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BROAD R9PPLC
V9LLAQC COOXBOOX
1974
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BROAD RIPPLE
VntACrB '
Copyri ght (cT) 1974 Br oad Ripple Village Associ at i on
Addi t i onal copi es avai l abl e t hrough t he:
BR CAD RI PPLE VILLAGE ASSOCIATION
P. O. Box 20361
Indi anapol i s, Indi ana 46220
APPETI ZERS
DIPS & SAUCES
SALADS
SALAD DRESSINGS
SOUPS
ENTREES
VEGETABLES
BREADS
DESSERTS
BEVERAGES
4
10
12
16
18
20
30
34
37
51
You ar e about to embar k on a cul i nar y t our of Broad
Ripple Vi l l age!
Thanks to the many busi ness peopl e, r es i dent s , and
f r i ends who opened t hei r r eci pe- boxes to us so gen-
er ousl y, you have the opport uni t y to sampl e some of
Br oad Ri ppl e' s favori t e foods. All " t r i e d- a nd- t r ue " ,
some of t hese r eci pes wi l l be new to most cooks,
whi l e ot her s may s eem like old fri ends to many.
Whet her your fami l y pr ef er s exotic cui si ne or mor e
si mpl e f ar e, you wi l l find her e numer ous di shes to
suit your f ami l y' s t a s t e s .
What ever your cooking needs, when you pur chas e the
Br oad Ripple Village Cookbook, you wi l l not only be
satisfying your hungry fami l y, but al so cont ri but i ng
funds t oward the growt h of Br oad Ripple Vi l l age.
Each dol l ar ear ned f r om sal e of t hi s cookbook wi l l
be used to devel op and continue pr oj ect s for p r e s e r -
vat i on and beaut i fi cat i on of t hi s hi st or i c communi t y.
As you gl ance t hrough the Broad Ripple Village Cook-
book, we think you' l l enjoy r ecal l i ng your vi si t to' the
vi l l age the qui et t r ee- l i ned s t r e e t s , the cozy
shops, and most of al l , the ol d- t i me f r i endl i ness of
the peopl e who l i ve and wor k he r e .
o
Birararg
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CRAB COCKTAIL
1 bot t l e chi l i sauce
1/2 f r esh l emon, j ui ce
sugar to t ast e :
1/4 bot t l e cat sup
hor s e r a di s h to t ast e
t wi st of bl sck pepper
Mix t oget her wel l . Toss with cr abmeat and chi l l .
Ser ve on shr edded l et t uce,
:
El i zabet h Gibson of Ar t hur ' s Music St or e
PAGO PAGO PORK
Makes 6 dozen appet i zer s
1 pkgc; onion soup mi x 3 T l i me j ui ce
2 T wat er 1 T chopped hot pepper s
1 t ground gi nger cooking oil
1 1/2 l bs . bonel ess pork but t , thinly sl i ced, cut into .
1 i nch squar es
Blend onion soup mix-, l i me j ui ce, wat er , pepper s
which ar e opt i onal , and gi nger t i l smoot h. Mar i nat e
pork mi xt ur e at l east 1 hour . Thr ead meat on 6"
skewer s; br us h with oi l . Br oi l , t urni ng occassi onal l y,
15 mi n. or unt i l brown and cr i s p.
Li nda Osbor ne of Ar t hur ' s Music St or e
4
SIRLOIN BLUE
1 1/2 l bs . si r l oi n st eak (have but cher double gri nd)
12 oz. blue cheese
2 cups ground al monds - t oast ed
1 l ar ge onion
2 eggs
1 cup beer
Milnot
Chop onion ver y fine and gri nd or mi x with meat .
Add sal t and finely ground pepper to t as t e. Roll into
smal l bal l s , 3/ 4 inch di amet er , and r ef r i ger at e.
Melt blue cheese in a l i t t l e beer ; add eggs and mi l not
to make a thick cheese sauce. Roll meat bal l s in
sauce and then in al monds. Ref r i ger at e for an hour
or mor e .
Mr s . A. Ar t hur
Ar t hur ' s Music St or e
HOT SAUSAGE BALLS
Makes 50 Hor s D' oeuvr es
1 l b. shar p cheddar cheese
1 l b. bulk sausage - hot or r egul ar
2 cups bi scui t mi x
Mix cheese wi t h sausage and bi scui t mi x. Mix
l i ke pie dough unt i l mi xt ur e st i cks t oget her . Fo r m
into bal l s the si ze of wal nut s. Pl ace in baking pan
and bake 20 mi nut es at 375. Ser ve wa r m. Ser ve
wi t h mus t ar d if desi r ed.
NOTE: To freeze^ pl ace cooked bal l s f i r st on a
cooki e sheet ; f r eeze unt i l f i r m, pl ace frozen
bal l s in f r eezer bag and st or e in f r e e z e r .
Vivian Day
Q
f Smi t h Al sop Br oad Ripple Pai nt
5
BACON - CHESTNUT APPETI ZERS
Makes 30 appet i zer s
15 sl i ces bacon cut l engt hwi se
2 - 5 oz, cans wat er chest nut s, dr ai ned "'
Y/ind bacon sl i ces around whole chest nut s; secur e
wi t h wooden pi cks. Put on r ack in 35 0' oven & bake
for about 25 mi nut es, until bacon i s Well done and
c r i s p, t urni ng chest nut s when 1/2 done if ne ce s s a r y.
Dr ai n on paper t owel s and keep wa r m til ser vi ng,
El i zabet h Gibson
Ar t hur ' s Musi c St or es, Inc,
CHEESE ROLL -'
3 l bs . Vel veet a
Blue cheese
1 l a r ge c r e a m cheese
2 j a r s Old Engl i sh Sharp cheese
1 r ol l gar l i c
2 T dr y dehydr at ed onion, soaked
1 cup cut pecans blended in
Chuck Huppert
Gar di ner , Huppert , & Hayes
SUGARED NUTS
L egg whi t e
1; T wat er
1 cirp sugar
nut s
1 t ci nnamon
1 t sal t
Beat egg whi t e and wat er . unt i l frot hy. Add r e s t of
i ngr edi ent s .and t os s . Bake at 300 for 45 mi nut e s .
Turn ever y fifteen mi nut es.
Lynda Hupper t of Gar di ner , Huppert & Hayes
CHEESE BALL
6 oz. Phi l a. c r e a m cheese - softened
1 - 5 oz. j ar "ol d Engl i sh cheese"
3 oz. blue or roquefort cheese
1 T onion fl akes
1/2 t Wor chest er sauce
1/2 cup chopped pecans
1/4 cup snipped par s l ey , ,
Mix al l cheeses t oget her until blended wel l . Add
onion, wor ches t er sauce and chi l l . Fo r m into a
bal l and r ol l in nut s and par s l ey.
Sue Wagner
Tayl or - Newcomb Engi neeri ng . .,-, , ..
KAASTRUFFELS (CHEESE TRUFFLES)
11/ 4 cups but t er softened
1 cup gr at ed Gouda or Edam cheese
1/2 t sal t
f r eshl y ground pepper
pi nch cayenne pepper
1/2 t Wo r c e s t e r s h i r e s auce.
6 sl i ces st al e dar k pumper ni ckel or r ye br ead,
finely cr umbl ed
Blend t oget her the but t er , cheese, sal t , pepper ,
and Wor ce s t e r s hi r e sauce until a smoot h past e i s
f or med. Shape into bal l s 1" in di amet er and. r ol l
the bal l s in the br ead cr umbs . Chill for at l eas t
1 hour or until f i r m. Ser ve as a snack with Cheese
Bal l s and Cheese Ze br a s .
El i nor van Willigan
The Mill
CHEESE - RYE ; y-
Makes about 24
1 pkg. gr at ed cheddar cheese. ...
6 gr een onions sl i ced
mayonnai se - enough to moi st en . ,,,
1 loaf par t y r ye br ead ..._':..,,_,..
Mix f i r st 3 i ngr edi ent s and spr ead on sl i ces, of
r ye br ead. Pl ace on cookie sheet in 400 oven for
5 mi nut es or unt i l bubbly. - ' ]
Nat al i e Pol zi n
The Li t t l e House
KAASBOLLETJES (CHEESE BALLS)
1 3/ 4 cups flour
1 1/2 cups gr at ed Gouda or Edam cheese :
1 t sal t
f r eshl y ground bl ack pepper
10 T but t er
3 egg yolks
Pl ace fl our, cheese, sal t and pepper in a bowl. Cut
the but t er into the flour mi xt ur e with a pas t r y
bl ender or two kni ves unt i l the mi xt ur e r es embl es
coar s e meal . Add the egg yol ks and mi x in with a
fork. The mi xt ur e wi l l be ver y cr umbl y. Gat her
the mi xt ur e t oget her wi t h your hands. Tr ansf er to
a ver y l i ght l y fl oured boar d and knead until the
dough i s el as t i c. (It wi l l spri ng back sl i ght l y on
itself. ) Shape the dough bet ween the pal ms of your .
hands into 1/2" bal l s . Pl ace on lightly but t er ed
cookie sheet and bake in pr eheat ed 375 oven for
15 to 20 mi n. or until l i ght l y br own. Don' t over bake.
