3/4 cup margarine.

melted
2 113 Cllp3 flour
3/4 tsp. salt
4 tsp. baking powder
I cup sugar
MODERN PEACH COBBlLR
2 cups milk
4 cups peaches, drained (may be canned or
sweetened fresh)
112 cup sugar
Melted margarine in 9 ~ x 13
M
pan. Refrigerate until it hardens. Mix together flour, salt, baking
powder, and I cup sugar. Add milk and mix until smooth. Pour batter on top of margarine. Top
with peache". Sprinkle with remaining sugar. Bake at 37SOF for 3 5 ~ 5 0 minute.!!. cover with foU if
top browns before center is done. (Note: For Pineapple-Peach Cobbler. use 2 cups peache! and 2
cups pineapple.)
I 1/4 cups salad oil
2 cups sugar
2 c u ~ flour
2 LSp. baking (Xlwder
1 tsp. baking soda
COLONIAL CARROT CAKE
2 tsp. cinnamon
I tsp. salt
4 eggs
3 cups ,fated carrOl!
I cup chopped nuts
Combine oil and sugar, mixing well. Sift together remaining dry ingredients. Sift half of dry
ingredients into sugar mixture; blend. Sift in remaining dry ingredients alternately with eggs (one
al a time), mixing well after each addition. Add carrots and mix well. Add nuts and mix. Pour
into greased 10" rube pan. Bake at 32S'F for I hour and 10 minutes. Frost with cream cheese
frosting or orange glaze.
112 - 3/4 cup cooked rice
3 eggs
1I4 cup sugar
1/8 tsp. salt
RICE PUDDING
2 cups milk:
1 up. vanilla
nutmeg
Spread rice evenly in bottom of a I quart casserole dish. Combine remaining ingredients except
nutmeg. Pour over rice. Sprinkle with nutmeg. Bake at 35<fF for 1 hour and 15 minutes or until
set.
I cup boiling water
112 cup butter or margarine
CREAM PUFFS
1 cup flour
4 eggs
Melt butter or margarine in boiling water. Add flour and stir. (This mixture should be very thick.
If it is nO(, cook. over low heat stirring constantly until it becOme3 thlclc) Cool until lukewarm,
Beat in eggs, one at a time, beating well after each addition. Drop by heaping tablespoonfuls on
greased cookie sheet. Keep each puff well apart. Bake at 45<fF for 15 minutes, then at 37SOF for
25 minutes. Cool, fill with vanilla pudding, and frost. (yield: 12)
32
TABLE OF
CONTENTS
. MAIN DISHES

VEGETABLES.

BREADS.

DESSERTS

3
9
12
24
MAIN
DISHES
CRANBERRY CRUNCH
1 cup rolled oats, uncooked
112 cup flour
1 cup brown sugar
1/2 cup butter or margarine
1-16 oz. can cranberry sauce, jellied Of
whole
Mix oats, flour, and brown sugar. Cut in butter or margarine till crumbly. Place half of crumb
mixture in greased 8- square pan. Cover with cranberry sauce. Top with remaining crumb
mixture. Bake at 35ctF for 45 minutes. Cut in squares. Serve hot, t9Pped with scoops of vanilla
ice cream. (Serves 6-8.)
1 1/2 quarts canned apples, chopped
1 tsp. cinnamon
1/4 tsp. nutmeg
114 tsp. salt
2 cups water drained from apples
APPLEBEITY
1 112 cups brown sugar, firmly packed
2 cups comflake crumbs
1 1/2 quarts soft bread, cubed
112 cup margarine, melted
Combine apples, cinnamon, nutmeg, salt, water, and brown sugar; mix well. Combine cornnake
crumbs, bread cubes, and margarine. Place alternate layers of comflake crumb mixture and apple
mixture in greased 10- x 16" baking pan. Bake at 35(fF for about 30 minutes. Serve warm, plain
or with cream. (Serves 20.)
1/4 cup + 2 Thsp. brown sugar (3/8 cup)
3 lbsp. sugar
1/4 tsp. salt
1 3/4 tsp. baking powder
liS tsp. cinnamon
FRUIT CRISPS
118 tsp. nutmeg
112 cup flour
1 cup fine bread crumbs
114 cup margarine, melted
2 cans any flavor fruit pie filling(l# 5 oz.)
Mix dry ingredients together. Stir in bread crumbs. Stir in melted margarine. Sprinkle on top of
fruit filling in S" square pan. Bake at 4O(J'F for 25-30 minutes or until golden brown. (Use
cherries, pineapple, apples, or any other favorite fruit.)
I cup flour, sifted
1 Thsp. sugar
I tsp. baking powder
114 tsp. salt
1 egg
PINEAPPlE FRfJTERS
1/2 cup milk
2 Thsp. shortening, melted
1 cup crushed pineapple, drained
powdered sugar
Sift flour, sugar, baking powder, and salt together. Combine egg and milk:; stir into dry mixture.
Add metted shortening and pineapple to batter. Drop by spoonfuls into deep hot shortening. Fry
for 3-5 minutes or until golden brown. Drain on paper towels. Sprinkle with powdered sugar or
serve with French vanilla filling.
31
I cup flour
1I4 tsp. salt
PIE CRUST
1/3 cup shortening
I - 2 Tbsp. cold water
Combine flour and salt. Cut in the shortening. Add water gradually and mix in. Roll 114 " thick
and put into desired pie pan size. Prick and bake at 4O(fp for 12-15 minutes. (yield: 1 pie
crust.)
I lbsp. margarine
I Tbsp. shortening
I 112 cups milk:
FRENCH CREAM flLUNG FOR PASTRIES OR PIES
114 tsp. salt
2/3 cup sugar, divided
113 cup cornstarch
I egg
2 112 tsp. vanilla
112 cup milk.
whipped cream (optional for garnishing)
Melt margarine and shortening in saucepan. Add mil"; bring almost to boil. Add 113 cup sugar
and bring to rolling boil. Combine remaining sugar, cornstarch, and salt. Set aside. Combine
egg, vanilla, and mil". Mix with sugar mixture and add boiling mixture. Cook until mixture
starts to thick.en about 1 minute. NOTE: it will thicken more as it cools. Pour into prepared
pie crust. After pie cools, garnish with whipped cream if desired. (yield: one pie.)
COCONUT CREAM PIE
Before pouring French Cream filling into pie shell, add 1 112 cups of coconut and mix
thoroughly. Garnish with whipped cream and toasted coconut.
ORANGE CREAM PIE
Before pouring French Cream filling into pie shell. add 1 112 cups drained mandarin orange
sections and mix thoroughly. Garnish with whipped cream and orange sections or mint leaves.
STRAWBERRY CHEESE PIE
(Formerly named Strawbeny Cream Cheese Pie)
3 oz. cream cheese. softened
10 oz. pkg. strawberries, drained
114 cup powdered sugar, sifted
1/4 tsp. salt
5 oz. mini marshmallows
112 cup walnuts
J cup whipping cream
pastry shell (or 15 graham cracker tart
shells)
Whip cream cheese until smooth. Add strawberries. sugar, and salt. Mix at high speed until light
and fluffy. Stir in marshmallows and nuts. Whip Whipping cream until soft peaks form. Fold
into strawberry mixture Dip into shells and chill until serving time.
