Ginger Snaps from 7th Grade Home-ec

1 cup sugar
3/4 cup shortening
1 egg
4 Tbsp. molasses or honey
1 tsp. cloves
2 cups flour
2 Tsp. baking soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon

Mix sugar and shortening, cream well. Add egg and molasses. Sift all dry ingredients together. Add to mixture. Roll in palm of your hand to make a walnut sized ball. Roll in sugar. Do not flatten. Bake in a 375 degree oven for 10-12 minutes.


REVISED GINGERSNAP RECIPE

1 cup shortening
1/2 cup oil
2 cups sugar
2 eggs
1/2 cup molasses
2 tsp. cloves
4 cups flour
4 tsp. baking soda
1 tsp. salt
2 tsp. ginger
2 tsp. cinnamon

Mix sugar, shortening and oil; cream well. Add eggs and molasses.  Add spices, salt and baking soda--mix together. Add two cups of the flour and mix just until blended. Roll some dough in the palm of your hand, roll in sugar. Do not flatten. Bake at 375 degrees for 17 minutes if using a medium size ice cream scoop/cookie dough scoop.

COOKING CLASS--Candy--FRUIT AND NUT FANTASIES

DESSERT GRAPE CLUSTERS

2 pounds seedless red and/or green grapes
1 pound premium white chocolate
2 cups finely chopped honey-roasted cashews

Rinse grapes under cold running water in colander; drain well.  Cut grapes into clusters of 3 grapes with kitchen shears. Place clusters in a single layer on paper towels. Let stand at room temperature until completely dry.  Place chocolate on cutting board. Coarsely chop into uniform pieces with a chef's knife. To melt chocolate, fill bottom pan of a double boiler with water to 1 inch below level of top pan. Bring water just to a boil; reduce heat to low. Place chocolate in the top of the double boiler. To prevent steam from getting on chocolate, cover pan before placing it over hot, not boiling water. Uncover; stir until chocolate is melted. Remove from heat. Place cashews in a shallow bowl. Working with 1 cluster at a time and while holding by stem, dip grapes into melted chocolate; allow excess to drain back into pan.  Roll the grapes gently in the cashews. Place grape clusters, stem side up, on waxed paper; repeat with remaining clusters. Refrigerate until firm. Serve within 4 hours. Garnish, if desired.

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CHOCOLATE COVERED CHERRY MARZIPAN

1 (8 oz) can almond paste
1 egg white
2 1/2 cups powdered sugar, divided
2 to 3 drops red food coloring
1 cup dried cherries
6 ounces premium semisweet chocolate, chopped
6 ounces premium milk chocolate, chopped

To prepare marzipan, beat almond paste and egg white in medium bowl with mixer at medium speed until blended. Add 2 cups powdered sugar and red food coloring; beat at low speed until well mixed.
Place marzipan on surface lightly dusted with powdered sugar. Knead in remaining 1/2 cup powdered sugar and cherries until smooth and pliable.  Shape marzipan into 3 logs, each 10 inches long and 1 inch in diameter. Wrap the logs in waxed paper and refrigerate at least 1 hour.

To melt chocolates, fill bottom pan of double boiler with water to 1 inch below the level of the top pan. Bring water just to a boil; reduce heat to low. Place chocolates in the top pan of the double boiler. To prevent steam from getting on chocolates, cover pan before placing over hot, not boiling, water. Uncover; stir until chocolates are melted. Remove from heat.

Unwrap marzipan logs; place on waxed paper. For first layer of chocolate, spread 2 tablespoons melted chocolate over the top and side of each marzipan log. Let stand for 20 minutes or until chocolate sets.  Roll logs 1/2 turn; spread each log with 2 tablespoons melted chocolate to coat. Let stand 20 minutes or until chocolate sets.  For second layer, repeat steps above with remaining melted chocolate. Let stand until chocolate sets. (If it doesn't set in 20 minutes, refrigerate for 10 minutes.)
Slice logs into 1/2 inch slices with a utility knife. Store in an airtight container at room temperature.  Makes 60 candy slices.

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PINEAPPLE-COCONUT MARSHMALLOWS

Cornstarch
1/2 cup frozen pineapple juice concentrate, thawed
1/4 cup water
3 (1/4 oz each) envelopes unflavored gelatin
3/4 cup sugar
1/2 cup light corn syrup
2 cups flaked coconut

Line an 11x7 inch pan with waxed paper. Grease paper and sides of pan; dust with cornstarch. Gently tap sides of pan to evenly coat bottom and sides with cornstarch.  Combine pineapple juice concentrate and water in medium saucepan. Sprinkle gelatin over the top; let stand 5 minutes to soften. Heat over low heat until gelatin is completely dissolved, stirring constantly.
To test for undissolved gelatin, run a finger over the spoon. If it feels smooth, the gelatin is completely dissolved; if it feels granular, continue heating until it feels smooth.  Stir in sugar; heat until dissolved. Stir in syrup. Transfer to large bowl of electric mixer. Beat at high speed for 6 to 8 minutes until mixture falls in ribbons from beaters.  Spread pineapple mixture into prepared pan. Cover with greased waxed paper; greased side down; refrigerate overnight. To toast coconut, place in a large nonstick skillet; cook over medium heat for 5 minutes or until coconut is lightly browned, stirring occasionally. Turn out marshmallows from pan onto cutting board; peel of paper. Cut into 1 inch strips with a chef's knife. Cut strips into 1 inch cubes. Toss each cube in warm coconut, pressing lightly to coat. Store in airtight container at room temperature.  Makes about 6 dozen marshmallows.

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HONEY-PEANUT CHEWS

1/2 cup quick cooking oatmeal
1/2 cup honey
2 tbsp peanut butter
1 cup coarsely chopped salted peanuts
3/4 cup powdered sugar
Peanutty coating

Preheat oven to 350 degrees.  To toast the oats, spread on a baking sheet and bake 8 minutes or until toasted and lightly browned. Heat honey and peanut butter in medium saucepan over medium heat until smooth and thin, stirring occasionally; remove from heat. Stir in toasted oats, peanuts and powdered sugar.
Press peanut mixture into a greased 11x7 inch pan using greased fingers. Cover and refrigerate for 1 hour or until firm. Run a sharp utility knife around the edges of peanut butter; turn pan over and remove mixture to cutting board. Cut crosswise into 6 strips. Cut each strip into 6 pieces. Prepare peanutty coating if desired.
Place peanutty coating or additional powdered sugar in a bowl; roll candy pieces in mixture to coat well.

PEANUTTY COATING: 1/2 cup salted peanuts, 1/2 cup powdered sugar. Place peanuts and powdered sugar in food processor; process using on/off pulsing action until peanuts are finely ground.  Wrap individual pieces in colored plastic wrap. Store in airtight container at room temperature. Makes 3 dozen chews.

