28 15 4132 https://omeka.wilkes.edu/omeka/files/original/41fb9f72fc201f79355784567687e6ce.jpg 5812f66305df21aa3f4f7f68241669c0 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Digital exhibit items from the Admiral Harold R. Stark collection, 1923-1972 Subject The topic of the resource Stark, Harold Raynsford, 1880-1972 Description An account of the resource Digital items found in the Admiral Harold R. Stark collection, 1923-1972, located on <a href="https://archivepublic.wilkes.edu/repositories/2/resources/19">Archivesspace</a>. Date A point or period of time associated with an event in the lifecycle of the resource 1923-1972 Format The file format, physical medium, or dimensions of the resource PDF Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Portrait photograph of Lieutenant Harold Raynsford Stark, 1908 Source A related resource from which the described resource is derived <a href="https://www.history.navy.mil/our-collections/photography/us-people/s/stark-harold-r/nh-93275.html">Collection of Admiral Harold R. Stark. U.S. Naval History and Heritage Command Photograph. NH 93275.</a> Date A point or period of time associated with an event in the lifecycle of the resource 1908 Format The file format, physical medium, or dimensions of the resource JPEG Type The nature or genre of the resource Photograph https://omeka.wilkes.edu/omeka/files/original/b711b0dd39a8ed44a776e9f84c018455.jpg e968de0c8c6c34fb66f615dd894ca910 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Birds Eye View of John Stark’s Ivory Cane, with an Inscribed Metal Band Underneath the Rounded Top that Says “Presented to Gen. John Stark for his Defence of Fort William Henry, 1757 March 17 Description An account of the resource This item is John Stark’s Ivory Cane, with an Inscribed Metal Band Underneath the Rounded Top that Says “Presented to Gen. John Stark for his Defence of Fort William Henry.” Source A related resource from which the described resource is derived Object Box: 1, Object: 1. Wilkes University Archives Date A point or period of time associated with an event in the lifecycle of the resource 1757 March 17 Format The file format, physical medium, or dimensions of the resource JPEG Type The nature or genre of the resource Photograph https://omeka.wilkes.edu/omeka/files/original/02d282277547e39bd2728a49f16ad9e5.jpg b3cee4da9799ac5566b8d6957e238e5f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Digital exhibit items from the Admiral Harold R. Stark collection, 1923-1972 Subject The topic of the resource Stark, Harold Raynsford, 1880-1972 Description An account of the resource Digital items found in the Admiral Harold R. Stark collection, 1923-1972, located on <a href="https://archivepublic.wilkes.edu/repositories/2/resources/19">Archivesspace</a>. Date A point or period of time associated with an event in the lifecycle of the resource 1923-1972 Format The file format, physical medium, or dimensions of the resource PDF Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource John Stark’s Ivory Cane, with an Inscribed Metal Band Underneath the Rounded Top that Says “Presented to Gen. John Stark for his Defence of Fort William Henry, 1757 March 17 Description An account of the resource This item is John Stark’s Ivory Cane, with an Inscribed Metal Band Underneath the Rounded Top that Says “Presented to Gen. John Stark for his Defence of Fort William Henry.” Creator An entity primarily responsible for making the resource Object Box: 1, Object: 1. Wilkes University Archives Date A point or period of time associated with an event in the lifecycle of the resource 1757 March 17 Format The file format, physical medium, or dimensions of the resource JPEG Type The nature or genre of the resource Photographs https://omeka.wilkes.edu/omeka/files/original/e550c1ba24ec93b8b00678d65bb6a368.jpg a0bc30e9c5eea2d1c55c1c695ca9ad85 https://omeka.wilkes.edu/omeka/files/original/326d0783eb476fcf320e428cb29509a2.jpg 73fa9516804ca7b3a216d8329d667601 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Digital exhibit items from the Admiral Harold R. Stark collection, 1923-1972 Subject The topic of the resource Stark, Harold Raynsford, 1880-1972 Description An account of the resource Digital items found in the Admiral Harold R. Stark collection, 1923-1972, located on <a href="https://archivepublic.wilkes.edu/repositories/2/resources/19">Archivesspace</a>. Date A point or period of time associated with an event in the lifecycle of the resource 1923-1972 Format The file format, physical medium, or dimensions of the resource PDF Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Wilkes-Barre Pennsylvania - Tunnel Entrance At Coal Mine- 1904 Mining Postcard Description An account of the resource A postcard capturing the labor of coal miners in the Wilkes-Barre area in the late 1800s, early 1900s. Source A related resource from which the described resource is derived <a href="https://www.ebay.com/itm/145070727478">The Historic Postcard Company</a> Publisher An entity responsible for making the resource available ILL. P. Card Co., 118 Chambers St., N.Y. Date A point or period of time associated with an event in the lifecycle of the resource Jan 1 1904 (Physical copy distributed 1898, card dated 1904) Format The file format, physical medium, or dimensions of the resource JPEG Type The nature or genre of the resource Postcard https://omeka.wilkes.edu/omeka/files/original/46739dfd7108e4c9a93e6318c47029ee.jpg 672d4a14fd882161aa855e9d8c73bd36 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Wilkes-Barre New Jersey Central Train Station, early 1900s Description An account of the resource Photograph of an old train station in Wilkes-Barre powered by the production of coal in the North Eastern Pennsylvania area. Source A related resource from which the described resource is derived <a href="https://arthur-miller.pixels.com/featured/wilkes-barre-pa-new-jersey-central-train-station-early-1900s-arthur-miller.html">Arthur Miller photographs</a> Date A point or period of time associated with an event in the lifecycle of the resource early 1900s Format The file format, physical medium, or dimensions of the resource JPEG Type The nature or genre of the resource Photograph https://omeka.wilkes.edu/omeka/files/original/a017f9b8d0f010746177edf6e3ed3704.jpeg 3776a80230a7f2604cc3ac8ae396f53c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Digital exhibit items from the Admiral Harold R. Stark collection, 1923-1972 Subject The topic of the resource Stark, Harold Raynsford, 1880-1972 Description An account of the resource Digital items found in the Admiral Harold R. Stark collection, 1923-1972, located on <a href="https://archivepublic.wilkes.edu/repositories/2/resources/19">Archivesspace</a>. Date A point or period of time associated with an event in the lifecycle of the resource 1923-1972 Format The file format, physical medium, or dimensions of the resource PDF Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 7 of Oral History transcript of Harold Stark, autumn 1967 Description An account of the resource An oral interview conducted by Robert Bomboy collecting the history of Harold Stark’s influence in Wilkes-Barre. Creator An entity primarily responsible for making the resource Bomboy, Robert Phillip, 1941-2024 Date A point or period of time associated with an event in the lifecycle of the resource autumn 1967; accessed on April 27 2025 Format The file format, physical medium, or dimensions of the resource JPEG Type The nature or genre of the resource Print https://omeka.wilkes.edu/omeka/files/original/3c84a797aa2d3fcfd27acb6c34d75004.jpeg df1a388a3e5b43a00644437ecfba8123 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Lake Carey From Hill , 1907 Description An account of the resource A photograph of Lake Carey where Stark first learned to sail before joining the Naval academy. Creator An entity primarily responsible for making the resource Harris, W.J, 1868-1940 Source A related resource from which the described resource is derived Found on the <a href="https://www.lakecareypa.com/history.html">Lake Carey, PA website</a> Date A point or period of time associated with an event in the lifecycle of the resource 1907; ACD 2025 Format The file format, physical medium, or dimensions of the resource JPEG Type The nature or genre of the resource Postcard https://omeka.wilkes.edu/omeka/files/original/b338c79594bfac77fb1760471e9374a9.jpeg 0638d11c96c9a34485160d9a1edf01a5 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 3 of a Revised Draft for “Dictionary of American Military Biography” Description An account of the resource A rough draft of a biography that holds key insights into Harold Stark’s early family life. Source A related resource from which the described resource is derived From the <a href="https://archivesspace.wilkes.edu/files/starkcollection/haroldstarkbiographyandcareeroutlinenodate.pdf">collection: Stark, Harold Raysnford, 1880-1972</a> Date A point or period of time associated with an event in the lifecycle of the resource June 23, 1979; ACD April 25 2025 Format The file format, physical medium, or dimensions of the resource JPEG Type The nature or genre of the resource Print https://omeka.wilkes.edu/omeka/files/original/42eac3625d262eb0b082608e8ddb8395.jpg b72afaf3883958803675771cf81badcb Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Digital exhibit items from the Admiral Harold R. Stark collection, 1923-1972 Subject The topic of the resource Stark, Harold Raynsford, 1880-1972 Description An account of the resource Digital items found in the Admiral Harold R. Stark collection, 1923-1972, located on <a href="https://archivepublic.wilkes.edu/repositories/2/resources/19">Archivesspace</a>. Date A point or period of time associated with an event in the lifecycle of the resource 1923-1972 Format The file format, physical medium, or dimensions of the resource PDF Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Admiral Stark’s awards and decorations, ca 1920s-1940s Description An account of the resource A photograph of an assortment of Admiral Stark’s awards, medals, and military decorations. This photograph shows that, even despite the controversy surrounding Stark’s actions at Pearl Harbor, he remained valiant and honorable. Admiral Stark was well respected, and was honored by the Allied military and public for his role in defeating the Axis Powers and securing Allied victory in World War II. Creator An entity primarily responsible for making the resource From the collection: Stark, Harold Raysnford, 1880-1972 Source A related resource from which the described resource is derived Found in Series III: Military Career, 1923-1957, in Subseries I: Military photographs, 1937-1957, in Box 5 (halfsized), Folder 11 (Mixed Materials) Format The file format, physical medium, or dimensions of the resource JPEG Type The nature or genre of the resource Photograph https://omeka.wilkes.edu/omeka/files/original/f36ca53232ae4a1da5f254265bfcf001.jpg 6d0787a81306b974d4712540cf2f5798 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Digital exhibit items from the Admiral Harold R. Stark collection, 1923-1972 Subject The topic of the resource Stark, Harold Raynsford, 1880-1972 Description An account of the resource Digital items found in the Admiral Harold R. Stark collection, 1923-1972, located on <a href="https://archivepublic.wilkes.edu/repositories/2/resources/19">Archivesspace</a>. Date A point or period of time associated with an event in the lifecycle of the resource 1923-1972 Format The file format, physical medium, or dimensions of the resource PDF Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Honorary Knight Grand Cross Ribbon, 1945 Description An account of the resource Admiral Stark’s Honorary Knight Grand Cross Ribbon, awarded to him in 1945. The award is bestowed upon officers who have demonstrated outstanding leadership and bravery in combat or other military operations. The Grand Cross award signifies the recipient as a knight (if male) or a dame (if female), but since Stark was not British, he was given an honorary variant of the award without the title. Creator An entity primarily responsible for making the resource From the collection: Stark, Harold Raysnford, 1880-1972 Source A related resource from which the described resource is derived Found in Series III: Military Career, 1923-1957, in Subseries I: Military documents, 1937-1957, in Box 4, Folder 10 (Mixed Materials) Date A point or period of time associated with an event in the lifecycle of the resource 1945 Format The file format, physical medium, or dimensions of the resource JPEG Type The nature or genre of the resource Award Ribbon https://omeka.wilkes.edu/omeka/files/original/9f2aed624c513d34899dc4f896d8a27a.jpg cc19bbf5bbbc82c586b6c213db730935 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Digital exhibit items from the Admiral Harold R. Stark collection, 1923-1972 Subject The topic of the resource Stark, Harold Raynsford, 1880-1972 Description An account of the resource Digital items found in the Admiral Harold R. Stark collection, 1923-1972, located on <a href="https://archivepublic.wilkes.edu/repositories/2/resources/19">Archivesspace</a>. Date A point or period of time associated with an event in the lifecycle of the resource 1923-1972 Format The file format, physical medium, or dimensions of the resource PDF Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Photograph of King George VI in Uniform Walking with Admiral Stark, ca 1941-1942 Description An account of the resource A photograph of Admiral Stark walking alongside King Geroge VI, clad in his military uniform. This photograph was likely taken during Stark’s time in Europe after being relieved from his duties as Chief of Naval Operations following the attack on Pearl Harbor. Stark was stationed in London as the Commander of United States Naval Forces Europe. Creator An entity primarily responsible for making the resource From the collection: Stark, Harold Raysnford, 1880-1972 Date A point or period of time associated with an event in the lifecycle of the resource ca 1941-1942 Format The file format, physical medium, or dimensions of the resource JPEG Type The nature or genre of the resource Photograph https://omeka.wilkes.edu/omeka/files/original/fce6568f5478e6a5ab799519342c47db.jpg ddaf93be1485eb4cead62c108a874228 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Digital exhibit items from the Admiral Harold R. Stark collection, 1923-1972 Subject The topic of the resource Stark, Harold Raynsford, 1880-1972 Description An account of the resource Digital items found in the Admiral Harold R. Stark collection, 1923-1972, located on <a href="https://archivepublic.wilkes.edu/repositories/2/resources/19">Archivesspace</a>. Date A point or period of time associated with an event in the lifecycle of the resource 1923-1972 Format The file format, physical medium, or dimensions of the resource PDF Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Photograph of Admiral Harold R. Stark, ca 1951 Description An account of the resource A military headshot photograph of Admiral Harold R. Stark. The date is unknown, but given Stark’s age in the photo in comparison to other photos, we can assume that the photograph was likely taken in the 1940s. Creator An entity primarily responsible for making the resource From the collection: Stark, Harold Raysnford, 1880-1972 Source A related resource from which the described resource is derived Found in Series III: Military Career, 1923-1957, in Subseries I: Military photographs, 1937-1957, in Box 4, Folder 24 (Mixed Materials) Format The file format, physical medium, or dimensions of the resource JPEG Type The nature or genre of the resource Photograph Date A point or period of time associated with an event in the lifecycle of the resource ca 1951 https://omeka.wilkes.edu/omeka/files/original/ef2eace7d3611c0010c9131cc9947f73.pdf 71e6f5fe31f3482c4acb2e992e27edad PDF Text Text �A Collection of Recipes by the Members, Family and Friends of the Wilkes University Polish Room Committee Wilkes University Eugene S. Farley Library Wilkes-Barre, PA 18766 570-408-4250 Copyright © 2012 Morris Press Cookbooks All rights reserved. Reproduction in whole or in part without written permission is prohibited. Printed in the U.S.A, by P.O. Box 2110 • Kearney, NE 68848 800-445-6621 • www.morrlscookbooks.com 238705-12 PP-1 �S/rare/i &ftec//iars/u This Room is dedicated to the memory of settlers from Poland who since 1856 have made their homes in Wyoming Valley This cookbook is dedicated to the memory of Mrs. Karen Bednarski. By their efforts they contributed to the development of its major industries mining and farming a publisher and selecting the title. Her untimely death has brought sadness to us all. She will always be remembered as one of the kindest By their sense of fair play they encouraged the principle of collective bargaining Through their homes, schools, and churches they have proclaimed their faith and love of country This plaque is erected by their descendants so that their sons and daughters, together with the sons and daughters of those from other lands may take courage from their lives and deeds, and forever be reminded in these