El i nor van Willigen
The Mill
CHEESE DELIGHT
Ser ves 8 or 10
1 1/2 l b. cot t age cheese <"' ''"''
1 - 3 oz. pkg. or ange j el i d
1 - 1 3 1/4 oz. cr ushed pi neappl e with j ui ce
1 - 4 1/2 oz. cool whip
Combi ne cot t age cheese, j el l o and pi neappl e.
St i r t horoughl y. Add cool whip and let chi l l for
2 hour s or mo r e . For var i at i on: use dr ai ned
mandar i n or anges in pl ace of pi neappl e. Ser ve
on l et t uce leaf for sal ad. '
Shi r l ey Al l i son
Ripple Meat s
KAASZEBRAS (CHEESE ZEBRAS') - ' ' *"" '
6 T but t er
4 egg yol ks, har d cooked and si eved
1/2 t salt ''''' ' ' ' " '
;
"''"'
f r eshl y ground pepper
few dr ops Wor c e s t e r s hi r e sauce
2 T gr at ed Pa r me s a n or Gouda cheese
4 thin sl i ces dar k pumper ni ckel br e a d' "' ' ' "
Beat the but t er unt i l soft. Blend in the egg yol ks,
sal t , pepper , Wor c e s t e r s hi r e sauce and cheese
unt i l the mi xt ur e is- Smooth, Cover a sl i de of i\\e
br ead wi t h a l ayer of t hi s past e, exact l y as t hi ck
as the sl i ce of br ead. Al t er nat e l ayer s of cheese
past e with pumper ni ckel br ead. Wr ap in foil and
chi l l in the r ef r i ger at or for at l east 2 1/2 hour s .
Cut with a shar p knife into t hi n slices
1
,
El i nor van Wi l l i gen
V :
'
;
The Mill
DRI ED B E E F DI P
8 oz . c r e a m c h e e s e 2 T mi l k
2 1/2 oz . chopped d r i e d beef . ;
2 T oni ons 1/4 cup g r e e n pe ppe r . > "-'-''
1/2 t g a r l i c s al t 1 / 2 t s a l t ;,u- : - J
;
'"'
1/2 cup s o u r c r e a m -->: -
Mi x above t o g e t h e r . Pu t i n oven pr oof di s h. Spr i nkl e
ove r t op 1/2 cup chopped p e c a n s t hat ha ve been s a l t e d
i n 2 T b u t t e r . Bake 20 mi n u t e s at 350.
Gl a dys P e i r c e of t he Ot h e r Hous e -,'.->
SHRI MP DI P
1 - 4 oz . can c oc kt a i l s h r i mp s mi dge of oni on
1/2 cup ma y o n n a i s e 1/2 cup chopped c e l e r y
1 T l e mo n j ui c e s a l t fc p e p p e r t o t a s t e
1 - 3 oz . pkg. Ph i l a . c r e a m c h e e s e ,
;
:::.
Mi x t o g e t h e r we l l and s e r v e .
Ma r y We l l s of Ca r r i a g e Es t a t e s Re a l t o r s
GREEN CUCUMBER DI P
4 oz . pkg. c r e a m c h e e s e 1/2 cup s our c r e a m
1 cup ma y o n n a i s e 1/2 g r e e n c u c u mb e r
1/2 s ma l l oni on 1/2 t r e d p e p p e r
1/2 t g a r l i c s a l t 1/2 t s al t
1/2 t p a p r i k a ' 1/2 t c e l e r y s a l t
Gr a t e c u c u mb e r wi t h p e e l . Chop oni on f i ne. Le t
c r e a m c h e e s e sof t en at r o o m t e mp e r a t u r e , t hen
bl end al l i ngr e di e nt s ' t o g e t h e r . Mus t s e t f or at l e a s t
f our h o u r s f or t he f l avor t o bl end. .
Lynda Huppe r t of Ga r d i n e r , Huppe r t & Ha ye s
10
SHRI MP DI P
1 c a n Ca mp b e l l ' s f r oz e n s h r i mp s oup
16 o z . c r e a m c h e e s e
1 t l e mo n j ui c e
1/8 t g a r l i c powde r
1/4 t p a p r i k a
Bl e nd al l i n g r e d i e n t s we l l and chi l l . May be di l ut ed
wi t h mi l k or s our c r e a m if d e s i r e d .
J i m Bi r d
J u v e na l i a Books hop
PI NK P OP P Y DI P
To 8 oz. c r e a m c h e e s e add t wo s ca nt t, pi nk poppy
di p ( avai l abl e at L . S . Ay r e s ) . Add mi l k, c r e a m or
s o u r c r e a m f or r i ght c o n s i s t e n c y . Be a t t hor oughl y.
Le t s t and 1/2 h o u r at r o o m t e mp e r a t u r e . 3 e a t agai n.
Se r v e on c r a c k e r s or wi t h c h i p s .
Pe t t y e F r a n k , .
r>
. ...... r-
Br o a d Ri ppl e Re s i de nt
MUSTARD SAUCE
1/2 cup p r e p a r e d mu s t a r d .
1/2 cup t o ma t o s oup
1/2 cup v i ne g a r
3 / 4 s t i ck ma r g a r i n e
3 b e a t e n e ggs
Cook i n doubl e - boi l e r unt i l t hi ck. Se r v e hot .
Ve r y good wi t h h a m or p o r k r o a s t . Can be kept
i n f r e e z e r .
Gl a dys P e i r c e of The Ot he r Hous e
11
mm
c3
J ELLO AND ICE CREAM SALAD
Ser ves 8 to 10
1 pkg, l emon j el l o 3 oz. si ze
1 1/4 cup boiling wat er
Mix the above wel l . Then add:
1 pt . vani l l a i ce c r e a m
1 smal l can cr ushed pi neappl e
Mix al l of above wel l . Then add:
1/2 cup gr at ed cheese ;"
1/4 cup wal nut s
Let set until f i r m. Put in a sal ad box or
medi um si ze squar.e .corning war e di sh.
Teene Ke r r
Hor i n' s Chi l dr en Shoes
12
SEA FOAM SALAD
Ser ves 8 to 10
1 l ar ge can pe a r s
1 pkg. l i me j el l o
1 l ar ge pkg. c r e a m cheese
1/2 pt. whipping c r e a m or cool whip
1 cup nut s
Di ssol ve j el l d in 1 1/2 cup hot pear j ui ce. Mash
pe a r s with fork. Soften cheese with smal l amount
of hot j el l o. Add pe a r s and cheese and nut s to j el l o,
Allow to cool . Add whipped c r e a m. Set t i l l f i r m
then s er ve on l et t uce leaf.
Ni t a Ker r
Hor i n' s Chi l dr en Shoes'
APRICOT SALAD
Ser ves 8 to 10
2 smal l pkgs. or ange j el l o
2 cups boiling wat er
1 l ar ge can apr i cot hal ves - dr ai n & save j ui ce
1 med. can pi neappl e cr ushed - dr ai n & save j ui ce
Add 1 cup of t he j ui ces to j el l o and l et j el .
Sauce: 1 egg
3 T fl our
1/2 cup sugar
Add 1 cup of j ui ces
Mix wel l . St i r whi l e cooking then cool.
Add 1/2 pint of cool whip to the cooled sauce then
spr ead over the top of the apr i cot sal ad and let set
t i l l r eady to s e r ve .
Teane Ker r
Hor i n' s Chi l dr en Shoes
13
SPINACH SALAD
Ser ves 4
1 l b. f r esh spi nach
1/2 cup sour c r e a m
1/2 cup sal ad dr es s i ng
8 oz. pkg. bl ue cheese
1 pkg. dry-oni on soup
3 eggs
Wash and r emove s t ems of spi nach. Combi ne
sour c r e a m, sal ad dr es s i ng, and onion soup.
Let st and for 30 mi nut es. Pour mi xt ur e over
spi nach, t oss l i ght l y. Cr umbl e cheese over
spi nach, and t os s . Di ce eggs that have been
har d- boi l ed, over spi nach. Pl ace in r ef r i ger at or ,
Mar gar et Schni mmer
Cur l ey Cl eaner s
SHRIMP TOMATO SOUP SALAD
Ser ves 10 to 12
1 can t omat o soup
1 - 8 oz. Phi l a. cheese
Heat soup and blend in cheese. When cold, add:
1 cup mayonnai se
1 cup di ced cel er y
1/4 onion , gr at ed
1 ground gr een pepper
3 cans s hr i mp or 2 l bs . uncooked (boiled 5 mi n. )
Pr e p a r e ONE PACKAGE LEMON J ELLO using
1 cup hot wat er . When set , add above i t e ms .
Mr s . Dottenwhy
14
FROZEN FRUIT SALAD
2 cups sugar
1 cup boiling wat er
St i r until di ssol ved.
1 Can cr ushed pi neappl e, dr ai ned
2 bananas, quar t er ed
1 smal l bot t l e mar as chi no c he r r i e s , quar t er ed
6 oz. frozen or ange j ui ce, do not dilute
Mix al l t oget her and f r eeze.
Ei l een Li l l y
Sweeney Real t y Co. , Real t or s
APPLE DELIGHT SALAD
Ser ves 15 to 18 . , < '
Dr essi ng:
3 pkgs. l emon j el l o 3/ 4 cup sugar
2 cups boiling wat er j ui ce of one l emon
18 l ar ge mar s hmal l ows 2 eggs beat en
2 l ar ge appl es diced 1/2 pt . dr e a m whip
1 can #2 cr ushed pi neappl e & j ui ce
1/2 cup chopped nut s
Cover with dr es s i ng.