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CASHEW AND PRETZEL TOFFEE CLUSTERS

3/4 cup packed brown sugar
3/4 cup light corn syrup
1/2 cup butter
2 teaspoons vanilla
4 cups tiny pretzel twists
4 cups bite size toasted wheat squares cereal
1 (10 oz) can salted cashews halves and pieces (2 cups)

Preheat oven to 300 degrees. Spray large baking sheet with nonstick cooking spray. Place sugar, syrup and butter in a heavy small saucepan. Heat over medium heat until sugar mixture boils and sugar dissolves stirring frequently. Remove from heat. Stir in vanilla. Combine pretzels, cereal and cashews in a large bowl. Pour sugar mixture over pretzel mixture; toss to coat evenly.  Spread on prepared baking sheet. Bake 30 minutes, stirring after 15 minutes. Spread onto greased waxed paper. Cool completely; break into clusters. Store in an airtight container at room temperature.  Makes about 8 cups clusters.

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SPICE OF LIFE--Miscellaneous & Breads

LECHO
a typical gypsie breakfast

2 slices bacon, (or) 2 Tbsp oil
1 medium onion, chopped

2 - 3 green peppers, cut into 1-inch pieces (best if a mixture of red bell and green bell peppers)

2 links smoked sausage

1 lb. ripe tomatoes (or canned)
2 eggs, beaten well

Chop bacon into small piecces. Heat in skillet slowly to render fat and brown evenly. Do not drain fat. Add onions and peppers to fat, saute until limp and lightly browned. Slice sausage into 1/4 inch thick rounds; add to skillet and saute briefly. Add sliced tomatoes to the skillet; breaking tomatoes into small bits with a wooden spoon. Simmer for about 20 minutes; stir in beaten eggs and continue stirring until eggs are cooked.  Makes 2 hearty servings. Good for breakfast, lunch or dinner.

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ONION RINGS

2 eggs

1 cup flour
1/2 tsp salt
2/3 cup beer
2 Tbsp oil

Onion (cut into rings)

Combine all ingredients except onions. Beat until smooth. Dip rings and fry in hot oil until brown on both sides. Also good for fish.

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SALAMI

5 pounds hamburger

5 heaping teaspoons Tender Quick salt

2 1/2 teaspoons whole mustard seed
2 1/2 teaspoons coarse black pepper
2 1/2 teaspoons garlic salt
1 teaspoon liquid smoke

Mix well and put into a covered bowl and refrigerate for 3 days. Take out once a day and knead like bread. The 4th day, form into 5 rolls. (Don't count the day you mix as the first day.)  Lay on broiler rack and bake about 1 hour at 350 degrees. Cool. Wrap in paper twels, then in foil. Keep refrigerated or frozen.

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GRANOLA

Combine:

5 cups oats; 2 cups coconut; 1 cup nuts; 1 cup sesame seeds; 1 cup sunflower kernels; 1 cup unsweetened   wheat germ

Mix and combine with above ingredients:
1 cup honey; 1/2 cup oil

Spread in two large pans. Bake at 300 degrees until golden brown--stirring every 15 minutes or less.

After baking add:
1 cup raisins; 1 cup dried apricots or fruit of your choice

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RHUBARB JELLY

5 cups rhubarb
3 cups sugar
1 large pkg strawberry or raspberry jello

Cut rhubarb into small pieces. Cook down rhubarb and add sugar and jello. (Cook rhubarb so it doesn't burn).  Put into jelly jars, cool, cover and freeze.

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OLIVE CHEESE SNACK

1  5-oz pkg cheese bacon snack cheese
4 Tbsp butter
Dash of Tabasco
Dash of Worcestershite
3/4 cup sifted flour
1 small jar of olives

Blend cheese and butter until well mixed. Add sauces and mix well. Stir in flour and mix well--so it forms a dough. Shape around individualized olives. Place on greased baking sheet. Bake at 400 degrees for 12 - 15 minutes or until golden brown.

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QUICK HOT ROLLS

2 pkgs yeast
1/2 cup water
3/4 cup milk
1/2 cup shortening
2 eggs
1 tsp salt
1/2 cup sugar
4 1/2 - 5 cups flour

Dissolve yeast in water, heat milk, add shortening, salt and sugar. Mix yeast mixture, milk mixture and eggs with 2 cups flour. Gradually knead in remainder of the f lour. Cover, let stand 20 minutes. Make rolls and let rise for 1 hour. Bake at 375 for 15 - 20 minutes. Makes 24 rolls.

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MONKEY BREAD

4 tubes Pillsbury biscuits--cut each biscuit into 4 pieces
3/4 cup brown sugar
3/4 cup white sugar
1 Tbsp cinnamon
1 stick butter, melted
1 cup chopped nuts

Mix sugars and cinnamon. Set aside. Roll each biscuit section in butter then cinnamon/sugar mixture. Place in greased bundt pan. Sprinkle with chopped nuts occasionally. Let stand 15 - 20 minutes. Bake 35 minutes at 350 degrees. Remove from pan; let stand 5 minutes. Invert on a serving plate. 

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BREAKFAST MUFFINS

1/2 of a 15-oz box raisin bran cereal

2 1/2 cups flour

1 tbsp baking soda

1 tsp salt

1 1/2 - 2 cups sugar

2 beaten eggs

1/2 cup shortening

2 cups buttermilk

Combine dry ingredients. In a second bowl, mix eggs, shortening and buttermilk. Add dry ingredients gradually and mix well. Fill greased muffin tins 2/3 full. Bake at 400 degrees for 15 minutes.

THE SPICE OF LIFE-Meats and Main Dishes

QUICK BAKED BEANS

2 cans pork and beans
2 Tb brown sugar
1 small onion
4 Tb catsup
1 Tb vinegar
1 tsp prepared mustard

In a mixing bowl add beans and chopped onions. Add remaining ingredients and put into 1 1/2 quart casserole. Cut 4 hot dogs in half crosswise and arrange on top of beans. Bake 30 minutes in a 350 degree oven.

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SUPER SANDWICH BAKE

24 slices bread
3 lb. hamburger
12 hot dogs
1/2 cup catsup
4 eggs
2 cups milk
12 slices cheese
4 medium onions, sliced

Lightly toast bread--arrange in a greased 13x9 pan. Brown burger; mix with catsup.  Salt and spread over toast (some on each slice). Cut hot dogs in half lengthwise. Arrange on burger. Separate onions and arrange on top. Now top with a slice of cheese and the last slice of bread. Beat egg and milk; pour over toast. Bake until done.

