.G.
A few words on this card were hard to make out — check the original.
In a heavy bottomed Dutch Oven or large saucepan, melt butter over medium heat and saute ham and onions until onions are soft but not browned.
Stir in flour and cook 1 minute. Stir in water and continue stirring until mixture has thickened.
Slowly stir in cream, add corn, beans and seasoning. Continue to heat, but do not boil until corn has cooked, about 15 minutes.
Makes 4 – 6 servings.
Fragment of intro line visible at top: ’...make wonderful comforting meals.’
Makes 4 – 6 servings
Bring broccoli and onion to boil. Reduce heat and simmer for 10 min.
In lg. saucepan melt butter, add flour, salt, pepper & mace.
Slowly add cream and stir until smooth. Add broccoli & warm to serving temp.
Garnish c̄ twist of lemon or broccoli trees
A few words on this card were hard to make out — check the original.
47 recipes — 40 from behind her tab, 7 slipped in from the front of the box
Toss. – make drsg. ½ c oil, 3 tbsp soya sauce, dash of vinegar, seasoning from Ichiban noodles, 1 tbsp sugar – mix & pour over & serve.
Dressing: ½ c oil, 2-3 tbsp vinegar, 2-4 tbsp soya sauce – shake well. 1 tsp salt, ½ tsp pepper, 1 tsp sugar, soup base from beef or chicken soup.
Combine salt & celery seed with potatoes.
Mix milk & miracle whip & add to potatoes.
Sprinkle top with paprika.
Make this salad 1-2 hrs. before needing.
Toss well before serving.
P.S. Can add zucchini & or green peppers.
Mix up whip cream, add rest & blend well. Sets in about ½ hr.
Place all ingredients in a bowl and whisk well to combine. Store in a tight-sealed jar in the fridge until needed.
Makes: 1 ½ cups (375 mL)
Preparation time: 10 minutes; Cook time: None
This dressing, if kept in a tight-sealed jar in the fridge, will keep up to two weeks and offers a quick way to dress a Caesar salad. It also makes a great dip for raw vegetables or a spread for a grilled chicken breast sandwich.
Dressing: mix together & shake well – add just before serving.
Toss vegetables in a lg salad bowl. In a sm. bowl combine mayonnaise, sugar, parmesan, pour over vegetables, toss to coat.
Cover & chill. Sprinkle with bacon just before serving. (8 servings)
8 servings
1. Beat together well and pour over pasta and veggies. Let stand for several hours before serving. Will hold up in fridge for several days.
2. Or use Ranch Dressing to which you have added 2 Tablespoons lemon juice with lemon and herb seasoning to taste.
( I found different brands of dressing gave me different results but they were all good)
All ingred. in blender.
Use butter lettuce.
The word after ’papaya seed =’ is struck through, looks like ’grind’
A few words on this card were hard to make out — check the original.
To make dressing: In a saucepan, whisk together eggs, sugar, cornstarch and dry mustard. Add vinegar and water and cook slowly until thickened. Remove from heat and stir in mayonnaise. Cool.
To make salad: Marinate broccoli in dressing for several hours. Add remaining ingredients and toss well. Serves 6. (See picture – page 53.)
Even George will like this!
Serves 6
Juice in pineapple. Pour pineapple over marshmallows. Let stand till marshmallows melt away.
¼ pt. whipping cream, beat well, beat into marshmallows and pineapple. (Serves 3).
Serves 3
Drsg: mix together & pour over – above.
Peel/boil potatoes until tender. Grate. Combine with salt & celery seed. Mix milk & salad dressing – add to potatoes
add sliced radishes, chopped chives & eggs & combine.
Sprinkle top of salad with paprika, if desired.
good
Steam potatoes 10-15 min – tender. Transfer to a large bowl. Boil eggs 8 min. – chill, peel, coarsely chop – add to potatoes along with celery, cucumber, & scallions. Make dressing (see over)
Combine yogurt, sour cream, mayo, vinegar, mustard, salt, pepper.
Pour dressing over potatoes, eggs & veggies.
Add parsley – toss – to coat well.
Dressing: Combine lime juice, oil, white wine vinegar, sugar & coriander using wire whisk, slowly stir in whip cream, until well blended, refrig. until ready to use.
Combine lettuce, oranges, pineapple & strawberries. Can sprinkle c poppy seed.
Serve c lime drsg.
Options: Can add orange, mango, apple, pear, or melon. – butter lettuce or romaine -
see over
Mix dressing ingred. in blender until papaya seeds are size of cracked pepper.
Peel & boil potatoes until tender. Grate.
Combine c salt & celery seed.
Mix milk & salad dressing. Add to potatoes.
Add sliced radishes, chopped chives & eggs & combine.
Sprinkle top of salad c paprika if desired.
serves 4
Please use a 9 X 12 Non Returnable Pan
Oil pan lightly
Cool till jelled.
Mix 1 can fruit cocktail undrained & 1 box pistachio inst. pudding – add to jello.
Add ½ c nuts & 1 c miniature marshmallows.
Fold in 1 – 9 oz Cool Whip.
In a lg. bowl combine rice, radishes, eggs, cucumber, celery & onion.
Combine mayonnaise, mustard & salt; mix well. Pour over rice mixture & toss.
Cover & refrigerate at least 1 hr.
12-14 servings
Place lettuce, oranges & pecans in salad bowl.
Combine vinegar, oil, sugar, salt, onion, mustard & water in blender. Blend till well mixed.
Make ahead & refrigerate until ready to toss salad.
(Don’t use all the dressing. Can be set aside & used as dip for fresh fruit)
over
Drain pineapple chunks, reserving 1 Tbsp syrup.
Combine pineapple chunks, reserved syrup, mandarin orange sections, coconut, marshmallows, & sour cream.
Cover & chill for 2 to 24 hours.
Before serving sprinkle with pecans.
Yield: 6 side-dish servings
Recipe is incomplete (no other dressing ingredients or method)
A few words on this card were hard to make out — check the original.
Cook potatoes until just tender; drain. Peel & slice into a lg. bowl; set aside.
In a skillet, cook bacon until crisp. Remove & drain bacon; discard all but ⅓ c of drippings.
Saute onion in drippings till tender. Stir in next 6 ingred.
Gradually stir in water & vinegar; bring to boil
stirring constantly. Cook & stir 2 min. more. Pour over potatoes.
Crumble bacon & gently stir into potatoes. Sprinkle c parsley.
over
12-14 servings
Lettuce on bottom – rest of ingred. on top of lettuce – egg on top.
Add both pkgs. gelatin to the hot water and stir until dissolved.
Add entire contents of can of pineapple.
Cool, then stir in sour cream, celery, and shrimp.
Pour into 2 qt. mold and chill.
Turn out on plate, tuck lettuce under edges, and garnish with cottage cheese and mayon[naise].
Makes 10 to 12 servings (if you’re lucky!)
Mix up whip cream, add the rest & blend well.
Sets in about ½ hr.
Dissolve jello & marshmallows in 1 cup boiling water.
Drain 1 cup pineapple juice from crushed pineapple & combine with dissolved marshmallows & jello & leave to partially set.
Whip cream, add cottage cheese & pineapple. Beat all together on med. beaters till combined.
(Can be made
Dissolve jello in boiling water.
Stir in cranberry sauce.
Cool thoroughly before folding in cream.
Add 1 c chopped celery, 1 c chopped pecans.
In blender combine mayo, sour cream, onion, parsley, vinegar, lemon juice & garlic.
Toss spinach & mushrooms c dressing & serve.
Dr. pineapple save syrup add boiling H2O – to [?] to make 1 cup – Dissolve jello in liquid stir in sauce & peel.
Chill till part set.
Add oranges & pineapple – whip cr & fold in.
Pour in 6 c mold chill till set.
Garnish c frosted fruit – fresh green grapes in clusters – whole cranberries – ½ lb. – dip into beaten egg white – drain – dip in sugar – on rack to dry.
V.G.
A few words on this card were hard to make out — check the original.
1 ½ c boiling water – Let cool. add 1 pt. cottage cheese – add 1 sm. can crushed pineapple juice & all, ½ pt. whip cream.
Fold all together. – refrige.
Take ½ a watermelon.
Take a slice off bottom so it sits flat.
Scoop out all the inside c a melon baller & fill c assorted fruits – melon balls from cantelope & melon – look nice.
2 pkgs. of lime jello, 3 c boiling H2O. Let part. set.
Add 1 c salad drsg.
Grate – 1 sm. onion, 1 sm. cuke – squeeze out all H2O – add to jello & let set.
good
Combine first six ingredients. Sprinkle with the lemon juice & add mayonnaise to moisten.
Chill.
1 pkg orange jello, ⅓ c sugar, 1 ½ c boiling H2O. Let cool. Add 1 pt. cottage cheese, 1 small can crushed pineapple juice & all, ½ pt. whipping cream.
Fold all together.
Pour boiling liquid over gelatin; stir until gelatin is dissolved. Add orange sherbet – stir until melted – stir in 1 can of orange seg. Pour into 6 cup ring mold. Chill till firm.
Combine rem. orange seg. – pineapple, coconut, marsh. Fold in sour cream. Chill 3 hrs. – fill centre of unmolded ring with fruit mixture.
over
Tin fruit salad. – add fresh fruits to suit taste.
Toast almonds – chop & add.
½ c whipped cream, sweetened, – add 2-3 tbsp salad dressing.
serve on lettuce – with buns.
Ditto marks (") used for repeated units
Mix well – approx 3 c.
Yield approx 3 c
Crush ½ garlic clove
Fridge
A few words on this card were hard to make out — check the original.
A few words on this card were hard to make out — check the original.
add parmesan cheese – lot.
fold salad – (not mix)
Channel 4 CTV – (award winning)
A few words on this card were hard to make out — check the original.
32 recipes — 28 from behind her tab, 4 slipped in from the front of the box
Beat eggs, mix sugar, mustard & salt.
Add vinegar.
Mix well & cook in double boiler.
In lg pan cook onions, mushrooms, celery & sweet pepper in hot butter 4-5 min – tender.
stir in flour, poultry seas., pepper, salt, add broth & ½ & ½ all at once.
cook & stir till thick & bubbling, stir in chicken & peas.
pour into 2 qt rectangular dish – pastry over mixture – brush pastry c egg
bake uncovered 400° oven 30-35 min.
V.G.
re Cathy or Jennifer
line sm. roaster c bacon.
cover c sliced liver.
season c salt/pepper.
Cover c sliced onions ++
Cover c bacon.
Bake @ 350° – 30 min.
(M) liked.
re Irma W
Sauté onion. Mix stuffing & bouillon.
Combine in a mixing bowl c ground beef, chopped parsley, Parmesan cheese, slightly beaten egg, salt & pepper.
Mix well & place in baking dish – dot c marg. & bake 30 min in mod. oven 375°.