Di ssol ve j el l o in 2 cups hot wat er , add ma r s h -
mal l ows and st i r unt i l mel t ed, st i r in 1 1/4 cups
cold wat er , chi l l until mi xt ur e begi ns to t hi cken,
add frui t , nut s and chi l l .
Dr essi ng - Beat t oget her sugar , l emon j ui ce and
egg. Cook unt i l t hi ckened, cool, fold in whipped
c r e a m, spr ead on f i r m j el l o. Ref r i ger at e. Use
13 x 9 x 2 pan.
Mr s . Mar t ha Ogle
Hor i n' s Chi l dr en Shoes
15
MY FAVORITE SALAD DRESSING
1/2 clove gar l i c 1/2 t sal t
pepper 1 T wine vi negar
2 T oil dash Wor c e s t e r s hi r e
Cr us h gar l i c in bot t om of sal ad bowl. Add sal t and
pepper . St i r in vi negar and oi l , ' mixing wel l wi t h
fork. Add Wor ce s t e r s hi r e sauce. Pi l e gr eens on
top, but do not t oss t i l l ser vi ng.
A. W. Di cki nson
Fr i end of Broad Ripple
ENGLISH TEA ROOM SALAD DRESSING
3/ 4 cup vi negar 1 t cel er y sal t
3/4 cup oil 1 t onion sal t
3 T t omat o sauce 1 t sal t
1 cup confection sugar 1 clove gar l i c, cr ushed
Mix in bl ender t i l l t hi ck. Very unusual , from a
popul ar Bost on r es t aur ant .
Mary Bi r d
Juvenal i a Bookshop
FRENCH DRESSING .".,,,
1 onion (egg si ze) 1/2 cup cat sup
1 cup cooking oil 1/2 cup vi negar
3/ 4 cup sugar 1 t sal t ;
Chop onion in bl ender , add as l i st ed, mi x in bl ender
each t i me you add an i ngr edi ent .
Uean Hawkins
I l ean' s Beaut y Salon
16
ROLAND' S ROQUEFORD DRESSING
equal par t s of bl ue cheese and sour c r e a m
pi nch of onion sal t
pi nch of gar l i c powder
Blend sour c r e a m, 3/ 4 of cheese, onion sal t and
gar l i c powder t i l l smoot h. Cr umbl e r emai ni ng
blue cheese, add for mor e f l avor .
Mr s . A, W, Di cki nson
Fr i end of Br oad Ripple
LINCOLN HIGHWAY INN SALAD DRESSING
1 onion, gr at ed
1 cup sugar
1 cup chi l i sauce
1 pt . Wesson sal ad oil
1/2 cup ci der vi negar
1 t sal t
1 T pr epar ed mus t ar d
Put i ngr edi ent s into quar t j a r . Mix wel l .
A gar l i c bud may be added.
Vi rgi ni a J a r vi s
Vi rgi ni a J a r vi s Coiffures
SALAD DRESSING SUPREME - QUICK
2 har d boiled eggs 1 t sweet pi ckl e r el i s h
1/4 cup cat sup sal t to t ast e
1/2 cup Hel l man' s mayonnai se
Gr at e eggs and mi x all i ngr edi ent s. Ref r i ger at e.
Mr s , Wm. Drew
17
BRAND NAME CHILI,
Ser ves 5
2 l bs . ground beef
2 T chopped onion (dried or fresh) .
1 pkg. Fr e nc h' s Chilio Mix
1 can Hunt ' s Tomat o Sauce
1/2 smal l bot t l e Br ooks Cat sup
1 can Br ooks Hot Chili .Beans
Brown ground beef in l ar ge ski l l et . . Reduce heat
and add oni ons. Si mmer 5 mi nut es and add Chilio
mi x. St i r wel l as it has a t endancy to st i ck to pan.
Add t omat o sauce and fill can with wat er and add
to mi xt ur e. Add r emai ni ng i ngr edi ent s and s i mme r
over low heat 1 hr . St i r occassi onal l y. Ser ve over
cooked spaghet t i or add mor e wat er and cook
spaghet t i in with chi l i .
Mar y El l en Endi cot t
AuPar as ol Beaut y Salon
EASY EGG DROP SOUP
Ser ves 4 to 6
4 chi cken bouillon cubes
4 cups hot wat er
1 egg
In a pan, di ssol ve chi cken bouillon cubes in hot
wat er ; and s i mme r for five mi nut es. Beat one egg
sl i ght l y; add to the soup; then st i r const ant l y for
one or two mi nut es, or until the egg s epar at es in
s hr e ds . Ser ve at once.
El i zabet h Gibson
Ar t hur ' s Musi c St ore
..... 18
MRS. FINKELSTEIN' S TOMATO SOUP
Ser ves 4
1 l ar ge can t omat oes
1 l ar ge can wat er
6 oz. can t omat o past e
4 whole col ves
1 bay leaf
2 T gr at ed onion
1 clove gar l i c, cr ushed
1 T ci der vi negar
1 T honey
1 T brown sugar
1 T white sugar
1 T l emon or l i me j ui ce
1/2 t cr ushed basi l
sal t to t ast e
Put t omat oes in l ar ge pot and cr ush. Add wat er and
past e. Bri ng to boil and add r emai ni ng i ngr edi ent s.
Remove bay leaf after 15 mi nut es. Si nner 45 mi n.
Allow whole cl oves to r emai n t i l l servi ng t i me.
Ser ve as i s , or with sour c r e a m. Do not r eheat if
sour c r e a m i s added.
Mar y Bi r d of Juvenal i a Bookshop
GAZPACHO (SPANISH COLD SOUP)
Peel and di ce
Mince - - - -
Mince and s e e d-
Chop -
Combi ne veget abl es.
Add and mi x
1 cucumber
2 st al ks cel er y
1 c a r r ot
1 med. si zed onion
1 gr een pepper
2 med. si zed t omat oes
1 cup t omat o j ui ce
3 T olive oil
2 T wine vi negar
1 t Wor chest er sauce
1 T sugar
1 t sal t
1/8 t pepper
Chi l l wel l .
Anna McCann of the Village Por t
19
I clove gar l i c mi nced
1 l b. ground beef
1 cup stewed t omat oes
2 T chili powder
1/4 t pepper
MEXICAN DINNER
Ser ves 6
1 cup chopped onion
2 T sal ad oil
I cup t omat o sauce
1 can chili hot beans
I t sal t
I cup gr at ed mild cheddar ' cheese
1 can or 1 pkg. frozen t or t i l l as
Cook onion and gar l i c in 1 T oi l Until soft. Frown meat
in 1 T oi l . Pour off gr e a s e . Add everyt hi ng el se
except cheese. Layer of t or t i l l as; meat sauce, cheese
Then r epeat t hese l ayer s in a 9 x 14 baking di sh. Bake
at 400 for 30 mi nut es. Ser ve with shredded l et t uce,
raw oni ons (chopped), gr at ed che e
3
s , f r esh t omat o
chunks, sl i ced bl ack ol i ves, and hot sauce.
Bobby Reahar d
The Depot for Ladi es, I nc.
20
CHI CKEN IN WI NE
S e r v e s 6
3 chi cke n b r e a s t s , boned and s pl i t ; ; . ; ,
1 t salt ' ' ,","' Jw.t. -.;,=
3 T f l our ~::
v
* ....\ ,
1 cup s our c r e a m . ,;>_: ,
1 c a n c onde ns e d c r e a m of mu s h r o o m . soup,. ,-, ,, . .-,
1/2 cup Sa u t e r ne wi ne . ... i ... ....
r
, ... ,..,.. , ,,.,.
1/2 cup unbl a nce d s l i c e d a l mo nd s
s ma l l j a r p i me n t o s , chopped. ............... ,.
v
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:
1 t p a p r i k a . ' . . ., ,.,,: ,... /
;
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,
Plac. e. chi cken, p i e c e s i n fla. t. . baking .dish^ s p r i nk l e ;_;,
wi t h hal f t he s a l t . Co mb i ne f l our a n d l / 4 . c u p ,
5
,
v
,
s our c r e a m. . . Bl end unt i l smoot h. . , Add r . emai ni ng ,,.,
s a l t , s our , c r ear n, - soup a.
n
d wi ne ; p o u r . o v e r chi cke n.
Spr i nkl e wi t h a l mo n d s , p i me nt o and p a p r i k a . Ba ke
at 325 f or about 1 1/2 h o u r s , or unt i l chi cke n i s , ;
;
,;
t e n d e r . Se r v e wi t h ma s h e d p o t a t o e s , o r r i c e tp'-
:
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a b s o r b t he s a u c e .
Vi r gi ni a J a r v i s of Vi r gi ni a J a r v i s Coi f f ur es ,..., ...,
EASY BE E F BURGUNDY
f :
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S e r v e s 4 to 6 .......
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1 1/2 - 2# beef s t ew me a t ..... ... ;,.,<.. -.,; .-;: .. .-
1 ca n undi l ut ed c r e a m of mu s h r o o m soup,
; : ;
, , . i
1/2 cup bur gundy wi ne -.
:
*.