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HEARTY CHOWDER

3 cups diced potatoes
1 1/2 cups water
1/2 lb hot dogs, mushrooms or clams
1/3 cup chopped onion
1/3 cup chopped celery
1 1/4 cup cream of celery soup
1 cup evaporated milk
1/2 tsp. salt
1/4 tsp. dill seed
2 Tbsp. butter

Cook potatoes in water for 10 minutes or until tender. Saute with onion and celery in butter until vegetables are tender. Add soup, milk, salt, dill, potatoes and water. Mix thoroughly. Heat to boiling then reduce heat and boil gently uncovered for 5 minutes. Makes 6 cups.

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CHICKEN NOODLE SUPREME

1 stewing chicken
1 bay leaf
1 tsp salt
1 cup half & half
1 can cream of mushroom soup
1 (10 oz) pkg frozen peas
1 medium onion
1 cup celery
1 (10 oz) pkg noodles
5 1/2 Tbsp flour
1 cup American cheese
Buttered cracker crumbs

Pressure cook chicken, onion, bay leaf, celery and salt until all are tender. Remove chicken; reserve 2 cups broth. Take chicken off bones. Cook noodles until tender in remaining broth. Add cream to reserved broth, thickened with flour. Stir in soup, chicken, cheese and peas. Top with buttered cracker crumbs. Bake for 30 minutes at 375 degrees.  Makes 10 servings.

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OYSTER STEW

3 (8 oz) cans whole oysters (save juice)
2 stacks unsalted crackers
1/2 cup butter, melted
1/2 tsp Worcestershire sauce
2 cups sliced fresh mushrooms
2 1/2 cups milk

In bottom of 1 quart casserole place a layer of cracker crumbs; next--layer 12 ounces of oysters and  1 cup mushrooms; layer with crackers; 2nd layer of remaining oysters and mushrooms; top with a layer of crackers. Mix oyster juice with 1/2 cups melted butter and Worcestershire sauce and add to casserole--pouring over crackers. Cover with 2 1/2 cups milk. Bake for 1 hour at 350 degrees. (This is very much like scalloped or breaded oysters rather than soup or stew).

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POTATO SOUP

Cook 1/2 cup onion in 2 Tbsp butter. Add 4 medium diced potatoes, 1 1/2 tsp salt and 1 cup water. Cover and cook for 15 minutes. Blend 1/4 cup flour and 1 cup sour cream. Stir into potatoes. Add 2 1/2 cups milk. Heat through.  This recipe multiplies easily.

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"KWIK" CHICKEN DIVAN

Cooked chicken or turkey
Fresh broccolo--cut up
Cream of chicken soup
Milk
Chicken bouillon cube (optional)
Cheese chunks (optional)
Seasoned bread crumbs--buttered

Dice chicken or turkey meat. Layer cut broccoli pieces on bottom of casserole dish. Top with diced poultry. Top this with cold cream of chicken soup that has been thinned with milk. (You may add cheese chunks for flavor at this time--or add on top of casserole after soup has been spread on). Top with seasoned, buttered crumbs. Bake at 350 degrees for 35 minutes or until done.

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DOWN EAST CHICKEN

2 (10 oz) pkgs frozen broccoli, cooked
Salt and pepper to taste
4 chicken breasts, cooked, boned and in small pieces
2 cans cream of chicken soup
1 cup mayonnaise
1 tsp lemon juice
1/2 tsp curry powder
1/2 cup shredded cheddar cheese
1/2 cup bread crumbs mixed with 1 Tbsp melted butter
1 1/2 cups cooked rice

Arrange broccoli in bottom of 2 1/2 quart casserole dish; season and place chicken on top. Combine mayonnaise, soup, curry powder, lemon juice and rice. Pour over chicken and broccoli. Sprinkle cheese on top then sprinkle on the buttered bread crumbs. Warm thoroughly in oven.  Serves 6.

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SAVORY STUFFED CABBAGE

1 pound hamburger
1/2 cup chopped celery
1/2 cup chopped onion
1 1/2 cups cooked rice
1 8-oz jar Cheez Whiz
1/2 tsp dried sage
8 cabbage leaves, cooked

Brown meat and drain. Add celery and onion; cook until tender. Add rice, 1/2 cup process cheese spread and sage; mix well. Fill hot cabbage leaves with 1/2 cups meat mixture. Fold opposite ends of cabbage leaves over filling and roll up. Secure each roll with wooden picks, if necessary. Place in a 12x8 dish. Bake at 350 degrees for  20 minutes. Top with remaining cheese.

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FORGOTTEN CHICKEN

2 cups Minute rice
1 cup water
1 cut-up fryer
1 can cream of celery soup
1 can mushroom soup
1 pkg onion soup mix

Cover bottom of a buttered baking dish with raw rice. Heat together celery, mushroom soup and water; pour over rice and mix. Place cut up chicken over mixture and sprinkle onion soup over all. Cover dish with foil. Bake at 350 for 2 1/4 hours. Do not peek--it will brown!

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HAMBURGER POTATO DISH

1 pound hamburger
1 onion
1 can vegetables
1/2 cup water
1 can cream of mushroom soup
1/2 cup milk
4 medium potatoes

Brown hamburger and onions. Mix vegetables with water; mix mushroom soup with milk. Dice potatoes. Mix hamburger with soup and vegetables. Make alternate layers in baking dish. Bake 2 1/2 hours at 225 degrees. 

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HOT DOG ENCHILADA CASSEROLE

1 pkg hot dogs
1 pkg corn tortillas
1 can chili
1 can enchilada sauce
1 onion (optional)
Grated cheese

Wrap a sliced hot dog filled with grated cheese and onion in a corn tortilla. If needed, use toothpicks to hold together. Fill a 13x9 inch pan with above. Pour chili and enchilada sauce and any extra cheese over top. Cover. Bake at 350 degrees for 40 minutes or until done. (You may put chili inside tortilla with the hot dog.)

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SOUR CREAM CHILI BAKE

1 pound hamburger
1 15-oz can pinto beans, drained
1 10-oz enchilida sauce
1 8-oz can tomato sauce
1 cup shredded American cheese
1 Tbsp instant minced onion
1 6-oz pkg corn chips
1 cup sour cream
1/2 cup shredded American cheese

In skillet, brown hamburger and drain. Stir in beans, sauces 1 cup of cheese and onion. Set aside 1 cup of corn chips; coarsely crush remaining chips. Stir these into meat mixture. Turn into 1 1/2 quart casserole. Bake covered at 375 degrees for 30 minutes. Spoon sour cream atop the casserole; sprinkle with the 1/2 cup cheese. Sprinkle reserved chips around the edge of casserole. Bake uncovered for 2 or 3 minutes. Serves 6.

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PASTIES

Filling: 3 lbs. hamburger; 3 or more medium potatoes, ground; 1 or more small onions, ground; 5 or more medium carrots, ground; salt and pepper to taste.