Now pour tomato sauce over meat, sprinkle c oregano & bake 20 min. longer.
serves 4-6
serves 4-6
sprinkle c salt & pepper
lay 2 med onions in bottom of slow cooker
Put ribs on top of onions
Pour mixture on – cook in slow cooker.
V.G.
added Bull’s-eye barbecue sauce
Brown meat, onion & garlic – add rest of ingredients
let simmer 1 hour – add salt only before serving
Freezes well.
Freezes well
Mix beef, oats, egg, salt, pepper, add ½ tsp dill.
Form mixture into 1" meatballs.
In fry pan – heat oil. – Cook meat balls a few @ a time
- brown well. – remove to a lg. bowl.
- When all are browned, pour off remaining oil in skillet.
Return meatballs to fry pan & simmer about 15 min stir frequent.
Stir in sour cream & 2 tsp of dill weed to the meatballs & liquid – heat but do not boil.
Mix together & pour over 3 lbs. spareribs, which have been browned.
cover & bake in slow oven for 2 hrs. (or on top of stove on low heat.
- When cooked remove ribs & thicken sauce for gravy.
N.B. The above sauce is V.G. over browned steak & then cook slowly.
Mix all ingred. together. Pour over ribs. – Marinate over night.
- Ribs rack – oven 375° – 45 min. – baste – 450° for 15 min. to crisp & brown
Brown ribs – put in pot – add other ingred. – When ribs done – approx 1 hour – add 2 tbsp. corn starch.
Recipe can be dbld.
Recipe can be dbld.
Brown ribs in frying pan.
Combine other ingredients & add to ribs.
Simmer on top of stove or in oven 2 ½ – 3 hours.
In a frying pan, fry bacon over moderate heat until cooked but not crisp.
Add pork, beef and onion; cook until meat is lightly browned.
Add water and spices; reduce heat to simmer; cover pan and cook 45 minutes more.
Combine meat with mashed potatoes; cool slightly.
Meanwhile, line a 9-inch (20 cm) deep dish pie plate with pastry; fill with meat mixture.
Place top crust in position. Seal and flute edges, slash several times to vent.
Bake in hot oven 450° F (220° C) for 10-12 minutes. Reduce heat to 350° F (180° C) and bake 30 minutes longer.
Makes 5 or 6 servings.
(Shown on Front Cover)
Excellent served with baked beans and pickled beets
Beat egg, add salt, lemon juice & water.
Dip liver slices into this & then cracker crumbs.
Brown in hot fat.
Roast beef – smear c prepared mustard
Turkey or Chicken – baste c dil. honey water. 1 tsp – ½ c water. – forms a skin.
- or 1 c mustard & 1 tbsp honey.
In shallow glass dish, combine oil, vinegar, lemon juice, McCormick Lemon & Pepper Seasoning and garlic. Stir in lamb. Cover and refrigerate several hours or overnight, turning once.
Cut zucchini and red pepper into 1-inch pieces. Thread on skewers alternately with lamb. Grill or broil 6-8 minutes on each side for medium doneness, brushing occasionally with marinade. Serve on bed of rice or couscous.
(serves 6)
Have the butcher debone and butterfly your leg of lamb for you.
In a skillet brown ground pork, drain excess fat. Add onions and saute until transparent.
Add salt, pepper, cinnamon, mint, rice and raisins. Stir until well combined.
Open the leg of lamb and stuff with rice mixture. Re-tie meat.
Roast at 325° F (160° C) for 1 ¼ hours for medium rare.
Mix ground beef with seasonings, minced onion, crumbs, catsup and egg. Shape into one-inch balls.
Brown meatballs in one tbsp hot fat in large skillet. Drain off and discard fat; return drippings to pan.
Drain mushrooms, retaining liquid. Add water to mushroom liquid to total 1 ½ c. Add mushrooms, water and bouillon cubes to skillet. Simmer gently for 10 minutes.
Mix sour cream and flour. Add to hot mixture; stir gently to combine. Heat but do not boil. Serves five to six.
Combine marinade ingredients. Pat chops dry and toss well in marinade. Cover and refrigerate 4 hours or over-night (for loin chops 1 hour before grilling).
Nick edges to prevent curling. Place chops on greased grill 4" from hot coals.
Barbecue 5-6 minutes per side for medium rare, turning often.
Makes 4 servings.
In medium bowl combine bread crumbs and milk; allow to set for five minutes. Chop onion very fine; add to crumb mixture. Add ground beef, egg, soy sauce, salt and seasonings. Mix well. Shape into 16 meat balls.
Brown meatballs in one tbsp oil in skillet; transfer to three L casserole. Discard fat; add small amount water to skillet; stir to pick up brown bits. Combine with sour cream and mushroom soup. Pour over meatballs in casserole.
Bake uncovered at 375 F (190 C) for 45 minutes. Serve over rice or noodles. Serves four.
Trim fat from lamb and cut meat away from the bone into 1" (2.5 cm) cubes. Place lamb cubes and bone in a large pot and add remaining ingredients. Heat to boiling. Cover, reduce heat and simmer for 1 ½ hours. Skim fat from broth.
Optional: Serve with pickled red cabbage to add crunch and colour to the stew.
Filling: sauté mushrooms in butter & add to chopped ham and shredded cheese.
Cook onion & garlic in butter over med. heat for 3 min. Add meat. Brown well.
Sprinkle in flour, salt, pepper & stir in mushrooms. Cook gently for 5 min.
Add soup, stir & simmer uncovered for 10 min.
Stir in sour cream & heat, but do not boil. Sprinkle c̄ parsley. Serve c̄ rice or noodles.
over
USE a deep casserole, Dutch oven or bean pot.
PEEL and slice potatoes, scrape and slice carrots and peel and slice onions.
ARRANGE a layer of potatoes, carrots and onions, keeping half for top of dish.
PLACE chops on vegetables, season with salt and pepper and add remaining vegetables, ending with potatoes.
POUR bouillon or gravy in, cover pot and cook in oven at 350 degrees or on top of the stove for 3 hours. Uncover to brown potatoes during the last half hour.
SERVE with sliced tomatoes and have fresh, frozen or canned fruit for dessert. (Serves 4.)
’Reader’s Request’ column: “My mother made a dish called Lancashire Hot Pot and although none of us have ever been to Lancashire, we’d like to try it in our home.”
Butter 6 – 2c oven casseroles.
Saute onion & green pepper in butter – about 5 min. Stir in flour, salt, pepper.
Add milk – simmer, stir till thickened. Stir in 1c cheese
& mustard. Cook till cheese is melted. Remove from heat.
Gently fold in potatoes, carrots & ham. Pour into casseroles, cover c̄ foil.
Bake in 425° oven for 30 min. Remove foil & sprinkle c̄ remaining cheese -
Bake uncovered for 15 min. until bubbly.
NB May also be prepared in a 4 qt. casserole – Bake covered 45 min, then uncover for 15 min.
Beat egg. Mix in crumbs, chili s., salt, onion, garlic pwd. Shape into 30 balls.
Melt Crisco – brown meatballs. Cont. cooking till done about 12 min.
Warm barbecue sauce – serve meatballs on wooden picks – Dip in warm sauce.
Sauté onion. Mix stuffing and bouillon.
Combine in a mixing bowl with ground beef, chopped parsley, parmesan cheese, slightly beaten egg, salt & pepper. Mix well and place in baking pan.
Shape meat into loaf, dot with butter or margarine and bake 30 minutes in moderate [oven].
Better Homes & Gardens July 1959
“(I used ½ cup Brownberry Oven Seasoned Croutons)”
Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper & garlic. Stir in ground beef mixing well.
On foil or waxed paper, pat meat to a 12 x 10" rectangle. Arrange ham slices atop meat, leaving a small margin around edges. Sprinkle shredded cheese over ham.
Starting from short end carefully roll up meat, using foil to lift, seal edges & ends. Place roll seam side down in 13x9x2" baking pan.
Bake in 350° oven for 1 hr 15 min or until done. Place cheese wedges over top of roll, return to oven for 5 min. Serves 8.
(over)
Serves 8
cook – 1 hr @ 360°.
(good)
Add 1 c cream or canned milk. add another ½ c milk to make a nice handling dough.
Meat mix: Mix meat, onion, salt, pepper. before putting into dough
add a little warm H2O to make meat soft.
Mix dough & roll ¼" thick, then cut in squares. put meat on & fold in half. Press edges closed c̄ fingers – Deep fry them.
Make shallow cuts in skin of lamb roast and insert slivers of peeled garlic. Rub surface with mixture of salt, pepper and powdered rosemary. Sprinkle with a little olive oil and lemon juice.
Cut steak in strips (about ½") – sprinkle with paprika.
Brown meat in butter.
- Put meat into casserole dish
- Pour beef broth over top and put in oven 275-300°. I put this in for 1:30 p.m. and it was ready for supper at 5:30.
- Blend cornstarch, water & soya sauce on stove until thick.
Put cornstarch mixture over meat about ¾ hr. —>
before you want to eat. Mix occasionally until mixture is fairly clear.
Put cut green peppers in casserole about 5-10 min. before you want to eat.
(When I made this recipe I put the green peppers in with the meat at the same time as the cornstarch mixture, but I found them far too soggy. Five or ten minutes before you want to eat should be plenty for the green peppers – I think!! )
Serve with Rice
— Meat Sauce —
Brown 1 lb or so of hamb. Add 1 clove garlic, S & P, 1 onion chopped, Italian seasoning – 2 Tbsp or more, 1 sm. tom. paste, 3 cans H2O, fresh or 1 can mushrooms.
Simmer for 1–2 hrs.
— Veal Cutlets —
Dip veal in flour, egg & crumbs, brown well.
Put layer sauce in pan. Put in veal. Cover veal with more sauce. Layer of Mozzarella cheese. More sauce. Sprinkle with Parmesan.
Cover with foil & Bake @ 350° 1 hr.
Serve with noodles & Caesar salad.
“Veal Cutlets” circled at right; the veal directions are below a dividing line
serve with noodles & Caesar salad
14 recipes
Wipe off chicken pieces. Mix flour, salt, paprika & pepper. Coat chicken c seasoned flour -
Preheat oven to 350°. Heat a wide skillet c a little oil for frying. Brown chicken both sides. Combine sauce ingred.
When chicken is golden, arrange in a 9x13 pan. Pour sauce over top. Bake uncovered, for 40 min. until chicken is cooked.
Add green pepper & cook for another 5-10 min.
V.G.
serve c rice, steamed baby carrots, broccoli or a salad
over
Cut turkey into narrow strips or bite-size pieces.
In a wok or large fry pan, stir-fry turkey in 15 ml (1 tbsp) oil until no longer pink. Remove turkey from pan.
Add remaining oil, vegetables, mushrooms, onion and garlic and stir-fry until vegetables are tender crisp (3 to 4 minutes).
Add soy sauce and oyster sauce (optional).
Combine chicken broth and cornstarch mixture.
Add turkey and cornstarch mixture.
Stir and cook until heated through and sauce thickens.
Serve over steamed rice or noodles if desired.