30
2 lb. ground beef
1 onion. chopped
1 tsp. saIt
1 1/2 cups milk
1 can cream of mushroom soup
BEEF A LA CASSEROLll
112 cup chopped walnuts
1 cup cubed cheese
1-2 1/4 oz. can sliced olives, drained
1 cup Chinese noodles
Brown beef; add onions and salt, cooking until tender. Place in 2-quart casserole. Mix milk
and soup; pour over meat Sprinkle with nuts, cheese, and olives. Bake at 35(fF for 30
minutes. Sprinkle top with Chinese noodles and bake 15-20 additional minutes. (Serves 6-8)
f R.\.a\{8URGER CRUNCH
I lb. ground beef
1 small onion, chopped
1 can cream of mushroom soup
1 soup can water
112 cup rice, uncooked
2 Thsp. soy sauce
dash of pepper
I cup chow mein noodles
Brown ground beef and onion. Mix remaining ingredients except chow mem noodles; combine
with beef mixture. Put in a 1 112 quart casserole and bake at 3500F for 40 minutes. Sprinkle
top with chow mein noodles and bake an additional J 0 minutes. (Serves 6-8)
SPAGIIETfI SAUCE
3 lb. ground beef 1 Tbsp. oregano
2 small onions., chopped 113 cup steak sauce
112 green J>OPper. chopped I tsp. salt
Worcestershire sauce (to taste) 1 cup tomato puree
112 tsp. garlic powder (optional) I cup tomato paste
I1bsp. chili powder cups water
Brown ground beef. Add onion and green pepper and cook until tender. Add remaining
ingredieDts and..cook: until it,_boils. Reduce heat and let SUnmer for 30 minutes. NOTE: May
have to add more water as it simmers. (Serves 8)
CREAMED BEEF
Make a white sauce using the following recipe or your own;
114 cup margarine 114 tsp. salt
114 cup flour 1/8 tsp. pepper
2 cups milk i:
Melt margarine and blend in flour. Add milk gradually. constantly. Reduce heat and
cook 3 minutes longer. Add seasonings.
Stir in approximately 2 cups chopped cocked beef. (Leftover pot roast is ideal for this.)
NOTE: Chicken. ham, eggs, dried beef, bacon, cheese, or mushrooms may be substituted for
the beef for a pleasant change of pace.
3
: ' ,

1 1I4 cups tomato soup, undiluted
3 cups grated cheddar cheese
WELSH RABBIT
1/4 tsp. dry mustard
114 lsp. Worcestershire sauce
Heat tomato soup. Place over hot water and stir in cheese. Remove from heat and blend in dry
mustard Serve hot over toast or crackers. (Serves 4--6)
jE:_ )
2 lb. ground beef
1 1/3 cups dry bread crumbs
t egg
I small onion. chopped
t 112 tsp. salt
MEATLOAF
114 tsp. pepper
114 - 112 tsp. sage or thyme
2 tsp prepared mustard
1 ciJp tomato juice
2 Thsp. catsup (for topping)
Combine all ingredients, except catsup. (Mixer is good for this.) Shape into loaf. Spread
catsup or: top. Bake at 301Jl- 3250p for 1 112 to 2 hours. Drain grease. (Serves 6)
8 cubed steaks
3/4 cups flour
1 Thsp. salt
tl4 tsp. pepper
COUNTRY STYIE STEAK
1 medium onion, sliced
Oil to cover bottom of skillet
Flour and milk or cream for gravy
Mix flour, salt, and pepper. Dip cubed steak: pieces in flour mixture and then place in hot
skillet. Sprinkle slices of onion over' steak: pieces. Fry meat until brown; do oot overcook.
Place steaks in baking dish. Make gravy from skillet drippings by adding flour and milk or
cream to make a medium gravy. Salt and pepper to taste. Pour gravy-"over steaks. Bake
in oven at 3500F for about..) jbour or until meat is tender. (Serves 8) . _ <"" . ; .
.... r
;}"iiRMAN MEAT CASSEROu;!
2-3 med. potatoes. sliced - 1 Thsp.
5 carrots, sliced 1-10 In or;; caito cream of nnis'fuoom:soUp
3f4 cup onion, diced A,Qz_,mushrooms;"optionaI
4 Thsp. margarine, divided 2 cugs bread crumbs
I lb. ground beef 112 cup margarine, me1ted
Parboil potatoes and carrots. Saute onion in margarine; add. beef and brown. '
Alternate layers of beef mixture and vegetable mixture in a Casserole. Mix catsup and soup;
pour on top of layers. Saute mushrooms in margarine and put on top of casserole. Combine
bread crumbs and margarine; sprinkle on top. Bake at 35ctF for 20-25 minutes. (Serves 4)
4
1 cup sugar
113 cup water
1/4 tsp. cream of tartar
dash of salt
FLUFFY FROSTING
2 egg whites, unbeaten
I up vanilla
2 Tbsp. powdered sugar
In saucepan combine sugar, water, cream of tartar, and salt. Bring to boil, stirring until sugar
dissolves. Very slowly add the hot sugar syrup to egg whites in small miting bowl, beating
constantly at high speed until stiff peaks form. Beat in vanilla and powdered sugar.
2 cups flour
112 cup + 1 Thsp. shortening
2/3 cup sugar
112 cup + 1 Tbsp. brown sugar
3/4 tsp. salt
2 tsp. cinnamon
1 113 tsp. allspice
SPICE CAKE
3/4 tsp. cloves
2/3 tsp. nutmeg
2 2/3 tsp. baking powder
113 cup milk
112 cups + I Tbsp. milk
2 eggs
1 118 tsp. vanilla
Mix shortening, all dry ingredients, and first amount of milk for 3-5 minutes on low speed,
scraping sides of bowl occasionally. Mix together the second amount of milk, eggs, and vanilla.
Add to first mixture in three parts. Mix well and scrape down after each addition. Continue
mixing for three minutes on medium speed. Bake at 35l1'F for 2()..30 minutes. (Makes two
round layers or one 9" x 13" cake.) Cool; frost with Cream Cheese Icing.
3 oz cream cheese
1 Tbsp. milk
CREAM CHEIlSE ICING
1 tsp. vanilla
2 112 cups powdered sugar
Cream cheese and milk. Add sugar and vanilla, mixing well.
29
I pkg. devWs food cake mix
1 1/4 cups water
I13 cup oil
lI3 cup peanut butter
MISSISSIPPI MUD CAKE
3 eggs
112 cup chopped nuts
1 cup mini marshmallows
2 cups (approximately) chocolate icing
In large bowl. combine cake mix. water, oil, peanut butter, and eggs. Blend at low speed until
moistened. Beat 2 minutes at highest speed. Pour into greased and floured 9" x 13" pan.