Dough: 4 - 4 1/2 cups flour; 1 Tbsp baking powder; 1 tsp salt--Sift these dry ingredients together and cut in 2 cups shortening until it resembles coarse crumbs. Add: 1 beaten egg in a cup measure; 1 Tbsp vinegar; water to fill rest of cup.

Mix water/egg mixture with flour until well mixed. Roll dough 1/8" thick; cut circles of desired size. Fill with meat mixture and fold over (wet edge of dough for tighter seal). Crimp edge with fork. Bake on cookie sheets at 400 until browned (after having pricked tops with fork).

* Bite size: Donut cutter with hole removed; bake 20 minutes.
** Luncheon size: 1 quart saucepan with lid; bake 30 minutes
*** Dinner size: 3 quart saucepan lid; bake 40 minutes

These may be frozen and reheated. You will need more than 1 recipe of dough for the filling.

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STUFFED BURGER BUNDLES

1 1/4 cups top of the stove stuffing mix
1/3 cup evaporated milk
1 pound hamburger
1 10-oz can cream of mushroom soup
2 tsp Worcestershire sauce
1 Tbsp ketchup

Prepare stuffing according to package directions. Combine meat and milk. Divide into 5 patties and pat into 6 inch circles on waxed paper. Put 1/4 cup stuffing into center of each--draw meat over stuffing to form ball. Place in 1 1/2 qt. casserole. Combine remaining ingredients and pour over meat. Bake uncovered at 350 for 45 minutes.

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TACO SEASONING

1/4 cup instant minced onion
2 Tbsp salt
2 Tbsp chili powder
1 Tbsp crushed dried red pepper
1 Tbsp instant minced garlic
1 1/2 tsp oregano
1 Tbsp ground cumin
1 Tbsp cornstarch

Combine all ingredients in a small bowl; stir until evenly mixed.

TACO FILLING

1 pound hamburger
1/2 cup water
2 Tbsp taco seasoning

Brown beef in skillet over medium heat. Drain. Add water and taco seasoning. Reduce heat and simmer 10 minutes, stirring occasionally. Makes enough filling for 8 - 10 tacos.

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BAKED MEATBALLS IN MUSHROOM GRAVY

1 pound hamburger
1/4 pound ground pork
1 medium onion, minced
1/2 cup cooked rice
1 egg, beaten
1 3/4 tsp salt
1/8 tsp pepper
allspice
1 cup bread or cracker crumbs
1 cup hot milk
1 can cream of mushroom soup
1 Tbsp bottled meat sauce
1 cup water

Combine meat, onion, rice, egg, 1 1/2 tsp salt, pepper, allspice, bread crumbs and milk; shape into golf ball sized balls. Place in 2 quart casserole. Combine soup and water with meat sauce and remaining salt and pepper. Pour over balls. cover and bake at 350 degrees for 1 hour and 45 minutes.  Yield: 30 meatballs.

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HAMBURGER STROGANOFF

1/2 cup minced onion
1 clove garlic, minced
1/4 cup butter
1 lb hamburger
2 Tbsp flour
2 tsp salt
1/4 tsp pepper
1 8-oz can sliced mushrooms
1 can condensed cream of chicken soup, undiluted
1 cup sour cream
2 Tbsp minced parsley

Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup; simmer uncovered for 10 minutes. Stir in sour cream. Heat through. Sprinkle with parsley. Serve with hot rice or noodles.

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TAMALE PIE

1 lb. hamburger
1 cup chopped onion
1 cup chopped green pepper
16-oz tomato sauce
12-oz can whole kernel corn, drained
1/2 cup chopped black olives
1 clove garlic, minced
1 Tbsp sugar
1 tsp salt
2 - 3 tsp chili powder
6-oz shredded American cheese
3/4 cup cornmeal
1/2 tsp salt
2 cups cold water
1 Tbsp butter

Cook meat, onion and green pepper in a large skillet until meat is slightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, sugar, the chili powder, salt and pepper. Simmer for 20 - 25 minutes or until thick.  Add cheese; stir until melted. Turn into a greased 9x9x2 baking dish. Stir cornmeal and 1/2 tsp salt into cold water. Cook, stirring constantly until thick. Add butter; mix well. Spoon over hot meat mixture. Bake casserole in 375 degree oven for 40 minutes. Serves 6.

GOODNESS FROM THE KITCHEN

CREAM-CHEESE AND CRAB SPREAD

1 8-oz pkg cream cheese
1 6-oz pkg frozen crab meat, thawed, drained & chopped  (reserve 2 tbsp liquid)
2 tbsp finely chopped green onion, white part only
1 tsp lemon juice
1/4 tsp salt
Dash of hot-pepper sauce
1/4 cup unblanced almonds
Bread rounds or crackers

In a small bowl beat and mix the cheese, reserved crab liquid, onion, lemon juice, salt and pepper sauce until creamy. Stir in crab meat. Turn into greased shallow 3 cup baking dish. Sprinkle with almonds. Bake uncovered in preheated 350 degree oven for 20 to 30 minutes. Serve hot as a spread on bread rounds. Makes 30 to 40 appetizers.

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SNOWFLAKE BISCUITS

2 cups flour
1 1/2 tsp salt
4 tsp baking powder
2 tbsp butter
3/4 c milk or water

Sift dry ingredients together; cut in butter. Add liquid (milk is better). Flour the surface, roll dough to 1/2 inch thickness, cut out with biscuit cutter, and put two together. Let stand 10 minutes in your tins on the table. Bake in a preheated 425 degree oven for 20 minutes.

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BUTTERMILK BISCUITS

2 cups flour
1 tsp salt
2 tsp baking powder
1/3 tsp baking soda
1/3 cup shortening
2/3 cup buttermilk

Sift dry ingredients together. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk all at once and stir just until the dough follows fork around the bowl.
Roll out to 1/2 inch thickness on lightly floured surface and cut with biscuit cutter.  Place on greased baking sheet; brush lightly with melted butter, and bake in a pre-heated 475 degree oven for 10 to 15 minutes or until golden brown.

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GOLDEN CORNBREAD

3/4 cup cornmeal
1 cup white flour
1/3 cup sugar
5 tsp baking powder
3/4 tsp salt
1 egg
1 cup milk
2 tbsp salad oil

Sift dry ingredients into a bowl. Add the egg, milk and oil. Mix thoroughly. Fill well-greased shallow pan 3/4 full. Bake in a pre-heated 400 degree oven for 25 to 35 minutes. Serve hot with lots of butter and honey.

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ORANGE BREAD

1 3/4 cups flour
3/4 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup orang juice
1/4 cup oil
1 egg
1/2 cup raisins
1/2 cup chopped nuts
3 Tbsp grated orange zest

In a large bowl, sift dry ingredients together. In a small bowl mix orange peel, orang juice, oil and egg; stir into flour mixture until just moistened. Stir in raisins and nuts.
Spread in a well greased 9x5 loaf pan.
Bake in a pre-heated 350 degree oven, for 50 minutes, or until tests done.
Cool and remove from pan. This bread is especially good when served with cream cheese and orange marmalade.