Use your imagination to vary ingredients and use what you have on hand.
*Ground turkey may be substituted for boneless turkey breast. Cook over medium heat stirring and separating turkey as it cooks.
Makes 5 servings
Nutritional Analysis Per Serving: 202 Cal., 24.72 g Protein, 7.27 g Fat, 9.55 g Carbohydrates.
TIP: Turkey breast is very lean and will dry out if overcooked. Use moderate heat and cook only until the pink turns white.
Place chicken in a shallow 3 qt bk. dish – sprayed – Bake uncovered @ 400° for 20 min.
Combine mayo, cheese, oregano, & pepper; spread over chicken. Sprinkle c paprika.
Bake 20 min. more or until chicken juices run clear.
Diabetic recipes
Dredge chicken in flour – (reserve excess). Warm oil in pan over med/high heat – add chicken & brown (about 6 min.) – transfer to plate & cover loosely.
Add the scallions, garlic & 2 tbsp of broth to skillet – cook & stir about 1 min. Sprinkle reserved flour & cook, stir until flour no longer visible (about 30 sec).
Add remaining broth, oregano, salt & pepper, bring to boil – stir frequently. Add mushrooms & spinach. Cover & cook 2 min. Uncover & stir until spinach is wilted (about 1 min.) Pour in any juices from chicken on plate.
Place chicken on broiler pan – spread spinach, mushroom mixture on top of chicken.
Sprinkle cheese on top & broil 3 min. or until cheese is bubbly.
over
Onion & celery: cook till tender in microwave.
Add catsup, water, lemon juice, brown sugar, worcestershire sauce, vinegar, prepared mustard.
Season chicken if desired. Put chicken in roaster – pour sauce over chicken.
Bake uncovered @ 325° for 1 ¼ hrs. or until done, baste 3-4 times.
For 2 ½ – 3 lb chicken
Heat 2 tablespoons of the oil in a large frypan. Saute chicken strips over high heat until cooked. Remove from pan and set aside. Add 1 tablespoon more oil to pan and saute broccoli until tender crisp. Remove from pan; set aside.
Add remaining tablespoon oil to pan and saute onion, garlic, rosemary and oregano until tender. Blend in flour, gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Stir in Parmesan cheese, lemon rind and juice. Return chicken and broccoli to pan. Add salt and pepper to taste. Reheat to serving temperature. Serve over hot cooked pasta and sprinkle with chopped tomato.
Simmer chicken till done c spices. Cut in very small pieces.
Cook rice in chicken stock – till done.
To serve: put rice in bowl – add chopped chicken on top, then chopped celery on top of chicken – then fried onions on top.
* chicken in mug can be added
NB Rice is cooked c a little more H2O than usual – as you want the rice a little more like a gruel – (or porridge consistency)
A few words on this card were hard to make out — check the original.
Sauce: mix tog. & set aside.
Chicken, cornstarch, soya sauce: combine in med bowl c sherry & set aside.
In wok heat 3 tbsp. oil over high heat. Stir in garlic & ginger, add chicken & stir fry until no longer pink. Remove.
Heat 2 tbsp oil. Stir fry onions, carrots, & celery 1 min. Stir sauce & add to pan c (H2O chestnuts), pea pods & chicken. Cook stirring const. until bubbling. Serve immed.
Can add seasoning – pour over chicken pieces about 1 ¼ h @ 350°.
...thicken at end – for gravy.
A few words on this card were hard to make out — check the original.
Sauce: mix together & set aside.
Chicken, cornstarch, soya sauce, cooking sherry: combine in med. bowl & set aside.
In wok heat 3 tbsp. oil over high heat. Stir in garlic & ginger. Add chicken & stir fry until no longer pink, remove.
Heat 2 tbsp. oil. Stir fry onions, carrots & celery 1 min. Stir sauce & add to pan c water, peapods & chicken. Cook stirring const. until bubbling. Serve immed.
Mix together & let sit ½ hr or so.
Put chicken in frying pan on med. until cooked. Add 1 ½ tbsp – 2 tbsp cornstarch mixed with chicken broth. Let thicken – add enough broth to make as much gravy as you need.
Cook for a bit. Serve with rice or ?
For SAUCE – drain pineapple reserving ¼ c syrup. Combine pineapple...
...syrup, chili sauce, sugar & mustard.
Brush chicken pieces lightly with oil, season with salt. Grill over med-hot coals bone side down x 25-30 mins or until well browned (not black).
Turn chicken. Grill 20 mins more. Turn again. Spoon sauce atop. Grill 5-10 mins more or til chickens are done.
- 12 servings
Marinate wings c 3 tsp. sugar & mix – leave 1 hr.
Mix soya sauce, paprika, chili sauce, pepper, ginger, garlic & pour over sugared chicken – leave 1 hr.
Cook 1 ¼ hrs @ 350°
good c potato salad
Cut wings in ½. Dip in slightly beaten egg & then in flour.
Fry in butter until deep brown & crisp.
Put in shallow pan & pour sauce over wings.
Bake at 350° for ½ hr — spoon sauce over chicken during cooking.
(Very good)
24 recipes — 23 from behind her tab, 1 slipped in from the front of the box
Combine all ingredients except parsley & pecans. Mix well.
Form into a ball. Chill.
Roll in parsley & chopped pecans.
Drain clams – reserve liquid – Parcook potatoes in reserved clam liquid (add thyme & parsley).
In med pan – butter & bacon, add onions – stir in flour until smooth. – Add potato mixture & cream/milk -
Can be made a day ahead.
The 4 “ flour line uses ditto marks meaning 4 tbsp; the ½ ” minced parsley line uses ditto marks meaning ½ tsp.
’add thyme & parsley’ inserted above the line after ’reserved clam liquid’.
A few words on this card were hard to make out — check the original.
Saute bacon & onion – add other ingred.
Can add diced carrots, celery, parsley -
- Can use in place of veggies above & bacon: 1 pkg. Knorr veg. soup mix.
- add fish – after above is cooked
- add milk – last.
(Can use 2-3 diff types of fish or seafood)
’¼ "’ after fish uses ditto marks – reads as ¼ lb diced bacon.
Saute bacon & onion before adding ingred. except milk.
Add milk for last minutes of cooking.
Could add – diced carrots – celery – parsley -
The ¼ line has a check/ditto mark meaning ¼ lb bacon diced.
A few words on this card were hard to make out — check the original.
In a large saucepan melt ½ cup butter, add vegetables, stir until vegetables are well coated with butter. Cover, simmer 20 minutes over very low heat, stirring once or twice.
In a saucepan over medium heat melt ¼ cup (50 mL) butter, add flour, stir cook for 1 minute. Add milk and cream, stir until smooth and creamy. Add sauce to vegetables. Salt and pepper to taste. Mix thoroughly and set aside.
Bring to boil minced clams in their juice. Add oysters to clams, then add wine or sherry. Cook over low heat for 10 minutes. DO NOT BOIL. When very hot pour into creamed vegetable mixture. Stir over low heat. DO NOT BOIL.
Serve soup in a deep plate or soup bowl. Sprinkle with paprika.
Intro text: ’Several years ago Mme. Benoit published this recipe from Canadian Pacific’s inaugural transcontinental train journey. It was served to John A. MacDonald’s guests on that historic run.’
Dissolve gelatin in water.
Cut French bread in half & hollow out the middle for your bread crumbs, leaving 1 ½" crust.
Combine gelatin, salmon, cheese, ketchup, mayonnaise, pepper, mustard, pimento, pickle, & bread crumbs & mix well.
Fill the French loaf c̄ the salmon mixture. Chill in fridge before slicing.
This loaf freezes well.
Ditto marks: ’3 “ mayonnaise’ = 3 tbsp; ’¼ ” dry mustard’ = ¼ tsp.
Combine ingredients and pour over fish and leave for 2 hrs.
BBQ 3-4 min/side.
Brush c marinade while cooking.
Chop up 1 can shrimp (or can use fresh).
Dissolve 1 pkg Knox unflavored gelatin c tiny bit of water in pan.
Mix altogether & set in refrigerator.
’tiny’ is double-underlined
Debone a whole salmon (fillet) – open on a cookie sheet – skin side down.
Sprinkle garlic salt, seasoned salt, seasoned pepper.
Coat c Mayo – sprinkle c dill weed.
Place under broiler – 2nd rack down from top till golden.
very good
Mix well.
Reserve some olives for top.
Use a mold (ring) & if pan is metal, put saran wrap 1st & press it down.
Then put mixture in & refrigerate to “set” a little.
Can be done the day before.
Serve on crackers.
Enjoy!!
Honey Drsg: combine in jar – shake well.
Add noodles to boiling water – boil till tender – drain & rinse under cold H2O – drain again. (if long noodles cut in ½) -
Boil, steam or micro veggies till just tender – rinse under cold H2O. (can add sm bits of broccoli, red, green pepper but not necessary)
Just at serving, combine prawns, noodles, & veggies in bowl – top c drsg.
V.G.
over
Cook onion & butter in frying pan til tender.
Blend milk & soup.
Stir in onions, tuna, peas & noodles.
Bake @
350° x ½ hr. – may top c buttered crumbs (¼ c).
Put into 3 qt casserole or 13x9" baking dish.
Try c chicken flakes and fettuchini noodles.
Recipe will cut into thirds easily for smaller portions.
mothers cook Book (top right)
Combine biscuits, cheese, tuna, onion, salt & pepper.
Lightly beat eggs, add milk & mix well.
Pour into greased lamington pan 7“x11” & bake in mod. oven for 45 min or until set on top.
over
Note – May need 2 cans of tuna – check # of gm in a tin.
Microwave: onion, carrot, celery, marg – cook on high covered for 5 min.
Add to above: egg, pepper, corn, brown rice, salmon, ketchup.
Put ½ c shredded cheese on top & cook on high for 8 min uncovered.
microwave
Put all above c fish in foil & barbecue.
Drain crab and remove any bits of shell or cartilage OR cook and flake fish.
Slice top off the tomatoes. Scoop out and discard the pulp. Invert to drain.
Combine the crab or fish with remaining ingredients and fill each tomato with seafood mixture.
Makes 4 servings.
* or cod, haddock, Boston bluefish, turbot, orange roughy
Courtesy of Fisheries and Oceans
Safeway – Canada Safeway Limited
Put water, vegetables, spices & salt into kettle, bring to boil, & simmer till almost tender.
Clean & wash the fish, but leave skin & bones. Cut into serving portions.
Simmer
the fish c the vegetables for about 20 min.
Remove the fish.
Strain soup through a sieve lined c 2 thickness of cheesecloth.
Season to taste c salt & pepper.
Keep it hot
Debone a whole salmon – place down in a dish & marinate overnight.
Marinade: mix well.
Combine ingredients. Pour over fish & leave for 2 hours.
BBQ 3-4 min/side.
Brush c marinade while cooking.
Combine ingredients. Pour over fish & leave for 2 hrs.