1/2 pkg, d e h y d r a t e d oni on s oup mi x . _ ..,; ,-}
Mi x t he f our i n g r e d i e n t s t oge t he r i n a he a vy ,...; .,
;;
c a s s e r o l e ( dut ch oven) wi t h l i d and ba ke at 350; ,
; :
;
f or 3 h o u r s . St i r . occa-ssi onal l y. . . Se r v e on noodl e s
o r r i c e .
Na t a l i e Pol z i n > ...
<;
-v .... > . ; -
;
The Li t t l e Hous e
21
JADE CHICKEN #2
Ser ves 4
2 whol e chi cken b r e a s t s , boned and skinned ^"
2 t cor ns t a r ch 2 T dr y s he r r y
1 T soy sauce 1/4 cup wat er
2 T cor n oi l
n r
I t sal t
1/2 t MSG
;
" 1/4 cup chopped gr , onions
1 can bamboo shoot s 1 can button mus hr ooms
1 pkg; frozen pea pods 1 dash ground gi nger -
Di ssol ve cor ns t ar ch in s he r r y, soy sauce, and wat er .
Cut chi cken into smal l pi eces* -Heat oi l , add chi cken.
Spri nkl e wi t h sal t , gi nger , , and. MSG
:
st i r t i l , whi t e.
Add cor ns t a r ch mi xt ur e and ot her i ngredi ent s* St i r
fry* Cook in a wok or ski l l et - ei t her wor ks wel l .
Veget abl es can be changed to suit your t a s t e . Tr y it
with bro, cColi, insteadof pea pods* Ser ve with rice* '
Li nda Osbor ne ^ '
Ar t hur ' s Musi c St or e
CHINESE. RIBS
:
. . ' - . . " ^ ' ' ' .-
Ser ves 4
1 j a r 10 oz* damson pl um j el l y
1/3 cup Kar o dar k cor n syr up
1/3 cup soy sauce
1/4 cup chopped gr een onion
2 cl oves gar l i c, mi nced
2 t ground gi nger
2 l bs; s par er i bs j cut apar t
Heat f i r st 6 i ngredi ent s* Pour over r i bs . Cover;
mar i nat e* Pl ace on r ack in foil lined pan. Bake, in.
350 oven one hour* t urni ng and . bast i ng;
Li nda Osbor ne
Ar t hur ' s Musi c St or e
22
POOR MAN' S LOBSTER
Ser ves 4
1 pkg. frozen cooked s hr i mp ( 1 - 1 1/2 l bs . )
1 st i ck but t er
1/2 cup cooking s her r y
:
'
papr i ka
2 cups whi t e sauce (reci pe follows)
Saute shr i mp in but t er . Spri nkl e gener ousl y with
papr i ka. Add s her r y and cook slowly t i l l absor bed.
Fold into whi t e sauce and ser ve wa r m.
White Sauce: - . . , , . :
1/4 cup mel t ed but t er 1 t sal t
5 T flour pepper
2 cups coffee c r e a m or evapor at ed mi l k
Melt but t er . Add flour, sal t , and pepper . Add
c r e a m gr adual l y. Cook slowly until t hi ck.
Mr s . A. W. Di cki nson
STREAKERS STEW .-
(The swiftest thing you' ve ever done!)
1 l b. r aw hambur ger 3 bar e c a r r ot s
3 st r i pped st al ks cel er y 6 skinned gr een onions
1/4 cup soy sauce 1/4 cup wat er
1 cup nude mus hr ooms , wear i ng only caps
Cut c a r r ot s in mat chst i ck pi eces . Cut cel er y in 1/2"
di agonal pi eces . Slice gr een onions in thin sl i ces,
including the t ops. Slice mus hr ooms . Brown the
hambur ger in ski l l et j ust until the pink goes . Add
veget abl es, soy sauce and wat er . Cover and s i mme r
10 mi nut es, j ust until veget abl es' ar e done, but on the
cr i spy si de. Ser ve over cooked r i ce . Thi s di sh has
a lot of body!
Village J ewel er
23
HOT CHICKEN SALAD ,. , .........
Ser ves 6 to 8
3 cups di ced cooked chi cken
3 cups di ced cel er y
1 chopped onion
1 can wat er chest nut s - sl i ced
1 pkg. gr at ed shar p cheddar cheese
2 cups cr ushed potato chi ps
1 - 1 1/2 cups mayonnai se
Mix f i r st four i ngr edi ent s t oget her wi t h the
mayonnai se, put in ca s s e r ol e and top wi t h the
cr ushed pot at o chi ps and gr at ed chees e. Bake
at 350 for 20-30 mi nut es until cheese br owns.
Nat al i e Pol zi n
The Li t t l e House
CHICKEN OR TURKEY A LA KING
Ser ves 4
1 can c r e a m of mus hr oom soup
2 T ma r ga r i ne
3 T flour
1 cup mi l k
1 can pi mi ent os, cut into s t r i ps
1 can sl i ced mus hr ooms
2 1/2 cups cut up t ur key or chi cken
Melt but t er in top of double boi l er , add flour and
bl end. St i r in mi l k and keep st i r r i ng t i l l ver y t hi ck.
Add soup, pi mi ent os, mus hr ooms and sal t and
pepper t o' t as t e. Add t ur key or chi cken. When "good
and t hi ck" r emove f r om heat . Just before ser vi ng,
add l ar ge j i gger of s he r r y. Ser ve in pat t y shel l s or
over r i ce or t oast .
B. Ni cker son
24
CHICKEN TAHITIAN
Ser ves 6
1/2 cup but t er 1 pkg. onion soup mi x
1 T cor ns t a r ch 2 T l i me j ui ce
1-2 0 oz. can pi neappl e chunks, dr ai ned
r e s e r ve 3/ 4 cup liquid
3 whole chi cken br e a s t s , boned, rol l ed & secur ed
Pr eheat oven to 350. In smal l saucepan, mel t but t er ,
st i r in onion soup mi x and cor ns t ar ch, then r es er ved
pi neappl e j ui ce and l i me j ui ce. Ar r ange chi cken and
pi neappl e chunks in two quar t oblpng baking di sh;
pour mi xt ur e over chi cken and bake 45 mi nut e s .
Li nda Osbor ne
Ar t hur ' s Music St or e
TRA LA CHICKEN, OR TUNA, OR SHRIMP
OR LOBSTER
boned chi cken - don' t be ski mpy
1 can c r e a m of mushr oom soup
1 can c r e a m of cel er y soup
1 st i ck of but t er
1 smal l bl ock vel veet a cheese
1 can wat er chest nut s, di ced
1 can button mus hr ooms
3 boiled eggs, added j ust before servi ng
Mix and heat the above i ngr edi ent s in a double boi l er .
Ser ve over whi t e r i ce or chow mei n noodl es. Qui ck,
easy, r i ch, and a r eal quest pl eas er .
Tom Al t epet er
The Village F r a me r
25
CHICKEN CACCIATORE
Ser ves 6 to 8
4 T flour 1 onion, chopped
1 1/2 t sal t 1/4 cup chopped gr . pepper
papr i ka '' 1/4 t or egano
2 frying chi ckens 2 cups canned t omat oes
2 T oil 1/4 cup s he r r y
Mix fl our, sal t , papr i ka; r ol l chi cken in mi xt ur e to
coat . Heat oil in l ar ge ski l l et . Saute onion & chi cken
pi eces t i l l wel l br owned. Add t omat oes and gr een
pepper s , or egano and wi ne. Cover and cook over low
heat 50 mi nut es , t i l l chi cken i s t ender . Skim any fat,,,
s er ve over r i ce or noodl es.
Mar y Bi r d
Juvenal i a Bookshop
STUFFED PORK CHOPS
Ser ves 3
6 pork chops 3 sl i ces dr i ed br ead
1/2 cup wat er 1/2 cup finely chopped
2 T finely chopped onion appl es
1/4 cup finely chopped, cel er y 1/2 t sal t
1/8 t pepper :;..;.. ::' ..; 1 T fat
Soak dr i ed br ead i n wat er , then squeeze dr y. Mix
wel l with appl e, onion, cel er y and seasoni ngs to make
stuffing. Divide stuffing equal l y and put bet ween two
chops. Pr e he a t ski l l et to 360, brown chops on both
si des in ski l l et . Season wi t h sal t and pepper . Cover .
Reduce t e mpe r a t ur e to 230 and cook about one hour .
Lynda Huppert
Gar di ner , Huppert & Hayeks ...;
26
SWISS BLISS (SWISS STEAK)
Ser ves 4
1 T A- l st eak sauce
1/2 t but t er
2 IBs. chuck st eak (cut 1" thick)
1 envel ope onion soup mi x
1/2 l bs . mus hr ooms (sliced)
r
\
;
1# can t omat oes (drai ned & chopped)
r e s e r ve j ui ce - 1/2 cup t omat o j ui ce
1/2 t salt and pepper
1 T par s l ey
1/2 gr een pepper (sliced)
20" sheet heavy duty foil
Spread, cent er of foil wi t h but t er . Ar r ange st eak in
por t i ons (overl appi ng). Spri nkl e with onion mi x,
mus hr ooms , gr een pepper , and whole t omat oes .
Salt and pepper . Mix t oget her j ui ce, st eak sauce and
cor n s t ar ch (enough to t hi cken) pour over meat and
veget abl es. Bri ng foil up and over , double fold edges
to seal t i ght l y. Bake 2 hour s in moder at e oven (375).