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NUT BREAD

2 cups sugar
2 eggs
1 1/2 cups milk
4 cups flour
4 tsp baking powder
1/8 tsp salt
1 cup chopped pecans

Cream sugar and eggs together. Add milk. Sift flour, baking powder and salt together. Add to wet mixture. Then fold in chopped nuts. Let stand 20 minutes in greased bread pan to rise. Bake in 350 degree for about 45 minutes.  This will make two loaves.

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BANANA BREAD

1/2 cup shortening
1 cup sugar
2 eggs
3 bananas, mashed
2 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup chopped nuts

Cream shortening and sugar together. Beat eggs and add to mixture. Add crushed bananas. Sift together flour, soda and salt. Add to wet mixture, a little at a time, stirring in well. Fold in chopped nuts. Bake in well greased loaf pan at 350 degrees for about an hour or until tests done. This bread will stay moist if wrapped. Very good with cream cheese, butter or peanut butter.

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DUTCH STICKY BUNS

1 pkg active yeast
1/4 cup warm water
1 cup milk, scalded
3 tbsp sugar
1/2 tsp salt
3 1/4 cups sifted flour
3 tbsp butter, softened
1/2 cup chopped raisins
2 tbsp currants
2 tbsp finely chopped citron
1/4 cup firmly packed brown sugar
1/2 tsp ground cinnamon
3 tbsp brown sugar

Soften the yeast in warm water. Let stand for 5 to 10 minutes. Add milk to sugar and salt; mix thoroughly and cool to lukewarm. Add one cup flour and mix until smooth. Stir in yeast. Add remaining flour gradually, mixing well.

On a floured surface, knead dough until smooth. Put dough into a greased bowl and grease top of dough. Cover and let rise in warm place until doubled, about 45 minutes.

Punch dough down and roll into a rectangle about 1/4 inch thick. Brush with the softened butter and spread evenly with a mixture of raisins, currants, citron, 1/4 cup brown sugar and cinnamon. Roll up as for jelly roll and cut into slices, about 1 inch thick.

Place slices, cut side down, in a buttered 13x9x2 in pan. Cover and let rise until doubled. Sprinkle top with remaining brown sugar. Bake at 375 degrees in pre-heated oven for 20 to 25 minutes. Serve hot.

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OLD FASHIONED CHRISTMAS BREAD

2 pkg yeast
1/4 cup warm water
1 cup milk
1/3 cup butter
1/4 cup sugar
1/2 tsp salt
1 tsp vanilla
1 egg
3 1/2 cups flour
FRUIT NUT FILLING
1 egg
1 tsp water
1/2 cup slivered almonds

Dissolve yeast in warm water, stirring well.  Set aside. Scald milk; pour over butter, sugar and salt in a large bowl, and stir until butter melts. Cool to lukewarm. Add yeast, vanilla, eggs and 2 1/2 cups flour, stirring until smooth. Gradually add remainder of flour, stirring until a stiff dough is formed.

Turn dough out onto floured surface, knead until smooth and elastic (about 5 minutes).  Place doughed in a greased bowl, turning to grease top. Cover and let rise in a warm place, free of drafts, about 45 minutes, or until doubled in bulk. Turn onto a lightly floured surface and knead 10 times. Roll into 20x12 rectangle.

Spread FRUIT NUT FILLING evenly over dough leaving a 1" margin. Roll up lengthwise; seal and place seam side down on a greased cookie sheet. Shape into a horseshoe. Cover and let rise in warm, draft free place for 1 hour or until doubled in bulk.
Combine egg and water, beating until frothy; brush over surface of dough; sprinkle with almonds. Bake at 375 degrees for 25 - 30 minutes. Remove from cookie sheet. Cool on wire rack.

TO MAKE FRUIT NUT FILLING: Combine 1/4 cup sugar, 2 tbsp softened butter, 1/2 cup candied red cherries, 1/2 tsp cinnamon, 1 cup raisins, 1/2 cup green cherries and 1/4 cup slivered almonds. Mix well.

APPETIZER DIPS

DIPS

(to serve with crackers, chips or sliced fresh vegetables)

CHILI CON QUESO DIP

1 pound Velveeta cheese

1/2 cup chili tomatoes

Cut cheese into cubes; add tomatoes. Blend and heat on warm or simmer until cheese is melted, about 30 minutes. Stir occasionally to blend flavors. Serve hot.  Makes 3 cups.

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TUNA PATE

1  8-oz pkg cream cheese

2 tablespoons chili sauce

2 tablespoons minced parsley

1 teaspoon dried minced onion

1 teaspoon hot pepper sauce

2 cans 6 1/2-oz each tuna, drained

1/2 cup chopped parsley

Blend softened cream cheese, chili sauce, two tablespoons minced parsley, onion, pepper sauce and tuna. Shape into ball and coat with chopped parsley; refrigerate. Serve chilled.  Makes 2 cups.

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GUACAMOLE DIP

2 large avocados

2 tbsp chopped onion

1/2 tsp minced garlic

1 cup chopped celery

1/2 tsp minced garlic

1 cup chopped celery

1/2 tsp Tabasco sauce

1/2 tsp salt

2 tbsp lemon juice

1 tbsp mayonnaise

Combine all ingredients in blender until smooth. Serve chilled. Makes 2 cups.

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CHEESE DIP

1 8-oz pkg cream cheese

1 6-oz pkg smoked cheese

1 (1 1/4-oz) pkg roquefort cheese

1/2 cup mayonnaise

1 clove garlic

Mash garlic clove. Combine ingredients and mix on low speed of electric mixer. When cheese is creamy, mix on high speed. Use as a spread or dip. Makes 3 cups.

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SALMON PARTY LOG

1 (1 lb) can salmon

1 ( 8 oz) pkg cream cheese, softened

1 tbsp lemon juice

2 tsp grated onion

1 tsp horseradish

1 tsp liquid smoke

1/4 tsp salt

1/2 cup finely chopped pecans

2 tbsp chopped parsley

Drain and flake salmon. Combine cheese, lemon juice, onion, horseradish, liquid smoke, salt and salmon; mix thoroughly. Chill for several hours. Combine nuts and parsley. Shape salmon mixture into a log 14 inches long and 2 inches in diameter. Roll in nut mixture.  Makes 1 log.

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CHEESE NUGGETS

2 cups shredded cheddar cheese

1 cup butter

2 cups sifted flour

1/4 tsp red pepper

1/2 cup chopped pecans

Combine shredded cheese and butter; mix until well blended. Add flour, red pepper and pecans and mix well. Roll into one-inch balls and bake on an ungreased cookie sheet in a 425 degree oven for 10 to 15 minutes.  Makes 8 dozen.