Sprinkle nuts over batter. Bake at 35(fF for 30-40 minutes, or until toothpick: inserted in center
comes out clean. Remove cake from oven and immediately sprinkle with marshmallows. Return
to oven for 1+2 minutes or until marshmallows begin to puff. Cool cake 15 minutes. Drop
frosting by spoonfuls onto warm cake; spread gently to cover. Cool completely.
2 cups + 3 Thsp. cake flour
I cup sugar
2 3/4 tsp. baking powder
1 tsp. salt
YEllOWCAKE
1/3 cup shortening
3/4 cup + 2 Thsp. milk
1 tsp. vanilla
2 eggs
Sift flour, sugar, baking powder, and salt. Add shortening, two thirds of milk, and flavoring.
Beat 2 minutes at medium speed. Add rest of milk and eggs. Beat 2 minutes. Bake at 35<fF for
40 minutes. (Makes two 8" layers or one 9" x pan.)
PINEAPPLE UPSIDE DOWN CAKE
112 cup margarine, melted
I cup brown sugar, packed
2 cups crushed pineapple, drained
maraschino cherries
yellow cake batter (above)
Spread melted margarine evenly in a 9" x 13" pan. Sprinkle with brown sugar. Spread pineapple
evenly over the brown sugar. Pour cake batter over the fruit. Bake at for 35-45 minutes,
covering the last 20 minutes if it is sufficiently browned. Invert cake and top each piece with a
cherry.
1/2 cup + I 1/3 Thsp. margarine
1 114 cups sugar
3 eggs
I 114 tsp. vanilla
3 Thsp. red food coloring
2 112 cups + 1 Thsp. cake flour
RED VELVET CAKE
3/4 tsp. salt
114 cup cocoa, sifted
3/4 cup buttermilk.
3 Tbsp. water
1 112 tsp. baking soda
I tsp. vinegar
Cream margarine and sugar until fluffy. Add eggs. Beat well. Add vanilla and red food. color.
Sift flour, salt, and cocoa together. Add to batter alternately with buttermilk and water. Add
baking soda and blend well. Stir in vinegar; do not beat. Pour into greased 9" x 13 n pan. Bake at
35(fF for 25-30 minutes. Cool; spread on Fluffy Frosting.
28
3/4 cup broken spaghetti
1-18 oz. can kidney beans
2 1/4 lb. ground beef
2/3 cup chopped onion
2 quarts water
112 tsp. garlic salt
1/2 tsp. red pepper
1 Thsp. chili powder
1 tsp. salt
2/3 cup tomato paste
Brown the meat. Cook spaghetti in 2 quarts boiling water. Add onions to spaghetti/water
mixture and simmer 20 minutes. Add remaining ingredients. Stir in browned meat. Simmer
for 1 hour. Add more water if rn::cessary as it cooks. (Serves 6-8)
}" BREAKFAST OMElEf BAKE
'(F'?'nnerly named Breakfast Casserole)
is eggs. slightly beaten
6 slices white bread, cubed small
10 strips bacon
2 cups milk:
,,;>
1 cup grated sharp chnddar cheese
1 "p. sah
1 tsp. dry mustard
Cook bacon;;grain and crumble. Mix together all ingredients. Pour into greased 9" x 13- pan
and for 12 hours. Bake at 3500F for 35-45 minutes. (Serves 8)
CHICKEN BROCCOU BAICE
1 tb. cooked C:lidcen, cubed
2-10 oz. pkgs, frozen- oroccoli
1 112 can3 of chicken soup
paprika
3/4 cup milk
1 cup shredded cheese
1 to 2 cups bread crumbs
114 cup margarine, melted
Layer chicken and broccoli 112 quart casserole. Combine soup, milk, and cheese; pour
on top of chicken and broccoli. Combine bread crumbs and margarine; sprinkle over the tap.
Sprinkle paprika. Bake at 35(fF for 30-45 minutes. (Serves 8-10)
CHICKEN
1 broiler/fryer chicken, cut in pieces
1 tsp. Accent (or oilier flavor enhancer)
1 tsp. salt
1/4 "p. pepper
1/4 cup com oil
112 cup honey
2 Thsp. soy sauce
Place chicken, skin side up, in a single layer in a large shallow baking pan. Sprinkle with
flavor enhancer, salt, and pepper. Let stand 10 minutes. Stir together com oil, honey, and soy
sauce. Drizzle chicken. Bake, uncovered, in a 350
0
p oven about 1 hour or until fork can be
inserted with eo.;::.: Baste frequently. (Serves 4)
5
,,:;1/
-< APPlE HAM BAKE
(Formerly named Apple and Ham Bake)
1/4 tsp. ground cloves
112 cup brown sugar
2 cups canned apples. sliced
2 cups cooked ham, diced
1 113 Thsp. cornstarch
2 lbsp. lemon juice
1/3 cup water
1 cup bread crumbs
Mix cloves. brown sugar. and sliced apples. Arrange alternate layers of apple mixture and ham
in a 1 112 quart casserole. Mix cornstarch with lemon juice and water. Pour over apples and
ham. Cover with bread crumbs. Bake at 35<fF for 1 hour.
4 cups medium egg noodles
1 lb. ground beef
1 cup chopped onion
2 cups sliced pepperoni, quartered
CAVATINA
4-8 oz. cans pizza sauce
112 cup milk.
2 cups mozzarelh: cheese, shredded
Cook noodles to desired doneness as directed on package. Drain; rinse with hot water. Keep
warm .. Meanwhile, in medium skillet brown ground beef and onion; drain. Stir in noodles and
all remaining ingredients except cheese; mix well. Pour into ungreased 1 quart casserole. Bake
at for 15 - 20 minutes or until hot. Sprinkle with cheese; bake an additional 5 minutes or
until cheese melts. 6-8)
P
2 Thsp. margarine' /. ,
CREAMED EGGS
dash of pepper
2 Thsp. flour 1 cup milk ':,
1/4 tsp. salt 3 hard-cooked eggs, diced
Melt margarine; blend in flour, salt, and pepper. Add milk. Cook over medium heat until
thickened. Carefully fold in hard-cooked eggs. Serve over (!last or biscuits. (Serves 3)
1 Thsp. margarine, melted
5 oz. mozzarella cheese, grated
5 oz. American cheese, grated
I 3/4 cups milk
CHEESE QUICHE
4 eggs
112 tsp. salt
I_10
M
unbaked pie shell
Spread pie shell with margarine and cover with cheeses. Mix milk and eggs; add salt as
desired. Fill pie shell with milk mixture. Bake at 3251)F for approximately 45 minutes,
checking after 30 minutes. NOTE: it wiil not be firm, but will look similar to soft-cooked
scrambled eggs.
6
2 112 Tbsp. margarine
2 112 Tbsp. shortening
pinch of salt
BANANA BtITTER FRQSllNG
I 114 cups powdered sugar
2 lbsp. mashed ripe banana (approx. 112
banana)
Cream margarine, shortening, banana, and salt. Add powdered sugar and mix well. Use to tum
Banana Bread into Banana Cake.