Roll back foil and spr i nkl e with par s l ey.
Sue Wagner
Tayl or - Newcomb Engi neer i ng
GROUND BEEF AND RICE CASSEROLE
Ser ves 8
1 l b. hambur ger 2 smal l onions
1 can chi cken noodle soup l e a n mus hr oom soup
1 can wat er (soup can) 1/2 cup uncooked r i ce
Brown meat and oni ons. Add soup, wat er and r i ce.
Mix wel l . Pour in gr eas ed ca s s e r ol e di sh. Bake
11/ 2 hour s at ,350.
Dr . Ger t r ude Hi hshaw '
27
CRANBERRY CHICKEN
Ser ves 6
2 - 3 l b. br oi l e r s 1 - l 6oz. can whole
1 t sal t c r a nbe r r y sauce
1/2 t whi t e pepper 1/2 cup honey
1 st i ck but t er, mel t ed 2 t l emon j ui ce
Spri nkl e chi cken with sal t and pepper and brown in
mel t ed but t er . Pl ace chi ckens in flat baking di sh and
cover wi t h gl aze of c r a nbe r r y sauce, honey, and
l emon j ui ce, mi xed t oget her . Cook cover ed for 30
mi nut es in a 350 oven, and uncovered for 15 mi nut es .
El i zabet h Gibson of Ar t hur ' s Music St or e
HOBO STEAK.
Ser ves 3 or 4 :
1 1/2 l bs . . si r l oi n st eak, 1" or mor e. t hi cknes s
1 st r i p of suet
1 1/2 cups sal t . .:...._
1/8 cup wat er
1/4 l b. but t er
Cut st eak in half, pl ace t oget her . Wr ap suet around
si des of st eak, t i e wi t h st r i ng. Secur e sl i ces t oget her
with t oot hpi cks. Work wat er into sal t to f or m pa s t e -
l i ke dough. Pl ace on top of st eak, about 1" t hi ck.
Pl ace in br oi l er of oven about 3" below heat , and br oi l
10 mi nut es. Remove f r om oven, t ake cast of sal t off.
Turn meat over and pl ace sal t cast on top of ot her si de,
br oi l 10 mi nut es. Remove f r om oven, take sal t cast
off, unt i e suet f r om meat . Sl i ce down 1 1/2" t hi ck,
l i ke loaf of br ead. Melt but t er in pan, st i r r i ng al l the
t i me to keep but t er f r om bur ni ng. Pl ace sl i ces of
meat in pan, bast e al l the t i me, unt i l meat i s the
des i r ed way, r a r e , medi um or wel l done.
Mar gar et Schni mmer of Cur l ey Cl eaner s
28
TOMATO BEEF ORIENTALE
Ser ves 4
1 1/2 l bs . bonel ess beef si r l oi n t i p, cut in 1/2" sl i ces
1 T cor ns t ar ch
2 T cooking oil
3 T soy sauce
dash f r eshl y ground pepper
1/2 t ground gi nger
1 sl i ced gr een pepper
1/2 l b. sl i ced f r esh mus hr ooms
6 gr een oni ons, cut in 1/2" pi eces
2 smal l t omat oes, cut in wedges
Combi ne cor ns t ar ch, IT oi l , soy sauce, and pepper c
in bowl . Add beef. Let stand sever al hour s . Dr ai n
and save mar i nade. Heat gi nger in r emai ni ng oi l . -
Add beef & st i r fry t i l l brown; push to one si de. Add
gr een pepper , mus hr ooms , and oni ons. Cook til
t ender . Add t omat oes, cover and cook 2 mi nut es . ;.
Pour r e s t of mar i nade over the meat , cook t i l t hi ckened,
A wok i s ni ce, but a ski l l et wor ks j ust as well. . ;.
Li nda Osbor ne
>v
Ar t hur ' s Musi c St or e ... ... . : n^ i
A DELIGHTFUL BRUNCH ..-.,
Cr e a m mus hr ooms in j ust enough medi um whi t e
sauce to hold t hem t oget her in a chafing di sh.
Spri nkl e with pa r me s a n chees e, brown under the
br oi l er , then spoon"it over cooked as par agus . Ser ve
with cr i s p bacon cur l s and gr i l l ed t omat oes . You
make bacon cur l s by rol l i ng t hem up, then fast eni ng
wi t h a t oot hpi ck and dryi ng t hem out in an oven.
Vi rgi ni a J a r vi s ,, .
Vi rgi ni a J a r vi s Coiffures
29
cov
# f e ,
SWISS VEGETABLE MEDLEY
Ser ves 8 .
4 c a r r ot s
1 l ar ge onion
2 T but t er ""-' .
3/ 4 cup wat er
1. pkg-. frozen l i ma beans
sal t and pepper
1 can c r e a m of chi cken soup
8 oz. swi ss cheese
but t er ed br ead cr umbs
Cut the c a r r ot s into pi eces like tiny french f r i es .
Cut onion into 12 pi eces . Cook onion in 2 T but t er
unt i l br own. Add c a r r ot s and 1 package frozen
l i ma beans* Add 3/ 4. cup wat er , sal t and pepper
to t as t e. Cover and cook 10 mi nut es or until
t ender . Put in but t er ed ca s s e r ol e . Pour over
1 can c r e a m of chi cken soup in whi ch swi ss cheese
has been cup up. Top with but t er ed br ead cr umbs .
Bake for 40 mi nut es in 350 oven.
Mr s . Wi l l i am Hi nes
Bi r d Cage Tea Room
30
BROCCOLI PARMIGIAN
Ser ves 6
2 pkgs. frozen br occol i
1 can st ewed t omat oes
1 can chees e soup ,
;
1/2 t or egano
1 t s al t '
Thaw br occol i and pl ace in c a s s e r ol e . Cover wi t h
t omat oes, spr i nkl e with or egano and sal t , cover ~
:
wi t h undiluted soup. Bake at 350 until bubbly.
Bobby Reahar d
The Depot for Ladi es , Inc.
DELMONICO POTATOES
Ser ves 4
3 cups di ced cooked pot at oes
4 T but t er
1/2 cup but t er ed br ead cr umbs
2 cups mi l k . ?-.-' v
4 oz. cheddar , gr at ed M*.
2 T flour
Have pot at oes di ced to 1/2". Pr e pa r e whi t e sauce by
combi ni ng fl our and but t er , then adding mi l k sl owl y,
beating const ant l y. Add 3 oz. chees e, t as t e, add sal t
if ne c e s s a r y. Put l ayer Of pot at oes in gr eas ed baking
di sh, cover wi t h half of sauce, t hen l ayer of pot at oes,
r emai ni ng sauce, and gr at ed cheese; Spri nkl e Crumbs
over t op. Spr i nkl e with papr i ka if des i r ed. Bake at
375 for 15->20 mi nut es t i l l ' gol den brown. Reci pe . '
comes f r om a top Boston r e s t a ur a nt .
Mar y Bi r d
Juvenal i a Bookshop
31
SWISS BEANS
Ser ves 4
18 oz. french cut frozen beans 1/4 t sal t ; .,-,.
1/2 cup but t er 1/4 t pepper
1 T mi nced onion 2 cups mi l k . . . . . . ........
1/3 cup flour 3/ 4 l b. cubed swi ss chees e
1/2 t dr y mus t ar d 1/4 cup chopped cashews
Cook beans, dr ai n. Melt but t er in. ski l l et over ..low
heat . Add onion,; brown sl i ght l y. St.ir in. flour, sal t
and pepper and mus t ar d. Gradual l y add mi l k. St i r ,
cook t i l l smoot h and t hi ckened. Add cheese, st i r
til mel t ed. Combi ne sauce and beans, pour into ...J
gr eas ed ca s s e r ol e . Spri nkl e top with nut s, bake at
350 for 20 mi nut es t i l l bubbly.
Mr s . A. W. Di cki nson .- -,.. -
Fr i end of Broad Ripple
ASPARAGUS CASSEROLE
(
..
Ser ves 6 to 8 , ,.,
3 - 1 5 oz. cans as par agus s pear s or f r esh as par agus
cook 20 mi n. over low heat , dr ai n j ui ce, save.
3 har d boiled eggs - sl i ce over as par agus .
Cover wi t h vel veet a cheese s l i ces , . . .
Cr e a m sauce made with j ui ce f r om- aspar agus, wi t h
3"T but t er . and 3 T flour mel t ed t oget her over
low heat t hen added to as par agus j ui ce. Pour t hi s
mi xt ur e over as par agus , eggs and cheese. . Add - .
one can of onion r i ngs over al l . Bake at 300 for
about 20 - 30 mi nut es in c a s s e r ol e .
Ruth Osbor ne ...
32
TOMATO PUDDING
1 med. can t omat o pur ee 1 st i ck mel t ed but t er
1 cup brown sugar sal t & pepper to t ast e
Cook the above i ngr edi ent s slowly for about 10 mi n.
Then pour into uncr ust ed br eads quar e- l i ned
c a s s e r ol e . Bake 25-30 mi nut es at 350. Gr eat
s ur pr i s e for guest s who can' t qui t e fi gure the
flavor and i ngr edi ent s .