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PARTY CHEESE BALLS

2 (8-oz) pkgs cream cheese

2 cups shredded cheddar cheese

1 tbsp chopped pimiento or sweet red pepper

1 tbsp chopped sweet  green pepper

1 tbsp finely chopped onion

2 tsp Worcestershire sauce

Dash of cayenne pepper

Dash of salt

1/2 cup finely chopped pecans

Combine softened cream cheese and shredded cheese, mix until well blended. Add the sweet red pepper, green pepper, onion, Worcestershire sauce and seasonings; mix well. Chill. Shape into a ball and roll in pecans. Serve with crackers or chips. Makes 3 cups.

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SWEET AND SOUR TIDBITS

1 pound bulk pork sausage

2 (5-oz) pkgs party sized smoked links

1 can pineapple chunks

3 tbsp honey

3 tbsp vinegar

1 tbsp soy sauce

2 tbsp cornstarch

1 (2-oz) jar maraschino cherries, drained

Shape sausage into 1 inch balls and brown along with smoked links in a skillet. Remove sausage from skillet; drain fat and reserve two tablespoons. Drain pineapple and reserve juice. Add honey, vinegar, soy sauce and cornstarch to pineapple juice; blend until smooth. Add 2 tbsp reserved fat and bring to a boil stirring constantly. Add sausage, pineapple and cherries and mix well. Cover and simmer for 15 minutes. Serve warm. Makes 10 to 12 servings.

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TEXAS TRASH

1/2 cup butter

2 tbsp Worcestershire sauce

2 tsp seasoned salt

1 tsp garlic powder

2 cups puffed wheat

2 cups puffed rice

1 (4-oz) can shoestring potatoes

2 cups pretzel sticks

1 cup salted peanuts

Combine and blend butter, Worcestershire sauce, salt and garlic powder in electric skillet. Add remaining ingredients and stir until evenly coated. Cover and bake at 250 degrees for 30 minutes, stirring occasionally. Makes 9 cups.

More Appetizer Recipes

(PUNCHES & DRINKS)

COFFEE PUNCH

1/4 cup instant coffee
1/2 cup sugar
2 quarts water
2 cups cold milk
2 tsp vanilla
1 quart vanilla ice cream

Combine instant coffee and sugar until well blended. Add water and stir until sugar mixture is dissolved. Stir in milk and vanilla, and chill the mixture thoroughly. Just before serving, place partially softened ice cream into chilled punch bowl. Pour coffee mixture over ice cream. Top the punch with whipped cream.  Makes 20--1/2 cup servings.

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FRUIT AND SHERBET PUNCH

1  6-oz can concentrated orange juice
1  6-oz can concentrated pineapple juice
1 pint cranberry cocktail
Red food coloring
1  32-oz bottle ginger ale
1 pint lemon sherbet

In punch bowl, reconstitute orange and pineapple juices according to directions on cans. Add cranberry cocktail and enough red food coloring to obtain a deeper red. Just before serving, add chilled ginger ale. Float scoops of lemon sherbet on top. Makes 25--1/2 cup servings.

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PARTY TEA PUNCH

2  6-oz cans orange juice, reconstituted
1  6-oz can pineapple juice, reconstituted
1/2 cup lemon juice
6 cups cold water
1/2 cup instant tea
1 cup sugar
1  32-oz bottle ginger ale, chilled

Combine orange, pineapple and lemon juices; add water. Stir in the tea and sugar until completely blended. Chill well. Just before serving, add ginger ale. Makes 40--1/2 cup servings.

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HOT MULLED PINEAPPLE

1  46-oz can pineapple juice
1 cup cranberry juice
1/2 cup brown sugar
1/2 cup granulated sugar
2 tbsp butter
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
Lemon slices
Whole cloves

Combine first 8 ingredients in large saucepan. Simmer 15 minutes. Serve in cups or mugs. Press cloves into lemon slices and float on drinks.  Makes 12--1/2 cup servings.

"Home Cookin' Recipes"

ORIENTAL BEAN CASSEROLE

2 cans whole green beans
1/4 cup chopped onion
1 cup cooked ham, finely diced
1 tbsp salad oil
1 can bean sprouts, drained
1 cube chicken bouillon
2 tbsp soy sauce
1 tbsp cornstarch
1 can chow mein noodles

Drain green beans, reserving 1 cup liquid. Brown onion and ham in oil and combine with beans and bean sprouts in a 9 inch square baking dish. Stir together reserved bean liquid and next four ingredients. Cook over medium heat, stirring constantly, until thickened and bubbly. Fold sauce into vegetables. Cover and bake at 350 degrees for 20 minutes. Remove from oven, sprinkle top with 1 1/4 cups chow mein noodles; return to oven, uncovered, for 5 minutes. Serve over remaining chow mein noodles.

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SWEET-SOUR BEANS

2 strips bacon
1/3 cup onion, finely diced
1 can kidney beans
1 tbsp sugar
2 tbsp white distilled vinegar

Cut bacon in 1/2 inch pieces. Brown lightly with diced onion. Add liquid drained from beans. Cook down to about 1/2 cupful. Add remaining ingredients and beans. Heat to serving temperature.

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COMPANY VEGETABLE CASSEROLE

1 can whole kernel corn, drained
1 can french style sliced green beans, drained
1 can condensed cream of celery soup
1 cup grated sharp cheddar cheese
1/2 cup sour cream
1/2 cup chopped celery
1/4 cup chopped green pepper
2 cups cheese flavored crackers, crumbled
1/4 cup butter, melted

Combine first 8 ingredients in a greased  2 quart casserole and bake at 325 degrees for 40 minutes. Mix crumbled crackers and butter and sprinkle over casserole. Bake an additional 5 to 10 minutes.

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DIFFERENT BEETS

1 can whole beets
1 can whole berry cranberry sauce
1 tbsp grated orange rind
1 tbsp cornstarch
1 tbsp cold water

Drain beets, reserving 1/2 cup liquid. In saucepan, blend reserved beet liquid with cranberry sauce and orange rind; heat until cranberry sauce is melted. Stir together cornstarch and cold water; add to cranberry sauce mixture. Cook over low heat, stirring constantly until thickened. Add beets and heat to serving temperature.

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HOT CHICKEN COCKTAIL SALAD

2 whole chicken breasts
1 tsp salt
1 quart water
1/2 cup mayonnaise or salad dressing
2 tbsp lemon juice
1/2 tsp poultry seasoning
1/2 tsp seasoned salt
1 can fruit cocktail, well drained
1/2 cup celery, chopped
1/2 cup slivered blanched almonds, toasted
1/2 cup cracker crumbs
2 tbsp butter, melted

Cook chicken in boiling, salted water for 40 to 45 minutes or until fork tender. Debone chicken and cut into 1/2-inch chunks. Mix together chicken, mayonnaise, lemon juice and seasonings until chicken is coated. Gently fold in the well-drained fruit cocktail, celery and almonds. Place in a 1 1/2 quart baking dish. Combine cracker crumbs and butter; sprinkle over top. Bake in a 350 degree oven for 20 minutes.