BBQ 3-4 min/side.
Brush c sauce while cooking.
Combine ingred. Pour over fish & leave for 2 hrs.
BBQ 3-4 min/side.
Brush c sauce while cooking.
* Cut salmon into steaks *
* Cut salmon into steaks * (starred note at bottom)
Rub cavity fish c salt/pepper – stuff c garden veg. stuffing.
Close opening c skewers & lace c string. (extra stuffing – casserole for 20 min.)
Brush fish c oil, place roasting pan. Mix marg & lemon juice.
Cook fish uncovered in 350° oven, brush c marg mixture occasionally – about 1 ½ hrs.
Cook – stir onions in marg till tender – stir in remaining ingred. gently.
350° – 1 hr
Add 2 tins flaked drained salmon.
Bake in greased 8x2 loaf pan.
350° – 1 HR
If frozen – thaw somewhat.
Boil water -
Place coarse salt in palm of hand – add to water
Place Prawns in boiling H2O -
When returns to boil – cook for 7 min.
28 recipes — 25 from behind her tab, 3 slipped in from the front of the box
Saute celery, onion, green pepper, garlic in oil. Add above to meat.
Add cooked rice, salt, pepper.
Boiling water (can add salt to H2O), core cabbage, – steam off leaves.
Place filling on side of leaf, roll up. Close in both ends.
Place in layers in lg roaster – put Aylmer tomato soup over each layer. At end pour ½ c water over all.
Any extra leaves – place on top.
Place in oven 325° – 2 ½ – 3 hrs.
Note: can cook rice in 350° oven. – Boil water – 2 c rice 4 c water & add salt, pepper. – Stir, cover & place in oven for 20 min. – (then cool & rest & add).
V.G.
(over)
* Anna – never freezes cabbage leaves before using.
To cook rice – boil water – 2 c rice – 4 c water. Preheat oven to 350° – pour boiled water over raw rice & stir, add salt to taste, cover & place in oven for 20 min.
While rice is cooking, grind 1 lb. raw bacon & 2 med onions chopped fine – cook together, add pepper. Don’t drain – add to rice.
Cabbage – Copenhagen cabbage (not winter cabbage) – steam & take off leaves as tender to fork – stack & role in freezer at least overnight
Place filling on side of leave – role up & close in both ends.
To cook – place in layers – put Aylmers tomato soup over each layer – & end pour ½ c water over all. If any extra leaves – put on top.
Place in 300°-325° for 3 hours. – Remove from oven – let sit – before serving.
Delta rice is best.
very good
(note) Can purchase Copenhagen cabbage at a market
Use only Aylmer soup – not as acidic
Cook macaroni in water & oil & salt until tender – but firm, about 5-7 min. Drain.
Return macaroni to pot. Add remain. ingred. Mix.
Pour into 2 ½ q – 3 l. greased casserole. Bake uncovered in 350° for 30-40 min.
Serves 8.
V.G.
Company’s coming
Pasta
Bake @ 350°.
Bake @ 350° approx 45 min.
Pour over vegetables & mix tog. Pour mixture into oiled casserole or quiche pan.
Maybe sprinkle c chopped bacon or chopped almonds or grated cheese if you like.
Taco or Natcho chips in pie plate – sprinkle c chopped green onion & tomato – cover c grated cheese.
Put in oven @ 375° until cheese melts.
To make a meal – add cooked ground meat.
Serve the above c salsa & sour cream. – if no salsa & sour cream – eat without.
Fry sausage & onion. Place in bottom of 9" deep dish pie crust.
Put on tomato paste & oregano.
Mix eggs, milk, cheese tog. & pour over all.
Bake @ 425° for 10 min then reduce to 350° – 35 min.
Serves 4-6
Header reads ’Recipe – Pizza Quiche’
In a shallow bowl, combine the 1st. 6 ingred.. Add potatoes, a few at a time; toss to coat.
Place in a single layer in a greased 15 x 10 x 1" baking pan. Drizzle c remaining oil mixture.
Bake uncovered @ 450° for 50-55 min. or until tender, stirring occasionally. Sprinkle c parsley.
Yield: 6 servings
over directions
Yield: 6 servings
Mix all except for chips. Put in 11 x 7" casserole.
Cover & refrigerate. Crush chips, put on top. Bake for 30-40 min uncovered until hot throughout.
Can be made ahead – (improves flavor). Can be served cold s baking.
No oven temperature given
’s baking’ = without baking (Grandma’s medical shorthand: s-bar = without)
Preheat oven to 350°F (180°C). Cook Creamette macaroni according to package directions.
Melt ¼ cup (50 mL) butter in medium saucepan. Blend in flour, mustard, salt, basil and paprika. Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil and thickens.
Remove from heat. Add cheese; stir until melted. Stir in cooked macaroni. Spoon into a greased 1 ½-qt (1.5 L) baking dish.
Combine crumbs and melted butter; sprinkle over casserole. Bake 20 min or until hot. Garnish with parsley. Makes 6 servings.
Makes 6 servings
1 sm. onion chopped, sm. amt oil & butter – cook til golden & add ½ tomato chopped.
4 Maggi chicken cubes (Co-op), 3 whole cloves, ⅓ of a cinnamon stick (crush in hand), 3 whole black peppers (may omit).
4 c water – to boil – add 2 c washed Basmatti rice – stir & add pinch of turmeric.
Turn to low – after 5 min. – add gently cooked Italian sausage.
Let cook down for about 12 min.
Mix cottage cheese, basil, oregano, garlic & ½ olives – set aside.
Heat butter in skillet. Add zucchini & onion & saute over high heat about 5 min. or til tender-crisp.
Sprinkle c salt & flour. Mix in. Turn ½ into shallow 2 qt (2 L) baking dish. Spread cheese mixture over all.
Top c remaining zucchini. Sprinkle c parmesan cheese.
Bake uncovered @ 350° for 30 min. – 4-6 servings
4-6 servings
Cut & S[?]
14 oz can tomatoes + 1 chopped onion. Saute – in ¼ cup Italian dressing + green pepper. Saute celery first. – fresh tomatoes
Add salt + pepper + oregano (1 tsp)
Grated cheese on top – variety of cheese
350° oven for 1 hour
A few words on this card were hard to make out — check the original.
Cut up zucchini & onion. Sauté. Add 1 can cheddar cheese soup & 1 can cream of mushroom.
Stir & simmer about 15 minutes.
Serves 10 to 12.
Serves 10 to 12
Cook macaroni accord. to directions. Melt ¼ c butter in med. saucepan. Blend in flour, mustard, salt, basil & paprika.
Grad. stir in milk. Cook & stir over med. heat till thickens.
Remove from heat. Add cheese – stir till melted. Stir in macaroni.
Spoon into greased 1 ½ qt. baking dish. Combine crumbs & melted butter, sprinkle over casserole.
Bake @ 350° for 20 min. or until hot. Garnish c parsley. Makes 6 servings.
Ingredients in two columns
Makes 6 servings
Cook noodles as directed. Drain. Line bottom of 9 x 13 pan.
In med. bowl mix cottage cheese, egg & onion salt tog. Spoon over noodles & spread. Cover c layer of noodles.
In same bowl, mix cheddar cheese c potato, salt, onion salt & pepper. Spread over noodles. Cover c layer of noodles.
Melt butter in fry pan. Sauté onions slowly till clear & soft. Pour over noodles. Cover. Bake 30 min in 350° oven.
Let stand 10 min ac cutting. Serve c sour cream.
over
Cottage cheese, egg & first onion salt bracketed together (one layer)
Butter/marg and chopped onions listed at right
Serve with sour cream
’ac cutting’ = before cutting (medical shorthand a.c.)
Cook 4 slices of bacon cut in little pieces.
Cut chicken in pieces, brown in frying pan c 2 cloves of garlic & 1 small onion chopped.
Cook brown rice & place around sides of casserole dish. Place cooked chicken in center of casserole dish.
Top c peach & pear halves & pineapple rings. Top c toasted slivered almonds.
Bake in 350° oven for 25 min.
Cut up 4 or more weiners. Bake at 350°F. for 1 hour uncovered.
’dry’ in dry mustard is underlined
Brown beef & onion in fry pan. Sprinkle c salt & pepper – stir. Put in 2 qt casserole.
Break up spaghetti (for easier serving). Cook accord. to pkg. Drain. Layer over meat.
Break up lg. tomato chunks. Pour over top. Add soup. Cover c cheese. Bake uncovered 350 – 30 [min?]
Can cover ½ way thru if getting dry.
(Quick & easy)
Ingredients in left column, directions in right column
A few words on this card were hard to make out — check the original.
Place beans & salt in pan, cover c H2O. Bring to a boil. Boil for 2 min. Remove from heat; cover & let stand 1 hr. Drain, reserve liquid.
Combine beans, 1 c liquid & remaining ingred. in a greased 2 ½ qt. bk. dish. Cover & bake @ 350° for 1 ¼ hrs.
...or until beans are tender. Stir occasionally. Add additional reserved liquid if needed.
8-10 servings
Cook shells in boiling water, cooking oil & 1st. amt. salt until tender but firm – about 13-16 min.
Meanwhile melt butter in pan, mix in flour, second amt. of salt & pepper. Stir in milk until it boils & thickens. Stir in cheese.
Cook cauliflower in salted water until tender crisp. Drain. Add to sauce. Drain shells & add. Mix tog. Put into 2 qt greased casserole.
Mix bread crumbs & melted butter. Spread on top. Bake @ 350° for about 25 min. until browned & hot.
Company’s coming
directions over
serves 4
Mix all ingred. except ½ c cheese & croutons. Spoon into 1 ½ qt. casserole. Sprinkle c̄ remaining cheese & croutons.
Bake @ 350° – 30 min or microwave – high 8-10 min or until heated through.
over
Cook celery for 3 min in pan with water. Drain.
Combine in dish celery, soup, nuts. Mix butter with crumbs & spread over top.
Bake 350° for 25 min.
Put 1st 4 ingred. into saucepan. Heat to boiling & cook 5 mins.
Pour over fruit in buttered casserole. Heat @ 300° F for 25-30 mins.
V.G.
Combine pasta, ½ sauce, all parmesan cheese, in round casserole dish. Pour remaining sauce over. Place pizza topping on. Top c̄ cheese.
Bake @ 350° – 35 min. or micro high 10 min. turning twice.
serves 6-8
cut up a lg steak into stew size pieces -
put in pan c̄ a little garlic & a pkg. of Knorr Veg. Soup mix -
- served over noodles – V.G.
Rated V.G.
1 onion finely chopped, 2 cloves garlic crushed – fry in oil. 1 lb. hamburger – fry.
In a bowl mix 1 tin mushroom pieces & liquid, 1 – 7 ½ oz tin tom. sauce, 1 – 5 ½ oz tin tom. paste, 1 tsp salt, 2 tsp oregano, parsley, pepper, dash worcestershire.
Add ¾ c H2O add to beef – Cook 20-30 min.