Tom Al t epet er of the Vi l l age F r a me r
MUSHROOM MARINADE
quant i t y of f r esh mus hr ooms as needed
1/2 cup ol i ve oi l
1/4 t sal t
1/2 t t ar r agon or or egano or both
wine vi negar and or l emon j ui ce
Mix wel l wi t h whole mus hr ooms and allow to
mar i nade over ni ght for s er vi ng.
Tom Al t epet er of the Village Fr a me r
CORN PUDDING
2 cans c r e a m cor n
4 T (level) sugar
1/2 t sal t
2 eggs, separ at ed
1 cup Bi squi ck
Beat egg yl ks; add to. cor n wi t h sugar and Bi squi ck
and sal t and mi x' wel l . Beat egg whi t es stiff. Fol d -
into cor n mi xt ur e. Melt l ar ge l ump of but t er in a
cas s er ol e unt i l it bubbl es. Add most of the but t er
to the cor n. Then pour mi x into ca s s e r ol e and bake
45 mi nut es in 375 oven.
Kar en & Lee Mai denberg of the In Por t Gift Shop
33
CRANBERRY BREAD
1 1/2 cup chopped r aw c r a nbe r r i e s 1 1/4 cup sugar
4 t gr at ed or ange peel - 3/ 4 t nut meg '
3 t sugar
3 cups flour
3 t baking powder
1/2 t soda
3/ 4 t sal t
2 eggs, beat en
3/ 4 cup or ange j ui ce
3/ 4 cup wat er
1/2 cup mel t ed short eni ng
1 cup chopped wal nut s
1. Combi ne c r a nbe r r i e s , or ange peel , 3 T sugar
s t i r , mi x and set asi de.
2. Sift t oget her fl our, baking powder, soda, sal t ,
nut meg, 1 1/4 cup sugar .
3. Add eggs to or ange j ui ce and wat er and mi x wel l .
Add with c r a nbe r r y mi xt ur e and short eni ng to dr y
i ngr edi ent s. St i r j ust enough to bl end' and moi st en
dr y i ngr edi ent s. Fold in nut s.
4. Tur n into a gr eas ed 9 x 5 x 3 loaf pan.
5. Bake 1 1/2 hour s at 350, Let cool .
Lynda Huppert
Gar di ner , Huppert & Hayes
34
PUMPKIN BREAD
12/ 3 cup flour 11/ 3 cup sugar
1 t baking powder 1/2 t vani l l a ]......
1 t soda 2 eggs
1/2 t ci nnamon 1 cup cooked pumpkin
1/2 t nut meg 1/3 cup wat er
1/3 cup short eni ng 1/2 cup chopped pecans
Mix al l i ngr edi ent s to make bat t er . Wash veget abl e
or fruit cans then gr e a s e wel l . Fi l l a bit over half.
full with bat t er . Bake at 350 for 40-45 mi nut es.
After it cool s, cut the ot her end of the can out. You
will have round l oaves of pumpkin br ead. Any si ze
can will work, but one poind cans a r e best ,
Teene Ker r
Hori n' s Chi l dr en Shoes
THE BEST BLUEBERRY MUFFINS
Makes 1 dozen , '
1/2 ctip but t er "'" 2 t baking powder
2 cups flour 1/2 f s a l t
1 1/4 cup sugar 2 1/2 Cup bl ueber r i es
2 eggs 2 t sugar (for topping)
1/2 cup mi l k
With mi xer on low speed, c r e a m but t er and sugar
till fluffy. Add eggs one at a t i me and mi x until
blended. Sift dr y i ngr edi ent s and add al t er nat el y
with mi l k. Mash 1/2 cup b e r r i e s and st i r in by hand.
Add r emai ni ng be r r i e s whol e, and st i r by, hand.
ease muffin tin wel l , including top sur f ace. Pi l e
mi x high in each muffin cup. Spri nkl e sugar over , , , ,
top. Bake at 375 for 25-30 mi nut es. Cool 30 mi n.
in pan. These r eal l y a r e unpar al l el l ed!
Mr s . A. W, Di cki nson
35
WHITE NUT BREAD
3/ 4 cup sugar 1 T 30ft short eni ng
1 egg whi t e 1 1/2 cups mi l k
3 cups sifted flour 3 1/2 t baking powder
1 t sal t 3/ 4 cup nut meat s
Mix al l i ngr edi ent s wel l . Let stand for 20 mi nut es .
Bake at 350 for 60-70 mi nut es in a loaf pan.
Ei l een Li l l y of Sweeney Realty Co. , Real t or s
CINNAMON BREAD
2 cups flour 1 egg
1/2 cup sugar 1 cup mi l k . .
2 t baking powder 2 T mel t ed but t er
1 t sal t 2 t ci nnamon
Sift fl our, sugar , baking powder and sal t into bowl.
Add egg, mi l k and but t er ; mi x wel l . Add 2 t
ci nnamon or to t as t e. Beat t horoughl y. Pour into
gr eas ed 5 x 9 loaf pan. Bake at 350 for 45-55 mi n.
Br ead i s pal e brown When done.
Mar y' Bi r d
Juvenal i a Bookshop
BEER BISQUITS
4-cups Bi squi ck 4 T sugar
Mix t oget her and add one bot t l e of wa r m beer .
Heat oven to 425. Gr ease' baki ng sheet . Spoon dough
by spoonfuls onto baking sheet . Bake 8-10 mi nut es.
Smel l s so good and so easy to make.
Kar en & Lee Mai denberg of the In Por t Gift Shop
36
TEA TIME TASSIES
Makes "24 '
3 oz. pkg. c r e a m cheese
1/2 cup ma r ga r i ne
1 cup sifted flour
1 egg
3/ 4 cup brown sugar
1 t ab. soft ma r ga r i ne
1 t vani l l a
dash sal t
2/ 3 cup coar s el y
br oken pecans
Cheese Pa s t r y: Let c r e a m cheese and 1/2 cup
mar gar i ne soften at r oom t emper at ur e; bl end.
St i r in fl our. Chill sl i ght l y, about 1 hour . Shape
in t wo' dozen 1" bal l s; pl ace in tiny ungr eased
1 3/ 4" muffin cups. P r e s s dough on bot t om and si des
of cups.
Pecan Fi l l i ng: Beat t oget her egg, sugar , 1 t ab.
mar gar i ne, vani l l a, and sal t j ust t i l l smoot h.
Divide half the pecans among past r y- l i ned cups;
add egg mi xt ur e and top wi t h r emai ni ng pecans .
Bake in slow oven (325) at l east 25 mi nut es or
till filling i s set . Cool; r emove f r om pans.
Mr s . Wi l l i am Hi nes
:
'
lUrd Cage Tea Room
37
TARTS
Ser ves 6
1/2 l b. but t er
1/2 l b. Phi l adel phi z c r e a m cheese at r oom t emp.
2 cups all pur pose flour
Mix t oget her as for pie cr us t . Chi l l . Then rol l out
and cut into 3" s qua r e s . Pl ace j a m in cent er . Bri ng
4 cor ne r s t oget her in cent er and squeeze up. Bake
at 450 until light brown - about 10 mi n. Spri nkl e with
powdered sugar .
Bobby Reahar d of the Depot for Ladi es , Inc.
RAISIN CUP CAKES
1 cup puffed r ai s i ns 1/4 cup but t er
3/ 4 cup sugar 1 3 / 4 cup sifted flour
3 t baking powder 1/2 t sal t
1/2 cup mi l k 1 t gr at ed l emon peel
Sl i ce or chop r a i s i ns . Cr e a m but t er & sugar t oget her .
Sift t oget her fl our, baking powder & sal t . Add to
cr eamed mi xt ur e al t er nat el y with mi l k. St i r in
r ai s i ns and l emon peel . Fi l l muffin t i ns 1/2 full.
Bake about 20 mi nut es at 375.
Helen Levin of Heaven to Seven
LEMON AID PIE
1 - 6 oz. can l emon aid
1 car t on cool whip
1 can Eagl e Brand sweet ened condensed mi l k
Mix and pour into two 9" pie shel l s. Cool and s e r ve .
Monna and Peggy of the Face Pl ace - Body Wor ks
38
VANILLA WAFER CAKE
1 cup but t er 6 eggs
1/2 cup mi l k 1 cup chopped pecans
2 cups sugar 1 - 3 oz. can coconut
12 oz. box vani l l a waf er s , r ol l ed fine
Cr e a m the but t er , sugar , and add eggs one at a t i me
beating aft er each. Al t er nat e cr ushed waf er s and mi l k
to mi xt ur e. Add coconut and nut s. Bake in tube pan
1 1/2 hour s until done at 275. Cool before r emovi ng
f r om pan. Ver y good and ver y r i ch!
Lynda Huppert
Gar di ner , Huppert & Hayes . ,
YUMMY FROZEN DESERT . ,
Ser ves 12 to 16
1- 10 oz. box vani l l a waf er s (crushed)
2 - 1 oz. unsweet ened chocol at e
1/2 cup but t er
2 cups powdered sugar
2 eggs separ at ed . .-'
1 t vani l l a '
dash sal t
1/2 cup chopped nut s
1 qt . vani l l a i ce c r e a m (softened)
Spread 1/2 waf er s on gr eas ed 9 x 13" pan. Melt
chocol at e and but t er t oget her ; add powdered sugar
t o e
gg yol ks, vani l l a and sal t . Beat egg whi t es
until stiff, fold into chocol at e mi xt ur e; spr ead in
pan over c r umbs , cover wi t h nut s, softened i ce
c r e a m and then spr i nkl e over t hi s the r emai ni ng
c r umbs . Fr e e z e .