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SUPERB FRENCH-STYLE DRESSING

1 medium onion, quartered
1/2 cup white vinegar
1/2 cup catsup, (ketchup)
1 1/2 tsp salt
1 cup salad oil
1 cup sugar

Place first 4 ingredients in blender and blend. Gradually add oil and sugar until well blended. Chill. Shake before serving. Makes 3 cups salad dressing.

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FRUIT COCKTAIL CAKE

1 1/2 cups flour
1 tbsp butter
1 cup sugar
3/4 tsp salt
1 tsp baking soda
1 tsp vanilla
1/2 tsp almond extract
1 egg, slightly beaten
1 can fruit cocktail
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tbsp butter, softened
1 tbsp flour

With mixer, blend first 8 ingredients with undrained fruit cocktail. Grease and flour a 9x9x2 inch pan; sprinkle 1/2 cup nuts in bottom. Top with batter. Combine sugar, butter, flour and remaining nuts to form coarse crumbs; sprinkle over batter. Bake at 350 degrees for 40 minutes.

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PEACH TAPIOCA CREAM

1 small pkg. vanilla tapioca pudding
2 cups milk
1 can sliced peaches, drained

Prepare tapioca according to package directions using 2 cups milk. Allow to cool a few minutes. Layer peach slices and tapioca in each of 4 serving dishes.

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BAKED BEANS

1 tbsp chopped onion
1 tbsp butter
1 can pork and beans
1/4 cup brown sugar
2 tbsp catsup (ketchup)

Saute onion in butter until tender. Combine onion with remaining ingredients in a greased 1 1/2 quart casserole. Bake, uncovered, at 350 degrees for 1 hour 15 minutes.

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PEACHY BEAN CASSEROLE

1 can pork and beans
1/4 cup peach preserves
2 tbsp catsup
2 tsp chopped onion
1/4 tsp soy sauce
3 pieces of chicken

Combine first 5 ingredients in a 10x6 inch baking dish. To evenly coat chicken pieces with bean sauce, nestle chicken in bean mixture, skin side down. Cover and bake at 350 degrees for 1 hour. Remove covere, turn chicken over and bake an additional 30 minutes.

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SPANISH CHICKEN

1/3 cup chopped onion
1/4 cup chopped green pepper
1 tbsp butter
1 can Spanish rice
1 can tomato sauce
1 tbsp sugar
1/8 tsp garlic salt
4 pieces chicken

Saute onion and green pepper in butter. Stir in next 4 ingredients. Arrange chicken pieces in a greased 11x8 inch pan. Pour Spanish rice mixture over chicken. Bake uncovered, at 350 degrees for 1 hour or until chicken is done.

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BEANEE WEENEE PILEUP

1 can (7 3/4 oz) Beanee Weenee's
1 English muffin, split, buttered and toasted
1/2 cup shredded lettuce
1/4 cup shredded cheddar cheese

Heat Beanee Weenee to serving temperature and spoon over split English muffin. Top with lettuce and cheese. Makes 1 or 2 servings.

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SPANISH STUFFED PEPPERS

3 green peppers
1 lb ground beef
3 tablespoons chopped onion
1 can Spanish rice
2 tablespoons catsup
Parmesan cheese

Cut green peppers in half lengthwise. Steam peppers with 1 inch water in covered pan for 5 minutes. Cool quickly. Meanwhile, brown ground beef and onion; drain excess fat. Stir in Spanish rice and catsup. Spoon ingredients into green pepper halves. Place peppers in baking pan. Bake at 350 degrees for 20 to 25 minutes. Sprinkle with Parmesan cheese.

Vintage Recipe Using Turkey--Hawaiian Turkey Curry

2 cups coconut milk
1/2 cup minced onion
1/3 cup butter
1/3 cup flour
4 tsp curry powder
1 tsp salt
1/4 tsp ginger
2 cups turkey broth
3 cups diced cooked turkey
1 cup cubed pineapple, fresh or canned
Hot cooked rice
Chutney, raisins, shredded coconut and peanuts

Prepare coconut milk as directed below, if fresh is not obtainable. Cook onion in butter until soft but not brown. Blend in flour, curry powder, salt and ginger. Add coconut milk and broth all at once. Cook over low heat, stirring constantly, until thickened. Add turkey and pineapple. Heat thoroughly. Serve with the hot rice, chutney, raisins, shredded coconut and peanuts. Makes 6 to 8 servings.

COCONUT MILK: Pour 2 cups hot milk over 4 cups grated fresh coconut or contents of 2 packages or cans of shredded coconut. Let stand 30 minutes. Strain through double cheesecloth, pressing to remove all liquid. Discard coconut. Chill coconut milk until ready to use. Makes 2 cups.

Vintage Recipe--Mexican Chicken with Fruits

4 pound chicken, cut up
2 cups boiling water
2 Tbsp chili powder
1/4 tsp pepper
1/4 tsp cinnamon
2 Tbsp grated onion
1 tsp salt
1/4 cup fat or drippings
2 cups unsweetened pineapple juice--canned or frozen
2 cups pineapple chunks--canned or frozen
2 fully ripe bananas, sliced lengthwise
1 ripe avocado, sliced
1/2 pound white grapes

Put chicken in a deep kettle; add next 7 ingredients. Cover; simmer for 1 hour. Remove chicken from broth. Reserve broth. Heat fat in a skillet. Brown chicken on all sides; arrange in baking pan. Add pineapple juice to broth; heat and pour over chicken. Arrange pineapple chunks over chicken. Bake in 375 degree oven for 30 minutes. Lift chicken and fruit into a serving dish; garnish with the remaining fruit. Serve gravy separately. Makes 6 servings.

CHICKEN ESPAGNOLE: Put a cut-up chicken in kettle. Heat 1/4 cup fat; blend in 1/2 cup flour. Add 3/4 cup ketchup, 3 cups water, 1 tsp salt, dash of Tabasco, juice of 1 lemon. Bring to a boil and pour over the chicken. Cover and simmer for 3 hours. Makes 6 servings.