Cook lasagna noodles. (2 layers)
Put 1 layer of meat, noodles, cottage cheese mix, noodles, meat.
Bake @ 300 for 1 hr
add mozzarella & bake 15 min.
Grease a 9x13 inch baking dish or 3 qt. casserole. Cook frozen broccoli until almost tender; drain. Place in baking dish and cover with the large chicken pieces.
Combined soup, mayonnaise, lemon juice, and curry powder; pour over chicken. Sprinkle cheddar cheese over top.
Combine dressing or bread crumbs with butter and sprinkle over top.
Bake at 350° at least 30 minutes, or until desired doneness. Serves 6-8.
NOTE: This recipe can be prepared and refrigerated over night. Warm a bit before baking or add a few minutes to baking time.
Serves 6-8
14 recipes — 13 from behind her tab, 1 slipped in from the front of the box
Onion and butter bracketed: ’cook tog.’
Cut potatoes into 1" cubes. In a bowl combine oil & spices. Add potatoes & onions. Toss to cover thoroughly.
Place mixture into centre of a lg pc aluminum foil – fold in sides – seal.
Place pkg on barbecue – flipping q 7 min until cooked, about ½ hr. – (√ potatoes pc 15 min.)
Variations: swiss or mozzarella cheese can be substituted
Changing the cheese – changes the flavor.
Variations underlined
1. Clean the mushroom caps with a brush.
2. Sauté the bacon with the shallots until the bacon fat liquefies.
3. Pour off most of the bacon fat, and replace with a little of the melted butter.
4. Mix in the chopped stems and pieces, cream cheese or sour cream, bread crumbs, parsley, and salt and pepper.
5. Place the cleaned mushrooms, stem side up, on a buttered broiler pan, and fill with the mixture, heaping into rounds.
6. Drizzle a little melted butter on them, and broil until heated through and lightly browned, about 1 to 2 minutes.
LOW CALORIE RECIPE: For a lighter filling use Beatrice Light Cream Cheese and Yogurt in place of Beatrice Regular Cream Cheese and Sour Cream.
Low calorie variation given
Saute onion, add sliced zuccini (unpeeled) – cook till crispy.
Add crushed crackers, seasoning, mix well – add broth, stir & simmer till done.
good.
No quantities given; onion and zuccini bracketed with ’marg.’ (sauteed in margarine)
Thaw potatoes slightly for easier mixing. Mix 1st 6 ingred. in a 9 x 13" pan.
Sprinkle with Parmesan on top.
Bake @ 350° for 1 – 1 ½ hrs.
First 6 ingredients bracketed together
Simmer 30-40 min.
(May be made in layers). Start with 2 ½ quart buttered casserole & make
1" layer of sliced yams. Cover completely with ½ of sliced apples. Sprinkle with ½ of brown sugar, ½ lemon juice & ½ cinnamon. Then dab with ½ butter.
Repeat layers. Bake 350° x 30 mins.
If desired, 10 mins. before cooking time ended, cover with layer of miniature marshmallows & bake til turn golden brown.
Boil potatoes in water until tender. Drain and set potatoes aside.
In a pan, add cabbage, green onions and ¼ cup (50 mL) water. Bring to a boil, reduce heat, cover and simmer for 5 minutes or until cabbage is tender crisp.
Meanwhile, mash potatoes and add in milk, butter, salt and pepper. Beat until potatoes are fluffy. Stir in cabbage mixture. Serve hot.
Makes 6 servings.
Potatoes play an essential part in the Irish diet.
Makes 6 servings
Combine onion, celery and butter in large shallow dish, cook on HIGH 3 minutes, add rice, wine and stock, cook on high 15 minutes or until rice (over)
is tender. Stir occasionally during cooking.
Add peppers, shallots, parsley and turmeric, cook on HIGH 2 minutes or until heated through.
Microwave recipe (cook on HIGH); metric butter (30 g)
Serves 4 to 6
Simmer zucchini & onion until tender crisp. Drain well & turn into lg. bowl.
Mix soup, sour cream, cheese & carrots tog. & add to zucchini & onions.
Mix pkg’d stuffing & seasonings tog. & add marg.
Put ½ of the dressing in bottom of a 2 qt. casserole. Add zucchini mixture & top c̄ remaining dressing.
Bake @ 350° for 20 min. or until golden & bubbly. — Excellent to accompany poultry.
serves 8
Meas. 1 c cleaned wheat into a heavy saucepan. Add 4 c H2O & bring to boil. Reduce heat & simmer 2 hrs. or till soft. More H2O may be needed as wheat will absorb H2O as it cooks.
Meas. 2 c of the boiled wheat — Remain. can be frozen, used later.
In lg. bowl combine 2 c boiled wheat c̄ remain. ingred. Stir till smooth. —
Combine all ingred. but eggs in a greased casserole.
Beat egg yolks, add to above mixture (over)
Beat egg whites ’til stiff & fold into mixture.
Place casserole dish in pan of H2O in oven @ 400° for 15 min. Reduce heat to 375° for approx. 45 min.
Cut pumpkin, remove seeds & skin, sprinkle with salt. Leave ½ hr. – squeeze out H2O.
Fry onion, add garlic & pepper & parsley. – add cut up pumpkin – fry.
Add tomatoes. Serve –
“or” is underlined twice — zucchini or pumpkin
5 recipes
Mix sugar, cornstarch, salt. Add boiling water slowly, stirring constantly. Boil for 5 min.
Take from heat, add butter, lemon juice & beaten egg yolk.
In sm. pan bring sugar & juice to boil, stirring to dissolve the sugar.
Blend cornstarch c 2 tbsp water. Stir into pan c berries.
Cook stirring for 2 min or until boiling & thickened. (Makes about 1 cup)
Use – on pancakes, or on white cake etc.
Makes about 1 cup
- secret ingred. – know there is Mayonnaise, Sour cream, dill. + other ingred not known.
try – cr. cheese, seasonings or plain yogurt.
V.G.
(Joe’s friend Art – Musical Ride)
(Pappy’s Restaurant – Vernon)
No quantities given
Mix tog.
33 recipes
Crust: Mix well and line a 9-inch pie plate, save 1 tablespoon of crumbs for meringue topping. Brown for 8 minutes at 375°F.
Filling: Cook until thick. Pour hot into crust.
Meringue: Beat until stiff.
Pour meringue on warm pie, making sure the meringue is covering all sides of the crust so the meringue doesn’t shrink. Sprinkle fine crumbs over the top. Bake at 250°F for 20 minutes, or until meringue is golden brown,
Thanks to the many readers who have sent in the flapper pie recipe for Nel Kirby, the response was overwhelming. Marge Horning sends along the recipe her mother used.
Put rhubarb in bottom of pie plate – Mix rest of ingredients together & pour over top of rhubarb – add top crust.
Bake 15 min. @ 450° then 35 min @ 350°
Brush top c a little milk c a bit of sugar mixed in.
(see note over)
Margaret won 2nd prize with this recipe at church – 2 weeks ago. June ’99
Put ½ c sugar & butter in pan with rhubarb, cook till soft.
Mix ½ c sugar with cornstarch, add beaten egg yolk with cream, add to first mixture. Cook till thick. Cool.
Pour into pastry shell.
For top – make meringue, add icing sugar.
5 c flour & 1 lb tenderflake – work tog.
In meas cup beat 1 egg – fill to ¾ c c milk. Add 1 tbsp vinegar. -
Add to flour mixture.
V.G
over
Mix lard into flour. – then add egg mixture.
Mix ingred. tog. & place spoonfuls of mixture in pastry shells (not cooked) – Bake in a 425° oven till brown.
Mix to crumbs. Beat 1 egg in measuring cup & add 1 tsp vinegar. Fill cup to ¾ full c 7 Up.
Add to crumb mixture. Wrap extra in aluminum foil & keep in fridge.
V.G. nice handling pastry
Makes pastry for 5 pies
Simmer sask. berries & H2O for 10 min – add lemon juice
Stir in sugar c flour (mixed) -
Pour into pie plate – dot c butter
Cover – seal & flute
425° – 15 min – then 350° – 3[0?] [cut off]
Mike liked this pie
A few words on this card were hard to make out — check the original.
Mix tog & put on pastry – top c pastry.
Mix sugar, flour, orange p. & butter, add egg & beat smooth.
Cut T rhubarb & add saskatoons, spread over bottom crust.
Pour egg mixt. evenly over. Dot c remain. butter.
Cut lattice top.
Bake @ 450° – for 10, then 350° 30 min. more
A few words on this card were hard to make out — check the original.
Mix in order, pour into unbaked pastry shell.
Bake @ 425° for 15 min. reduce heat to 350° – bake for 45 min. until a knife inserted comes out clean.
see over for topping before baking.
To add a nice topping re: our Jennifer.
Top. mix sour cream & milk till just runny. put in a plastic bag & cut off (corner). start at the middle & swirl out. – then c a knife cut from centre straight out in 4 directions to edge of pie – then c knife cut in 4 directions from the crust to the middle.
Do the above before cooking the pie.
V.G.
over
re: our Jennifer (topping idea)
Soften tog. 1 pkg instant yeast – ¼ c lukewarm H2O.
add 1 tbsp sugar, 1 tbsp oil, 1 cup of water, 1 tsp salt, 2 ¾ c flour.
Knead tog for 10 min. Put into a pizza pan & let rise. Add favorite toppings & bake 400° – 20-25 min.
Mix all ingred. tog. & knead for 8-10 min. Roll out & form into pretzel shapes.
Beat 1 egg & brush over pretzels. Sprinkle c coarse salt (or spaghetti sauce).
Bake @ 425° for 10 min.
Great c cheese whiz – spread over them (can omit)
Mix dry ingred. – add lard – rub well c hands – add egg, vinegar & 7up.
Let sit for a few min. before rolling out. Will keep in fridge 10 days.
N.B. Rolls out well.
Mix in order, pour into unbaked pastry shell. Bake @ 425° for 15 min, red to 350° for 45 min till inserted knife comes out clean.
Top. Mix sour cream & milk till just runny. – put in plastic bag & cut corner off – start @ middle & spiral out – c a knife from centre – straight out in 4 corners to edge of pie – other four knife from crust to middle.
very good ✓
Combine 1 c sugar c other dry ingred. in top of dbl. boiler.
Combine slightly beaten egg yolks milk & pumpkin. add grad. to 1st. mix. Stir constantly. Cook over boiling H2O about 15 min. Cool.
Beat egg whites until soft peak – add rem. sugar & beat stiff. – fold into pumpkin mix.
Fill baked pie shell.
Mix till crumbly. Beat 1 egg in meas. cup. add 1 tsp. vinegar. Fill to ¾ full c 7up. add to crumb mixture – wrap extra in foil – in fridge – makes 5 pies.
makes 5 pies
Beat eggs tog. until very light. Beat in sugar, cream, salt & rum or brandy. Sift in flour. This dough should be soft.