2 cups sugar
3/4 cup margarine
2 eggs
2 cups flour
1 tsp. baking powder
TOPPING'
1/4 tsp. cinnamon
113 cup sugar
TENNESSEE APPUl CAKE
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 tt2 tsp. vanilla
3 lI2 cups diced apples
Cream sugar and margarine. Stir in eggs and dry ingredients. Mixture will be very thick. Add
vanilla and apples; stir well. Spread into greased and floured 9" X 13 "pan. Sprinkle with
topping mixture. Bake at 3S(fF for 50 minutes.
6 213 Tbsp. shortening
6 1/3 lbsp. sugar
2 114 cups flour
I tsp. salt
J 1/2 tsp. baking powder
I1bsp. cinnamon
GINGERBREAD CAKE
1 1/2 tsp. allspice
3 3/4 tsp. ginger
6 fup. honey
112 cup + I1bsp. molasses
3/4 cup milk
2 eggs
Cream shortening; add sugar and cream well. In separate bowl mix dry ingredients. Add honey
and molasses to the sugar and shortening; mix well. Beat eggs into milk. Alternately add flour
mixture and milk/egg mixture to shortening/sugar. Mix well after each addition. Spread into
greased and floured 9"XJ3M pan. Bake at 37SOF for 30-40 minutes. Serve warm with lemon
sauce.
1 cup sugar
3/8 cup water
1 Thsp. margarine
grated rind of 1 lemon
u;MONSAUCE
4lbsp. cornstarch
I egg
1/4 cup lemon juice
1 fup_ water
Combine sugar, water, margarine, and rind in saucepan; bring to boil. Combine cornstarch, egg,
lemon juice, and water. Add to hot mixture very slowly. Cook until thick. Serve wann over
gingerbread.
27
I 1/4 sticks margarine
3/4 cup cocoa
I 3/4 cups sugar
4 eggs
I I12 tsp. vanilla
I 112 cups flour
ROCKY ROAD BARS
3/4 tsp. salt
3/4 cup nuts, chopped
1/2 cup chocolate chips
1 1/2 cups mini marshmallows
112 cup coconut
Melt margarine; add cocoa and mix welL Combine sugar, eggs, and vanilla; beat until well
mixed. Add to chocolate mixture; mix well. Add flour, salt, nuts, chocolate chips,
marshmallows, and coconut. Mix. (Batter will be thick.) Spread batter into greased 9
ft
x 13"
pan. Bake at 35(fF for 30-40 minutes.
PEANUT BUTfER COCOA CAKE
(Formerly named. Peanut Butler a.ocobIe Marble Cake)
PEANUT BUrrER BAITER-
114 cup shortening
112 cup peanut butter
1/2 cup sugar
I egg, well beaten
3/4 cup flour
1/4 tsp. salt
1 1/2 tsp. baking powder
112 cup milk:
Cream shortening. Gradually add peanut butter and sugar; beat wel1. Add egg. Sift dry
ingredients together. Add alternately with milk.: to creamed mixture. Pour into greased and floured
9
M
x 13" pan (or two layer pans).
CHOCOLATE BAITER-
1/4 cup + t tsp. margarine
112 cup + I lbsp. sugar
1 egg
1 tsp. vanilla
1 cup + 2 lbsp. flour
1/4 tsp. salt
2 Thsp. cocoa, sifted
5 lbsp. buttermilk
4 1/2 tsp. water
112 tsp. bak.ing soda
1/2 tsp. vinegar
Cream margarine and sugar until fluffy. Add egg and vanilla; beat well. Combine flour, salt, and
cocoa. Add to creamed mixture alternately with buttermilk.: and water. Add baking soda; blend
well. Stir in vinegar. 00 NOT BEAT. Add this batter to the peanut butter batter, and marble
the chocolate through the peanut butter with a knife. Bake at 37SOF for 3040 minutes.
CREAMY PEANUT FROSTING
1/2 cups powdered sugar, sifted
1/3 cup shortening
112 cup peanut butter (crunchy or smooth)
1/4 tsp. salt
1 Thsp. warm water
3 112 cups powdered sugar, sifted
1/4 - 112 cup (variable) warm water
Cream (3-5 minutes on medium speed) t 112 cups powdered sugar, shortening, peanut butter, salt,
and 1 Tbsp. water. Add remaining powdered. sugar and water; cream 3-5 minutes more. (Frosts 2
- 9" layers.)
26
i/4 cup margarine, melted
1 CUD raw rice
6 t > ~ f bouillon cubes
FRIED RICE CASSEROlE
2 cups water
1-3 oz. can mushroom pieces, optional
112 cup slivered almonds, optional
One or a combination of the following ingredients may be added:
2 cups beef cubes, cooked
2 cups chicken cubes, cooked. (If chicken is used, replace beef bouillon cubes with chicken
bouillon cubes.)
Brown rice in margarine over low heat. Combine with remaining ingredients. Cover and cook
at 4O(ff for about 1 hour. Uncover for the last 10-20 minutes to brown. If a softer texture is
deair
ed, OlO!'e liquid may be added to allow for longer simmering time. (Serves 4-6)
>( GARDEN SUPPER BAKE
2 114 cups bread crumbs
3/4 cup cheese, grated
114 cup margarine, melted
2 112 cups mixed vegetables, canned
2 1/2 cups green beans, canned
1 cup diced tomatoes
2 cups white sauce
2 cups bread crumbs
Combine 21/4 cups bread crumbs, cheese, and margarine. Sprinkle in bottom of9" x 13" pan.
Drain all vegetables; mix together and spread over bread cntmb mixture. Make white sauce and
pour over mixture in pan. Sprinkle with remaining 2 cups bread crumbs and bake at 35(fF for
3(L4() minutes.
7
VEGETABLES
CHOCOLATE CIIIP BARS
(Fom .. ,ly named ~ ~ FudF lIau)
3 cups brown sugar
I 1/2 tsp. salt
JJ2 cup margarine
4 medium eggs
3 cups flour
2 tsp. baking powder
1 Tbsp. water
3/4 cup chocolate chips
Cream sugar, salt, and margarine together. Add eggs. Sift flour and baking powder together; add
with water to creamed mbture and mix until smooth. Add the chocolate chips and mix until
uniformly distributed. Pour into a greased and floured 9- x 13" pan and bake at 3S<1'F for 30
minutes. Frost and cut into desired size when cooled.
I cup margarine
1 cup brown sugar, packed
I ISp. almond extract
dried)
2 eggs
2 1/4 cups flour, sifted
COFFEE TOFFEE BARS
1 tsp. baking powder
114 tsp. salt
I ~ 2 lOOp. imtant coffee powder (not f r e e z e ~
1 cup chocolate chips
112 cup walnuts or pecans, chopped
Cream margarine. Add sugar and cream well. Add almond extract and eggs; mix well. Combine
dry ingredients and add to creamed mixture. Blend thoroughly. Stir in chocolate chips and nuts.
Pres.s dough into well-greased 9" x 13" pan. Bake at 32S'F for 20-30 minutes. If desired, frost
while warm with almond glaze.