halls of Wilkes College that opportunity, wisdom, and justice are for all Americans September 7,1950 - November 29, 2011 Her untiring efforts and fortitude were the impetus for this book. Under her chairmanship she began the process of gathering the recipes, finding and gentlest of souls who was always willing to lend a helping hand. Karen exemplified the attributes of the Wilkes University Polish Room Committee in supporting her family and cherishing her Polish heritage. By preparing food, a mother nourishes her family and helps them thrive. This is a fitting tribute to Karen. She would want you to enrich your families with food and nourish your Polish culture. Smacznego! Jack Bednarski Karen's husband KAREN BEDNARSKI.... A soft-spoken but deep-rooted girl. Her eyes followed you like the Mona Lisa. Her thoughts were humble. She was drawn to nature— Especially the ocean, flowers, and her grandchildren. Presented by Women's Committee for the Polish Room at Wilkes College Room designed by Stefan Mrozewski Furniture Made and Carved by Stefan Hellersperk Karen: A Rare Jewel P.K. Dende Karen's friend These words are written on a plaque that is displayed at the entrance to the Polish Room. —-O 238705-12 PP-2 238705-12 G PP-3 © C=^IZ===^ o-- �Before you browse through this Cookbook, I would like to share with you some of the stories and comments behind a few of these great recipes. The White House Vegetable Garden provided the ingredients for Michele Obama's Yogurt Vegetable Dip. Need a great appetizer? Try the Cranberry Chili Meatballs. They taste even better if they're made the day before. They can also be frozen and reheated. The Sweet Noodle Pudding is a fantastic "finger food". The Microwave Bread and Butter Pickles are ready to eat the next day. The longer the Cucumber Salad is stored in the refrigerator, the more it tastes like crunchy and crisp bread-and-butter pickles. The Sweet and Tangy Carrots recipe makes a great summer salad. Hot Beer "hits the spot" when served on a cold winter night. Have a slight cold? The Honey Punch is a good drink when you're feeling "under the weather". If you would like to invite the girls over for lunch or brunch, serve thin slices of the Strawberry Nut Bread spread with whipped cream cheese. Add a fruit salad and your get-together will be a shining success. The Soft Rice Custard Pudding is very creamy and very easy to make. It's so nutritious, you can have a bowl for breakfast with a clear conscience. If you like candy, try the Stained Glass Cookies. They taste great and they are "no bake". Speaking of "no bake", the No Cook Fudge is absolutely delicious. The Polish Apple Pie or Szalotka recipe was one of Pope John Paul's favorite desserts. Would you like German Chocolate Cake but don't want to make a cake? Try the Coconut Pecan Cookies. They taste just like it. The Cheese Pie recipe is so easy and so delicious! Not only does the meat taste great in the Pepsi Pot Roast recipe, it makes a wonderful gravy. The Kluski with Cheese is "YUM"! Looking for a great soup to serve on a cold winter day? Try the Polish Barley Soup. The Red Beet Soup is best when it's made the day before. Ever try creating you're own recipes? That's how the Hot Dog Soup and Ham and Tortellini Alfredo recipes came about. There are some fantastic Wigilia recipes in this Cookbook. The Mushroom Potato Soup can be doubled and served on Christmas Eve. You can also serve Aunt Mary's Flat. Bread. This dough also makes a good pizza dough. Make the Compote and serve it along with your baked goods on Christmas. Here's some History Trivia. The Maryland Crab Cakes recipe is from Senator Barbara Mikulski from the great state of Maryland. On March 17, 2012, she became the longest serving woman in the history of the United States Senate. If you're looking for the Zupa Grochowa (Bean Soup) seasoning/soup mix, take a trip to an Eastern European grocery store—the nearest is in Stroudsburg, Pennsylvania. Enough tidbits, let's start cooking! I'm sure you can't wait to try these and the rest of our mouth-watering recipes! I would like to thank all our members, their families and friends for making this Cookbook truly one of a kind. Karen Bednarski, with her passion and dedication, provided the impetus that enabled the Cookbook Committee to put together a great Cookbook. A great deal of this final Cookbook was Karen's idea. The Committee did not want to change too much. All of the proceeds from this Cookbook will go toward the Polish Room Committee Scholarship given to a Wilkes University student. It is presented each year, in January, at the Kosciuszko Ball. I want to thank my co-chair, Susan Najaka, along with Mary Lou Zaleski, Barbara Yacuboski, Barbara Smith, Audrey Brozena, Marianne Kress and Mary Ann Drust for working so hard and caring so much. Also, my thanks goes to Bernadine Tarasek, our Polish Room President, for all her help and cooperation. I hope you enjoy reading through this Cookbook and are inspired to try some delicious new recipes. Joyce Latoski Cookbook Chairman 238705-12 PP-4 238705-12 PP-5 �Appetizers & Beverages........................................ 1 Soups & Salads........................................................ 11 Vegetables & Side Dishes..................................... 27 Main Dishes............................................................ 37 Breads & Rolls......................................................... 63 Desserts.................................................................... 77 Cookies & Candy................................................... 105 This & That.............................................................. 119 Index 125 �Helpful Hints Add flavor to tea by dissolving old-fashioned lemon drops or hard mint candies in it. They melt quickly and keep the tea brisk. Make your own spiced tea or cider. Place orange peels, whole cloves, and cinnamon sticks in a 6-inch square piece of cheesecloth. Gather the corners and tie with a string. Steep in hot cider or tea for 10 minutes; steep longer if you want a stronger flavor. Always chill juices or sodas before adding them to beverage recipes. Calorie-free club soda adds sparkle to iced fruit juices and reduces calories per portion. To cool your punch, float an ice ring made from the punch rather than using ice cubes. It appears more decorative, prevents diluting, and does not melt as quickly. LACK-EYED PEAS DIP cans Bush's black-eyed peas— drained 1 can shoe peg com—drained 2 cans Ro-Tel diced tomatoes with green chilies 2 1 bunch diced green onions V2 diced green pepper Vi to 44 c. Zesty Italian dressing­ can use fat-free Scoops chips Mix all the ingredients well and refrigerate. Serve with Scoops chips. They hold the dip well. Mary £ou Zaleski Place fresh or dried mint in the bottom of a cup of hot chocolate for a cool and refreshing taste. When making fresh lemonade or orange juice, one lemon yields about *1/4 cup juice, while one orange yields about 1/3 cup juice. Never boil coffee; it brings out acids and causes a bitter taste. Store ground coffee in the refrigerator or freezer to keep it fresh. Always use cold water for electric drip coffee makers. Use 1-2 tablespoons ground coffee for each cup of water. How many appetizers should you prepare? Allow 4-6 appetizers per guest if a meal quickly follows. If a late meal is planned, allow 6-8 appetizers per guest. If no meal follows, allow 8-10 pieces per guest. If serving appetizers buffet-style or seating is limited, consider no-mess finger foods that don’t require utensils to eat. X/)OURBON SLUSHES 1 1 1 1 c. granulated sugar c. brewed tea (12 oz.) frozen lemonade (6 oz.) frozen orange juice concentrate 6 c. water 146 c. bourbon 7-Up or ginger ale Mix all ingredients. Pour into containers and freeze. When ready to serve, remove from freezer and let stand until mixture gets slushy. You can pour 7-Up or ginger ale over the ice. Less sugar can be added. If making punch, add 3 cups water. ^Patricia Heese Think “outside the bowl.” Choose brightly-colored bowls to set off dips or get creative with hollowed-out loaves of bread, bell peppers, heads of cabbage, or winter squash. Cheeses should be served at room temperature-approximately 70°. To keep appetizers hot, make sure you have enough oven space and warming plates to maintain their temperature. To keep appetizers cold, set bowls on top of ice or rotate bowls of dips from the fridge every hour or as needed. 238705-12 Copyright © Morris Press Cookbooks Appetizers & Beverages 1 �bat t s with tangy mustard glaze _ NEY PUNCH (NAPOJ Z MIODEM) Hain Balls: ¥4 c. chopped onion 1 lb. cooked ham-ground 1 egg—beaten 1 lb. pork sausage black pepper to taste ¥3 c. cracker crumbs ¥4 - ¥2 c. milk Mix all the ingredients well. Adjust the milk, if needed, for firmness. Roll into about 40 golf ball size meatballs. Fry in a large skillet, turning occasionally and browning on all sides. When cooked through, drain grease and add glaze. ¥3 c. honey 2 eSS yolks 2 c. hot, strong tea juice from lemons Combine the honey with egg yolks and mix well. Add the tea slowly. Heat and add lemon juice. Serve in a tumbler. Yields 2 % c. Jane Straub Glaze: ¥2 c. firmly packed brown sugar 16 - 1 tsp. dry mustard powder 2 T. fruit juice RSERADISH SAUCE Stir all the ingredients together in a small bowl. Pour glaze over the meatballs, coating them well. Keep ham balls warm in a slow cooker or chafing dish and serve with toothpicks. ^Barbara ^Bialek Smith 3 T. horseradish—red or white ¥3 c. sour cream ¥2 tsp. sugar ¥2 tsp. vinegar Mix the ingredients until thoroughly blended and allow to stand several hours, tightly covered, in the refrigerator. Serve over ham or kielbasa. Joyce £atoski LIDAY EGGNOG 6 eggs, separated ¥2 c. sugar (or to taste) 1 ¥2 c. bourbon whiskey ¥2 c. rum ¥2 c. brandy 2 tsp. vanilla extract 1 pt. milk 3 c. heavy cream 3 T. sugar ground nutmeg T BEER (GRZANE PIWO) In the large bowl with electric mixer, beat egg yolks well. Gradually add the ¥2 c. sugar and beat until light and fluffy. While still beating, gradually add bourbon, rum, and brandy. Stir in vanilla. Chill in refrigerator at least 1 hour before adding milk and cream. Add about 16 of the milk and cream every half hour, stirring well after each addition. When ready to serve, beat the egg whites with 3 T. sugar until stiff peaks form. Fold egg white mixture into bowl. Sprinkle with nutmeg. Makes 20-25 (16 c. servings). 1 qt. beer 16 tsp. cloves ¥2 tsp. cinnamon 4 egg yolks 1 ¥4 c. sugar Bring the beer with the spices to a boil. Beat the egg yolks with sugar till thick and creamy. Add the beer in a thin stream, beating all the time. Heat stirring, but do not boil. Yields 5 cups. Susan Mijaka Susan Majaka In Memory of Leonard Majaka 4 Appetizers & Beverages 238705-12 238705-12 Appetizers & Beverages 5 �AUSAGE TWIRLS CRAB PIP__ Vi tsp. dry mustard 1 (8 oz.) pkg. softened cream pinch of garlic salt cheese 1 T. milk i/t c. sour cream V4 c. Cheddar cheese-grated 2 T. mayonnaise ¥2 lb. crabmeat-cartilage removed 1 T. lemon juice paprika for garnish 1V4 tsp. Worcestershire sauce In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make the mixture creamy. Stir in 2 T. cheese. Fold crabmeat into the mixture. Pour into a casserole and top with the remaining cheese and paprika. Bake at 325° for 30 minutes; until mixture is bubbly and browned on top. Serve with crackers. Mary f/lnn Martin 2 c. biscuit mix ¥2 c. milk ¥4 c. butter or margarine—melted 1 pkg. roll of sausage—Italian or vegetarian Combine biscuit mix, milk and butter in a large bowl until blended and refrigerate at least 30 minutes. Divide the refrigerated dough into 2 parts; roll each out on a floured surface to get two (10x7-inch) rectangles. Spread ¥2 the uncooked sausage over the dough. Add the fennel seed and garlic powder if using the vegetarian sausage. Roll lengthwise into a log. Repeat with the other rectangle and sausage half. Place both wrapped logs into the freezer until they are hard enough to cut (about 1 hour) or the day you want to use them. If you freeze them for a few days, you'll need to take them out of the freezer about 1 hour ahead of time in order to be able to slice them. Preheat oven to 400°. Cut each log into about 15 thin slices and place on a non-stick baking sheet. Bake for 15 minutes, turning once if they seem to be browning too much on the bottom. ,^/cED COFFEE POLISH STYLE 4 tsp. sugar 4 c. strong, cold coffee Joyce ‘Rotfier Burlone 1 c. vanilla ice cream 1 c. ivhipped cream Add sugar to coffee. Refrigerate for 2 hours. Pour into 4 tumblers, add ice cream, top with whipped cream. Drink without mixing. Serves 4. Susan Majaka f /lush 7 c. water 18 oz. orange juice—undiluted 18 oz. lemonade—undiluted 1 ¥2 c. sugar 1¥2 c. vodka Combine all the ingredients. Freeze. When frozen, put 2-3 T. slush into a glass and add a grapefruit-like soda. >./^NIATURE bacon quiche 2 c. flour 6 oz. cream cheese 1 c. butter 1 lb. bacon—fried fennel seed and garlic powder—to give vegetarian sausage flavor Joan Shannon ¥2 lb. Swiss cheese—grated 3 eggs 1 c. milk Mix flour, cream cheese and butter; roll into balls small enough to press into miniature muffin tins. Sprinkle bacon and grated cheese onto dough. Beat eggs and milk; pour over the bacon and cheese. Bake at 350° for 25-30 minutes. Makes about 60. Barbara Yacubosfa 6 Appetizers & Beverages 238705-12 238705-12 Appetizers & Beverages 7 �ACO DIP r /PINACH BALLS 2 boxes chopped spinach-thaw and squeeze out liquid 3/4 stick melted butter 2 c. Pepperidge Farm Stuffing Mix Vi c. Parmesan cheese 1 c. shredded Cheddar cheese V4 c. shredded Swiss cheese % c. chopped onion 4 eggs—beaten 2 (8 oz.) cartons whipped cream cheese 1 (16 oz.) jar Chi-Chi's Mild Thick and Chunky Salsa 1 green pepper—diced 1 medium or large tomato—diced 1 small sweet onion 1 pkg. taco mix cheese Combine all ingredients; mix well. Form into balls and bake at 275° to 300° for about 30 minutes. Spread cream cheese % inch thick on a plate. Then spread the salsa. Next, sprinkle the pepper, tomato and onion. Finally, sprinkle the cheese on top. ‘Barbara Yacuboski Maureen and Dan Mello f /uMMER PUNCH_____________ EXAS CAVIAR (PONCZ LETNI) 2 oranges, peeled, sliced 2 c. sugar 1 qt. white wine juice of 1 lemon 2 c. soda water Sprinkle the orange slices with sugar. Cover and refrigerate overnight. Place the oranges with their juice and sugar in a punch bowl. Add the wine and the lemon juice. Mix. Add soda water and serve immediately with ice. Yields 8 c. 2 (14 oz.) cans black eyed peas, drained 1 (15 oz.) can ivhite hominy (com), drained 2 medium tomatoes, chopped 2 cloves garlic, minced 4 green onions, chopped Mix all together and refrigerate. Serve with tortilla chips. Diane Delczar ‘Diane rPelczar Tuna pate_____ WEET NOODLE PUDDING f e^s /2 c‘ su8ar 1 (16 oz.) carton small curd cottage cheese 1 c. sour cream 1 green pepper, chopped 1 jalapeno pepper chopped V2 c. chopped onion or equivalent amount of green onion V2 c. parsley, chopped 1 (8 oz.) bottle Italian dressing tortilla chips % stick oleo—melted y4 tSp. salt 1 tsp. vanilla 1 (8 ozJ pk broad nQodles 1 2 2 1 Beat the eggs and sugar in a large bowl. Add the cottage cheese sour cream, oleo, salt and vanilla. Boil the noodles in salt water for 8w»l?pUteS.und drain- Add the noodles to the cheese mixture; blend for 1 hour 6 miXture 'nto a buttered casserole dish and bake at 350° (8 oz.) pkg. cream cheese T. chili sauce T. dry parsley tsp. minced onion V2 tsp. Tabasco sauce 2 (6 oz.) cans flaked tuna—drained crackers Mix the first six ingredients well. Chill before serving. Serve with crackers. Joan Jdannon ‘Tfiyllis Salusfa 8 Appetizers & Beverages 238705-12 238705-12 Appetizers & Beverages 9 �x ^GGIE PIZZA___________________________________ 1 pkg. Crescent Rolls cauliflower; broccoli; tomato; 1 (8 oz.) pkg. cream cheese green or red pepper—chopped 1 or more T. Ranch dressing mix shredded cheese 1 heaping T. sour cream Spread the Crescent Rolls on a cookie sheet. Do not take apart; seal perforations. Bake at 350° for 8-10 minutes; then cool. Mix cream cheese, Ranch dressing mix and sour cream. Spoon this mixture on the Crescent Rolls and layer the top with the vegetables and cheese. ^Barbara Yacubosfa. CRACKERS 2 sticks butter 1 c. brown sugar 2 c. ground walnuts 2 or 3 tsp. cinnamon Club Crackers powdered sugar Melt butter; then add brown sugar, walnuts, cinnamon and mix well. Place a spoonful of mixture on each cracker and bake a at 350° for 5 minutes. When cool, dust with powdered sugar. ^Barbara Yacubosbi OGURT VEGETABLE DIP 1 T. fresh lemon juice % c. extra virgin olive oil 1 tsp. minced garlic 2 c. nonfat Greek yogurt 1 c. cucumber—peeled, seeded and diced Vi c. finely diced onion salt to taste raw vegetables Combine the lemon juice, olive oil and garlic with the yogurt and mix well. Stir in the cucumber, onion and salt. Chill for at least 1 hour or overnight. Serve with cherry tomatoes and cut-up raw vegetables like broccoli or fennel. Yields 2 or more cups. JvticfieLle Obama 10 Appetizers & Beverages 238705-12 �Helpful Hints If the soup is not intended as the main course, count on 1 quart to serve 6. As the main dish, plan on 1 quart to serve 2. After cooking vegetables, pour any water and leftover vegetable