Cover & let rest for 10 min. Roll very thin, ⅛" or thinner. Use a sm. amt of dough @ a time & keep rest covered – as it dries quickly.
Cut the rolled dough into long
strips about 1 ¼“ wide. – Cut 2 ½ – 3” long. crosswise or diagonally. – slit in centre – pull end thru to form a loose loop.
Fry – fat @ 375° – light brown. Drain. Sprinkle c confectioners sugar.
Cream margarine, sugar & vanilla. Blend in flour. Spread dough on the bottom & sides of 9" spring form pan.
Combine softened cream cheese & sugar & mix well. Add egg & vanilla & mix with mixer. Then pour over the pastry in pan.
Combine sugar & cinnamon. Toss apples in sugar mixture. Spoon apples over cream cheese layer & sprinkle on nuts.
Bake @ 450° – 10 minutes then reduce heat to 375° & bake another 30 min.
Cool before removing from pan. Refrigerate.
Best – cold.
(good)
A few words on this card were hard to make out — check the original.
Lightly grease 10" pie plate. Sprinkle bacon, onion & cheese on plate.
Beat milk, eggs, biscuit mix & seasoning tog. until smooth, approx 1 min. Pour into pie plate.
Bake @ 400° – for 35 min. or until golden & knife inserted comes clean. Let stand 5 min. Garnish if desired. serve 4-6
serves 4-6
A few words on this card were hard to make out — check the original.
soak raisins or currants in boiling water till plump.
beat butter till creamy. Add eggs & brown sugar beat till foamy. add rum flavor, nuts & raisins or currants.
Pour into pastry shells. Bake @ 375° – 15-20 min
Line tart tins c pastry. -
Beat eggs, add sugar corn starch & salt. Blend in butter, lemon juice & vanilla. Fold in coconut.
Spoon ½ tsp. rasp jam into ea tart shell. Fill ⅔ full c above mixture. Bake on lower rack 375° oven
Frost when cool c thin vanilla icing
Can decorate c chocolate.
V.G.
A few words on this card were hard to make out — check the original.
Bottom Crust: mix & pat onto cookie sheet. Bake @ 350° x 10 mins. Cool.
Cream: spread over cooled crust. Cover
c sliced fruit. Kiwi, strawberries, mandarins bananas etc.
Sauce – (double): cook til thick – cool and pour over fruit.
Put ½ c. sugar & butter in pan with rhubarb, cook till soft.
Mix ½ c. sugar with cornstarch – add beaten egg yolk with cream – add to first mixture & cook till thick. (Cool.)
Pour into baked pastry shell.
For top – make meringue (add icing sugar).
Mix jam & almonds. Place spoonfuls in each pastry shell.
Bake @ 400° for 10-15 min.
When cool, serve with whipped cream, sweetened with honey.
Graham cracker crust: 1 ¼ c. crumbs – ½ c. butter – ¼ c. sugar. Cook or freeze.
Mix yogurt & Cool Whip & fill pie shell, saving some crumbs for top.
Set in fridge or freezer.
1. Dissolve yeast & sugar in warm H2O & let stand 5 min.
2. Place flour & salt in bowl, make hole
& put in oil. Add yeast and knead until it forms a smooth ball.
Let rise in a greased covered bowl in warm place until doubled.
3. Pat dough in greased 12 inch pizza pan pressing dough on sides.
Put on pizza sauce etc.
Bake 20-30 min @ 400°.
Cook on stove on med. stirring constantly (about 10 minutes).
Place above (hot) into cooked pastry shells – add 1 chocolate wafer on top of ea. – (nice effect as it cools + tastes good)
Beat sugar + cheese, add eggs beating, add vanilla, add choc. to 1 ½ cups (recipe 2 c. – too much!)
Pour
remaining mix into pie pan (10“) or 9” sq. pan.
Add spoonfuls of choc-cheese mix + zig-zag through to marble.
Bake @ 350° 40-45 min. Cool, then chill.
If desired: use a graham wafer/butter base.
Add a liqueur (i.e. choc. liqueur) to choc-cheese mix.
Combine crumbs and margarine, reserve ½ cup
for topping. Press remaining crumb mixture onto bottom of 9" pie plate. Chill.
Gradually add milk to marshmallow creme, mixing until well blended.
Add extract & food coloring, fold in whipped cream.
Pour into pan; freeze until firm. Sprinkle with remaining crumbs.
Combine cream cheese, sugar, egg & salt & add 1 pkg chocolate chips.
Filling: mix well.
Place small amt of above in paper cups. Add filling on top & then place more of top combine on last.
Bake 350° – 20-25 min
Rhubarb, butter, 1 cup brown sugar: cook 10 min, stir occasionally.
¼ cup brown sugar, cornstarch, salt: mix & add.
Cream & egg yolks: & mix.
Then
Add a little of boiled mixture into egg mixture & then add to rhubarb mixture & cook 8-10 minutes stirring constantly.
Pour into baked, cooled shell.
Top with meringue: 2 egg whites, ¼ tsp cream of tartar, ¼ cup sugar (stiff & glossy).
350° – 15-20 min.
19 recipes — 15 from behind her tab, 4 slipped in from the front of the box
Base: Combine 4 tbsp sugar & 3 tbsp flour, toss c̄ 5 c blueberries (thaw). Place in 8 x 1 ½ round baking dish.
Topping: Combine dry ingred – cut in marg like course crumbs – in nuts. Sprinkle over filling.
Bake @ 375 30-35 min
A few words on this card were hard to make out — check the original.
Dissolve jello in water & cool.
Combine crumbs, ½ c sugar & melted butter. Press into 9x13 pan – saving ½ c crumbs for top.
Beat milk, lemon juice & rind til stiff. Gradually...
...beat in ¾ c sugar. Beat in cooled jello mixture.
Pour over wafers & sprinkle remaining crumbs on top. Store in fridge.
(This dessert sets quickly & doesn’t need to be made too far ahead)
Mix rhubarb, jello & sugar tog & place in dish – (spray c̄ Pam).
Sprinkle over 1 white cake mix.
1 ½ c very hot water – (add 3 drops red food col.) pour over all.
Bake @ 350° for 45 min – 50 min.
V.G.
Slice apples – sprinkle c̄ salt & lemon juice – put in bk. dish.
Blend rest of ingredients till crumbly – put on top of apples.
Bake @ 375° 30-35 min.
A few words on this card were hard to make out — check the original.
Apples in dish, stir in sugar.
Topping: oats, br sugar, flour & nutmeg, cut in butter – course crumbs – stir in coconut – sprinkle over fruit.
Bake 375 – 30-35 min.
Mix sugar, salt and cornstarch thoroughly. Add milk and cook over boiling water until mixture is thickened, stirring constantly about...
...10 min. Beat egg yolks slightly. Add some of the hot mixture, then return to double boiler. Cook, stirring constantly 3 min.
Cut cake in narrow oblong pieces. Spread with jam or jelly. Arrange in sherbert glasses. Pour in cooled custard.
Serve with garnish of whipped cream or pouring cream.
Melt chocolate – while still warm – add 4 beaten egg yolks & brandy.
Whip cream – add chocolate to cream.
Whip egg whites & fold into above.
Bake choc. cake mixes – when cool break into pieces.
Layer – 1st cake – choc. mousse – Skor pcs. – whipping cream – & layer again.
Can place shaved chocolate on top. Keep in fridge till ready to serve.
Gr XII OLQP – Airdrie (Grade 12, Our Lady Queen of Peace, Airdrie)
Heat oven to 350°.
Mix sugar, cheese, eggs, lemon juice until...
smooth. Line muffin tin c paper cup cake liner. Put 1 vanilla wafer in bottom of each. Spoon mixture over – ¾ full.
Bake 18-20 min cool. – when sinks – put in pie filling.
Dissolve jello as directed on pkg. Cool & when quite thick beat until foamy. Add whites of eggs beaten stiff & continue beating till it holds its shape. Put aside to set again. Serve c soft custard.
Soft custard: 2 c milk, 2 egg yolks, ¼ c sugar, 1 tbsp corn starch, 1 tsp. vanilla. Make like any pudding & cool. Pour over jello & serve – serves six.
Serves six
Bottom crust: mix & pat onto cookie sheet – bake @ 350° – for 10 min – cool.
Cream: spread over cooled crust.
Cover c sliced fruit – kiwi, strawberries, mandarins, bananas etc.
Sauce – don’t double – lightly cover fruit
Cook till thick – cool & pour over fruit – enjoy.
(dbl for cookie sheet) crust & cream
marinate for 12 hours
1 pt. whip cream – whipped c 3 oz of icing sugar.
4 egg whites – beat c 3 oz. of icing sugar add pinch of salt.
Fold cream & egg whites tog. – add fruit – place in ice cream container – freeze.
Something scribbled/underlined at top right, possibly initials [Meg?]/[M.A.?]
’try peach, cherry or apricot brandy’ squeezed in above ’marinate’
A few words on this card were hard to make out — check the original.
In a saucepan combine pie filling, sugar, 2 egg yolks and juice of 2 lemons, (grate rind before juicing lemon). Add warm water. Cook and stir over medium until mixture boils and has thickened. Remove from heat. Stir in butter. Cool.
In a mixing bowl whip egg whites until stiff. Fold into cooled lemon mixture. Spoon into serving dishes.
Makes 4 cups (1 L).
Slightly tart and refreshing. This is an easy make ahead dessert to follow a rich meal.
Makes 4 cups (1 L)
marinate for 12 hours – (reverse)
1 pt. whip cream – whipped c 3 oz of icing sugar.
4 egg whites beaten c 3 oz of icing sugar add pinch of salt.
Fold cream & egg whites together add fruit place in ice cream container – freeze.
slice banana lengthwise – place on dbl. graham wafer – place 2-3 marshmallows on banana, top c another dbl graham wafer – place chocolate bar on top for ex. score or
dairy milk bar – Wrap in foil – place near bonfire – delicious
- delicious
350°.
Beat eggs till light add to milk & rice.
Add other ingred. lightly.
Place in buttered casserole or shallow baking dish.
Bake uncovered in pan of H2O 1 hr.
Serves 6[?]
Reduced amounts in brackets: raisins (½ cup), sugar (⅓ ")
“Serves” number is scribbled over (looks like 6 or 8)
Mix Plain Yogurt c concentrated (frozen) orange juice & freeze in popsicle molds.
In lg. bowl mix unflavored with flavored gelatin, add boil H2O & stir till completely dissolved.
Pour into 9x13 pan & chill till firm –
To serve – Cut into 1" sqs – Makes 1 doz. blocks.
Omit flavored gelatin & H2O. Sprinkle Knox unflavored gelatin over 2 c cold fruit juice, let stand 1 minute.
Add 2 c fruit juice that has been heated to boiling, stir till gelatin comp. dissolved. Sweeten to taste & chill.