I lOOp. margarine, softened
3/4 cup powdered sugar
AlMOND GLAZE
118 tsp. almond extract
1-21OOp. milk
Combine margarine, sugar, and extract. Add milk until of spreading consistency.
MARBUID CREAM CHEESE BROWNIES
3 oz. unsweetened chocolate
1/2 cup margarine
1 114 cups flour. sifted
I tsp. baking powder
I/4 tsp. salt
8 oz. cream cheese
2 Tbsp. milt
3 eggs
I 1/2 cups sugar
t 1/2 t!:p. vanilla
3/4 cup walnuts. chopped
Melt chocolate and margarine over hot water; cool slightly. Mix flour, baking powder, and salt.
Blend cheese with milk:. Beat eggs; add sugar and vanilla, mixing well. Blend in chocolate
mixture. Add flour mixture and nuts; beat just to blend. Spread batter into greased 9" x 13- pan.
Spoon cream cheese mixture on top of batter; swirl with spatula just to marble. Bake at 35CfF for
30 minutes or until edges start to pull away from pan. Cool thoroughly; cut into squares.
25
I cup + 3 Thsp. margarine
2 cups sugar
112 cup + 3 Thsp. cocoa
2 eggs
CHOCOLATE BROWNIES
1 tsp. vanilla
1 2/3 cups flour
114 tsp. salt
1/2 cup water
Cream margarine. Sift cocoa and sugar together and cream with the margarine. Add vanilla and
eggs; mix well. Combine flour and salt. Add alternately with water. Spread in an ungreased 9" x
13 pan. Bake 30-35 minutes at 35(fF. Frost when cooled.
1 114 cups powdered sugar
3 112 tsp. cocoa
CREAMY CHOCOLATE FROSTING
2 Thsp. (variable) milk
2 112 lbsp. butter or margarine, softened
Sift together powdered sugar and cocoa. Add butter or margarine and cream until smooth. Add
milk and mix until well blended and fluffy. Spread on cooled brownies.
4 squares sweet chocolate
114 cup shortening
2/3 cup peanut butter
1 113 cups flour
1 tsp. baking powder
PEANlIT BUTI'ER BROWNIES
114 tsp. salt
4 eggs
2 cups sugar
2 tsp. vanilla
1/2 cup chopped nuts
Melt chocolate with shortening and peanut butter over hot water. stirring occasionally until
blended. Sift flour, baking powder, and salt. Beat eggs well; beat in sugar gradually. Add
chocolate mixture and blend. Add vanilla and nuts. Bake in greased 9" x 13" pan at 35CfF for 20
minutes. Cool and cut into squares.
1/2 cup shortening
2 cups brown sugar
2 eggs
1 112 tsp. vanilla
1 3/4 cups flour, sifted
BLONDIES
2 tsp. baking powder
112 tsp. salt
112 cup walnuts, cbopped
112 cup sliced peaches, well drained
Cream shortening and sugar until light and fluffy. Stir in eggs and vanilla. Sift together dry
ingredients and add to creamed mixture. Fold in remaining ingredients. Spread mixture evenly
into lightly greased pan. Bake at 35(fF for IS-20 minutes or until golden brown. Do not over
bake.
24
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';:'.> 'II'.' "'f-
CHEESE SQUASH SOUFFUl
':; cup milk
/.'S- 3 Tbsp, margarine -.-:.-
<., /: .. 1 cup dry bread crumbs
;'c;. 2 cups yellow crookneck squash,
cooked and mashed
1 cup cheddar cheese, grated
1 Thsp_ onion, grated
salt and pepper to taste
'2 eggs
Cook squash. Heat milk wiEh margarine and pour over bread crumbs. Mix well; add to squash.
Add cheese and seasonings. Beat eggs together until light; add to mixture. Pour into an SX8
baking dish and bake for 20--30 minutes in a 350F oven. Buttered bread crumbs may be put on
top baking. ?..- '.D "
VEGETABLE CASSEROLE
1 can white shoe peg corn, drained
1 can French style cut green beans, drained
1/2 cup chopped celery
2 Thsp. chopped onion
1/4 cup chopped green pepper (optional)
112 cup grated sharp cheese
112 cup sour cream
1 can cream of celery soup
pepper to taste
Mix together and place in 2-qt. casserole. Add topping (below). Bake at 3500F for about 45
minutes. (Serves 8-10)
TOPPING (roc above)
1/2 cup Ritz cheese crackers, crumbled
1/4 cup margarine, melted
112 snun can slivered almonds
Mix ingredients and top casserole mixture.
FRENCH GREEN BEAN BAKE
(Formerly named Frend! Style Green Bean Owerole)
2-16 oz. cans French style green beans
1 can cream of mushroom soup
1 smaJl can mushrooms. diced (optional)
buttered bread crumbs
Drain beans. Combine with soup and mushrooms in a 1 112 quart casserole dish. Sprinkle with
bread crumbs. Bake at 3500F for 15-20 minutes. (Serves 6-8)
9
SWISS GREEN BEAN BAKE
(Formerly named Swiss Style Green Bean Ca.uerole)
2 Thsp. margarine. melted
1 Thsp. flour
1/2 tsp. sugar
112 tsp. salt
liS tsp. pepper
1/4 tsp. grated onion
1!2 cup sour cream
2 to oz. cans green beans, drained
4 oz. Swiss cheese, grated
t cup crushed com flakes
Melt I Thsp. margarine; stir in flour. sugar, salt, pepper, and onion. Add sour cream
gradually, stirring constantly. Cook until thick. Fold in green beans thoroughly. Pour into
greased 2-qt. casserole; sprinkle with cheese. Mix com flakes with remaining melted
margarine; sprinkle over bean mixture. Bake, uncovered, at 4()(fp for 20 minutes. (Serves 4)
BRocmu CASSEROlE
(Formerly named Brocooli Mushroom a-Scallop Cauerole)
1 to I 112 lb. fresh broccoli (or 1-10 oz. pkg. frozen broccoli)
1 cup mushroom soup
1/4 cup sharp cheese, grated
Cook broccoli and cut into 2 inch pieces. Spread in t quart baking dish. Pour mushroom soup
over broccoli. Sprinkle with cheese. Bake at 3511'F for 20 minutes or until broccoli is tender.
(Serves 4)
CAULIFLOWER WITH CHEESE SAUCE
2-10 oz. pkgs. frozen cauliflower
2 lbsp. margarine
2 lbsp. flour
114 (Sp. salt
dash of white pepper
1 cup milk
1 cup grated sharp cheddar cheese
Cook cauliflower according to package directions. Melt margarine over low heat. Blend in
flour. salt, and pepper. Add milk al1 at once. Cook quickly. stirring constantly. until mixture
thickens and bubbles. Add cheese and stir until melted. (Makes 1 112 cups.) Pour over cooked
cauliflower. (Serves 8)
10
DESSERTS
I 112 cups all pUlJlOse flour
5 ESp. baking powder
1 tsp. salt
2 Tbsp. sugar
1 cup yellow cornmeal
GOLDEN CHEF1>E BREAD
I cup American cheese, grated
2 eggs, slightly beaten
1 1/2 cups milk.