Vintage Recipe--Chicken Tetrazzini

3 to 4 pound chicken, cut up
2 stalks celery, with leaves
1 medium onion, sliced
1 1/2 tsp salt
Boiling water
1/4 cup fat or butter
2 Tbsp flour
1/2 pound mushrooms, sliced
1 egg yolk, slightly beaten
3 Tbsp cream
1 8oz package noodles
3 Tbsp grated Parmesan cheese
1 Tsp butter

Put chicken, celery, onion and 1 teaspoon of the salt in a kettle. Add water to cover. Simmer until tender (about 1 1/2 hours). Remove chicken; strain broth. Chill chicken and broth. Remove skin and bones from chicken; leave meat in fairly large pieces. Skim fat from broth. Measure 2 tablespoons of the fat or butter into saucepan; blend in flour and remaining salt. Add 1 cup of the broth. Cook over low heat, stirring, until thickened. Cook mushrooms in remaining 2 tablespoons fat until brown. Combine egg yolk and cream. Stir slowly into sauce. Add chicken and mushrooms; heat to serving temperature. Meanwhile cook noodles in remaining broth, adding water if necessary; drain. Arrange in shallow baking dish; pour chicken mixture over noodles. Sprinkle with cheese; dot with butter. Brown under the broiler. Makes 4 to 5 servings.

Vintage Recipe--Chicken Fricassee

5 lb chicken, cut up
3 cups hot water
1 onion, studded with a few whole cloves
3 stalks celery, with leaves
1 Tbsp salt
1 bay leaf
1 carrot, cut in chunks
6 Tbsp flour
1/2 cup milk or cream

Simmer chicken with water, onion, celery, salt, bay leaf and carrot until tender. (Or use a pressure cooker according to directions.) Remove chicken to a heated serving dish; keep warm. Strain broth; skim off excess fat. Measure 3 cups broth, adding water if necessary. Mix flour and milk to a smooth paste; add slowly to broth; cook over low heat, stirring, until thickened. Season to taste with additional salt and pepper; pour over chicken. Serve with hot baking powder biscuits, if desired. Makes 5 to 6 servings.

BROWN FRICASSEE OF CHICKEN:  Wash and dry a 4 to 5 pound chicken, cut up. Combine 1/2 cup flour, 1 tsp salt, and a dash of pepper in a paper bag. Place 2 or 3 chicken pieces in the bag; shake until well coated. Continue until all pieces are coated. Fry in deep kettle over low heat in 1/4 cup fat or vegetable oil until brown on all sides. Continue as above, adding water, onion, etc. to kettle in which chicken was browned.

Vintage Recipe--Old Fashioned Chicken Pie

5 pounds of chicken--cut up
3 cups water
1 medium onion, peeled and sliced
Handful of celery tops
1 Tbsp salt
1/4 tsp pepper
1 bay leaf
1/2 cup flour
1 2/3 cups undiluted, evaporated milk
2 cups cooked, sliced carrots
1 pound cooked, small white onions
Recipe for baking powder biscuits

Place chicken in a large kettle with next 6 ingredients. Cover; bring to boiling. Simmer 1 1/2 to 2 hours, or until tender. Remove chicken from broth; cool. Strain broth; cool. Remove chicken from bones; cut into bite size pieces.

Skim fat from broth; measure 1/2 cup fat and 2 1/3 cups broth. (Use only the remaining broth in the soup.) Heat the 1/2 cup fat in a large saucepan; blend in flour; stir in the 2 1/3 cups broth and the milk. Cook, stirring constantly, until sauce thickens; boil 1 minute.

Add chicken, carrots, onions, salt and pepper.  Reheat. Pour into a 3 quart baking dish. Arrange uncooked baking powder biscuits over top. ake in a 450 degree oven for 20 - 25 minutes, or until biscuits brown. Makes 6 to 8 servings.

Vintage Recipe--Piquant Broiled Chicken

The definition of "piquant" is: having an agreeably pungent taste.

You will need:

3 lb broiling chicken cut in pieces

1/2 cup salad oil

3 Tbsp vinegar
1/4 tsp dry mustard
1/2 tsp salt
1/4 tsp paprika
1/2 clove garlic, peeled and minced

Wash chicken; dry with paper towels. Place in a shallow pan. Combine the remaining ingredients. Pour over the chicken. Let stand in refrigerator at least 1 hour; turn chicken onve. Remove chicken from marinade. Place, skin side down, on broiler rack. Put in preheated broiler 5 to 8 inches from the heat. Broil for 12 minutes, basting often with the marinade. Turn over and broil 15 minutes longer, or until the chicken is tender, continuing to baste.  Makes 4 servings.

LEMON BROILED CHICKEN:

Wash a 2 pound  broiling chicken which has been cut in half. Dry with paper towels. Place in a shallow pan. Combine 1/4 cup salad oil, 1/4 cup lemon juice, 2 Tbsp grated onion, 1/2 tsp salt and 1/4 tsp pepper. Pour over the chicken. Let the chicken marinate, in the refrigerator for 4 hours, remembering to turn the chicken over.  Remove the chicken from the marinade and place, skin side down, on a broiler rack. Put in preheated broiler, about 5 inches from the heat. Broil for 12 minutes; baste 2 or 3 times with the marinade. Turn and broil 12 minutes longer or until tender.  Makes 2 servings.

Vintage Recipe--Fried Chicken

3 pounds of chicken pieces

1/2 cup fat

2 Tbsp butter

1/2 cup flour

1 1/2 tsp salt

1/4 cup water

Wash chicken and pat dry with paper towels. Melt fat and butter over low heat in chicken fryer or large skillet. Combine flour and salt in a sturdy bag. Place 3 or 4 pieces in the bag. Shake to coat the chicken. Put chicken into hot skillet. Repeat until all chicken is floured. Fry over low heat until browned on one side; turn to brown all sides evenly. Add water. Cover and simmer for 30 minutes, adding a little more water, if necessary. Uncover; cook 15 minutes longer.  Makes 4 servings.

Vintage Recipes-Stuffing--Mushroom Stuffing

2 (4 ounce) cans mushroom

1 cup butter

1/2 cup finely chopped onion

3 quarts soft bread crumbs or cubes

1 cup finely diced celery

1/4 cup chopped parsley
1 1/2 tsp salt
1/4 tsp pepper
1 Tbsp poultry seasoning

Drain mushrooms; save liquid. Melt butter in a deep kettle. Add the mushroom and onion; cook until onion is tender but not brown. Add remaining ingredients plus mushroom liquid. Mix lightly. Makes enough stuffing for a 15 pound turkey.

Vintage Recipe--Stuffing

Chestnut Rice Dressing:

4 oz can of mushroom pieces

1/2 cup butter

1/4 cup chopped ripe olives

2 Tbsp chopped parsley

1/4 cup chopped celery

1 1/2 cups boiled chestnuts, mashed

1 1/2 cups cooked rice

1/4 cup milk

Salt and pepper to taste

Drain mushrooms, reserving the liquid. Heat butter in a skillet. Saute mushrooms, olives, parsley and celery. Combine mushroom mixture with reserved liquid and remaining ingredients. Mix well. This makes enough stuffing for a 5 to 6 pound chicken or 8 to 10 pound turkey.