Makes 1 doz. blocks
1. Preheat oven to 375°. Grease one 9" round cake pan. Measure above ingredients in a large bowl. Mix ingredients then beat for 2 minutes with mixer on high. Scrape sides of bowl. Bake 25 minutes. Cool cake in pan 10 minutes on wire rack. Remove from pan & cool completely.
2. Prepare custard filling, cover & refrigerate until cool but not set (about 30 minutes).
3. Prepare chocolate icing. With serrated knife cut cake horizontally to form 2 layers. Spread cooled custard on half the cake. Top with second layer, press down gently but firmly. Frost top of cake with chocolate icing. Refrigerate until serving time.
— Creamy Custard Filling —
In 2 quart pan stir 2 cups milk, ¼ cup sugar, 3 tablespoons cornstarch, ¼ teaspoon salt, & 2 egg yolks until well blended. Cook over medium
heat until mixture thickens & boils, (about 20 minutes) boil 1 minute. Remove pan from heat & stir in 1 teaspoon vanilla.
— Chocolate Icing —
In a 1 quart pan over low heat melt 2 squares semi sweet chocolate & 1 tablespoon margarine or butter. Remove pan from heat. With a wire whisk or fork beat in ½ cup icing sugar and 2–3 tablespoons milk until smooth & spreading consistency.
19 recipes — 15 from behind her tab, 4 slipped in from the front of the box
Do not melt butter. Cream ¼ cup butter, add 3T milk which has been combined with 2T vanilla custard powder, blend in 2 cups sifted icing sugar, spread over chocolate base, let stand for [15?] minutes to harden.
Melt [4?] squares semi-sweet chocolate c [1 T?] butter, spread over custard.
When set – cut in bars. Nuts may be arranged in chocolate icing.
A few words on this card were hard to make out — check the original.
Method: Place softened butter, sugar, cocoa, vanilla & egg in bowl. Set bowl in dish of boiling H2O. Stir until butter has melted & mixture resembles custard. Combine graham wafer crumbs, cocoanut, & nuts – blending well. Add to the cooked mixture – Pack evenly in 9x9" pan. Spread c icing.
(28 wafers) noted beside graham crumbs
9x9" pan
A few words on this card were hard to make out — check the original.
Put all ingredients in beater bowl in order given & beat on low speed, scraping sides of bowl or by hand until smooth. Do not
beat too long
Butter a large 13 X 9 X 2 inch pan & turn in batter and push into corners & smooth top. Bake at 350° 30 minutes – no longer.
Icing: Ice in pan & put walnuts on top. Melt 2 squares unsweetened choc. in top of double boiler & stir into it one cup icing sugar, one egg (beaten) two tablespoons butter one tsp vanilla. Remove from heat at once and stir and cool a little before spreading on the brownies.
Green pen mark at top right
13 X 9 X 2 inch pan, 350° 30 minutes – no longer
Sift flour bk. powder & salt. Cream butter add sugar. Beat & add egg. Mix with flour mixture & spread evenly on greased cake pan. Bake in mod. oven until lightly browned. (over)
Spread pineapple on baked shell. Mix together other ingredients & spread on top of pineapple – Cook till lightly brown & set.
Mix well & press into cake pan to form shell.
Filling: Pour this mixture on the pastry in the
baking dish. Bake in moderate oven for about 30 min. at 375°. May be iced with thin butter icing.
good & also when made c dried cranberries in place of nuts.
Melt 4 sqs. unsweetened chocolate c 1 c butter or marg. Beat 4 eggs until foamy. Gradually add 2 c sugar, mix well. Add 1 tsp vanilla to chocolate mixture. Fold in ¼ tsp. salt & 1 c flour. Stir in 1 ½ c unsweetened coconut just to blend.
Pour into greased 9x13 pan. Bake @ 350° – 30 min. until shiny. – Do not overbake.
Glossy Chocolate Frosting for Brownies: Melt 3 sqs. unsweetened chocolate in dbl. boiler. Add to 1 ½ c icing sugar, 3 tbsp. boiling water, 4 tbsp. butter & 1 tsp. vanilla. Mix until glossy.
9x13 pan, 350° 30 min – Do not overbake
Crush crackers & mix with milk & ¾ pkg of Skor bits.
Place in rectangular baking dish & cover with the rest of Skor bits.
Bake for 20 min @ 350°.
Slice while warm.
easy & good
In med. bowl, combine flour & icing sugar, cut in marg. until crumbly.
Press onto bottom of lightly greased 9x13 pan.
Bake @ 350° for 15 min.
In lg. bowl combine remaining ingred. except icing – mix well.
Spread evenly over baked crust. Bake 20-25 min.
Cool, spread with lemon icing.
lemon icing. Cut into bars.
Lemon Icing: mix – spread.
Mix butter, sugar etc. put in saucepan, stir till custard like.
Put in crumbs, nuts – mix well & pack in 9x9".
Cream ¼ c butter & add icing s., 2 tbsp vanilla cust. & dissolve in milk & add. Let stand – put in fridge.
Melt choc with butter & spread.
over
try making 1 ½ X filling – for better tastes
A few words on this card were hard to make out — check the original.
Cook in 9" sq. tin or swiss roll pan.
Mix sugar, flour & coconut in bowl. Melt butter & mix into dry ingred.
Cook this in mod. oven 350-375 for 15 min. Do not overcook.
Topping: Melt above tog. & pour over hot base. Bake an additional 10-15 min @ 350°
Icing: Mix & pour on. Let set on counter. Improves with keeping.
over
Improves with keeping.
Crush vanilla wafers, mix with melted margarine. Press into a 9x13" pan. Cook 10 minutes @ 350°. Cool.
Cream cream cheese, add ¼ cup milk. Make vanilla instant pudding according to directions.
Make Dream Whip & fold into vanilla pudding mixture. Let set.
Mix jello with boiling H2O, stir until dissolved. Stir in strawberries & stir until slightly thick. Let set in fridge.
In large heavy saucepan gently boil syrup, sugar, butter and water until “hard crack” stage (150°C – 300°F) on candy thermometer.
Do not stir.
Remove from heat, add almonds and stir well. Spread on an ungreased cookie sheet.
(Before candy cools sprinkle with 1-6 oz pkg chocolate chips – if desired. As they melt, spread the chocolate evenly over the candy).
Cool in fridge or freezer. Break into bite sized pieces and hide some. Whatever you have disappears.
NB use only real butter for best results.
over
(This does not double well)
Combine first 6 ingredients in saucepan – cook and stir until sugar dissolves.
Cook, without stirring, to soft ball stage (240°F).
Cool slightly – add vanilla.
Combine Nabisco Rice Flakes and nuts – pour syrup over cereal mixture – mix well.
Press into buttered 9-inch square pan. Cut into squares when cool.
Cut from a Nabisco Rice Flakes cereal box (yellow package panel)
Margarine, brown sugar & corn syrup: bring to a boil and boil a few minutes.
Remove from heat & add ½ tsp. baking soda. Mix well – put on cookie sheet & bake at 200° for 1 hr. Stirring every 15 minutes.
- Add peanuts to popped corn before adding carmel.
Combine sugar and water, stirring over low heat until sugar is dissolved, then
cook gently to 238° or until it forms a soft ball in cold water. Remove from heat.
Add food color. Pour over popcorn. Stir until well coated.
Sprinkle with icing sugar, stirring until syrup “sugars”.
Turn out onto waxed paper and separate.
add ½ tsp bk. soda. stir – Pour over popped corn
stir until all popcorn is (coated) – Bake @ 200° for 1 hr
stir every 15 min.
Combine 1st four ingredients, cream butter & brown sugar. Add molasses
& gradually add first four items.
Roll in pan ¼" thick, chill & bake in 350° 12-15 min.
ROOF – 2: 7“ – 11” rec.
WALLS – 2: 4“ – 8” rec.
END WALLS – 2: 4“ – 6” rec. at mid point of 4“ side extend a line 5” up & join sides
Chimney 4 – 1 ½“ x 4” rec. – on 2 of the rec. cut 1" V.
Combine honey, peanut butter, eggs, water and vanilla in bowl and beat to blend well. Stir in rolled oats and raisins.
Sift flour, soda and salt together into mixture and stir to blend. Chill about 30 minutes.
Heat oven to 350 degrees. Grease cookie sheets.
Drop dough by large teaspoonfuls on cookie sheets, leaving about 2 inches between.
Bake 12 to 15 minutes or until tops spring back when touched lightly. (Cookies will spread during baking and will be chewy when cool.) Remove from pans while hot and cool on racks. (Makes 8 doz.)
Makes 8 doz.
Cook until soft ball. Beat it. Put in pan. Cut then when cold
10 recipes
— Bakery Shop Icing —
Cream butter, shortening, sugar and vanilla together in a large bowl. Stir cornstarch into milk and add to sugar mixture. Beat everything at low speed until all ingredients are blended. Beat at medium speed for 5 to 7 minutes until the icing is creamy smooth and of desired consistency.
Note: This icing will appear curdled at first but don’t give up. As you continue to beat it, it becomes smooth.
Beat egg whites until stiff, set aside. Cream shortening, add ½ cup powdered sugar; cream 2 minutes. Add beaten egg whites, flavoring and remaining sugar. Cream again.
Cut strawberries in half and sprinkle with the confectioners sugar, toss and chill for about 15 minutes. Using an electric mixer, whip the cream till stiff peaks hold their shape. Toss the Kirsch/brandy into the berries and gently fold in the whipped cream. To add the final touches, refrigerate 8 serving glasses and then dip the rims into sugar, place mixture into glasses and refrigerate at least one hour. Place a whole strawberry on the top and serve.
Thanks to Betty Gladu for sending this recipe as requested by Laura MacIntosh
Linda Homenick has had this recipe for over 35 years and still uses it faithfully. This icing gives good detail. It gets crispy on the outside and stays soft inside.
Strawberries à la Creme compliments of Chris Mulders
Requests at end: Amish Bread starter (Kitty Mah), buckwheat pancake recipe (Joyce Davis), seafood aspic mould (Jacqueline Dunlop), salmon spread (Ken Saunders); Write to RECIPE SWAP c/o Herald Food, P.O. Box 2400, Stn. M, Calgary, Alta., T2P 0W8, or fax 235-7379
Some ingredient fractions partially obscured by fold; ½ cup butter and ¾ cup shortening read from partial glyphs
Cream shortening, blend sugar alternately with cream.
Add flavoring and beat until frosting holds its shape.
Can be thinned with cream. To thicken add sugar.
(Stays creamy for weeks)
over
This is very good for roses, leaves, writing, done immediately & not ahead of time.
In a lg heavy pan – combine – sugar, butter & ½ & ½.
Bring to a boil over med. heat – stir constantly. Continue stirring & boil 5 min.
Remove from heat. add choc. stir till melted. Stir in remain ingred.
Pour into a greased 9x13 pan. Cool – cut into sqs.
If desired decorate c pcs of red & green cherries to resemble holly. – Yield about 45 pcs.
V.G.
Yield about 45 pcs.
Mix 1 tub of cool whip & 1 tub of yogurt “equal parts”
mix well & coat cake.