pieces into a freezer container. When full, add tomato juice and seasoning to create a money-saving “free soup.” Instant potatoes help thicken soups and stews. A leaf of lettuce dropped in a pot of soup absorbs grease from the top - remove the lettuce and serve. You can also make soup the day before, chill, and scrape off the hardened fat that rises to the top. To cut down on odors when cooking cabbage or cauliflower, add a little vinegar to the water and don’t overcook. Three large stalks of celery, chopped and added to about two cups of beans (navy, brown, pinto, etc.), make the dish easier to digest. Fresh is best, but to reduce time in the kitchen, use canned or frozen broths or bouillon bases. Canned or frozen vegetables, such as peas, green beans, and corn, also work well. NT LOTTIE'S RED BEET SOUP Fresh or canned red beets water 1 tsp. salt 1 tsp. vinegar 1 clove garlic 1 bay leaf dash of pepper diced fatback 1 T. flour Wash fresh beets thoroughly. Put enough water in saucepan to cover beets. Cook the beets in their skins (if using fresh beets) until tender, drain and set aside. Using the red beet water, add salt, vinegar, garlic, bay leaf and pepper; boil. After the red beets are cooled, peel and cut into cubes. Add them to the salt-vinegar-beet water mixture. Saute fatback; add flour and some liquid from the beet mixture; blend together. Pour the flour mixture back into the beet mixture. Simmer about 20-25 minutes. Let cool for 1 hour. When serving, reheat and add cooked potato chunks and pumpernickel bread. Ideally, cold soups should be served in chilled bowls. JVfrzry Ann Martin*3 Perk up soggy lettuce by spritzing it with a mixture of lemon juice and cold water. You can easily remove egg shells from hard-boiled eggs if you quickly rinse the eggs in cold water after they are boiled. Add a drop of food coloring to help distinguish cooked eggs from raw ones. Your fruit salads will look better when you use an egg slicer to make perfect slices of strawberries, kiwis, or bananas. The ratio for a vinaigrette is typically 3 parts oil to 1 part vinegar. For salads, cook pasta al dente (slightly chewy to the bite). This allows the pasta to absorb some of the dressing and not become mushy. Fresh vegetables require little seasoning or cooking. If the vegetable is old, dress it up with sauces or seasoning. t^^ABCPS CABBAGE SOUP 3 quarts water 1 whole onion salt to taste 1 medium head of cabbage 1 quart diced tomatoes 4 2 3 2 large potatoes-diced T. vinegar T. butter T. flour Bring water with onion and salt to a boil. Add chopped cabbage, tomatoes and potatoes; simmer until vegetables are tender. Remove onion and add vinegar. Melt butter in pan; add flour and brown until dark; add this mixture to soup. Stir and simmer for a few minutes. Jean £evandowski Chill the serving plates to keep the salad crisp. rtm=Jn'CtS’ S^h as pineaPP|e and orange, can be used as salad dressing by adding a little olive oil, nutmeg, and honey. 238705-12 Copyright © Morris Press Cookbooks Soups & Salads 11 �^^ARBARAZS BORSCHT__________________________ Ring of fresh kielbasa 9 cups of ivater Vi c. flour blended with ¥2 c. water 1 c. buttermilk V4 c. vinegar 2 T. horseradish 2 eggs—beaten c. sour cream salt and pepper to taste Cook kielbasa in water for 1 hour. Remove kielbasa. Mix flour mixture with remaining ingredients and gradually stir it into the water. Add salt and pepper. Cook on low heat for 16 hour. Serve with cut-up hardboiled eggs, ham pieces and sliced kielbasa. ^Barbara ‘Bialeh. Smith ORSCHT ABBAGE SOUP 4 smoked ham hocks 1 medium head of cabbageshredded 1 medium white onion—chopped 1 can of white lima beans— drained In a 4 quart pot, cover ham hocks with water; cover and boil for about 30-45 minutes. Remove hocks and set aside. Chill the broth overnight until the fat congeals. Skim off fat from broth and discard. Cut away rind and fat from hocks and discard; dice meat from hocks and set aside. Discard ham bone. Reheat broth in 6-8 quart pot; add cabbage, onion and ham pieces. Bring to a boil and reduce heat to a slow boil and cover; stirring occasionally. Cook until cabbage is semi­ tender; about 2 cups of water may be added. Add lima beans, a little at a time. Also add sauerkraut with some juice. Add pepper. Let the mixture simmer until cabbage is tender. More sauerkraut can be added to suit your taste. No salt is necessary. 1 lb. beef—cut into bite-sized pieces 4 diced carrots 2 c. chopped onions 2 c. diced beets 2 c. finely shredded cabbage salt and pepper sour cream Boil beef in water until tender. Add carrots, onions and beets; simmer for 30 minutes. Add cabbage, salt and pepper to taste; simmer 15-20 minutes. Garnish with sour cream. Mary Sinn ‘Tudlosfy 1 small pkg. or jar of sauerkraut (or homemade) 1 tsp. ground black pepper Sil Yanovich, Sr. ARROT APPLE SALAD 4 carrots—peeled and grated 2 apples—cored and chopped V2 c. sour cream 1 T. horseradish 1 T. sugar 1 T. lemon juice Combine all the ingredients thoroughly; be sure to coat the apples so they won't discolor. Serve immediately. ‘'Pftyllis Saluski 12 Soups & Salads 238705-12 238705-12 Soups & Salads 13 �/pHARLES' ENDIVE SALAD_______________________ 1 small bunch endive salt and pepper to taste 2 tsp. sugar 2 medium potatoes—cooked with skins on 2 hard-boiled eggs V4 lb. bacon oil vinegar Rinse and cut endive into bite-size pieces. Sprinkle with salt, pepper and sugar. Toss the greens. Peel the potatoes and cube to desired size. Dice the eggs, add to the salad with the potatoes and toss. Cut the bacon into bits and fry until crisp. Remove to a paper towel to drain. Reserve grease in the frying pan and add Vs cup of oil to the grease. Heat until the oil is sizzling; remove from the stove and add 14 c. vinegar to the hot oil mixture and blend. Pour over the salad and toss. Add the bacon bits and toss. The oil and vinegar amounts can be adjusted to taste. (QORN CHOWDER 4 bacon slices—cut into 1-inch pieces 3 cloves garlic—chopped fine 1 diced red pepper 1 onion—diced 14 c. flour 2 large red potatoes—peeled and diced 14 c. chicken stock—add more, if desired 1 c. heavy cream 14 tsp. cayenne pepper 1 bay leaf 1 pkg. frozen com In a large pan, saute the bacon, remove from the pan and set aside. Add the garlic, red pepper, onion and flour to the bacon drippings and stir. Add the potatoes and chicken stock and simmer for 10 minutes. Add the heavy cream, cayenne pepper, bay leaf, corn and bacon and simmer a little longer. Mary Mm Martin Charles CProhasha RAB SOUP 1 lb. crab meat or 3 (6 oz.) cans 2 qt. water 1 (16-24 oz.) pkg. frozen mixed vegetables 3 chicken bouillon cubes HILLED BLUEBERRY SOUP 1 pt. fresh blueberries 2 c. water 2 tsp. cooked rice 14 tsp. cinnamon dash of ground cloves 14 c. sugar i/2 c. sour cream 1 1 1 1 tsp. celery seed T. Old Bay Seasoning small can tomato paste (16 oz.) can chopped tomatoes Combine all the ingredients and cook for 30-45 minutes. Cathy ^Pascoe Combine all the ingredients except the sour cream and simmer over medium heat for 10 minutes. Cool slightly; swirl the mixture in a blender until smooth and chill. Serve garnished with sour cream. REAM OF ASPARAGUS SOUP Joyce Satoshi 4 1 4 2 lbs. asparagus diced onion oz. butter quarts chicken stock salt and pepper pinch of sugar 1 pt. heavy cream Cut asparagus into 1 inch pieces and discard woody stems. Saute onion in butter until translucent. Add asparagus for 2-3 minutes. Add this to heated chicken stock and season with salt, pepper and a pinch of sugar. Cook asparagus until slightly tender. Cool; then transfer to blender and puree; adding heavy cream slowly. Strain mixture (in case of strings from asparagus). ‘Barbara Yacuboshi 14 Soups & Salads 238705-12 238705-12 Soups & Salads 15 �(qream of broccoli and cauliflower UCUMBER SALAD SOUP_____________________________________ 8 T. flour 1 tsp. salt 4V2 c. milk 2 c. sharp cheese—shredded 3 c. mashed potatoes 4 c. fresh broccoli and cauliflower-chopped fine 3 c. chicken broth 7 c. onion—chopped V2 c. butter Cook broccoli and cauliflower in chicken broth until tender and set aside. In a large skillet, saute the onion in butter. Add flour and salt; slowly stir in the milk. Cook and stir until thickened. Add the cheese and stir until melted. Add the broccoli-cauliflower broth along with the mashed potatoes. Simmer on low heat. Mary Mm ‘Tudlosfcy 3 large cucumbers—thinly sliced 1 medium red pepper—thinly sliced 1 medium green pepper—thinly sliced 1 c. thinly sliced onions 1 T. 1 T. V2 c. 3A c. celery seeds salt cider vinegar sugar Combine the cucumbers, peppers, onions, celery seeds and salt in a large bowl. Cover with plastic wrap and let stand for 1 hour at room temperature. Drain the cucumber mixture thoroughly in a colander and return to bowl. Combine the vinegar and sugar and add to the cucumber mixture; toss gently. Cover with plastic wrap and refrigerate 6 hours to overnight. Can be stored in the refrigerator for up to 3 weeks. Serves 12. Mary Mm Martin fpREAM OF CAULIFLOWER SOUP SH CHOWDER 2 c. cauliflower—chopped 1 qt. chicken stock % c. heavy cream 2 T. flour 1 egg yolk 1 tsp. fresh dill-chopped Simmer the cauliflower in the chicken stock for 20-30 minutes or until the cauliflower is tender. Combine the cream, flour and egg yolk with a whisk; add 1 cup chicken stock to the cream mixture and blend. Gradually pour the cream mixture into the remaining stock and stir constantly. Simmer for 10-15 minutes; do not boil. Garnish with dill. Stanley £atoshi 1 medium soup bone 5 carrots 1 medium green pepper 1 medium onion 2 large celery stalks 3 medium potatoes 1 pt. tomatoes + 3 T. sugar 1 tsp. salt Vs tsp. pepper V2 tsp. leaf thyme 1 lb. any kind, offish filletspoached In a 3 quart pot, cover soup bone with water and bring to a boil for 1 hour on low heat; skim. Remove the bone; discard. Peel the vegetables and cut into bite size pieces. Add the carrots, green pepper, onion, and celery to the broth. When the carrots are tender, add the potatoes and cook until done. Add the tomatoes (sweetened with 3 T. sugar), salt, pepper and thyme. Also add the poached fish fillets, cut into pieces. fAl Yanovich, Sr. 16 Soups & Salads 238705-12 238705-12 Soups & Salads 17 �^^AMBURG SOUP 1 lb. ground beef-browned with olive oil 1 (16 oz.) can of tomatoeschopped 2 medium chopped carrots 2 medium chopped onions 2 stalks of celery—chopped Vz c. medium barley PUSNIAK V4 c. ketchup 1 tsp. instant beef bouillon—2 cubes 2 tsp. seasoned salt 1 tsp. dry basil 1 bay leaf 5 c. water salt and pepper to taste After browned, drain fat from beef. In a soup pot, add the browned beef and all the remaining ingredients. Bring to a boil and simmer for about 45 minutes; remove bay leaf. You can substitute 14 bag of frozen mixed vegetables for the fresh vegetables. ‘Thyllis Salushi (SAUERKRAUT SOUP) 14 lb. pork ribs 7 c. water 1 lb. sauerkraut 1 chopped carrot 1 stalk celery—chopped 1 chopped onion 1 bay leaf 8 peppercorns 1 T. salt 4 slices bacon—chopped 1 small chopped onion 1 heaping T. flour boiled potatoes Bring pork ribs to a boil in the water. Reduce heat and skim off scum until no more forms. Rinse sauerkraut in cold water and drain. Chop and add to pot. Also add carrot, celery, onion, bay leaf, peppercorns and salt. Bring to a boil, reduce heat and simmer for 60 minutes or until sauerkraut is tender. In skillet, fry the bacon with the small onion; add the flour and simmer until brown, stirring constantly. Add 1 cup of the soup to the flour mixture and stir it into a smooth sauce. Add this mixture to the soup; stir and simmer. Serve with a boiled potatoes. Josephine Zuba TDOG SOUP 1 lb. pkg. hot dogs—slice into small rings 1 (28 oz.) can Bush's vegetarian baked beans 16 can water 1 (28 oz.) can stewed tomatoes 1 tsp. yellow mustard 14 c. ketchup Put all the ingredients into a 4 quart pot and mix well. If too thick, add additional 14 can or more of water. Cook 10-15 minutes on low heat until heated through. Marlene Telshy PUSTA SOUP 1 bag sauerkraut (2 lb.) medium head cabbage 1 T. dill weed salt and pepper to taste 2 cans vegetable stock—14 oz. each 1 small onion chopped 4-5 cloves garlic, minced 1 T. margarine + IT. oil 1 lb. fresh mushrooms—sliced 2 cans lima beans—15 oz. each 1 T. margarine + IT. oil 2-3 T. flour Rinse sauerkraut, let drain. Cut cabbage and shred. Add both to a large soup pot and cover with cold water. Add dill, salt and pepper. Bring to boil, cover, reduce heat and cook 1 hour. Add vegetable stock and continue simmering 14 hour. Saute onion and garlic in margarine and oil then add mushrooms and season to taste with salt and pepper. Saute just long enough to blend flavors. Then add drained beans and saute a little longer. Add mushroom-bean mixture to soup, cover and simmer for 14 hour. To finish and thicken soup, put margarine and oil in saute pan and melt. Add 2-3 T. of flour and cook until brown. Add some soup. Start with 14 cup then add more, if needed, to make a roux; cook until bubbly, then add to soup. ‘Theresa Sabol 18 Soups & Salads 238705-12 238705-12 Soups & Salads 19 �GREEK SALAD WON GARLIC CAESAR SALAD Croutons: Dressing: 2 cloves garlic ¥4 tsp. coarse salt 1 T. anchovies—finely minced 1 T. fresh lemon zest 2 T. fresh lemon juice 1 T. red or white wine vinegar 1 T. Dijon mustard ¥2 c. extra virgin olive oil pepper Finely mash the garlic cloves and coarse salt into a paste. Combine garlic paste, anchovies, lemon zest, lemon juice, vinegar and mustard. Whisk in olive oil until thickened. Season with pepper and reserve. Salad: 3 hearts Romaine lettuce 1 large egg—boiled for 1 minute 3 tsp. grated Parmesan cheese 2 c. croutons Arrange the lettuce leaves in a bowl; toss with 16 c. of the dressing to coat. Break the egg over the lettuce, toss and sprinkle with the cheese and croutons. Serves 6. ^atty Cjilmour ‘Wilkes University 1 c. extra virgin olive oil ¥2 loaf olive bread that has been cut into ¥i-inch cubes 16 c. pitted Kalamata olives Heat the oil; fry the bread cubes and olives until the bread is golden (about 5 minutes). Transfer to a paper towel. Salad: 2 c. cherry tomatoes—quartered 1 cucumber—peeled and coarsely chopped 3 T. fresh dill ¥2 small red onion—thinly sliced Feta cheese In a bowl, combine the tomatoes, cucumber, dill and onion. Add the dressing to the salad and toss. Top with the Feta cheese, croutons and olives. Dressing: ¥4 c. + 2 T. extra virgin olive oil 2 T. red wine vinegar salt and pepper Combine all the ingredients and mix well. Mary Min Martin SHROOM POTATO SOUP 1 stalk celery-chopped 1 onion-chopped 4 potatoes, peeled and cubed 1 bay leaf salt and pepper to taste 1 can cream of mushroom soup 8 oz. sour cream vinegar to taste 1 T. flour 1 can mushrooms (optional) In a saucepan, put enough water to cover celery, onion and potatoes. Add bay leaf, salt and pepper and cook until potatoes are soft. Whisk into soup, sour cream combined with vinegar and flour to thicken. Add canned mushrooms if desired. Mary Zou Zaleski 20 Soups & Salads 238705-12 238705-12 Soups & Salads 21 �^/\/ew spinach salad Salad: 2 T. extra virgin olive oil 4 fingerling potatoes—blanched and sliced into Vz-inch slices 5 oz. baby spinach LISH BARLEY SOUP bacon-fried in 1-inch pieces salt and pepper chopped hard-cooked eggs Heat the olive oil in a skillet; add potatoes and cook until golden; 6 minutes on each side. Remove from the skillet and mix with the spinach. Save oil. Pour the hot dressing over the salad; add salt, pepper, bacon and hard-cooked eggs and combine. Dressing: 2 T. minced shallots 4 potatoes 2 carrots 1 parsley root 1 stalk celery 1 large onion ¥4 lb. mushrooms-sliced 6 cups boiling water ¥2 c. barley 2 T. butter 2 bouillon cubes 2 cups water 1 T. dill 1 T. chopped green parsley salt to taste Peel and slice the vegetables. Cook the vegetables and mushrooms in 6 cups boiling water for 20 minutes. Simmer the barley, butter and bouillon in 2 cups water until tender. Combine with the vegetable soup and cook for 10 minutes. Add dill and parsley. Season with salt. Serves 10. 1 T. sherry vinegar Susan fNajaka Combine the shallots and vinegar; add to the oil in the hot skillet after removing the potatoes. Mary Min Martin TATO BACON BISQUE 4 medium potatoes-peeled and sliced 1 medium carrot—peeled and sliced 2 c. vegetable or chicken broth c/VeW WALDORF SALAD Salad: 2 celery stalks—sliced ¥2 c. celery leaves 1 Honeycrisp apple—thinly sliced ¥2 c. toasted walnuts Combine all the ingredients in a bowl; add the dressing. Toss lightly. Dressing: 1 T. minced shallot 1 T. white wine vinegar ¥2 tsp. lemon zest 1 3 1 1 small minced onion strips of bacon—chopped T. flour c. milk Simmer the potatoes and the carrot in the broth until tender. Saute the onion with the bacon. When lightly browned; stir in the flour. Gradually add the milk, stirring constantly. Combine the potato and milk mixtures and heat. Set aside and cool. Puree in a blender a little at a time. Stanley £atosfa % c. extra virgin olive oil salt and pepper Combine all the ingredients and mix well. Mary Min Martin 22 Soups & Salads 238705-12 238705-12 Soups & Salads 23 �^?tmpkin mushroom SOUP AUERKRAUT SALAD 1 (16 oz.) can pumpkin 3 c. sliced Portabella mushrooms Vi c. sherry V> c. chopped onions 2 T. honey salt and pepper to taste Vi tsp. nutmeg 1 T. curry powder 1 c. evaporated milk 2 T. butter sour cream (optional) 3 c. chicken broth or vegetable broth Saute mushrooms, onions, salt, pepper and curry powder in butter. Whisk in broth. Add pumpkin, sherry, honey and nutmeg. Bring to a simmer and continue for 15 minutes. Remove from heat and add evaporated milk. Serve with a dollop of sour cream, if desired. 