Mr s . Wi l l i am Hi nes
Bi r d Cage Tea Room
39
SOUR CREAM COFFEE CAKE
1 cup but t er 1 t vani l l a
2 cups sugar 2 cups sifted flour
3 eggs ' 2 t baking powder
.1 cup sour c r e a m 1/4 t sal t
In l ar ge mixing bowl c r e a m but t er and sugar . Add
eggs, beat i ng until mi xt ur e i s fluffy. Add sour
c r e a m, vani l l a and blend wel l . Add sifted dr y
i ngr edi ent s in two addi t i ons. Spoon half of bat t er
into a gr eas ed angel food cake pan. Spri nkl e on
the topping mi x. Spoon r e s t of bat t er . Bake at
350 for 1 hour . Cool al most compl et el y before
r emovi ng from pan. Turn ri ght si de up, spr i nkl e
with powdered sugar .
Topping i s made f r om t he following i ngr edi ent s
mi xed wel l : 1 cup chopped nut s, 4 T brown sugar ,
and 1 t ci nnamon.
Vi rgi ni a J ar vi s of Vi rgi ni a J a r vi s Coiffures
MAYONAISE CAKE
1 cup sugar ..,.:>. 2 t soda
1 cup mayonai se pinch of sal t
1 cup wa r m wat er '4 T cocoa
2 cups flour 1 t vani l l a
Cr eam: 1 cup sugar and 1 cup mayonai se
Add: 1 cup wa r m wat er
In s epar at e bowl sift: fl our, soda, sal t , and
4 T cocoa. Add sifted mi xt ur e to cr eamed
i ngr edi ent s pl us vani l l a. Pour into two round
cake pans or one 9 x 13. Bake at 350 for 35 mi n.
Do not i ce until ver y cool .
Sue Wagner , -'-,'
Tayl or - Newcomb Engi neeri ng
j : M
' 40
PEANUT BUTTER BALLS
Makes 2 5 to 30 bal l s
smal l j ar peanut but t er , 15-16 oz.
2 cups unsifted powdered sugar
1 pkg. (6 or 8 oz. ) chocol at e chi ps
1/4 sl i ce wax (Paraffin)
Work wugar into peanut but t er . Mold into smal l
bal l s. If ne c e s s a r y dr op 3 or 4 dr ops of c r e a m
or mi l k to f or m bal l s. Pl ace wax and chi ps i n
double boi l er , mel t , and mi x t oget her . Remove
f r om heat . Dip bal l s into chocol at e. Pl ace on
wax paper on cookie sheet . Ref r i ger at e for 30
mi nut es, ....
Mar gar et Schni mmer of Cur l ey Cl eaner s
FROSTED COOKIES
Makes about 2 dozen cooki es
Bat t er : Fr ost i ng. Mi xt ure:
1/2 cup shor t eni ng Beat 1 egg whi t e
1 cup sugar Add 1 cup light brown .....
2 eggs sugar & 1 cup nut s
1/2 t sal t 2 T c r e a m may be
1 1/2 cup flour used in pl ace of. egg. ,
1 t baking powder
:
,. ,
1/2 t vani l l a
Cr e a m shor t eni ng and sugar t oget her . Add
e
g g
s
and beat into sugar mi xt ur e. Sift dr y i ngr edi ent s
t oget her and add to mi xt ur e. Add vani l l a. Spr ead
on gr eas ed cooki e sheet and f r ost with frost i ng
mi xt ur e. Bake at 325 f or . 25- 30 mi nut es. . Cut
in s qua r e s .
v
'
Mary El l en Endi cot t
AuPar asol Beaut y Salon
41
Mix together and spread
in a 9 x 13 pan. Bake
,\n a 35.0 oven for 15 min.
or until light brown,
RHUBARB TORTE
2 cups flour
1 cup butter
4 T sugar
1/4 t salt
><* JL. sfc "' * J&
2 1/2 cups sugar
2/3 cup cream
4 T corn starch
6 egg yolks,'beaten well
6 cups rhubarb
Mix ingredients well and pour over the baked.,.,
crust. Return to* 350 oven and bake. 40 minutes.
Last, beat dgg whites to stiff peaks, add 3 teaspoons
granulated sugar and continue beating. Spread
meringue on top of torte and bake 15 minutes or.
until golden brown. "
Mrs. John Dottenwhy
FORMS OWN CRUST CUSTARD PIE
Serves 6 to 8''
4 eggs
!
'"-f
!
'
:
' ; '
2/3 cup sugar
2 T flour
1 t nutmeg.
u
''' "
j :
..." .
1 T vanilla ...\.-.-
ro
dash of salt
2 cups milk
Put all in blender. Mix well. Putin a 10" pie
plate. Bake in oven at 375" for 1 hour or until
golden brown.
Teene Kerr
Horin's Children Shoes
42
LEMON CHEESECAKE
Stir 1 large pkg. (8oz. ) cream cheese until very soft,
blend in 1/2 cup milk until smooth. Add 1 1/2 cups
inilk and 1 pkg. of instant lemon pudding mix, beat
.slowly with rotory beater 1 min* : Pour at once into
9 x 9 square pan with a crumb crustj When set, top
with your favorite pie filling like Thank You brand.
Eileen Lilly of Sweeney Realty Co. , Realtors'
OLD SOUTH BUTTERSCOTCH SAUCE
Makes 1 pint ice cream topping.
2/3 cup dark corn syrup
1 cup firmly packed brown sugar
1/4 t salt
2/3 cup evaporated milk or cream
1/4 cup butter or margarine
Boil together corn syrup, brown sugar, butter and
salt. Cool. Add evaporated milk or cream.
Kileen Lilly of Sweeney Realty Co.., Realtors
RUM BALLS
Makes 20 . . !'
1 cup vanilla wafers, crushedr c
;
'.""''
11/2 cups nuts
1 cup powdered sugar
2 T cocoa
2 T white Karo
: : ;
<.-.." A:
1/4 cup r u m
F o r m i nt o b a l l s , r ol l i n s u g a r .
Lynda Huppe r t of Ga r d i n e r , Hu p p e r t & Ha ye s
43
PERSIMMON PUDDING u; : . :
2,cups pulp ,, " 4 1/2 cup's flour' - '
r
"
2 cups sugar?- ;.; 1/2 t salt '
2 eggs beaten .= A- I t baking powder
;
'
;
"
1 T cinnamon ..>, .
:
; T/2 t vanilla
:
/ .-* * ">
It . soda . : 1/4 cup cream '
f
i
:
'
1 1/2; cups;buttermilk ., -j .1/ 2. stick real butter
Mix well persimmon pulp, .sugar,- eggs. Add sbda
to buttermilk - - -wait til foaming stops then add to
persimmon mixture...: Sift flour> salt, baking
powder, cinnamon. Mixiwith persimmon mixture.
Add cream, vanilla, and melted butter. Bake slow
oven (300) for at least 45 minutes or until knife
comes out clean. .-, r .-.
Tom Altepeter .<.:;;/ i -
:;
- >
:
-
Village Framer
, , :
' ''
BUTTERSCOTCH BROWNIES .,-':
Beat - - - , . - , - - 4 eggs
Stir in 2 cups brown sugar &
1 T oleo -
;
''"
Cook over low heat for 10 minutes
s
. , stir.
Add - - - - - 1 1 / 2 cup flour mixed with
1 1/2 t" baking powder - '{'
Add - - - - - I t vanilla &
1/2 cup nuts (optional)'' '
Pour into greased 8 x 8.p.an, Bake 20, minutes
at 350.
Anna McCann of The Village Port
' 44
HOT FRUIT COMPOTE ' ' - '
Ser ves 8 ;-
12 dr i ed ma ca r oons , cr umbl ed ''
4 cups canned f r ui t s, dr ai ned . '
!
(peaches, pe a r s , apr i cot s, pi neappl e, cher r i es )
1/2 cup al monds, sl i ver ed and t oast ed ;
1/4 cup brown sugar
1/2 cup s he r r y
1/4 cup mel t ed but t er
:
"'
But t er a 2 1/2 quar t c a s s e r ol e . Cover bot t om "
;
with macar oon cr umbs . Then al t er nat e frui t and
macar oons in l a ye r s , finishing with ma ca r oons .
Spri nkl e wi t h al monds, sugar and s he r r y. ' Bake
in a 350 oven for 30. minutes*
1
Add mel t ed but t er .
Serve hot . - -
Vi rgi ni a. J a r vi s . .
Virginia J ar vi s Coiffures .' A A '
MRS. LOUTH' S FUDGE
In bowl: 1 cup nut s (optional)
1/2 cup but t er
1 pkg. Nes t l e' s choc, bi t s "'"
:
1 t vani l l a
In pan: 2 cups gr anul at ed sugar < '; ''"--
1 smal l can evapor at ed mi l k
10 mar sbmel l ows' (l arge) ' '
:;
'
Boil pan mi xt ur e for 6 mi nut es st i r r i ng const ant l y to
avoid scor chi ng. Pour pan mi xt ur e over bowl mi xt ur e
and beat until chocol at e i s di ssol ved. '
Lynda Huppert
Gar di ner , Huppert , & Hayes -:
, :
:/.