V.G. & easy
Mix all together with mixer until well blended
Lesson 1 – Jan. 30/80
Registration
Mix altogether c wooden spoon. (do not whip cream)
place in fridge for 2 hours – take out & whip -
(Creamy – holds shape, doesn’t run).
can use between layers.
Creamy – holds shape, doesn’t run
prepare pudding as directed c 1 ½ c milk.
Cover surface of pudding c wax paper to prevent skin from forming. Chill -
1 pkg Dream Whip – Prepare – using
(prepare Dream Whip using) ½ c milk & ½ tsp almond flavoring
Beat chilled pudding till light
Fold in dream whip -
Spread on cake -
For wedding cake – add 1 egg white
V.G.
(2 egg white, icing sugar approx 3 ½ c, 1 tsp glycerine) base cake c easy to cut.
For flowers – no glycerine.
1 drop of laundry bluing stops icing from turning yellow
For cooking thick cakes: take a copper tube – weld a base onto bottom (sketch of tube on base). for a large cake – put 2 in – makes cake cook better
Use ceiling tiles for boards – cover c foil – put saran wrap over foil – so no foil gets in cake.
over
re: Marjorie
Small sketch of a copper tube welded to a base
Mix juice of 1 orange c ½ c white sugar.
Spread on cake when it comes from oven.
Sprinkle c coconut.
18 recipes — 14 from behind her tab, 4 slipped in from the front of the box
Cut rhubarb & boil till soft with ½ c water.
Put berries through food chopper.
Add sugar & berries — boil 10 minutes — bottle & seal.
Cook meat — then cut up finely.
Cook for ½ hour or so.
* can use mixed fruit peel
A few words on this card were hard to make out — check the original.
Wash, peel & thinly slice sufficient med. sized cukes to meas. 16 cups.
Peel & thinly slice 6 med onions.
Combine in lg. preserving kettle. Sprinkle ⅓ c coarse salt between layers.
Mix a tray of ice cubes thru vegies & cover with another tray of cubes. Let stand 3 hrs. — Drain well.
Combine 3 c w. vinegar, 5 c sugar, 1 ½ tsp turmeric, 1 ½ tsp celery seed, 2 tbsp mustard seed.
Heat comb. & add vegies. Heat just to boiling pt. No further cooking.
Pour into hot sterilized jars & seal.
Store 1 month before using for full flavour.
(13-14 jars)
very good
Mix fruit in lg. bowl. Combine pectin with ¼ c sugar.
Gradually add pectin mixture to fruit, mixing well.
Let stand 30 min. stirring occasionally.
Stir in remaining sugar & continue stirring for 3 min.
until most of the sugar is dissolved.
Pour into clean jars or plastic containers. Cover with tight lids.
Let stand at room temp. until set (up to 24 hrs.). Store in freezer.
(over)
Mix all together. Bring to a boil and cook 10 minutes.
Let cool & freeze.
Can be used in recipes calling for crushed pineapple.
I froze mine in individual portions instead of an ice cream bucket, as I found it too hard to separate.
Makes crushed pineapple.
Cook sugar & wine — only till sugar dissolves — (don’t boil) — add bottle of Certo — stir well & bottle.
(very tasty)
This amount sufficient for 2 gallons of water. — 80% brine —
To test for right amount of salt solution — Put a fairly new (not peeled) potato in the water —
gradually add the brine mixture — the potato will float when the brine solution is about 80% — which is needed in curing.
Leave bacon in crock for 15-20 days — every few days take out the meat — stir the brine — put the meat back in — submerge the meat by weighting down with a jar of water.
After curing — each piece of meat should be rinsed briefly in fresh water to remove salt, then set aside to dry. — Pat meat with paper towel, lay on wire racks (not touching) — when dry a thin clear glossy coating of dissolved protein & nutrients will cover the surface — ready to smoke.
’15’ circled in 15-20 days
Smoking Hard-cured Pork: at 100° to 120°F for a minimum of 24 hours — 48 hours is best. — Count only the time the smoke is actually smoking.
(over)
Mix & use in favorite recipes.
Combine & mix well — put in shaker.
Makes about ⅓ c. (about 0.46 mg. sodium per teasp.)
Mix altogether — wrap in saran — form into rolls. Leave in fridge for 24 hours.
Next day — put water in bottom part of broiler pan, put meat rolls on top of broiler pan. Bake for 2 hrs. at 275° — uncovered —
’wrap in saran’ and ’form into rolls’ marked with a swap arrow (form into rolls first, then wrap)
Mix altogether & let stand overnight, rinse & drain.
Put in pan & add (the following).
Bring to boil & boil 15 min.
Put in sterile jars & seal.
Place dill at bottom, fill jar with cukes. Add 1 tbsp salt to each qt, a pinch of alum.
Liquid: 4 c vinegar – 2 c sugar – boil – Put 1 cup of liquid in ea. qt & fill with the rest with boiling water – add garlic & seal.
Do all chopping 1st. This will take about 2 hrs.
Do not use blender. Cook stir constantly – for 10 min.
Simmer 10 min – stir often.
Drain & pour boiling H2O over the following to rinse: 2 tins anchovies chopped, 3 – 7 oz tins solid tuna chopped, 3 tins small shrimp.
Add anchovies, tuna, shrimp to mixture & place in sterilized jars & seal – Process or freeze.
Serve c̄ crackers or chips.
very good
Pg. 66 red book
Cost about $35.00
# of jars ____ (left blank)
Cook and drain beans. Sprinkle onions, green pepper with salt and let stand.
Combine leftovers and boil, stirring
constantly. Drain and rinse onions and peppers.
Add to sauce with cooked beans.
Bring to boil.
Pack into hot, sterile jars.
5 pints.
Microwave uncovered on high 15–20 min or until thick.
Microwave ½ c – spread out for ¾ – 1 min uncovered on High. – will brown –
Combine 1 box crystals & ¾ c H2O – bring to a boil & boil for 1 minute.
Use in place of ½ a bottle of liquid pectin in a recipe.
(Gas. Co.) pg 47 – booklet
Not everything in the box was a recipe. Tucked in front of the first divider were play-dough and bubble mixtures for the grandchildren, remedies, cleaning mixtures, a note on wasps, and the corn order for September 1991.
22 cards
Goofy goggles: egg ctns. & pipe cleaners
Paper cup – make a face on – cut out mouth – & let play in H2O.
Zip Lock bag – paint inside & seal. let children push bag around
Beat c̄ wire whisk
Can use toilet tissue rolls to blow (tape end c̄ waterproof tape)
- straws (tape tog.
Glue buttons in egg carton -
1. – can have a duplicate of ea. button in ctn. & flip into – same one in ctn.
2. -
Stamp glue.
mosaics, bean, rice
Prints – cabbage, corn on cob, marshmallows, onion, gr. pepper, sponges.
List of craft ideas.
Combine (flour, salt, cream of tartar) & add: 1 c water, 2 tsp food coloring, 1 tbsp oil
Cook over med heat 3-5 min.
(Look like globby mess – but it will turn out)
Mix first 4 ingre. then water & coloring
gent knead well.
Cake or muffins: 1 c white cake mix – mix as directed but leave out oil – add 1 tin cherry or blueberry pie filling – bake as directed.
Potatoes: cut into sm. wedges – parboil – place on cookie sheet, sprinkle c̄ olive oil & Balsamic vinegar, salt/pepper – place ↓ broiler till brown.
Put mixture II into mixture I.
Cook until mixture comes away from sides of pan (4-5 min.)
Knead dough on wax paper.
baby bear: chocolate; brown sprinkle; chocolate; eyes, mouth, nose – black licorice
ring-a-ling: black licorice; red licorice; marshmallows; lg. silver candies; candy
rascal rabbit: marshmallow c̄ pink around edge; licorice (black)
sparky: red c̄ coconut on top; black licorice; red candy c̄ black " on top; black licorice
spring basket: jelly beans; black licorice; green c̄ coconut on top; marshmallow centre; green candy leaves
pinky piglet: marshmallows (pink); pink candies; marshmallow; licorice
smiley: cone; long coconut; lg. candy; licorice; pink; white; red
Kim Koala: potato chips; black; red; grey
Sheet of sketched decorated cupcake faces with labelled parts (baby bear, ring-a-ling, rascal rabbit, sparky)
c̄ = with
Red Pepper – rub on arthritis pain
Potatoes – slice & put/rub on warts (removes them re Sid Pawlowski)
Banana (inside skin) – rub on rash
both remedies apparently give relief.
Arthritis: white raisins soak in Gin for 7 days – eat 9 raisins a day & throw out Gin. (re Paul Harvey – CKXL-1140 radio) Mar 4/94
re Sid Pawlowski (warts remedy)
re Paul Harvey – CKXL-1140 radio, Mar 4/94
Wasp sting – use a sliced onion on – re Fr. Frank.
To keep meat from sticking, salt pan before using
Lemon juice or vinegar will reduce salty taste
To keep thermos bottles from smelling musty when not in use – put a little sugar in them
Use VIM bathroom cleaner for all household cleaning.
Use Sunlight dishwashing (liquid) soap (not dishwasher kind) for stains in carpets.
From Sangitta (Kosovo family) — [Neii aan?] Jennifer
A few words on this card were hard to make out — check the original.
In a 1 quart jar put: 1 oz liquid detergent, 1 tsp sugar, 4 tbsp glycerine, a few drops of food coloring.
Fill up with water & shake.
Made in a bottle
Mix tog. in 1 gallon of warm H2O.
Parsley V.G. for cleaning out our system – for prevention of bad breath.
Vitamin K – same as parsley.
Ken Auld – denturist @ Swiss Dental Clinic recommended – above.
Keep a plant in East window over winter – snip off – use in a hot drink, or include with food – or chew a piece.
V.G.
Lime juice & cayenne pepper – very good for cutting through mucous.
very good
List of names: Mike & Rita, Rolly & Mary Ann, Ken & Cathy, Murray & Ruth, Rod & Eve, Gord & Bernie, Sandy & Glen
27 pkgs for $11.55 (circled)
For next yr – purchase 20-22 sacks.
Dip cotton balls into paste & put on greased cookie sheet.
Bake @ 300° – for 1 hr.
Heading: Children’s Crafts
drink 6-8 glasses a day.
laxative in AM & PM. for 10 days.
11th day – pure orange juice
12th day – orange juice & a light soup.
13th day – regular diet.
Helen’s cholesterol levels were elevated – after this diet cholesterol – was low.
- Helen’s Dr – delighted c whatever she was doing.
Orvieto Classico – white wine, made Italy.
To give a gift to a friend: put in a basket small amounts of different fruits – washed & put in individual plastic bags & tied with thin ribbon – add a bottle of fruit juice & a bottle of wine.
Wine recommendation and gift-basket idea
Grandma credited her sources on the cards — friends, family, church cooks, a lady in the hospital, the Co-op paper. Here they are, as she named them.
— Grandma