2 medium cans sauerkrautdrained 1 large onion—sliced thin 1 c. green pepper—diced 1 c. celery—diced 1 c. sugar Vi c. vinegar V2 c. salad oil Mix all the ingredients well. Let the mixture stand overnight; refrigerate. Yanovich, Sr. Janice Yacuboski Yitzsimons WEET AND TANGY CARROTS 5 c. sliced fresh carrots—cooked crisp V2 c. chopped green pepper V2 c. sliced red onion % c. sugar 1 (10 Vi oz.) can tomato soup—no water added D BEET SOUP 3 large fresh beets IV2 c. diced potatoes 1 medium onion—diced 4Vz c. water IV2 tsp. salt dash of pepper 1 rounded T. flour 1 c. water 1 T. sugar % c. sour cream 1 T. lemon juice dill to taste V2 c. apple cider vinegar V3 c. oil 1 tsp. prepared mustard 1 tsp. Worcestershire sauce V2 tsp. dill weed In a large serving bowl, combine the carrots, green pepper and onion. In a medium saucepan, combine the remaining ingredients. Bring to a boil over medium heat, stirring occasionally. Pour over vegetables and chill thoroughly. Serve cold. Cover beets with water and cook on a low to moderate boil until soft; drain water. Peel, cool, grate beets and set aside (1V2 c.). In a 3quart pot, simmer potatoes, onion, water, salt and pepper for 20-30 minutes or until potatoes are soft. Combine flour with 1 c. water. Add to soup; simmer a little. Add sugar; cool. Add grated beets. Place sour cream in a small bowl; stir to make it smooth. Add some soup to the sour cream and blend. Return mixture to soup; stir. Add lemon juice; stir. Serve warm; add dill. Marianne Mess In Memory of Mina Marykwas Wojcik r/wEET MACARONI SALAD Florence Sowa 1 (16 oz.) pkg. noodles—cooked 2 c. mayonnaise V2 c. vinegar 1 c. cold water Vi c. sugar Blend all the ingredients together one day before serving. Refrigerate. <Tattie Cardimona 24 Soups & Salads 238705-12 238705-12 Soups & Salads 25 �UFA GROCHOWA__________ (BEAN SOUP) 1 pkg. zupa grochozva (bean) soup! 1 clove garlic 1 pkg. ham seasoning seasoning mix fried and drained sausage' 1 c. your favorite white beans optional chopped carrots, celery, onion corn—fresh or frozen ham cubes—optional 1 small bay leaf Follow the bean soup directions; add the beans, vegetables, bay leaf and garlic. Add the ham seasoning for a stronger meat taste or in place of the sausage or ham. This recipe yields 4 cups. J^elen Cjrebsfa. 26 Soups & Salads 238705-12 �Helpful Hints When preparing a casserole, make an additional batch to freeze for when you’re short on time. Use within 2 months. To keep hot oil from splattering, sprinkle a little salt or flour in the pan before frying. To prevent pasta from boiling over, place a wooden spoon or fork across the top of the pot while the pasta is boiling. Boil all vegetables that grow above ground without a cover. PARAGUS POLONAISE 3 lb. asparagus salt to taste V2 tsp. sugar IV2 T. butter IV2 T. toasted bread crumbs Green pepper may change the flavor of frozen casseroles. Clove, garlic, and pepper flavors get stronger when frozen, while sage, onion, and salt become more mild. Wash the asparagus very well; cut off only the hard parts. Place in a saucepan and cover with a small amount of boiling water. Add salt and sugar and cook 15 minutes; drain. Place on a warmed serving platter. Melt the butter over low heat and add the bread crumbs. Saute for a few minutes until golden; stir often. Pour over the asparagus. Serves 6. For an easy no-mess side dish, grill vegetables along with your meat. Susan SVajaka Never soak vegetables after slicing; they will lose much of their nutritional value. Store dried pasta, rice (except brown rice), and whole grains in tightly covered containers in a cool, dry place. Refrigerate brown rice and freeze grains if you will not use them within 5 months. A few drops of lemon juice added to simmering rice will keep the grains separated. When cooking greens, add a teaspoon of sugar to the water to help vegetables retain their fresh colors. To dress up buttered, cooked vegetables, sprinkle them with toasted sesame seeds, toasted chopped nuts, canned french-fried onions, grated cheese, or slightly crushed seasoned croutons. Souffle dishes are designed with straight sides to help your souffle rise. Ramekins work well for single-serve casseroles. A little vinegar or lemon juice added to potatoes before draining will make them extra white when mashed. AKED LIMA BEANS 1 lb. dried lima beans 1 qt. canned tomatoes 1 T. salt 1 whole onion-chopped pepper to taste 3 T. yellow mustard 3A c. brown sugar V2 c. ketchup bacon-fried crisp Soak beans in tomatoes. Add salt and water to cover by 1 inch overnight. Next day, add more water along with the onion and pepper; simmer until tender. Remove from heat and add other ingredients. Mix with bacon pieces and pour into a casserole dish. Place some of the bacon on top. Bake at 300° for 1 hour. Jvlary Zou Zaleski To avoid toughened beans or corn, add salt midway through cooking. If your pasta sauce seems a little dry, add a few tablespoons of the pasta’s cooking water. To prevent cheese from sticking to a grater, spray the grater with cooking spray before beginning. 238705-12 Copyright © Morris Press Cookbooks Vegetables & Side Dishes 27 �ABBAGE WITH BREAD CRUMBS ARLEY AND PRUNES He. medium barley 1 tsp. sugar y2 c. pitted prunes Boil barley according to package directions. Simmer Pru”es ln enough water to cover. When the barley has absorbed all the liquid, drain the prunes and add to the barley along with the sugar. Serve warm. ^PfiyLLis Saluski 1 medium cabbage salt to taste water to cover cabbage 3 T. butter 3 T. bread crumbs Remove the outer leaves from the cabbage and cut the cabbage into wedges. Cook it uncovered in the salted, boiling water for 10-15 minutes. Drain. Melt the butter over low heat and brown the bread crumbs in it. Drizzle the bread crumbs over the cabbage and serve. Stanley £atoski jCffisETS IN ORANGE SAUCE ABBAGE WITH MUSHROOMS (BURAKI) 2 T. butter or margarine-melted 1 T. flour ¥4 c. water 1 T. com syrup ¥2 tsp. salt 1 1 2 1 ¥2 c. orange juice 2 T. lemon juice ¥2 tsp. grated orange peel 2 cans sliced beets Blend butter and flour. Add rest of ingredients (except beets) and cook until thick over low heat. Add beets and heat for a few minutes. Studrey HSro-zena small head of cabbage medium onion—diced T. canola oil (15 oz.) can sauerkraut—drained and rinsed ¥4 tsp. salt and ¥4 tsp. pepper 1 can tomato soup + 1 can water 1 tsp. vinegar 1 can chopped mushrooms (or chopped fresh mushrooms) Shred and scald cabbage. In a large skillet, saute onion in oil until light brown. Add cabbage and sauerkraut. Cook on low heat for 10 minutes. When mixture starts to soften, add salt, pepper, tomato soup with 1 can of water and the vinegar. Keep steaming until the mixture is limp; add the mushrooms. Put in a casserole dish and bake for 20 minutes in a 350° oven. Serve hot or cold. ^Donna Stankiewicz ROCCOLI CASSEROLE 1 (20 oz.) bag broccoli flowerets 1 (8 oz.) ctn. Velveeta cheese—cut into pieces 1 stack Ritz crackers—crushed 1 stick butter—melted Cook broccoli until tender. Spread evenly in 11x8 inch baking dish. Cover with cheese pieces. Mix melted butter with crushed crackers. Sprinkle over broccoli. Bake uncovered at 350° for 30 minutes. (Rose ‘Tritzen 28 Vegetables & Side Dishes 238705-12 238705-12 Vegetables & Side Dishes 29 �(pHRISTMAS EVE BUCKWHEAT GOLABKI 2 small heads of cabbage cooking spray 3 T. margarine 2 c. chopped onion 1¥2 c. boiling water UCUMBERS IN SOUR CREAM % tsp. salt l3/8 c. Kasha buckwheat % c. mashed potatoes 1 large can sauerkraut 2 cucumbers—peeled and sliced thin ¥4 tsp. salt 1 small onion—sliced thin Remove outer green leaves from cabbage Reserve for cole slaw. Remove cabbage core from bottom and discard. Cook cabbage until tender like for regular golabki. Spray large frying pan, add margarine and onion and cook until tender. Set aside. Boil water and salt in 3 qt. pot; add buckwheat that has been rinsed. Cook until water is absorbed. Add to frying pan; add mashed potatoes and combine thoroughly. Stuff cabbage leaves; season with salt and pepper and place in roaster. Top with sauerkraut that has been rinsed and peppered. Cover with cabbage leaves or foil, add 1 glass of water around the sides. Bake in preheated 325° oven for 1 hour and 5 minutes. Add more water, if needed, during baking. Makes 24. Florence Sowa HRISTMAS EVE PEAS AND SAUERKRAUT 1 tsp. fresh dill—chopped % c. sour cream 1 T. vinegar In a bowl, combine cucumber slices with salt and let stand for 30 minutes; rinse and drain thoroughly. Mix the cucumbers with the onion and dill. Combine the sour cream and vinegar; add to the cucumber mixture. Mix well. Refrigerate and serve. Carol Chrzan D ASNERZS KUGEL 1 (12 oz.) pkg. egg noodles 4 eggs ¥2 c. sugar ¥2 tsp. salt 1 (16 oz.) carton small curd cottage cheese 1 (16 oz.) carton sour cream ¥4 c. melted butter 1 (8 oz.) can crushed pineappledrained 1 tsp. sugar 1 tsp. cinnamon sour cream; jam Boil peas in water with salt until soft and thick. Saute onion and butter. Add onion mixture, sauerkraut and most of the sauerkraut juice and mix well. In a large saucepan, boil the noodles in salted water according to package directions. Rinse with cold water and drain; set aside. Mix eggs, sugar, salt, cottage cheese, sour cream and butter until smooth. Pour this cheese mixture over the noodles and fold in pineapple. Pour into a buttered (9xl3-inch) baking dish. Mix the sugar and cinnamon together; sprinkle over the top of the kugel. Bake at 350° for 1 hour. Cool; cut into squares and serve with sour cream and jam. Serves 8-10. Mary Zou Zaleski ‘Barbara ‘Bialek. Smith ¥2 lb. split peas 1 onion-chopped 3 T. butter 1 (8 oz.) can sauerkraut—do not rinse salt and pepper to taste In Manor ofTLdna ‘Bialek 30 Vegetables & Side Dishes 238705-12 238705-12 Vegetables & Side Dishes 31 �,f^\SOLKA t%4SZKI (BAKED BEANS) 1 c. Bloody Mary mix (non­ alcoholic) 1 c. your favorite beans 1 chopped carrot wasabi to taste—for a kick % c. salsa—for texture mustard or ketchup—for variety cooked ground beef or beef flavoring—for a meaty taste Prepare the Bloody Mary mix and add the beans and carrots; cook until the carrots are soft. Add the wasabi, salsa, mustard, ketchup or beef according to your taste. J-felen Cjrebsfa pork fat—cut into small pieces pork loin meat—cut into small pieces 1 c. whole buckwheat groats— boiled 4 grated potatoes 3 diced onions—fried pinch of marjoram, salt, pepper 2 c. water, if needed Cook pork fat in one pan; save grease. Cook meat in another pan. Mix the pork fat, meat, buckwheat groats, potatoes and onions together; add 2 T. grease from fat along with marjoram, salt and pepper. Using pork casings, tie a knot at one end and fill with the mixture. Tie a knot at the other end. Punch holes in the casing with a needle. Ingredients have to run freely—do not pack casing too solid. Add 2 c. water if necessary—must be loose. Salt to taste; salt is very important! Grease a cookie sheet and bake for 1 hour in 350° oven. it/ Yanovich, Sr. A/REEN BEANS (GROCH SZPARAGOWY) 1 lb. green beans—julienned V2 lb. mushrooms—sliced 1 small onion—chopped 3 T. butter-melted salt and pepper to taste V2 c. sour cream Cook beans in a small amount of water until tender; drain. Saute mushrooms and onion in butter. Combine beans and mushroom mixture; add salt and pepper. When ready to serve, pour the sour cream over the beans. Audrey rBrozena PLE GLAZED ROASTED VEGETABLES Vegetables: IV2 lb. brussels sprouts, trimmed and halved 1 lb. red onion, peeled, cut into 1" pieces 1 lb. parsnips peeled, cut into 1" pieces 1 butternut squash, peeled, halved, cut into pieces extra virgin olive oil salt and pepper to taste parsley and basil Toss vegetables in olive oil, sprinkle with salt and pepper and add a little parsley and basil. Roast about 35 minutes until tender. Remove vegetables from oven, drizzle with glaze and return to oven and roast another 5-10 minutes. Glaze: V2 c. butter V2 c. maple syrup V2 c. light or dark brown sugar V2 c. toasted pecan halves Prepare glaze on medium heat. Melt butter, stir in syrup, sugar and pecans. fftnn bMarie ^orgas 32 Vegetables & Side Dishes 238705-12 238705-12 Vegetables & Side Dishes 33 �^/^USHROOM-CELERY STUFFING------------1 lb. mushrooms—sliced thin IV2 c. chopped celery ivith leaves (4-5 medium ribs) 1 large onion-chopped fine 1 c. butter or margarine AS WITH TINY ONION RINGS 7 c. soft bread cubes 2 tsp. poultry seasoning 1 tsp. salt ¥2 tsp. pepper 2 very small onions—thinly sliced ¥4 lb. butter 2 (10 oz.) pkg. frozen peas i/2 tsp. dill Saute the onion slices in the butter. Cook the peas according to the package directions. Combine the peas with the onion. Add the dill and serve. In a large skillet, saute mushrooms, celery, and onion in butter until the mushrooms are tender. Toss with the bread cubes, poultry seasoning, salt and pepper. Bake stuffing in a greased covered baking dish or casserole in a 325° oven for 45-60 minutes or until heated through. For a drier, crispier stuffing, uncover the last 15 minutes of baking. Makes about 9 cups of stuffing; enough for a 10-12 lb. turkey. TfiyUis Saluski Mary fan Spitak LISH STYLE CRANBERRY SAUCE (ZURAWINA PO POLSKU) 2 cans whole cranberry sauce 1 can pears—drained f%F-BEAT CARROTS 12 carrots—peeled and sliced 1 c. mayonnaise 3 T. horseradish 3 T. grated onion In a blender, combine the cranberry sauce and the pears until smooth. Season with the lemon juice; mix well. 1 tsp. salt ¥2 tsp. pepper 1 c. fresh bread crumbs butter T.JC T)ende Cook carrots until tender; drain. Combine mayonnaise, horseradish, onion, salt and pepper; mix well. Stir mixture into carrots and place in a 1 quart baking dish. Saute bread crumbs in butter and place on top of the carrots. Bake at 300° for 15 minutes. 5Wary Zou Zaleski AS AND SAUERKRAUT 2 lb. sauerkraut ¥2 lb. split peas 1 onion—chopped 2 tsp. lemon juice (or more to taste) TATO CASSEROLE 1 stick margarine 1 can cream of chicken soup 2 lbs. frozen hash brown potatoes—thawed 1 (16 oz.) container sour cream 1 medium onion—chopped 8 oz. shredded cheese salt and pepper to taste crushed potato chips Melt the margarine and mix it with the rest of the ingredients except the potato chips. Pour the mixture into a (13x9-inch) pan and bake at 375° for 1 hour. During the last 5 minutes of baking, spread crushed potato chips on top. margarine 2 beef bouillon cubes salt and pepper Rinse sauerkraut and cook in water for 20 minutes; drain until good and dry. Boil split peas in water until mushy. Mix peas with sauerkraut. Fry onion in margarine until brown. Add 2 bouillon cubes, if desired. Add onion mixture to sauerkraut and peas and mix well. Salt and pepper to taste. Josephine fNawratowicz Mine Mary Min Trank 34 Vegetables & Side Dishes 238705-12 238705-12 Vegetables & Side Dishes 35 �<^)TATO PATTIES 2 c or more leftover mashed ¥2 c. flour potatoes 4 T. butter 1-2 eggs Combine potatoes, eggs, and flour thoroughly. Form into round patties. Melt butter in skillet and fry until golden brown on each side. <Tfiyllis Salusfci In Memory of Josephine Salushi D CABBAGE (KAPUSTA CZERWONY) 1 medium head red cabbage 1 T. salt V2 c. vinegar 1 c. sugar V2 c. oil Shred the cabbage, cover with water, add salt and cook until tender. In a separate saucepan, boil the vinegar, sugar and oil. When cabbage is tender, drain the water and add the vinegar mixture. Mix well and refrigerate. Mary Anne Magda f/wEET POTATO BAKE 6 medium sweet potatoes ¥2 c. brown sugar 2 large eggs 1 tsp. vanilla V3 c. half and half or milk V2 c. butter 1 c. firmly packed brown sugar 2 T. flour ¥4 c. butter 1 c. coarsely chopped pecans (optional) Cook the sweet potatoes in boiling water; cover 30-45 minutes until tender. Cool, peel and mash. Combine sweet potatoes, Vi c. brown sugar, eggs, vanilla, milk and butter. Pour into a (13x9-inch) baking dish. Combine 1 c. brown sugar, flour, butter and nuts and mix until crumbly. Put this mixture over the sweet potato mixture in the baking dish. Bake, uncovered, at 350° for 30-35 minutes until lightly browned and bubbly around the edges. Serves 8. Mary Ann Azarewicz 36 Vegetables & Side Dishes 238705-12 '^ISS �Helpful Hints • Certain meats, like ribs and pot roast, can be parboiled before grilling to reduce the fat content. • • Pound meat lightly with a mallet or rolling pin, pierce with a fork, sprinkle lightly with meat tenderizer, and add marinade. Refrigerate for 20 minutes and cook or grill for a quick and succulent meat. Marinating is a cinch if you use a plastic bag. The meat stays in the marinade and it’s easy to turn. Cleanup is easy; just toss the bag. It’s easier to thinly slice meat if it’s partially frozen. Adding tomatoes to roasts naturally tenderizes the meat as tomatoes contain an acid that works well to break down meats. Whenever possible, cut meat across the grain; this will make it easier to eat and also give it a more attractive appearance. When frying meat, sprinkle paprika on the meat to turn it golden brown. YTIME PANCAKES 1 c. flour 1 tsp. baking powder ¥2 tsp. salt 2 eggs 2 egg yolks 3 T. cream 1 lb. ricotta cheese 1 T. melted butter cinnamon and sugar; jam; jelly Sift together flour, baking powder and salt; set aside. Beat eggs, egg yolks and cream. Add this egg mixture to the cheese and mix until well-blended. Add the ricotta cheese mixture to the flour mixture. Stir until smooth and add the melted butter. Fry in a buttered pan until brown on one side; turn and brown on the other side. Sprinkle with the cinnamon and sugar, jam or jelly. Alexandra So lets fa. Thaw all meats in the refrigerator for maximum safety. Refrigerate poultry promptly after purchasing. Keep it in the coldest part of your refrigerator for up to 2 days. Freeze poultry for longer storage. Never leave poultry at room temperature for over 2 hours. When frying chicken, canola oil provides a milder taste, and it contains healthier amounts of saturated and polyunsaturated fats. Do not cover the chicken once it has finished cooking because covering will cause the coating to lose its crispness. One pound of boneless chicken equals approximately 3 cups of cubed chicken. Generally, red meats should reach 160° and poultry should reach 180° before serving. If preparing fish, the surface of the fish should flake off with a fork. Rub lemon juice on fish before cooking to enhance the flavor and help maintain a good color. ABKA—POTATO PANCAKE (KOSHIE) 5 medium potatoes—grated 4 eggs ¥2 c. flour 1 tsp. salt 1 tsp. pepper 1 c. scalded milk 1 onion—chopped butter Pam Mix the potatoes, eggs, flour, salt, pepper and milk. Saute the onion in butter and add to the potato mixture. Pour into a 2-3 quart baking dish that is sprayed with Pam. Bake at 375° for about 1 hour. Mary f/frin ‘Tudlosfcy In ^Memory of Mary Jfaicfi Scaling a fish is easier if vinegar is rubbed on the scales first. When grilling fish, the rule of thumb is to cook 5 minutes on each side per inch of thickness. For example, cook a 2-inch thick fillet for 10 minutes per side. Before grilling, rub with oil to seal in moisture. 