1/4 cup salad oil
Sift flour before measuring. Add baking powder, 5a1t, and sugar. Sift again into bowl. Add
cornmeal and cheese; mix well. Combine egg, milk, and salad oil. Stir into flour mixture just
enough to moisten dry ingredients. Do not beat. Pour in greased 8- square pan. Bake at 37'sOp
for 45 minutes.
114 cup margarine
I tsp. orange or lemon extract
8 slices bread
CINNAMON roAST
112 cup granulated sugar
In tsp. cinnamon
Cream together margarine, extract, sugar, and cinnamon. Spread on bread. Place under broiler
until golden brown. Serve hot.
22
BREADS
SWEET DOUGH
112 cup sugar
1/2 cup + 1 Thsp. shortening
2 pkgs. yeast
1 tsp. salt
1 cup lukewarm water
1 large egg, beaten
4 112 cups all purpose flour
Dissolve yeast in 1/2 cup of the warm water. Mix sugar. salt, shortening, and softened yeast.
Add remaining 112 cup water and egg. Add flour and mix well. Knead on lightly floured board
for 5 minutes. Let rise until double in bulk (about 1 hour). Punch down and roll out into IS" x
9
H
rectangle. Spread with 2 Tbsp. melted oleo and sprinkle with mixture of 112 cup sugar and 2
tsp. cinnamon. Roll up tightly, beginning with the wide side. Seal well by pinching edges of
roll together. Even up roll by stretching slightly. Cut roll into I" slices. (Makes about 18.)
FOR CINNAMON ROLLS
Place in greased 9" x 13" pan or 18 greased muffin cups. Cover and let rise until double in
size. Bake at 375F for 25-30 minutes. Mix 2 cups powdered sugar, 1 tsp. vanilla, 1/4 cup
water. Spread on cooled cinnamon rolls.
FOR BUTTERSCOTCH ROLLS
Make the rolls the same as for the cinnamon rolls and put in 9 ~ x 1 3 ~ pan which has been
spread with the following butterscotch smear:
2 cups brown sugar
1/3 cup shortening
Mb:: all ingredients together until well combined.
FOR PECAN ROLLS
1/4 cup light Karo syrup
3 lbsp. warm water, variable
Make rolls the same as for cinnamon rolls. Spread pan with butterscotch smear above and
sprinkle with 1 cup chopped pecans before placing rolls on it.
NOTE: For butterscotch rolls and pecan rolls, flip the pan of rolls. over onto a serving plate or
tray as soon as they come from the oven. Be careful not to let the hot smear drip on your hands
or arms.
l/4 cup granulated sugar
1/4 cup + 1 112 tsp. shortening
I tsp. salt
2 pkg. dry yeast
1 cup warm (not hot) water
3-4 cups all purpose flour
Combine sugar, shortening, salt. and 3/4 cup water in bowl. Dissolve yeast in remaining 114
cup warm water. Stir into sugar mixture. Add 1 cup flour to mixture and beat on low speed
for 1 minute. Add remaining flour. Knead for 5 minutes on lightly floured board. Let rise
until double in bulk (about 1 1/2 hours). Punch down and shape into rolls. Let rise again.
Bake at 400CIF for 15-20 minutes. (Makes 24-26 rolls.)
12
SOUR-CREAM COFFEE CAKE
(Formerly named OlOcolate Nut Sour Cream Coffee Cake)
2/3 cup finely chopped walnuts
3 Thsp. cocoa
112 tsp cinnamon
1 112 cups + 113 cup sugar, divided
3/4 cup margarine, softened
3 cups all purpose flour
1 112 cups sour cream
1 In "p. baking soda
1 112 tsp. baking powder
2 tsp. vanilla
grated peel of 1 orange
3 eggs
confectioner's sugar, optional
In small bowl mix walnuts, cocoa, cinnamon, and 113 cup sugar; set aside. In large bowl, with
mixer at low speed, beat margarine with 1 112 cups sugar until blended. Increase speed to high;
beat until light and fluffy. Add flour and remaining ingredients except confectioner's sugar;
beat at low speed until mixed, constantly scraping bowl with rubber spatula. Increase speed to
medium and beat 3 minutes, occasionally scraping bowl. Spread half of batter in pan; sprinkle
with nut mixture; top with remaining batter. Bake at 35(fF for 40-45 minutes until toothpick
inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake
from pan; cool slightly and serve warm or cool completely to serve later. Sprinkle cake with
confectioner's sugar if you like. (Makes 16 servings; 340 calories per serving.)
5 1/4 cups self-rising flour
2 Thsp. sugar
SELF-RISING BISCUITS
112 cup + 3 Thsp. shortening
2 cups milk (amount may vary)
Combine dry ingredients in bowl. Cut shortening into dry mixture, using mixer. Add milk in 3
parts, mixing after each addition. Ron out dough to 112" thickness and cut out biscuits. Bake
on a greased baking sheet at 350
Cl
F for 15-20 minutes. (Makes 2-2 1/2 dozen.)
4 113 cups self-rising flour
1 112 Thsp. sugar
112 cup shortening
CHEESE BISCUITS
1 112 cups + 2 Thsp. milk
8 oz. cheddar cheese, grated
Combine dry ingredients. Cut shortening and cheese into dry mixwre using the mixer. Add
milk in 3 parts, mixing wen after each addition. Roll out dough to 112" thickness and cut out
biscuits. Bake on a greased baking sheet at 350F for 15-20 minutes. (Makes 2 1/2-3 dozen.)
21
BISClilTS
2 cups all purpose flour
2/3 tsp. salt
1 1/3 Thsp. baking powder
2 2/3 Tbsp. granulated sugar
TOPPING
1/4 cup melted margarine
112 cup granulated sugar
SCOTCH SCONES
1/3 cup vegetable shortening
1 egg
1/2 cup milk
Combine dry ingredients. Cut in shortening. Combine egg iil'W milk; add to previous mixture.
Roll to 112ft thickness. Cut with 2" biscuit cutter. Brush scenes with melted margarine and
sprinkle with sugar before baking. Bake on greased cookie sheet at 425F for 10-12 minutes.
(Makes about 16.)
1 112 cups milk
I 3/4 cups All-Bran cereal
112 cup + 3 Thsp. granulated sugar
1 1/2 cups + 2 Tbsp. flour
BRAN MUFFINS
4 tsp. baking powder
112 tsp. salt
1 egg
1/4 cup shortening, melted
Soak bran buds in milk until soft. Combine sugar, flour, baking powder, and salt. Add egg to
cereal/milk mixture. Add flour mixture, combine and add melted shortening. Pill muffin cups
2/3 full. Bake at 400F for 12-14 minutes. (Makes 12 muffins.) (May bake in greased 8"
square pan for 20-25 minutes.)