45
FROZEN ICE CREAM PUMPKIN PIE
Servew 6 to 8
1 1/2 cup canned pumpki n
1
1/2 cup packed It. brown sugar
1/2 eup
;
mi l k '-? '
1 t gr at ed or ange peel
1/2 t ci nnamon
1/4 t l emon ext r act
1 qt . vani l l a i ce c r e a m, softened
9" gr a ha m cr acker cr us t
1/3 cup finely chopped pecans or wal nut s ' '.
1 T gr anul at ed s ugar
In saucepan, - c ombi ne f i r s t 5 i ngr edi ent s. Heat gent l y,
st i r r i ng until sugar i s di ssol ved. Add l emon ext r act
and set asi de to cool . Then fold careful l y into softened
i ce c r e a m until mar bl ei zed. Tur n into pie shel l . Mix
nut s and gr anul at ed sugar to spr i nkl e on pi e. Fr e e z e
al l day or over ni ght . Let stand at r oom t e mpe r a t ur e
a few mi nut es bef or e cutting and ser vi ng.
Li nda Csbor ne of Ar t hur ' s Music St or e
BEST EVER BROWNIES
:
Melt over low heat 1 st i ck oleo &
and set asi de 1/2 cup cocoa
Beat wel l t oget her '"' 3 eggs &
1 1/2 cup sugar
Add to sugar mi xt ur e 1 cup flour &
1 t vani l l a
Mix in cocoa mi xt ur e
Pour into gr eas ed 8 x 8 pan. Bake 15 mi nut es
at 450.
Anna McCann of The Village Por t
46
GRAHAM CRACKER CAKE
1/2 cup flour 2 t baking powder
1/4 Lsal t 3/ 4 cup chopped pecans
2 cups gr a ha m cr a cke r s r ol l ed fine
Mix al l t hese t oget her and set "aside.
Cr e a m - 1 cup but t er
1 cup sugar
Add - 3 egg yol ks wel l beat en
1 1/2 t vani l l a
dr y i ngr edi ent s with 1 cup mi l k
Beat - 3 egg whi t es with 1/3 cup powdered sugar
until stiff.
Fold into cake and bake at 350 for 30-35 mi nut es in
two 9" round pans .
Fi l l i ng:
1/3 cup sugar
1/4 t sal t
3 egg yol ks
2 t vani l l a
2 1/2 T flour ,
11/ 2 cups hal f & half
1 T ma r ga r i ne
1/4 t almond .
Cook oh top of stove until t hi ck, let cool . When cake
i s cool put cus t ar d bet ween l a ye r s . Ice cake -with
sweet ened whi pp c r e a m or ser ve with whipp c r e a m on
single ser vi ng. Very good for l ot s of company.
Lynda Huppert
Gar di ner , Huppert & Hayes
47
FRENCH SILK CHOCOLATE PIE
Cr e a m 1/2 cup but t er
Add gr adual l y, 3/ 4 cup wugar
Blend in 1 squar e mel t ed chocol at e, cooled sl i ght l y
and 1 t vani l l a
Add 2 eggs to mi xt ur e, one at a t i me, beating 5 mi n.
at high speed after each addition. Turn into cooled
baked pie shel l . Top with whipped c r e a m and wal nut s,
Ref r i ger at e.
Connie Stanley
Gar di ner , Huppert , & Hayes
RHUBARB CAKE
1 1/2 cups brown sugar
2/ 3 cup liquid short eni ng
1 egg
1 cup sour mi l k
1 t sal t
1 t vani l l a .,
2 1/2 cups f l our .-. .;
1 1/2 cups diced f r es h r hubar b
St i r i ngr edi ent s t oget her in or der gi ven. Pour into
9 x 13 wel l - gr eas ed pan. St rew topping evenly over
cake bat t er . Bake at 325-350 for 30-35 mi nut es.
Topping: 1/2 cup, finely chopped nut s
1/2 cup sugar
1 T but t er
Cr umbl e t oget her sugar and but t er and add nut s.
Lynda Huppert
Gar di ner , Huppert & Hayes
48
AMOR FRIO (STRAWBERRY
Ser ves 8
3 l bs . f r esh s t r a wbe r r i e s (about I 1/
1 cup sifted powdered sugar
1 cup Mal aga or any sweet dc,
1 t gr at ed l emon ri nd
dash ground nut meg
pinch sal t
1 pint shipping c r e a m
1/4 cup gr anul at ed sugar
chopped cr yst al l i zed gi nger (opi i. t, .M
Wash, hul l , and hal ve s t r awber r i c
powdered sugar . Combi ne Malaga
ri nd, nut meg and sal t . Pour slow I
and chi l l . Whip c r e a m wi t h 1/4 cup t^M
stiff. To' s er ve, spoon be r r i e s into t I.
gl as s es ; top with sweet ened whi j>(**"'' '
spr i nkl e wi t h chopped gi nger .
Mr s . Al ber t Osbor ne III of Osborn.
CARROT CAKE
2 l ayer s
Icing:
2 cups sugar 1 box powdej
1 1/2 cups wesson oil ..,. , 1- 8. oz. -Phi I i. i hoe
4 eggs . 1 st i ck butt
Cr e a m the above i ngr edi ent s. 1 t vanilla
2 cups flour Cr e a m the abo>
1 t sal t
2 t soda
2 t ci nnamon
Add to cr eamed mi xt ur e along with 3 cup cl
c a r r ot s and 1/2 cup wal nut s. Ice while sl i ght l y
hot having baked at 400 for about 40 mi nut es.
Tom Al t epet er of The Village Fr a me r
49
WALDORF ASTORIA RED VELVET CAKE
Ser ves 12-16
1/2 cup short eni ng 1 1/2 cups sugar
2 eggs 1 t vani l l a
2 oz. r ed food col ori ng 2 t cocoa
1 t sal t 2 cups flour
1 cup but t er mi l k 1 t vi negar . .
2 t soda
Cr e a m short eni ng and sugar . Add eggs, one at a
t i me, beat i ng wel l aft er each addi t i on. Add vani l l a
and food col or i ng. Combi ne cocoa and, sal t ; sift
flour and cocoa finely. Add al t er nat el y with but t er -
mi l k to cr eamed mi xt ur e. Combi ne vi negar and soda;
add to mi xt ur e. Mix wel l ; pour into two 8inch pans.
Bake for 30 mi n. at 325, Cool compl et el y. Thi s can
be i ced as 2 l ayer s or each split and a t or t e' made.
Fr os t i ng: 1 cup mi l k 1/2 cup flour ,
pinch of sal t 1 cup sugar
1 st i ck but t er 1/2 cup short eni ng
1 t vani l l a . ,.:.,
Combi ne mi l k and fl our; cook in top of doubl e boi l er
unt i l t hi ck. Remove f r om heat ; add sal t . Cool .
Combi ne r emai ni ng i ngr edi ent s; beat at high speed
until fluffy. Add cooked mi xt ur e and beat wel l .
Fr os t .
Lynda Huppert
Gar di ner , Huppert . and Hayes
50
1
v,
EGGNOG
6 eggs - separ at ed
1 1/2 cups br andy
1 1/2 qt s . mi l k
1 cup sugar
1/2 cup white r um
3 cups whipped er e mi
Beat yol ks - gr adual l y add sugar . Beat , while idd
br andy and r um sl owl y. Chi l l 1 hour - st i r while;
chi l l i ng. Add mi l k slowly - sl endi ng. Fol d in win,
c r e a m. Fol d in beat en egg whi t es - t hese must l><-
folded i n, not beat en i n.
Lynda Huppert
Gar di ner , Hupper t , & Hayes
PINK LADY PUNCH
Ser ves 32 punch cups
4 cups c r a nbe r r y j ui ce
4 cups unsweet ened pi neappl e j ui ce
3 T mar as hi no cher r y j ui ce
3/ 4 cup sugar
2 qt . gi nger al e
St i r al l i ngr edi ent s t oget her except
gi nger al e r i ght before ser vi ng and pi
i ce or cubes.
Mary El l en Endi cot t
Au Pa r a s ol Beaut y Salon
51
SANGRIA
Di ce: 2 bananas
1 pear
1 l ar ge peach
1 l emon
Add to fruit
1/2 t ci nnamon
2 1/2 oz. brandy
4 T sugar
Let set 2 hour s or mor e . Add above mi xt ur e to:
3 cups r ed wi ne and 1 cup Wat er. Cover and
r ef r i dger at e about 1 hour . Serve over i ce.
Lynda Huppert
Gar di ner , Huppert & Hayes /
WASSELL
1 qt, ci der
1/2 cup l emon j ui ce
2 cups wat er
1 t gi nger
10 whole cl oves
1 saut er n
1 qt . or ange j ui ce
2 cups sugar
2 ci nnamon sticks,
1 t al l spi ce
2 qt s . gi nger ale
Si mmer wa t e r , ' s u g a r ,
:
and al l spi ces, in a bag, for
10 mi nut es. St i r until sugar di ssol ves and then cover
for the r emai nder of the t i me. Cool then add ci der ,
or ange j ui ce and l emon j ui ce. Before ser vi ng, add
ci der , gi nger al e and saut er n. Fr ui t may be added.
Lynda Huppert
Gardi ner* Huppert & Hayes
52
ftlft M