238705-12 Copyright © Morris Press Cookbooks Main Dishes 37 �PORK CHOPS------------ —------------------------- 1 medium sliced onion (optional) 1 can cream of mushroom soupundiluted Brown the pork chops on both sides in olive oil. Put the pork chops in a covered baking dish and put the sliced onion on top. Combine the soup, ketchup and Worcestershire sauce; spoon this mixture on top of the chops. Cover and bake 50-60 minutes at 350°. AR-B-QUE PORK CHOPS 4-8 pork chops 1 can cream of mushroom soup 1 c. ketchup 1 T. Worcestershire sauce V2 c. chopped onion Put the pork chops in a covered baking pan. Mix the rest of the ingredients and pour over the pork chops. Bake at 350° for 2 hours. Barbara ‘TStaleb. Smith Hose ‘Tritzen EEF AND POTATO CASSEROLE ar-b-que beef or pork 3 lb. chuck roast or pork IV2 c. ketchup % c. red wine vinegar 2 T. Dijon mustard 2 T. Worcestershire sauce 1 tsp. liquid smoke (flavoring) Vi tsp. salt % tsp. black pepper % tsp. garlic powder hamburger buns 1% lb. ground beef 1 c. chopped onion 1 can (10% oz.) condensed Golden Mushroom soup % c. water cooking spray 1 can (14V2 oz.) sliced potatoes— drained % c. (3 oz.) shredded Italian fivecheese blend 3 T. Italian seasoned dry bread crumbs Place roast in slow cooker. Combine remaining ingredients in a large bowl. Pour sauce over meat. Cover and cook on low heat 8-10 hours or high heat 4-5 hours. Remove roast from cooker; shred meat with fork. Place meat back in crockpot and evenly coat with sauce. Serve on hamburger buns. Makes 12 servings. Preheat oven to 400°. Heat a large non-stick skillet over medium high heat. Add the beef and onion; stirring often until the beef is browned (5-7 minutes); drain grease. Stir in soup and 16 cup water. Cook until bubbly (1-2 minutes). Coat a 2 quart baking dish with cooking spray. Transfer the beef mixture to the baking dish. Top with potatoes, cheese and breadcrumbs. Bake until the beef mixture is bubbly and the topping is golden (12-15 minutes). Let stand 10 minutes before serving. Ttelpfiine ‘HienicH CYfary fAnn ‘Tudlosfcy AR-B-QUE CHILI 2 lb. ground beef 4 medium onions—chopped 1 bottle chili sauce 7 oz. ketchup 1 T. Worcestershire sauce 1 T. dry mustard 1 T. sugar salt and pepper Brown ground beef; drain gr< ingredients and cook for 1 hour. 2. Add the onions and the other Cathy <Tascoe 38 Main Dishes 238705-12 238705-12 Main Dishes 39 �ROLLS WITH GRAVY V/2 to 2 lbs. round steak salt and pepper 1 onion—finely chopped 4 T. butter 1 c. bread crumbs AULIFLOWER WITH HAM AU GRATIN 1 T. minced parsley 1 egg—beaten flour and butter 1 c. hot water or beef stock Pound meat into thin pieces; about 4x3 inches. Season with salt and pepper. Saute onion in butter until transparent. Add bread crumbs, parsley, egg, salt and pepper; mix well. Spread on meat slices and roll securely. Tie with string or pin with toothpicks. Roll in flour and brown in butter. Add hot water or stock and simmer 116 hours. These beef rolls with gravy can be garnished with parsley and served with mashed potatoes. Susan J'/ajaHa 1 medium cauliflower lb. ham, diced 3 T. butter 3 T. flour ¥4 c. milk 3 egg yolks salt to taste 3 egg whites 1 T. dill 16 Cook the cauliflower in salted water until tender about 20 minutes. Drain and divide into small parts. Arrange in a buttered baking dish and add the ham. Heat the butter, stir in the flour and blend. Stir in the milk. Cook over moderate heat, stirring until the sauce is smooth and thickened. Remove from the heat, add egg yolks, salt, and mix. Beat egg whites until stiff; add to the sauce. Pour the sauce over the cauliflower and ham. Sprinkle with dill. Bake in hot 400° oven for 30 minutes. Serves four. Jack ‘Bednarski In Memory of JCaren ^Bednarski ABBAGE ROLLS 1 head cabbage 1 onion, chopped fine butter 1 lb. ground beef 16 lb. ground pork ¥4 tsp. poultry seasoning ¥2 c. partially cooked rice 1 egg salt and pepper 3 T. butter 1 c. hot water (9HEDDAR AND CHICKEN PIE Wilt cabbage leaves by scalding in boiling water, to which 2 T. vinegar and 1 tsp. salt have been added. Drain, cool in cold water and pat dry. Cut out heavy ribs. Saute onion in butter until transparent. Combine onion, meat, seasoning, rice, egg, salt, pepper and sauteed onion. Spread each leaf with about 2 T. of the mixture. Fold the two opposite sides and roll, starting with one of open ends. Place in pan, add butter and 1 cup hot water. Simmer slowly for 2 hours. Cabbage rolls may be served with mushroom sauce, tomato sauce or sour cream. They are even more delicious if served reheated the next day. 1 (9-inch) folded, refrigerated pie crust 1 lb. breast chicken meat, boiled 2 cups frozen mixed vegetables (broccoli, cauliflower, carrots) 1 (11 oz.) can cheddar cheese soup Let pie crust stand until room temperature. Into a 3 quart sauce pan put bite size chicken pieces, vegetables, soup, milk, thyme and garlic powder. Bring to a boil and reduce heat. Cook 4 minutes. Unfold pie crust and put in 9-inch pie dish. Spoon chicken-vegetable mixture into crust. Place second crust on top, turn edge under and flute. Combine egg white and water, brush over crust. Bake 400° oven 25-30 minutes until golden. Susan INajaka 40 1 (5 oz.) can evaporated milk dash thyme dash garlic powder 1 beaten egg white 1 T. water ^Rose ‘Tritzen Main Dishes 238705-12 238705-12 Main Dishes 41 �/□HICKEN AND PENNE 1 lb. boneless chicken breast Italian salad dressing olive oil 4 - 5 c. broccoli-steamed crisp tender HICKEN CRUNCH 1 lb. penne pasta—cooked chopped garlic to taste (can use prepared garlic from jar) Pecorino Romano cheese to taste salt and pepper to taste Marinate chicken in Italian dressing overnight. Cut chicken into strips and stir fry in olive oil. Add broccoli, pasta, garlic, cheese, salt and pepper. Serve warm. Nadine Jdannon 4 1 1 1 1 whole chicken breasts can cream of mushroom soup can cream of chicken soup c. milk (4 oz.) can mushrooms with juice Boil chicken breasts ¥2 hour and debone; cut into bite-sized pieces. Place chicken in bottom of (9 xl3-inch) pan. Spread mushroom soup and chicken soup on top of chicken. Pour 1 c. milk and mushrooms with juice over chicken. Melt U c. margarine and combine with 1 c. hot water. Add to stuffing mix. Sprinkle the stuffing on top of the chicken/soup mixture in the casserole. Make the night before and cover. Bake 350° for 1 hour covered with foil. Uncover for the last 15 minutes. HICKEN CONEYS 1 c. grated cheddar cheese 3 hard boiled eggs, diced 2 (5 oz.) cans boned chickenshredded or use fresh cooked chicken ¥4 c. margarine 1 c. hot water 1 (8 oz.) pkg. Pepperidge Farm stuffing mix Rose ‘Tritzen 2 T. chopped green pepper 2 T. chopped stuffed olives 1 T. chopped onion ¥2 c. mayonnaise 6 Coney or hot dog rolls Combine ingredients and mix lightly. Split rolls and add filling. Place rolls wrapped in foil on baking sheet, filled side up. Place in 250° oven for 30 minutes. Serve hot. Fills 6 rolls generously. Nluriel Rusfi HICKEN FOR AN ARMY OF COLONELS 2 lb. chicken tenders or boneless breast of chicken ¥2 c. flour 1-2 beaten eggs ¥2 c. milk 2 tsp. seasoning salt 2 c.. bread crumbs vegetable oil for frying If using chicken breasts, slice into O/z-inch) thick strips. Place chicken strips in a bag with flour and shake until all strips are dusted. Mix together the eggs, milk and seasoning salt. Dip each chicken strip in this mixture. Place the strips in a bag with the bread crumbs and shake until coated. Fry the strips slightly in the vegetable oil. Line a cookie sheet with aluminum foil and place a cookie cooling rack on the cookie sheet (this will allow oil and juices to drain). Place the slightly fried chicken strips on the cookie sheet and sprinkle lightly with more seasoning salt, if desired. Bake at 350° for 30 minutes. Do not overbake. Turn off oven, cover with foil and keep in oven until ready to serve. Joan ‘Tord 42 Main Dishes 238705-12 238705-12 Main Dishes 43 �_______________________ (^HICKEN FRANCAISE 1 pkg. chicken fingers or cutlets 2 c. flour 2 eggs—beaten oil for frying 1 stick of butter c. white wine parsley f?HICKEN SCAMPI IV2 lb. boneless chicken breast 2 T. sherry 1-2 tsp. lemon juice garlic powder to taste Soak the chicken in water and pat dry. Coat the chicken in flour, then beaten eggs and then flour again. Put the oil in a large frying pan and heat the oil until it's hot. Brown the chicken in the oil. Remove the chicken from the pan and set aside. Add the butter to the oil, then add the white wine and simmer a few minutes. Put the chicken back in the pan and sprinkle with parsley. Simmer for % hour. parsley flakes c. Italian bread crumbs % c. margarine Parmesan cheese Cut the chicken into strips and place in a baking dish. Combine the sherry, lemon juice, garlic powder, parsley flakes, bread crumbs and margarine. Pour this mixture over the chicken and sprinkle the cheese on top. Bake at 425° for 15-20 minutes. Joan Jlannon Charlotte Sfridrochitis (qhicken with mushroom sauce HICKEN IN SOUP GRAVY 8 chicken thighs and legs—skin removed 1 can cream of mushroom soup 1 can cream of celery soup 1 can cream of chicken soup 1 can regular milk Place the chicken in a baking pan. Mix all 3 soups and the milk in a bowl and pour over the chicken. Bake at 375° for 45 minutes. Catfiy <Tascoe (9HICKEN MARSALA______________________________ 4 T. oleo 1 garlic clove-crushed 3 boneless chicken breasts 1-2 lbs. chicken pieces French dressing salt, pepper, garlic powder, paprika chopped mushrooms diced onion margarine 1 chicken bouillon cube 1 V2 c. boiling water V4 c. water V4 c. cornstarch Coat chicken pieces with dressing; sprinkle with seasonings. Place chicken in casserole dish and bake at 350° for 1 hour turning the chicken at least three times while baking. Saute mushrooms and onion in margarine; set aside. Dissolve bouillon cube in boiling water; pour this mixture into the chicken casserole between the chicken pieces. Mix water and cornstarch. Combine cornstarch mixture and the mushroom mixture; pour in the casserole between the chicken pieces. Cover the casserole with foil. Turn the oven down to 300° and continue to bake for another 45 minutes. fAl Yanovich, Sr. 2 c. sliced mushrooms % c. Marsala wine 2 T. chopped parsley Heat oleo in a skillet. Brown garlic until golden and then discard. Saute chicken in garlic-flavored oleo until well-browned on both sides. Add mushrooms and wine. Cover and cook 5-7 minutes or until chicken is fork tender. Remove chicken to a warm platter. Over high heat, heat sauce; scraping any brown bits from the bottom of the skillet. Stir in parsley and pour over the chicken. Catherine ^Petty 44 Main Dishes 238705-12 238705-12 Main Dishes 45 �(jRABMEAT AU GRATIN y3 c. unsalted butter 1 large finely chopped onion 1 medium celery stalk—finely chopped M c. all-purpose flour 2 (12 oz.) cans low-fat evaporated milk SH CASSEROLE 2 egg yolks—beaten % tsp. salt ¥2 tsp. cayenne pepper ¥4 tsp. black pepper 1 lb. fresh crabmeat—cartilage and shells removed 1 C. shredded Cheddar cheese Melt butter in a skillet and saute onion and celery for about 6 minutes, stirring often. Add flour and blend well; cook about 2 minutes. Gradually add milk, stirring often. Combine ¥2 cup of the milk mixture with the egg yolks and stir well. Pour the egg mixture into the milk mixture in the skillet. Add the salt and peppers; cook, stirring until thickened (about 5 minutes). In a large bowl, place the crabmeat and add the mixture from the skillet and blend gently but thoroughly. Spoon into a greased (llx7-inch) baking dish and sprinkle with the cheese. Bake at 375° for 25 minutes; until the cheese melts and the top is slightly brown. Serves 8. Mary fAnn Martin O ASY PIEROGI DOUGH WITH FILLING Dough: 3 c. flour 3 eggs 1/2 pt. sour cream Mix all the ingredients together. No other liquid is needed. Let this mixture stand for 1 hour. Roll out half the dough; cut into circles. Fill with the potato filling; fold in half and crimp edges well to seal. Drop into boiling water. When the pierogi rise to the top, scoop them out and drain them. Serve immediately with sauteed onions and butter or freeze for future use. 1 pkg. Success Wild and Brown Rice 1 large chopped onion 4 garlic cloves—chopped margarine V/2 or 2 lbs. fish fillets 1 c. tomato sauce % lb. grated mozzarella cheese Cook rice according to pkg. directions. Saute onion and garlic in margarine until soft and set aside. Steam or cook fish and set aside. In a 9x12 casserole layer half the rice, half the onion mixture and half the fish. Pour half the tomato sauce on fish and sprinkle half the cheese on top. Repeat layers and bake at 350° for 30 minutes. Ai Yanovich) Sr. CREOLE 1 lb. frozen sole or haddock fillets—defrosted 1 (8 oz.) can tomato sauce 1 (2 oz.) can sliced mushrooms— drained ¥2 green pepper—diced 1 stalk celery—sliced diagonally 3 T. water 1 ¥2 T. instant minced onion 1 tsp. chicken bouillon granules Rinse the fish and pat dry with paper towels. Arrange the fish in a (12x8x2-inch) dish; thickest pieces to the outside of the dish. Stir together the tomato sauce, mushrooms, green pepper, celery, water, onion and bouillon; mix well. Pour evenly over the fish. Cover tightly with plastic wrap, turning back one corner to vent. Microwave on high for 8-10 minutes, rotating dish ¥> turn after 4 minutes, until fish flakes easily with a fork. To blend flavors, let stand about 5 minutes before serving. Sandy Dungey /Karen’s Sister In Memory of /Karen ‘Bednarsfci Filling: 6 potatoes pinch of salt i/2 c Cooper cheese Cook potatoes until soft; drain and mash. Add salt and cheese; cool. ‘Donna Stankiewicz 46 Main Dishes 238705-12 238705-12 Main Dishes 47 �^^"oUNDER WITH CAULIFLOWER 1 c. sliced mushrooms 2 T. butter lbs. flounder fillets 2/3 c. boiling water 3 T. flour 3 T. butter M ROLLS 1 c. half-and-half salt to taste 2 c. cooked cauliflower V2 tsp. paprika 1 T. chopped parsley V2 lb. boiled ham (chopped) ¥2 lb. cheese (sharp or mild) shredded 3 hard boiled eggs, chopped 2 T. chopped olives 1 T. chopped onion Saute the mushroom slices in the butter. Place the fillets over the mushrooms, pour the boiling water over all, cover, simmer for 15 minutes or until the fish begins to flake. Remove the fillets to a warmed platter. Mix the flour and butter, then gradually stir in the half-andhalf. Salt to taste. Add this flour mixture to the mushrooms and broth. Mix well. Arrange the heated cauliflower around the fillets; spoon the mushroom sauce over all. Dust with the paprika; garnish with the parsley. Serve hot. Combine all ingredients. Fill rolls and wrap in foil with the filling side up. Bake 15-20 minutes in 350° oven. Muriel ^Busfi Stanley £atoski MEMADE PANCAKES 2 2 4 1 2 M AND TORTELLINI ALFREDO 1 (14-16 oz.) pkg. frozen cheese tortellini 1 medium chopped onion 2 c. diced ham olive oil 1 jar Alfredo sauce + 1 jar water % pkg. frozen peas or mixed vegetables salt and pepper Cook tortellini in water and drain; set aside. In a large pot, saute the onion and ham in olive oil for about 5 minutes. Add Alfredo sauce, water, frozen vegetables and tortellini. Mix well. Cook on low heat for 15-20 minutes until vegetables are tender. Add salt and pepper to taste. If too thick, add a little more water. Marlene rBelsfcy ¥2 c. chili sauce 2 T. mayonnaise or salad dressing dash of Worcestershire sauce (optional) hot dog or hoagie rolls egg whites c. flour T. sugar tsp. salt tsp. vanilla 2 egg yolks 2 c. milk 6 T. melted butter blueberries; chocolate chips (optional) Whip egg whites; set aside. Mix the flour, sugar, salt, vanilla, egg yolks, milk and butter; then fold in egg whites. Spoon batter onto griddle. Add blueberries or chocolate chips in the batter, if desired. Mary Mine Meeker TALIAN SAUSAGE RIGATONI 1 mild Italian sausage—grilled and coin-sliced 1 pkg. rigatoni pasta—cooked 3 T. olive oil 2 1 1 2 cloves minced garlic large red pepper—chopped (26 oz.) jar pasta sauce T. chopped parsley Set aside the grilled sausage pieces and the cooked pasta; keep warm. In a large pan, saute the olive oil and garlic for 30 seconds. Add the chopped pepper and cook until crisp tender. Combine the sausage, pasta sauce and red pepper mixture; heat until warm. Mix with the pasta or serve separately. Top with the parsley and serve warm. Catherine ‘Tetty 48 Main Dishes 238705-12 238705-12 Main Dishes 49 �/AMES BEARD'S PLEASANT PASTA 1 lb. spaghetti or desired pasta 4 T. butter 1 (10 oz.) pkg. frozen peas % lb. thinly sliced prosciutto % c. heavy cream ELBASA CASSEROLE salt to taste freshly ground black pepper 16 to 3A grated Parmesan cheese or more as needed Cook pasta in water until just tender; drain. Return pasta to pot, toss with butter and set aside. While pasta is cooking, cook peas in boiling water. Drain and set aside. Roll up prosciutto and cut in 14-inch wide strips. Add peas, prosciutto and cream to pasta. Toss to mix well and to separate prosciutto strips. Season with salt and pepper; add Parmesan cheese to taste and toss again. Serve piping hot, adding more Parmesan at the table, if needed. 