1 3/4 cups flour
2 1 J2 Tbsp. non-fat dry milk
pinch of salt
1 Tbsp. baking powder
114 tsp. cinnamon
114 tsp. allspice
PUMPKIN BREAD
1 1/8 cups sugar
lI4 cup shortening
2 eggs
lI2 cup pumpkin
lI4 cup cold water
112 cup raisins
Combine dry ingredients. Add shortening and mix at low speed until well blended. Mix eggs
and pumpkin together. With mixer at low speed, rapidly add egg/pumpkin mixture. Scrape
bowl well. Mix at medium speed for 5 minutes. Reduce speed to low; add water in 3 equal
parts. Scrape well after each addition. Continue mixing for 5 minutes. Fold in raisins. Bake
in greased loaf pan for 25-30 minutes at 350
o
P. (Makes 8-10 servings.)
20
3 112-4 cups all purpose flour
2 Tbsp. granulated sugar
1 lJ4 tsp. salt
1/3 cup shortening
PARKERHOUSE ROlL'i
3/4 cup + 2 Tbsp_ warm (not hot) water
1 pkg. dry yeast
1 Thsp. dry milk powder (optional)
2 small eggs, beaten
Combine flour, sugar. and salt in mixing bowl. Cut shortening into dry ingredients until it is a
finely crumbled mixture. Dissolve yeast in warm water. Make a well in flour mixture and add
yeast. milk powder, and eggs. Mix well and knead 5 minutes. Let rise until double in bulk.
Roll out dough 1/2" thick:; cut with cutter. Spread melted butter over the dough. Fold each
circle in half and place on greased baking sheet. Let rise until double in bulk. Bake at 375
0
p
for 15-20 minutes. (Makes 20 rolls)
1 pkg. dry yeast
3/4 cup warm water, divided
3 Tbsp. honey
2 112 Tbsp. margarine
HONEY WHEAT ROlL'i
1 medium egg
li2 tsp. salt
2 cups all purpose flour
1 1/2 cups whole wheat flour
Dissolve yeast in 112 cup of water. Add margarine and egg. Add honey while mixing. Add
salt and whole wheat flour. Mix well. Add remaining flour and enough of remaining water to
make a soft dough. Let rise until double in bulk. Ron out dough 112" thick; cut with cutter.
Pold each circle in ha1f and place on greased baking sheet. Let rise until double in bulk. Bake
at 35{fP for 15-20 minutes. (Makes 25 rolls)
1/3 cup bran buds
114 cup hot water
1/4 cup shortening
2 Thsp. granulated sugar
1/8 Tbsp. salt
BRAN ROlL'i
1 pkg. dry yeast
113 cup warm water
1 medium egg
2 cups less 1 Thsp. purpose flour
Soften bran buds in hot water. Dissolve yeast in warm water. Combine bran buds and yeast
with shortening, sugar, salt. Stir until mixed. Let stand until warm. Add water and eggs and
mix well. Add flour and mix well. Let rise until double in bulk. Roll our dough 1 / 2 ~ thick;
cut with cutter. Pold each circle in half and let rise until double in bulk.Bake at 3500F for 15-
20 minutes. (Makes 24 rolls)
13
2 114 cups cake flour
1 cup brown sugar
1/4 cup granulated sugar
I 114 tsp. salt
314 tsp. baking sOOa
t 112 tsp. baking powder
BANANA BREAD
112 cup shortening
113 cup + 2 lbsp. milk
2 eggs
1 up vanilla
1 cup ripe bananas, mashed
113 cup pecans or walnuts. chopped
Combine dry ingredients and shortening. Add milk. Add eggs, vanilla, bananas, and nuts and
beat until well blended. Bake in a greased 9" x 13" pan at 3750f for 40 minutes.
l&KI.l
1/2 cup margarine
1 cup granulated sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
TOPPING
112 cup pecans, chopped
114 cup granulated sugar
2 tsp. grated orange rind
lROPICAL COFFEE CAKE
2 cups all purpose flour
I tsp. baking soda
t tsp. baking powder
dash of salt
112 cup coconut
1 tsp. cinnamon
Cream margarine and sugar well. Beat in eggs, sour cream, and vani11a. Sift dry ingredients
and add to mixture. Topping: In extra bowl mix nuts, coconut, sugar, cinnamon. and orange
rind. In greased tube pan spread half of batter; then add half of topping mixture. Repeat.
Using a knife, fold topping into batter by cutting crosswise through the mixture and around the
pan. Bake at 3500p for 45 minutes.
COFFEE KUCHEN
I 112 all purpose flour, sifted
I 112 tsp. baking powder
118 tsp. salt
112 tsp. cinnamon
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
4 tsp. instant coffee
114 cup margarine
1/4 cup shortening
112 cup milk
1116 tsp. baking sOOa
1 egg, slightly beaten
Preheat oven to 350F. Lightly grease a 9" x 13" pan. Combine flour. baking powder, salt,
cinnamon, sugars, and coffee. Cut in margarine and shortening until mixture resembles small
peas. Set aside 3/4 cup of this mixture for topping. Combine milk, soda, and egg. Stir all at
once into flour mixture just until combined. Tum into prepared pan. Sprinkle with reserved
flour mixture. Bake 20-30 minutes or until cake tester inserted in center comes out clean.
14
2 pkgs. dry yeast
1 cup wann water
""*YEAST RAISED DOUGHNUTS
1 egg, beaten
2 Thsp. granulated sugar
I tsp. ,a1t
l&AZ!l
3 cups + 3 Thsp. powdered sugar
1 1/4 tsp. vanilla
1/4 cup + 1 Thsp. water
1/4 cup + 2 Thsp. shortening
3 112 cups all purpose flour
1 112 tsp. baking powder
114 cup dry milk powder
Dissolve yeast in warm water. Mix yeast, water, egg, sugar, salt, and shortening. Combine
remaining ingredients and add to yeast mixture. Mix well. Shape dough into a ball and let rest
10 minutes. Roll out dough 113" thick and cut doughnuts. NOTE: start heating oil while
cutting out doughnuts. Let rise until double in bulk, about 30 minutes. Fry in deep fat at
375()F. Tum over as they brown. Combine glaze ingredients and mix until well blended. Glaze
doughnuts while warm. (Makes 1 112 dozen)
~ CAKE DOUGHNUTS
1 Thsp. + 1 tsp. shortening 4 tsp. baking powder
2/3 cup granulated sugar 1 egg yolk
1 1/2 tsp. salt 3/4 cup milk
2 3/4 cups + 1 Thsp. all purpose flour 1 tsp. vanilla
112 tsp. mace (optional)
Cream shortening slightly. Add sugar and salt gradually to shortening and mix until well
blended. Sift dry ingredients together. Add to shortening mixture. Mix until thoroughly
blended. Add egg yolk, water, and vanilla and mix until smooth, approximately 1 112 minutes
on medium speed. Allow batter to rest 15-30 minutes. Roll out dough and cut out doughnuts.
Fry in oil at 350'-39O"F. (Makes I dozen.)