1 can cream of celery or cream of 1 ring smoked kielbasa—cut into mushroom soup chunks 1V2 cans water 3 potatoes—cut into chunks salt and pepper 1 bag frozen mixed vegetables or peas 1 (4 oz). can of mushrooms— drained Place kielbasa, potatoes, vegetables and mushrooms in a small roaster. Combine soup and water; add to the roaster and mix in well. Season with salt and pepper. Bring to a boil and simmer for 16 hour. Marlene Belsky Mary Mtn Spitale .^//IfLBASA IN POLISH SAUCE---------t^JELBASA AND SAUERKRAUT STEW (KIELBASA W POLSKIM SOSIE) 1 large (27 oz.) can sauerkraut water to cover sauerkraut oil to fry vegetables 2 (14.5 oz.) cans of diced potatoes 1 large diced onion (optional) 1 (15 oz.) can of diced carrots 1 small can of mushrooms (optional) 1-2 T. minced garlic 1 ring of smoked kielbasa—remove skin; dice into bite-size pieces butter (optional) 1 (12 oz.) can of beer—add more, if needed—keep like a stew, not soupy salt and pepper Boil sauerkraut in a covered pot with water for about 15 minutes; drain. Set aside. Coat a large pan with oil and stir fry the potatoes, onion, carrots, mushrooms and garlic until slightly cooked. Add the kielbasa and sauerkraut; may add butter for taste. Fry on medium heat until everything is slightly brown. Add the beer and cover; simmer for 45 minutes to 1 hour; stir occasionally. Add salt and pepper to taste. 1 T. vinegar 2 onions—sliced 2 tsp. brown sugar 3 T. butter % tsp. salt 1 ring kielbasa V4 tsp. pepper 116 c. bouillon 4-6 boiled potatoes 12 oz. beer 2 T. flour In a large pan, saute onion in 2 T. butter until golden. Add kielbasa, bouillon and beer. Simmer 20 minutes. Blend flour into remaining 1 T. butter. Stir into beer mixture. Add vinegar, brown sugar, salt and pepper. Add potatoes and cook over medium heat for 10-15 minutes. Slice kielbasa into chunks to serve. Jean £evandowsfa. Jean Zevandowsfci 50 Main Dishes Main Dishes 51 238705-12 238705-12 �,^EUSKI WITH CHEESE___________________________ 4 eggs 1 c. water 1 tsp. salt 2 ¥2 c. flour ¥4 chopped onion 3 T. butter ¥4 lb. American cheese—shredded ¥4 lb. Cooper cheese—shredded Beat eggs and water together. Add salt and flour; mix until blended. Drop batter off a spoon into boiling water and stir gently for 5 minutes. Drain kluski and place in a bowl. Saute onion in butter. Add onion mixture and cheeses to drained kluski and mix well. Mary Zou Zaleski In Memory of Millie ‘Butkoski RYLAND CRAB CAKES t /Valeshniki Batter: pinch of salt ¥2 tsp. vanilla 3-4 eggs 2-3 c. flour milk—as needed Mix salt, vanilla, eggs, flour and milk together until the mixture is like a thick soup. If the mixture is too thick, add more milk but do not make watery. Add a little oil to a warm fry pan; add 2-3 T. of batter. Roll the batter to cover the pan's bottom and brown lightly. Flip the pancake over until set. Cool the pancake and add 1 T. of the cream cheese mixture. Continue until all the batter and filling is used. Fold the pancake in half and in half again. Spread margarine around the sides and bottom of a casserole and arrange the pancakes in the casserole with little pats of margarine on top of each pancake and bake for ¥2 hour at 350°. Filling: 1 egg (or substitute for special diets) 2 slices white bread 1 T. mayonnaise (regular or lite) 1 T. Dijon mustard 2 tsp. Old Bay seasoning 1 T. snipped parsley 1 lb. jumbo lump or backfin crabmeat olive oil or butter for frying Beat the egg in a bowl. Trim the crusts from the bread; break into small pieces. Add to the egg. Mix in the mayonnaise, Dijon mustard, seasoning, parsley and blend well. Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat. Form the patties by hand. Shape should look like a cookie. Place in the refrigerator for at least 45 minutes before cooking. This is very important so the cakes don't fall apart. Heat a small amount of olive oil or butter in a skillet and saute until golden brown. Serve with tartar or cocktail sauce. Serves 6. Maryland Senator Barbara MibulsHt 1 lb. cottage cheese 1 (8 oz.) pkg. cream cheese 1-2 eggs 1 T. sugar 1 tsp. vanilla pinch of salt Mix all these ingredients together until smooth. Mary fAnn Arank f^NION BAKED PORK CHOPS 1 envelope Lipton Recipe Secrets Golden Onion soup mix ¥3 c. plain dry bread crumbs 1 egg—well beaten 5-6 pork chops Preheat oven to 400°. In a small bowl, combine the soup mix and bread crumbs. Dip pork chops in the egg mixture and then the bread crumb mixture until evenly coated. Arrange the pork chops in a lightly greased (13x9-inch) baking or roasting pan. Bake uncovered 20 minutes or until done, turning once. Catherine ‘Tetty Main Dishes 238705-12 238705-12 Main Dishes 53 �NCAKES WITH MUSHROOMS {Oriental chicken 1 crushed garlic clove 2 boneless, skinless chicken 2 T. cooking oil Vi c. soy sauce breasts Vi c. rose wine or 3/i c. apple juice 1 T. cornstarch 2 T. brown sugar V3 c. raisins Vi Place tsp. oregano chicken in a 3 quart baking dish. In a small bowl, combine the cornstarch, brown sugar, oregano, garlic, oil, soy sauce, wine and raisins; mix well. Pour over the chicken. Cover with aluminum foil and bake at 350° for 1 hour. Serve over rice, if desired. Instead of baking, microwave on high for 11-13 minutes; cover with vented plastic wrap. Sandy Dungey Karen's Sister In Memory of Karen ‘Bednarsfa Batter: 1 c. milk 2 eggs 1 c. flour V2 c. water V2 tsp. salt 3 T. salad oil Mix the milk with the eggs. Add flour, beat with mixer for 1 minute. Add water and salt, beat another minute. Heat skillet and brush with oil. Pour in 1 T. of batter and tilt the pan immediately so the batter will spread over entire bottom of pan. Cook pancakes on both sides. Repeat and stack on a plate. Reserve some batter for coating pancakes. Mushroom Stuffing: 2 T. butter 1 onion, sliced 10 oz. mushrooms, sliced 2 T. water 2 slices white bread + water salt and pepper 3 T. bread crumbs and 3 T. reserved batter 2 T. butter Heat butter in skillet, add onions and fry until golden. Add mushrooms and 2 T. water. Cover and cook on low heat for 5 minutes. Soak the bread in water; squeeze. Put the mushroom mixture and bread through a grinder; season with salt and pepper. Mix until creamy. Spoon a little of the stuffing into the center of each pancake. Fold over like an envelope to encase the stuffing completely. Roll each pancake in leftover batter and bread crumbs. Fry in hot butter until golden on both sides. Yields 15 pancakes Clara ‘Bednarsfa In Memory of Karen ^Bednarsfa Main Dishes 55 238705-12 54 Main Dishes 238705-12 �1/^lsTA WITH ZUCCHINI, TOMATOES AND BASIL________________________________ 1 c. uncooked pasta-any shape you like 3 T. oil 2 zucchini—thinly sliced salt and pepper to taste 2 T. chopped garlic 4 ripe tomatoes—skinless, seeded, cubed or (1 can diced tomatoes) 4 T. fresh basil—chopped or (ft amount dry) Parmesan cheese (optional) Cook pasta; set aside. Heat oil in a skillet and add zucchini, salt and pepper. Saute to heat thoroughly. Add garlic, tomatoes and basil. Cook for 2-3 minutes. Add pasta to mixture and blend together. Serve with Parmesan cheese, if desired. Serve hot, cold or at room temperature. Zisa (Jillespie PROGI CASSEROLE ft lb. diced bacon /4 c. chopped onion 4 c. shredded cabbage 8 oz. bow tie noodles 1 (12 oz.) carton cottage cheese 10 oz. muenster cheese—cubed % tsp. dried dill ft tsp. salt crushed crackers or bread crumbs (optional) sour cream (optional) Fry bacon until crisp; remove bacon from skillet and set aside. Add onion to drippings in skillet and saute for 5 minutes. Add cabbage to skillet; cover and simmer for 15 minutes; set aside. Cook the noodles according to the package directions and drain. Stir in cottage cheese, muenster cheese, dill and salt. Add bacon and cabbage mixture, including all the liquid in the skillet. Pour into a greased 3 quart baking dish and sprinkle with the crackers or bread crumbs, if desired. Bake at 350° for 25-30 minutes. Serve with dollops of sour cream, if desired. Makes 6-8 servings. Joyce Rother Rairlone PSI POT ROAST 4-5 lb. rump roast (eye round roast; sirloin tip) 1 can cream of mushroom soup 1 pkg. Lipton onion soup mix 1 clove of garlic—minced 1 (12 oz.) can Pepsi cola Soak the roast in water and pat dry. Mix the two soups and the garlic together; cover all the sides of the meat with the soup mixture. Place the meat fat side up on a rack in a roaster. Pour Pepsi all around the meat. Cover the top of the meat with aluminum foil; put the Rd on top. Bake at 325° for about 214 hours or until done. Charlotte tfndrocfatis GGIE CASSEROLE 1 lb. ground beef 1 medium onion—chopped fine 4-5 T. uncooked rice 1 can tomato soup, undiluted 1 can (8 oz.) tomato sauce 1 ft c. water salt and pepper to taste ft small cabbage, shredded Brown beef and drain. Place all ingredients, except cabbage, in a bowl and combine. Place cabbage on bottom of (9xl3-inch) casserole. Pour contents of bowl over cabbage. DO NOT MIX. Bake covered at 350° for 1 ft hours. jYlary Zou Zaleski 56 Main Dishes 238705-12 238705-12 Main Dishes 57 �_(/^)RK CASSEROLE_______________________________ 4 pork chops salt and pepper to taste 1 finely shredded cabbage 2 thinly sliced carrots 3 thinly sliced potatoes 1 thinly sliced onion ■TATO PIEROGI Dough: Brown pork chops in skillet and remove from pan; set aside. Add a little water to the drippings; heat. In a casserole dish, place the cabbage, carrots, potatoes and onions in layers (salt and pepper each layer). Place pork chops on top and pour on the drippings. Cover and bake in 350° oven for 45 minutes to 1 hour. Muriel nSusfi 6 c. flour 2 T. shortening 1 tsp. salt 1 c. water 3 eggs Combine the flour, shortening and salt; work like a pie crust. Add the water and eggs and work into the flour. Divide dough into workable balls. Place on a floured surface, cover and let rest for 15-20 minutes. Roll out, cut into circles and fill. Seal the edges well and drop into water that is boiling on low. When pierogi rise to the top, take out and let them drain and cool. After rolling out dough, gather the scraps and let them rest before re-rolling. Potato Filling: 5 lbs. potatoes—peeled American cheese—shredded TATO pancakes 4 large potatoes—peeled and grated 1 medium onion-chopped fine 1-2 eggs 4 T. flour salt and pepper to taste % c. oil Cheddar cheese—shredded salt to taste Cook and mash potatoes; add the cheeses and salt to taste. Mix well. Joan Jlannon Combine potatoes, onion, eggs, flour, salt, pepper and mix well. Heat oil in a heavy skillet until hot. Drop batter by teaspoons into skillet; flatten each pancake with a fork. Fry until golden brown on both sides; place pancakes on a paper towel to drain. ‘Tfryllis Salusfci ICK PIEROGI 1 tiny onion—chopped V2 tsp. salt 1V4 lb. pressed cheese 1 or 2 eggs 2 c. flour In a bowl, place onion, salt, cheese, eggs and 1 % c. flour. Reserve U c. flour for later use. Knead the above mixture well and divide into 2 parts. Bring a pot of water to a boil. Roll the dough, on a floured (U cup flour), flat surface, to about the shape of a Polish sausage. Cut into about 1 inch lengths and drop in boiling water. When dough comes to the top and starts getting soft and begins to crack a little, take out (about 8-10 minutes). Drain. Serve with sauteed butter and onion. Muriel ‘Busti 58 Main Dishes 238705-12 238705-12 Main Dishes 59 �^/PoASTED EASTER VEAL TEW (PIECZEN CIELECA) 1 veal leg round roast or shoulder roast (4-5 lb.) boiling water 3 T. lemon juice (BIGOS) 1 T. salt 1 tsp. pepper U c. melted butter flour for dusting Dip meat quickly in boiling water; drain well. Mix lemon juice with salt and pepper; spread over meat. Place meat on rack in roasting pan. Roast at 400° for 20 minutes. Reduce to 325° for 55 minutes. Baste with melted butter. Sprinkle flour over top. Roast 10 minutes longer. Jean £evandowski 2-3 lbs. sirloin steak 3 quarts meat stock or 3 quarts bouillon made from bouillon cubes 8 red skinned potatoes—unpeeled; sliced into small pieces 2 carrots—sliced Boil and simmer the sirloin steak for 2 hours. Cut into fine strips about 1 inch long and 14 inch wide. Cook strips of sirloin in stock or bouillon and add the potatoes, carrots, celery, onions, stewed tomatoes, corn, black pepper, salt and chopped parsley. Simmer very slowly until well cooked and blended. Serves 8-10. Joyce HDombros^i ^ebfiardt OUR CREAM VEGETABLE CHICKEN 4 boneless chicken breasts 4 T. butter 1 diced medium onion 2 large tomatoes—peeled and chopped In ^Memory of tfunt ^Bertha Uombroski ‘Dougfiton 1 small diced green pepper dash of pepper % c. water Vi c. sour cream 2 T. flour Lightly brown the chicken in the butter and set aside. Saute the onion in the same skillet; add all the ingredients except the sour cream and flour. Blend the sour cream with the flour and slowly add it to the rest of the ingredients. Return chicken to the skillet and simmer for 20 minutes and serve. Joyce £atosfci PARE RIBS 2-3 lbs. spare ribs 1 large onion—chopped 1 clove garlic—chopped 2 T. butter 3 cans tomato sauce 1 c. diced celery 1 c. chopped green peppers 2 stalks celery—sliced 1-2 small onions—chopped stewed tomatoes 2 cans kernel com % tsp. black pepper % tsp. salt chopped parsley 1 c. ketchup 2 T. brown sugar 3 dashes Tabasco sauce ¥2 tsp. dry mustard 2 bouillon cubes—dissolved in 1 c. boiling water salt and pepper to taste HIN PANCAKES (NALESNIKI) V2 c. all-purpose flour legg 1 egg yolk ¥2 c. milk 1 tsp. sugar dash of salt oil for frying Combine the flour, egg and egg yolk in a bowl using an electric mixer; beat just to mix. Add milk, sugar and salt; mix on low speed for 2 minutes. Heat a small heavy skillet; brush the bottom with oil. Pour 2 tablespoons batter and spread evenly. When edges are dry, turn over. Repeat with the rest of the batter. Serve with syrup, powdered sugar or hot fruit. CP.X T)ende Brown ribs for 30-35 minutes at 350°. In a pan, brown onion and garlic in butter; stir in remaining ingredients and cover. Simmer on low heat for 1 hour. Add the ribs and simmer until tender. ‘DeLpfiine ‘Bienicfi 60 Main Dishes 238705-12 238705-12 Main Dishes 61 �XuCCHINI PANCAKES 4-5 medium zucchini (5 c.)—peeled and shredded 3/i tsp. salt 4 eggs 1 clove minced garlic % c. all-purpose flour ¥2 c. grated Parmesan cheese 1 T. finely chopped onion ¥4 tsp. ground black pepper sour cream (optional) In a bowl, toss the zucchini with salt and drain well. In another bowl, beat eggs and garlic; stir in flour, cheese, onion and pepper until just moistened (batter will be lumpy). Stir in the zucchini just until combined. For each pancake, drop a heaping tablespoon of batter on hot lightly-oiled skillet; flatten with fork. Cook over medium heat 2-3 minutes on each side until pancake is golden brown. Serve with sour cream. These pancakes can be frozen. Stanley £atoski In Memory of Mice Zatosfa. 62 Main Dishes 238705-12 �Helpful Hints When baking bread, a small dish of water in the oven will keep the crust from getting too hard or brown. Use shortening, not margarine or oil, to grease pans when baking bread. Margarine and oil absorb more readily into the dough. To make self-rising flour, mix 4 cups flour, 2 teaspoons salt, and 2 tablespoons baking powder. Store in a tightly covered container. One scant tablespoon of bulk yeast is equal to one packet of yeast. Hot water kills yeast. One way to test for the correct temperature is to pour the water over your wrist. If you cannot feel hot or cold, the temperature is just right. When in doubt, always sift flour before measuring. Use bread flour for baking heavier breads, such as mixed grain, pizza doughs, bagels, etc. When baking in a glass pan, reduce the oven temperature by 25°. Jg-MARTS FLAT BREAD 6 c. of flour—sifted pinch of salt 2 T. sugar not quite % c. oil 2 c. warm water—or as needed 1 small pkg. dry yeast 1/4 c. warm water pinch of sugar garlic pieces Mix together flour, salt, sugar, oil and warm water. Also mix together the yeast, 14 cup warm water and sugar and add to the flour mixture. Let the dough stand and rise. Then divide in 2; roll out on 2 cookie sheets like for pizza but thick. Put holes in the top and insert pieces of garlic. Let stand and rise in the pans for 20-30 minutes. Bake at 350° for about 30 minutes or until light brown. When baking bread, you can achieve a finer texture if you use milk. Water makes a coarser bread. ‘Donna Stankiewicz Fill an empty salt shaker with flour to quickly and easily dust a bread pan or work surface. For successful quick breads, do not overmix the dough. Mix only until combined. An overmixed batter creates tough and rubbery muffins, biscuits, and quick breads. Muffins can be eaten warm. Most other quick breads taste better the next day. Nut breads are better if stored 24 hours before serving. Nuts, shelled or unshelled, keep best and longest when stored in the freezer. Unshelled nuts crack more easily when frozen. Nuts can be used directly from the freezer. Enhance the flavor of nuts, such as almonds, walnuts, and pecans, by toasting them before using in recipes. Place nuts on a baking sheet and bake at 300° for 5-8 minutes or until slightly browned. NT MINNIE'S BANANA BREAD 3 mashed bananas 1 c. sugar 3 T. water 2 c. flour 1 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 2 eggs V2 c. Crisco Combine bananas, sugar and water; set aside. Into another bowl, sift flour, salt, baking powder and baking soda. Mix the banana mixture and the flour mixture together; add the eggs and Crisco and mix well. Pour into loaf pans. Bake at 350° for 35 minutes. Donna Stankiewicz In Memory of Aunt Minnie Semiak Overripe bananas can be frozen until it’s time to bake. Store them unpeeled in a plastic bag. The freshness of eggs can be tested by placing them in a large bowl of cold water; if they float, do not use them. Copyright © Morris Press Cookbooks 238705-12 Breads & Rolls 63 �//Banana bread_______________________ HALLA BREAD c. butter 1 c. sugar 2 eggs 3 medium ripe bananas—mashed 2 c. flour (add ¥4 c. more, if needed) 1 tsp. baking soda ¥4 tsp. salt 1 c. sour milk (add 1 T. vinegar to sour it) Blend butter, sugar and eggs together. Add rest of ingredients and mix well. Pour into a large loaf pan that is greased and floured. Bake at 350° for 1 hour or until cake taster comes out clean. ‘Tattle Cardimona 1 oz. dry yeast 1 c. warm water 1 ¥4 tsp. salt ¥4 c. vegetable oil 2 egg 6 T. sugar 4 c. bread flour egg wash (1 egg mixed with 1 c. water) poppyseed or sesame seeds Dissolve the yeast in the water. Add the rest of the ingredients up to and including the flour. Mix 8-10 minutes at medium speed until the dough forms a ball. Finished dough should be put in a lightly oiled bowl and covered with a damp towel or cellophane for 1 hour. Punch dough and let stand for 15 minutes. Divide in half and roll into long strands and let it rest 10-15 minutes. Braid the bread and put in a pan. Let it rest covered until doubled in size. Wash with egg wash. Sprinkle with poppyseed or sesame seeds. Bake at 375° for 18-20 minutes. The bread will appear darker than regular bread. Mary Min ‘Tudlosfcy ISCUITS 3 c. flour 2 T. sugar 2¥i tsp. baking powder ¥ tsp. baking soda In Memory of Mary SKucfi 1 tsp. salt ¥2 c. Crisco shortening 1 c. buttermilk melted butter Mix the flour, sugar, baking powder, baking soda, salt, Crisco and buttermilk together and knead gently. Roll out the dough until 2-inches thick. Cut out rounds and brush each biscuit top with melted butter. Bake at 450° for 14 minutes. Mary Min Martin (^JHERRY-DATE-NUT LOAF 1 (8 - 10 oz.) jar whole maraschino cherries—drained 1 lb. whole pitted dates 2 c. walnut or pecan halves 1 c. all-purpose flour 1 c. granulated sugar ¥2 tsp. salt ¥2 tsp. baking powder 4 eggs-well beaten 1 tsp. vanilla Preheat oven to 300°. Line a (9x5x3-inch) loaf pan with wax paper, trimming even with the top of the pan. Put the cherries, dates and nuts in a large mixing bowl. In another bowl, mix together the flour, sugar, salt and baking powder; add this to the cherry mixture. Using your hands, mix well to coat. Add eggs and vanilla; mixing well. Press batter into prepared loaf pans. Bake in the preheated oven for 1 ¥2 -1 % hours or until batter is set. Turn out onto rack and peel off paper at once. Turn right side up on rack to cool. Cuts best the next day. Keeps well if wrapped and stored airtight. Can also be frozen. Mice Comparetta 64 Breads & Rolls 238705-12 238705-12 Breads & Rolls 65 �UIT ROLL (jRESCENT ROLLS 1 pkg. dry yeast c. (1 Stick) melted butter 1 tsp. salt 2 eggs-room temperature-well 5V2 c. flour beaten melted butter # c. sugar IV2 c. scalded milk—cooled to warm Mix melted butter, eggs, sugar and milk with an electric beater. Combine yeast, salt and flour. Stir into egg mixture all at one time; mix well. Cover with sprayed plastic wrap and refrigerate overnight. Cut into 4 sections. Flatten on floured surface and roll into a circle. Cut into 8 wedges. Brush with melted butter. Roll wide side to narrow side and shape into a crescent. Place crescents, tip down, on an ungreased baking sheet. Brush with melted butter. Cover with sprayed wax paper and a towel. Let rise until double in bulk (2 hours). Bake at 350° for 1116 minutes. 3 c. flour 3 eggs 3 tsp. baking powder ¥2 tsp. salt 1 tsp. vanilla 1 c. sugar ¥2 c. shortening cherry and orange juice strawberry preserves or your choice walnuts, coconut, cherries, raisins, grated apple Mix the flour, eggs, baking powder, salt, vanilla, sugar and shortening together. Add enough cherry and orange juice to make the dough soft and rollable. Let it stand for 1 hour. Divide into 2 or 3 parts and roll out like for a nut roll. Spread with the strawberry preserves. Sprinkle with chopped walnuts, coconut, cherries, raisins or grated apple (your favorite combination) and roll it like a nut roll. Bake at 350° for 30 minutes or until light brown. Donna Stankiewicz Florence Sowa In J-(onor of Sfrine Vossenberg NDY DOUGH (AUNT MARY'S POPPYSEED FILLING) VERYDAY BREAD 9 level c. flour V4 c. sugar V2 tsp. salt V2 stick margarine ¥2 cake yeast (large) 2 eggs 3V2 c. liquid (equal parts milk and water mixed) Mix all the ingredients together ntil soft. Put in a bowl to rise and let rise again in pans. Bake at 350° )r about 45 minutes or until a nice light brown. 1 c. chopped raisins—enough water to cover 1 lb. ground poppyseed 1 T. honey 2 eggs V4 lb. butter light or heavy cream Boil raisins in water and drain. Combine the raisins with the poppyseed, honey, eggs and butter. Cook, for a short time, on the stove over low heat. Add just enough cream to thin the mixture--thin enough to spread. Cool. Donna Stankiewicz “Donna Stankiewicz 66 Breads & Rolls 238705-12 238705-12 Breads & Rolls 67 �t^ANDY DOUGH FOR WALNUT AND MEMADE BREAD POPPYSEED ROLLS 1 small pkg. dry yeast i/4 c. warm water pinch of sugar 1 c. mashed potatoes—save water 1 c. sugar 2 (¥4 oz.) pkgs, dry yeast 2 c. warm water 2/s c. nonfat dry milk powder 2 T. butter 4 well-beaten eggs 1 c. warm potato water I tsp. salt 5-6 c. flour 2 T. sugar 1 T. salt 6-7 c. flour Dissolve yeast in warm water with a pinch of sugar. Combine the yeast mixture and the rest of the ingredients. Mix and knead well. Put in a floured bowl and refrigerate overnight. Remove from refrigerator and let rise. Divide for the amount of rolls that you want. Let rise in pans after you roll your nut or poppyseed rolls. Bake at 350° for 30 minutes or until golden brown. Combine the yeast with the warm water. Stir in the dry milk powder, butter, sugar, salt and flour. Form a stiff dough. Turn out the dough onto a floured surface; knead until smooth and elastic (about 10-12 minutes). Place in a greased bowl; turning once to grease the top. Cover and let rise until doubled in size (about 1 hour). Punch down and divide in half. Shape into 2 loaves and place in greased (8x4x2-inch) pans. Cover and let rise about 1 hour until doubled. Bake at 400° for 30 minutes. rDonna Stankiewicz Mary Mm Martin MEMADE BROWN BREAD NDY DOUGH (WALNUT FILLING) 1 2 1 1 heaping T. butter T. honey lb. ground walnuts c. sugar 3 whole eggs dash of cinnamon heavy or light cream Combine the butter and honey and boil; add to the walnuts. Mix the walnut mixture with the sugar, eggs and cinnamon; heat on the stove. Add cream to make a paste—not too thick—enough to spread. Cool. rDonna Stankiewicz 1 ¥2 c. boiling water 1 c. old-fashioned oats 2 T. shortening 2 tsp. salt 1 (¥4 oz.) pkg. dry yeast warm water ¥2 tsp. sugar ¥4 c. brown sugar ¥4 c. molasses 43/4 -5¥4C. flour melted butter In a bowl, combine water, oats, shortening and salt. In a bowl, dissolve the dry yeast in warm water and sprinkle with the sugar. Add the oat mixture to the yeast; also add the brown sugar, molasses and 3 cups of the flour. Mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic (about 6-8 minutes). Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled (about 1 hour). Punch dough down. Divide in half and shape into 2 loaves. Place in greased (9x5x3-inch) pans; cover and let rise (about 30-45 minutes). Bake at 375° for 30-35 minutes. After baked, brush top with melted butter. Mary Mm Martin 68 Breads & Rolls 238705-12 238705-12 Breads & Rolls 69 f �OT CROSS BUNS LL ST. JOHN'S DROP SCONES Dough: 2 (Vi oz.) pkg. dry yeast Vi c. warm water 1 c. milk Vi c. sugar Vi c. shortening 2 eggs 2 tsp. salt 1 tsp. cinnamon V4 tsp. allspice 4Vi - 5 c. flour 1 c. dried currants 1 egg white--lightly beaten In a mixing bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt, cinnamon, allspice and 3 cups of flour. Beat until smooth. Stir in currants and enough remaining flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic (about 6-8 minutes). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled (about 1 hour). Punch dough down. Cover and let rise 10 minutes. On a lightly floured surface, roll to /2-inch thickness. Cut with a 216-inch biscuit cutter. Place 2 inches apart on lightly greased baking sheets. Cover and let rise until doubled (about 30 minutes). Brush with beaten egg white. Bake at 350° for 12-15 minutes. After baked, put a cross on each bun with icing. legg + l egg yolk % c. milk 2 c. sifted flour 2 T. baking powder Vi c. sugar pinch of salt 3 oz. cold unsalted butter--cut up Vi c. raisins 2 T. chopped pecans 1 T. raw sugar or regular white sugar Preheat oven to 450°. In a small mixing bowl, lightly beat egg and egg yolk. Mix in milk and set aside. Stir flour, baking powder, 14 c. sugar and salt into a large mixing bowl. Add butter bits. Gradually cut in butter until mixture resembles coarse meal. Add raisins and pecans and stir until distributed evenly. Form a well in the center and pour in egg-milk mixture. With fork, quickly stir until mixture is moistened. Don't over-stir. Drop tablespoons of batter on cookie sheet lined with parchment paper or lightly dusted with flour. Place drops of batter 1-1 Vi inches apart. Lightly sprinkle the tops with raw or regular sugar. Bake at 450° for 15 minutes. Can be served immediately or re-warmed. Makes 24-30 scones. fjina JLafNunziata Icing: 13/i c. confectioners' sugar Vt tsp. vanilla 4-6 tsp. milk SKA Combine all the ingredients and mix well. (RAISIN BREAD) Mary fZnn Martin 2Vi oz. fresh yeast 2 c. warm water 2 eggs % c. sugar 2Vi tsp. salt Vi c. milk powder Vs c. Crisco V3 c. softened butter 6 Vi c. bread flour 1 (12 oz.) box raisins In a mixing bowl, dissolve the yeast in the water and then add the eggs. Add the dry ingredients except the flour and mix. Add the flour and mix at low speed until the dough forms a ball. Then mix at medium speed for about 8 minutes. Soak the raisins for 5 minutes in warm water and drain. Add the raisins and mix on low speed until the raisins are incorporated. If the dough softens, add more flour to form a ball again. Put the dough in a lightly greased container and cover with a damp cloth. Let it rise for about 1 hour. Punch dough and let it stand for 15 minutes. Put it into a pan and let it rest for another 15-20 minutes or until it's doubled in size. Bake at 390° for about 20 minutes. Mary firm ‘Tudlosfcy In Memory of Mary fKucfr 70 Breads & Rolls 238705-12 238705-12 Breads & Rolls 71 �6/ffizZA______________ _______________________ LISH SODA BREAD 1 1 1 1 2 T. oil 2¥z c. flour favorite pizza toppings C/4 oz.) pkg. dry yeast c. lukewarm water tsp. salt tsp. sugar Mix the yeast with the water; add the salt, sugar, oil and flour. Let this dough mixture rise in a warm spot for 1 hour. Spread the dough on an (11 Vzxl 7x1-inch) cookie sheet. Add your favorite toppings. Bake in a 425° oven for about 15-20 minutes. JVfrzry Man ‘Tudlosky 2% c. all-purpose four ¥2 c. sugar 1¥2 tsp. baking powder ¥4 tsp. salt ¥2 tsp. baking soda ¥2 c. unsalted butter 1 c. raisins 1 large egg 1¥4 c. buttermilk ¥4 c. sour cream Preheat oven to 350°; butter 9-inch round cake pan. Sift dry ingredients together; cut butter into dry ingredients with food processor until it resembles peas. Blend in raisins. Beat egg, buttermilk and sour cream together and stir into dry mixture until blended. Pour into pan. Bake 50-55 minutes. Mary Lou Zaleski LISH DONUTS (PACZKI) 1 c. sugar 5 egg yolks 1 whole egg 2 sticks oleo—melted 2 tsp. vanilla IV2 oz. yeast (diluted in 1 c. warm water and 1 tsp. sugar) UBARB BREAD 4 c. warm milk 10 c. flour + 3 tsp. salt oil for frying powdered sugar Beat sugar and eggs until creamy. Add oleo and beat until fluffy. Add vanilla and yeast mixture; blend all ingredients together. Add 3 c. milk and mix well. Add 7 c. flour mixed with the salt. Mix all the ingredients by hand. Add the remaining 1 c. milk and knead until smooth. Add the rest of the flour and knead until the dough is smooth. Let the dough rise until double in size. Punch down; let rise again. Form dough the size of golf balls; let them rise again for about 1 hour. Melt oil in a heavy pot and heat until hot; about 350°. Drop in balls of dough and fry until golden brown. Drain on paper towels. Sprinkle with powdered sugar. 1 c. milk 1 T. lemon juice 1 tsp. vanilla 1 % c. brown sugar ¥3 c. oil 1 egg 2 ¥2 c. flour 1 tsp. salt 1 tsp. baking soda l¥z - 2 c. chopped rhubarb ¥2 c. chopped nuts 2 T. white sugar ¥1 tsp. cinnamon In a small bowl, mix together milk, lemon juice and vanilla; set aside. In a larger bowl, mix together brown sugar, oil and egg. In a third bowl, combine the flour, salt and baking soda. Alternately, add the flour mixture and the milk mixture to the sugar mixture until just combined. Fold in the rhubarb and nuts. Pour into two lightly greased (9x5-inch) loaf pans. Combine the white sugar and cinnamon; mix well. Sprinkle this sugar mixture over the tops of the unbaked bread batter. Bake at 325° for 40 - 60 minutes or until bread tests done. Joyce Latoski ‘Uelpkine ^Bienick 72 Breads & Rolls 238705-12 238705-12 Breads & Rolls 73 �Jtrawberry NUT BREAD ieggS 1 c. cooking oil 2 c. sugar 2 (10 oz.) pkgs, frozen sliced strawberries—defrosted WEET BREAD (DONUT DOUGH) 3 c. all-purpose flour 1 T. cinnamon 1 tsp. baking soda 1 tsp. salt 1¥4 c. chopped nuts Bread: In a bowl, beat the eggs until fluffy. Add the oil, sugar and strawberries. In a large bowl, sift together the flour, cinnamon, baking soda and salt. Add the strawberry mixture and mix until well-blended. Stir in the nuts. Pour into greased (9I4x5x3-inch) or (816x4* 1/2x21^-inch) loaf pans. Bake at 350° for 1 hour 10 minutes or until done. Cool in the pans for 10 minutes, then turn out of the pans and cool on racks. Makes 2 loaves. ^Barbara Tiialeb Smith 1 cake yeast ¥4 c. warm water ¥2 tsp. sugar ¥2 c. Crisco ¥4 c. sugar 1 egg—beaten 1 tsp. salt 2 c. warm water 8 c. sifted flour Dissolve yeast in ¥4 c. warm water and ¥2 tsp. sugar; set aside. Mix the Crisco with the 14 c. sugar until creamy. Add the egg, salt and warm water. Add the yeast and flour. Knead until the dough is smooth and elastic. Set aside in a warm place until doubled in bulk. Punch down and let rise again. Shape and let rise in baking pans. Bake at 400° for 40-50 minutes. For donuts, shape dough into donut-shapes and deep-fry until golden brown. Joan J{annon UGAR-CINNAMON LOAF ¥4 c. melted shortening ¥4 c. sugar ¥4 tsp. salt 1 beaten egg 1 pkg- granular yeast ¥4 c. lukewarm water 1 c. scalded milk—cooled 3 ¥2 c. flour milk ¥4 c. sugar + V/2 tsp. cinnamon melted butter—cooled 1 ¥2 T. sugar + ¥2 tsp. cinnamon Combine cooled shortening, sugar, salt and egg. Add yeast that was softened in the lukewarm water. Cool milk to lukewarm and add it alternately with the flour. Knead lightly. Let rise in a greased bowl until double in size (1 ¥2 hours). Punch down. Turn out onto a pastry cloth; let rise for 10 minutes. Roll into a (7^x9-inch) rectangle. Brush with milk. Combine ¥4 c. sugar and 1 ¥2 tsp. cinnamon and sprinkle onto the dough. Roll as for