19
0/ ORANGE STREUSEL BREAD
(Fonnerly named Orange Streusel Coffee Cake)
~
114 cup + I Thsp. shortening
3/4 granulated sugar
I egg
1 rsp. orange extract
2 cups less 1 Thsp. flour
TOPPING
3 Thsp. margarine, melted and cool
112 cup flour
1 112 tsp baking powder
1/2 tsp. salt
I lOsp. Tang
3/4 cup milk
114 cup granulated sugar
21Osp. Tang
.cAKE: Cream shortening. Add sugar and egg and cream well. Add orange extract and mix.
Combine flour, baking powder, salt, and Tang in small bowl and add alternately with the milk.
Stir until blended. Spread in greased 8" x 8" pan. TOPPING' Mix topping ingredients just
until crumbly. Sprinkle over batter. Bake at 375
0
P for 2t}.30 minutes.
CAKE
3/4 cup margarine
12 oz. cream cheese, softened
1 3/4 cups granulated sugar
3 large eggs
1 112 tsp. vanilla
TOPPING
3/4 cup brown sugar
1/2 cup flour
BRUNCH CAKE
3 cups flour
1 lSp. baking powder
1/2 tsp. baking soda
1/3 tsp salt
1/3 cup less 1 Tbsp. milk
3 Thsp. cinnamon
114 cup margarine
CAKE:Cream margarine, cream cheese, and sugar. Add eggs and vanilla. Mix well. Combine
dry ingredients and add alternately with milk, beginning and ending with dry ingredients. Pour
into grease and floured 9" x 13" pan. TOPPING' Combine sugar, flour, and cinnamon. Cut
in margarine until crumbly. Sprinkle over batter. Bake at 350
0
p for 40-50 minutes.
18
BROWN SUGAR COFFEE CAKE
CAKE
2 5/8 cups flour
2 114 tsp. baking powder
3/4 !Sp. salt
3/4 cup granulated sugar
TOPPING
1/4 cup margarine
114 tsp. salt
112 cup + 1 Thsp. margarine
2 medium eggs
3/4 cup milk
1 cup brown sugar
1 114 cups pecans, chopped
Sift flour, baking powder. salt, and sugar together. Cut in butter. Add eggs to milk; add to
flour mixture and blend. Spread in greased 9 ~ x 1 3 ~ pan. Mix topping ingredients (cutting in
margarine) and sprinkle ovec batter. Bake at 3S<fF for 15-20 minutes .
2 cups all purpose flour
2 112 tsp. baking powder
113 cup shortening, melted
113 cup sugar
PLAIN MUFFIN BREAD
112 tsp. salt
1 egg, beaten
3/4 cup + 1 Thsp. milk
1 tsp. vanilla
Combine aU dry ingredients. Combine shortening. egg, milk. and vanilla and add to dry
ingredients in three parts, mixing after each addition. Bake in greased 9" x 9" at 375p for 20-
30 minutes. Serve with strawberry or cherry preserves.
CAKE
2 cups all purpose flour
1 cup + 2 Thsp. granulated sugar
1 Tbsp. baking powder
3/4 tsp. salt
2 large eggs
TOPPING
112 cup granulated sugar
112 tsp. cinnamon
~
DUTCH APPLE BREAD
7 Thsp. margarine
1 cup + 1 Tbsp. milk
1 lbsp. vanilla
2 112 cups canned apple slices, drained
Blend flour, sugar, baking powder. and salt. Add eggs and margarine and mix. Add 112 of
milk and blend. Add remaining milk: and vanilla. Mix well. Pour batter into a 9" x 13"
greased pan. Arrange apple slices over batter. TOPPING' Mix cinnamon and sugar and
sprinkle over apples. Bake at 375p for 30-40 minutes.
15
;\
. /;
;'/7' CINNAMON APPLE BREAD
(Formerly named Old Fashioned Apple Bread)
CAKE
1/4 cup + 1 Thsp. shortening
112 cup granulated sugar
112 cup brown sugar
2/3 cup water
2 eggs
2 cups + 1 Thsp. all purpose flour
1 tsp. baking soda
TOPPING ,
113 cup granulated sugar
1 tsp. cinnamon
2/3 cup pecans, chopped

2 112 tsp. baking powder
1 tsp. salt
1 Thsp. cinnamon
dash of nuttneg
3 Thsp. nonfat dry milk: powder
1 1/4 cups canned apple slices, drained
Mix sugars and shortening for 3-5 minutes on low speed of mixer. Add and eggs
beat. Combine dry ingredients and add to the sugar mixture gradually, mIXIng well. Fold m
apples. Pour batter into greased x pan. TOPPING Mix sugar, cinnamon, and nuts and
sprinkle over batter. Bake at 375F for 25-30 minutes.
CINNAMON BREAD
CAKE
2 3/4 cups + 1 lI2 tsp. all purpose flour
t 113 Thsp. baking powder
1/2 tsp. salt
I 112 tsp. cinnamon
1/3 cup granulated sugar
TOPPING
1/4 cup all purpose flour
3/4 cup brown sugar, lightly packed
2 Thsp. pecans, chopped
1 large egg
1 cup + 3 112 Thsp. milk
6 Thsp. shortening, melted
114 cup pecans, chopped
2 Thsp. margarine, melted
CAKE Mix the dry ingredients and pecans together. Add eggs. milk,. and
gradually. Mix well. Pour into greased x 13" pan. TOPPING' MIX toppmg mgredlents
and sprinkle over batter. Bake at 375F for 25-30 minutes.
16
CAKE
1 114 cups granulated sugar
114 cup shortening
2 eggs
1 113 cups milk:
TOPPING
113 cup corn flakes
1 Thsp. margarine, melted
3 Thsp. granulated sugar
COFFEE CAKE
3 1/3 cups a11 purpose flour
I 3/4 tsp. salt
1 112 Thsp. baking powder
1 112 tsp. lemon extract
3 Thsp. brown sugar
2 112 tsp. cinnamon
CAKe;. Mix sugar, shortening, and eggs thoroughly. Stir in milk: and extract. Combine dry
ingredients and stir in. Mix only until blended. Spread batter into greased 9" x 13" pan or 2-8"
square pans. TOPPING' Combine topping ingredients and sprinkle over batter. Bake at 35(fF
for 30 minutes.
LEMON STREUSBL BREAD
(Foflrterly named Lemon Strewel Coffee Cake)
l:AKe
114 cup + 1 lbsp. shortening
3/4 cup granulated sugar
I egg
1 112 tsp. lemon extract
1 3/4 cups + 3 Thsp. flour
TOPPING
3 Thsp. margarine, melted and cooled
112 cup flour
114 cup granulated sugar
1 112 tsp. baking powder
112 tsp. salt
I Thsp. Tang
3/4 cup milk
Cream shortening. Add sugar and egg and cream well. Add lemon extract and mix.
Combine flour, baking powder, salt, and Tang in smaJI bowl and add alternately with milk:. Stir
until blended. Spread in greased 8" x 8" pan. 'IPPPING Mix topping ingredients just until
crumbly. Sprinkle over batter. Bake at 375F for 20-30 minutes.
17