a jelly roll. Place into a greased (9x5-inch) loaf pan. Let rise until double in size. Just before baking, brush the loaf gently with cooled melted butter. Sprinkle with the additional 1 ¥2 T. sugar mixed with ¥2 tsp. cinnamon. Bake at 350° for 45 minutes. ^XJCCHINI BREAD 3 c. flour 3 eggs 1 tsp. baking powder 2 c. sugar 1 tsp. baking soda 1 c. oil 1 tsp. salt 1 tsp. vanilla ¥2 c. raisins (optional) 2 c. zucchini—peeled, grated, 1 c. chopped walnuts (optional) drained Beat the eggs, sugar, oil and vanilla until fluffy. Add the rest of the ingredients and mix well. Bake at 325° for 1 hour 20 minutes. Can use big loaf pans or 4-5 small loaf pans. This freezes well. Joyce £atosfa. In Memory of Mice £atosfa. ^Florence Sowa 74 Breads & Rolls Breads & Rolls 238705-12 238705-12 75 �Recipe Favorites 76 Breads & Rolls 238705-12 �Helpful Hints Keep eggs at room temperature to create greater volume when whipping egg whites for meringue. Pie dough can be frozen. Roll dough out between sheets of plastic wrap, stack in a pizza box, and keep the box in the freezer. Defrost in the fridge and use as needed. Use within 2 months. Place your pie plate on a cake stand when ready to flute the edges of the pie. The cake stand will make it easier to turn the pie plate, and you won’t have to stoop over. When making decorative pie edges, use a spoon for a scalloped edge. Use a fork to make crosshatched and herringbone patterns. When cutting butter into flour for pastry dough, the process is easier if you cut the butter into small pieces before adding it to the flour. Pumpkin and other custard-style pies are done when they jiggle slightly in the middle. Fruit pies are done when the pastry is golden, juices bubble, and fruit is tender. MOND POUND CAKE 3 c. flour 3 sticks butter ( softened) 2 V2 c. granulated sugar 2 tsp. baking powder 3A c. milk 6 eggs 1 tsp. vanilla 1 tsp. almond extract 1 (6 - 8oz.) bag of sliced almonds Combine all the ingredients, except the sliced almonds, and beat for 10 minutes. Pour into an ungreased tube pan and top with Yi bag sliced almonds. PUT IN COLD OVEN and then set oven at 350°. Bake for 1 hour and 20 minutes. Jane. ^Tritz Keep the cake plate clean while frosting by sliding 6-inch strips of waxed paper under each side of the cake. Once the cake is frosted and the frosting is set, pull the strips away, leaving a clean plate. Create a quick decorating tube to ice your cake with chocolate. Put chocolate in a heat-safe, zipper-lock plastic bag. Immerse it in simmering water until the chocolate is melted. Snip off the tip of one corner, and squeeze the chocolate out of the bag. Achieve professionally decorated cakes with a silky, molten look by blow-drying the frosting with a hair dryer until the frosting melts slightly. To ensure that you have equal amounts of batter in each pan when making a layered cake, use a kitchen scale to measure the weight. Prevent cracking in your cheesecake by placing a shallow pan of hot water on the bottom oven rack and keeping the oven door shut during baking. CAKE 5 T. sugar 2 tsp. cinnamon 3-4 apples 3 c. flour 2 c. sugar 3 tsp. baking powder 1 c. oil 4 eggs V4 c. orange juice 2V2 tsp. vanilla Mix sugar and cinnamon and set aside. Peel and slice apples and set aside. Mix the rest of the ingredients. Pour a layer of the batter into a greased and floured tube pan. Then add a layer of apples and sprinkle with the sugar mixture. Repeat the layers ending with the sugar mixture on top. Bake at 375° for 1 hour. Nancy Restaino In Memory of J-(elen Rlasfciewicz A cheesecake needs several hours to chill and set. For a perfectly cut cheesecake, dip the knife into hot water and clean it after each cut. You can also hold a length of dental floss taut and pull it down through the cheesecake to make a clean cut across the diameter of the cake. Desserts 238705-12 Copyright © Morris Press Cookbooks 77 �. v. t y^IJNT HELEN JASINSKI'S CHEESE PIE /PPLE CRISP v —---------- S apples—peeled and sliced 1 c. brown sugar 1 tsp. cinnamon 1 c. granulated sugar 1 c. flour 2 % tsp. salt 1 tsp. baking powder 1 stick of butter—melted 1 c. cottage cheese 2 rounded T. flour 1 c. sugar V4 tsp. salt 1 tsp. vanilla Place the sliced apples into a greased 9-inch pan. Combine the brown sugar and cinnamon and sprinkle half this mixture over the apples. Combine granulated sugar, flour, egg, salt and baking powder; this mixture will be crumbly. Spread this mixture over the apples and sprinkle the rest of the brown sugar mixture on top. Pour the melted butter over everything and bake 40 minutes at 350°. Serve with whipped cream or ice cream. Serves 6. 2 egg yolks-beaten 3 c. evaporated milk 2 egg whites—beaten 1 (lQ-inch) pie crust—unbaked Place cottage cheese in bowl and mash with potato masher or fork. Add flour and blend by hand. Add sugar, salt, vanilla and egg yolks; can be blended by using a mixer. Add evaporated milk. Fold in beaten egg whites. Pour into unbaked pie crust. Bake for 10 minutes at 450°; then for 45 minutes at 300°. Check with a silver knife through the middle. The pie will rise then drop as it cools. Jeri Jecen ‘Tattle Cardimona NT LOTTIE'S SPONGE CAKE PLE RAISIN CAKE IV2 c. sugar 2 sticks butter—softened 4 eggs 123/4 c. flour 1 tsp. baking soda 1 tsp. cinnamon Vz % % 3 tsp. nutmeg c. raisins c. chopped walnuts large apples—peeled, cored and sliced In a big bowl, cream the sugar and butter. Beat in the eggs, one at a time. Sift the flour, baking soda and spices into another bowl; gradually add to the sugar mixture. Add the raisins, walnuts and apples. Pour into a greased and floured loaf pan and bake for 1 hour at 325° or until cake tester comes out clean. 2 4 1 1 c. sugar eggs (room temp.) tsp. salt tsp. vanilla 2 c. sifted flour 3 tsp. baking powder 1 c. scalded milk strawberries and whipped cream Cream well the sugar, eggs, salt and vanilla. Gradually add flour and baking powder. Beat for 2 minutes with a mixer. Slowly add milk and continue to mix. Grease and flour a (9xl3-inch) pan and bake at 350° for 55-60 minutes or use 2 greased and floured round pans and bake at 350° for 30 minutes. Slice cake in half and fill with strawberries and whipped cream. Also add strawberries and whipped cream on top. Mary fAnn Martin Tfiyllis Salusfa In Memory of Josephine Salusfa. 78 Desserts 238705-12 238705-12 Desserts 79 �X Barbara's fruit cake_________________ brandy—fill 2 shot glasses 1 lb. chopped nuts 1 lb. butter 1 lb. candied cherries—red and 2 c. sugar green mixed 1 dozen egg yolks 1 lb. candied pineapple—red and 4 c. flour green mixed 1 dozen egg whites 1 lb. coconut 1 small can crushed pineapple 1 lb. raisins Put the nuts, cherries, pineapple, coconut and raisins in a large bowl and pour the brandy over them. In another bowl, cream the butter, sugar, egg yolks and flour. Pour this creamed mixture over the fruit and mix well with both hands. Beat the egg whites until stiff and gently fold into the fruit mixture. Fold in the crushed pineapple. This batter should fill 4 small bread pans. Bake at 275° for about 2 hours. ^Barbara Yacubosbi ARAMEL WALNUT BROWNIES 1 (14 oz.) pkg. caramels % c. evaporated milk—divided 1 box German chocolate cake mix 3A c. melted butter 2 tsp. vanilla extract 3A tsp. ground cinnamon 1 Vz c. walnut halves or pieces Unwrap caramels and place in a medium saucepan; add 16 cup evaporated milk. Cook over low heat until caramels melt, stirring often. Remove from heat and set aside. Combine remaining 16 cup milk, dry cake mix, melted butter, vanilla extract and cinnamon. Stir until blended. Spread half the dough into a lightly greased 9-inch square pan. Chill the remaining dough. Bake at 350° for 10 minutes. Cool in the pan on a wire rack for 5 minutes. Pour the warm caramel mixture over the brownie layer in the pan. Sprinkle with the walnuts. Spoon remaining half of the dough into 9 equal portions on wax paper. Pat each portion into a 3-inch circle. Place the circles over the walnuts in the pan, overlapping slightly. The dough will spread during baking. Bake at 350° for 25 minutes. Cool completely in the pan on a wire rack. Cover and chill thoroughly before cutting. Makes 15 brownies. Marianne Xress In Memory of Xnna Marykwas Wojcik OILED CAKE 2 c. cold water 2 c. sugar Vz box raisins 2 sticks margarine (melted) % tsp. cinnamon Vz tsp. cloves Vz tsp. salt 4 c. sifted flour 1 large bottle cherries (drained) 1 c. chopped walnuts Vi c. lukewarm water 2 tsp. baking soda Vz c. candied pineapple (optional) Vz c. cranberries (optional) powdered sugar Combine the water, sugar, raisins, margarine, cinnamon, cloves and salt in a pan. Boil for 4 minutes and then cool. Add the flour, cherries, nuts, water and baking soda. Also add the candied pineapple and cranberries, if desired. Mix together and pour into 2 greased round cake pans that have been sprayed with Pam, then floured. Bake 1 hour at 350°. Sprinkle with powdered sugar or make a glaze with powdered sugar, butter & water and drizzle on top. Marianne Xress In Memory of Xnna Marykwas Wojcik HEESE PIE Pie: 2 (8 oz.) pkg. cream cheese—room temp. % c. sugar 3 eggs 1 tsp. vanilla Cream the 4 ingredients and pour into a buttered and floured pie pan. Bake at 325° for 40 minutes. Cool 20 minutes. Topping: Vz pt. sour cream 1 tsp. vanilla 3 T. sugar cherry topping (optional) Combine the first 3 ingredients and pour over cooled filling. Bake at 325° for another 15 minutes. Add cherry topping if desired. ‘Barbara Yacuboski 80 Desserts 238705-12 238705-12 Desserts 81 �(chocolate zucchini cakf ( IHEESECAKE 10 crushed zwieback or use 1 pkg. of graham cracker crumbs 2 T. granulated sugar 4 T. melted butter IV2 lb. Philadelphia cream cheese 1 tsp. vanilla 1 c. granulated sugar 4 whole eggs 1 tsp. vanilla 2 T. sugar 1 pt. sour cream Mix the first 3 ingredients and pat on bottom of springform pan. Mix the next 4 ingredients and beat well. Pour into the springform pan and bake 40 to 45 minutes at 350°. Remove from oven and let stand for 10 minutes. Mix 1 tsp. vanilla and 2 T. sugar and 1 pt. thick sour cream. Pour over cake and bake at 425° for 5 minutes. Susan fNajaka In Memory of Clementine Maj aka 2% c. flour ¥2 c. cocoa 2V2 tsp. baking powder 1¥2 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 3A c. margarine 2 c. sugar 2 c. grated zucchini 2 tsp. grated orange peel (optional) 2 tsp. vanilla ¥2 c. milk 1 c. chopped walnuts 1 can well-drained crushed pineapple chocolate chips (optional) Sift together flour, cocoa, baking powder, baking soda, salt and cinnamon and set aside. Cream margarine and sugar. In a large bowl, combine the sugar mixture with the zucchini, orange peel, vanilla^ milk, nuts, and pineapple; stir with a spoon. Add the set aside flour mixture at one time and beat well with a spoon. Bake in a large bundt pan at 350° for 1 hour or more. Use a toothpick to test after 1 hour. It may take an additional 5-10 minutes after the hour. Chocolate chips may be sprinkled on top before cake is placed in oven. Josephine Mwratowicz Mine HOCOLATE ECLAIR CAKE Cake: 1 box graham crackers 2 small boxes instant vanilla pudding 3 ¥2 c. milk 1 (8 oz.) ctn. Cool Whip-thaw a little Butter bottom of (9xl3-inch) pan. Line the bottom of the pan with graham crackers--do not crumble. Mix the pudding and milk together; add Cool Whip to pudding mixture. Pour half the pudding mixture over the crackers. Add another layer of crackers. Pour the rest of the pudding mixture over the crackers. Add the last layer of crackers. Frosting: 6 2 2 2 T. cocoa T. oil tsp. white com syrup tsp. vanilla 2 T. margarine or butter 1¥2 c. powdered sugar 3 T. milk HOCOLATE-FILLED CUPCAKES Cupcakes: 1 c. sugar ¥2 tsp. salt ¥4 c. cocoa ¥3 c. oil 1 tsp. baking soda 1 2 1 1 T. vinegar c. flour tsp. vanilla c. water Mix the sugar, salt, cocoa, oil, baking soda and vinegar; then add flour, vanilla and water. Pour 16 batter into paper-lined cupcake pans. Then add a spoonful of cream cheese filling onto batter. Cover with remaining batter. Bake 350° for 20 minutes. Filling: Combine all the ingredients and beat until smooth. Spread over the cake and refrigerate for 12-24 hours. ^Rut/i <Tieczynski 1 egg + ¥3 c. sugar ¥2 lb. cream cheese ¥s tsp. salt 1 (6 oz.) pkg. semi-sweet chocolate chips In a large bowl, combine the egg with the sugar; mix well. Add the rest of the ingredients and mix well. Mary Mine Meeker 82 Desserts 238705-12 238705-12 Desserts 83 �Christmas cream 2 medium firm bananas—peeled and sliced 1 c. sliced green grapes 1 (16 oz.) ctn. dairy sour cream 1 c. coarsely chopped ivalnuts RUSTLESS CHEESE CAKE 1 c. coarsely chopped maraschino cherries % c. sugar 1V2 tsp. fresh grated lemon rind Combine all the ingredients until well mixed. Pour into a 2 quart shallow casserole dish or mold. Freeze overnight. Stand at room temperature 15-20 minutes before cutting or unmolding. Cut into 8-10 squares or slices. Josephine ^Nawratomcz Xline Cake: 2 (8 oz.) pkg. cream cheese % c. sugar 3 eggs ¥2 tsp. vanilla V4 tsp. lemon juice Beat together the cream cheese and sugar. Add the eggs, one at a time, and beat after each addition. Add the vanilla and lemon juice. Pour into an 8-inch greased pie plate. Bake at 325° for 50 minutes. Cool 10 minutes. Cake will form a depression in the center. Pour on the sour cream topping and bake 10 minutes longer. Cool and chill. Sour Cream Topping: 1 (16 oz.) ctn. sour cream V3 c. sugar V4 tsp. lemon juice V4 tsp. vanilla Combine all the ingredients and mix well. 9 REAM PUFFS Pineapple Orange Topping: 1 can pineapple—drained ¥2 c. orange juice Puffs: % c. Crisco 1 c. water 1 c. sifted flour V4 tsp. salt 4 eggs Combine all the ingredients and cook until thick. Pour over the cake without the sour cream topping. Combine Crisco and water in saucepan and place over heat. When Crisco is melted and mixture begins to boil, add flour all at once. Stir vigorously until a ball forms. Add salt, remove and cool. Add eggs, one at a time, beating after each addition. Drop by tablespoons onto cookie sheet that has been lined with parchment paper. Bake in hot oven at 450° for 15 minutes; reduce temperature to 375° and continue for 8-10 minutes longer. Joan J-(annon ^^AVORITE WHITE CAKE eggs 3 tsp. baking powder c. sugar pinch of salt c. shortening or oleo 1 c. milk c. sifted flour 1 tsp. vanilla Cream eggs, sugar and shortening; add flour, baking powder, salt, milk and vanilla; mix well. Pour into a large tube or bundt pan and bake at 350° for 114 to 1¥2 hours or until toothpick inserted in center 4 2 1 3 Cream Filling: ¥4 c. sugar V3 c. flour Vs tsp. salt 2 eggs V3 c. sugar 3 T. cornstarch 1 tsp. vanilla 2 c. scalded milk powdered sugar Mix dry ingredients, then add eggs that have been slightly beaten with vanilla. Gradually pour scalded milk into flour and egg mixture, and cook in double boiler for 15 minutes, stirring constantly until thickened. Place in bowl and completely cover with plastic wrap to prevent skin from forming. Refrigerate to cool. To fill puffs, slice tops V2 way, spoon with cream filling and dust with powdered sugar. comes out clean. Nancy ‘Restaino In Nfemory of Nnna ‘Brozena ‘Barbara Yacubosfa 84 Desserts Desserts 238705-12 238705-12 85 �t^RUIT CAKE 2 sticks oleo 1 (8 oz.) pkg. cream cheese 1 c. sugar 4 eggs 1 tsp. vanilla 2M c. sifted flour IM tsp. baking powder tS/RANDMA'S rice pudding with a twist IM c. red cherries—wash in cold water IM c. green cherries—wash in cold water IM c. raisins 2 c. walnuts—chopped Cream oleo, cream cheese, sugar, eggs and vanilla. Combine flour with baking powder; add to cheese mixture. Add fruit and nuts; mix thoroughly. Spoon or pour into 2 large loaf pans or 5 small loaf pans. Bake at 350° for 40-45 minutes. Josephine JJaczewshi 2 c. water pinch of salt 1 c. rice M tsp. butter 3 eggs—separated M - M c. sugar (to taste) 1 large can evaporated milk 1 tsp. vanilla raisins, cinnamon (optional) whipped cream, slivered almonds (optional) Let water and salt come to a boh; add rice and butter; mix weU. Put Ed on; simmer for 15 minutes. In another pot, separate eggs, use 3 egg yolks. Add sugar, milk and vaniEa; mix together. Add the rice and cook until it comes to a boil. Whip the three egg whites until they peak; fold into the rice mixture. Add raisins and cinnamon to taste. Serve with whipped cream and almonds, if deshed. Jdelen fjrebski In Memory of Veronica Zaleski UIT COMPOTE 1 lb. dried fruit—apricots and prunes 1 T. sugar 1 lemon rind—grated 2 T. lemon juice M stick cinnamon 3 whole cloves M c. brandy ALIAN WEDDING CAKE Rinse fruit. Cover with water and soak for several hours or overnight. Drain Equid into a small saucepan; add sugar and heat until sugar is dissolved. Add grated rind, lemon juice, cinnamon, cloves and brandy. Pour over fruit and refrigerate. Florence Sowa Cake: 2 c. sugar M c. oleo M c. Spry or Crisco 5 eggs—separated 1 tsp. baking soda 1 2 1 2 2 c. buttermilk c. flour c. chopped nuts (optional) c. coconut tsp. vanilla In a large bowl, mix sugar, oleo and Crisco and beat weE. Add 5 egg yolks and blend. Mix baking soda with buttermilk. Add this mixture alternating with flour to Crisco mixture. Add nuts, coconut and vanilla. Beat the 5 egg whites until stiff and fold this mixture into the Crisco/ flour mixture. Pour into a well-greased tube pan and bake for 1 hour at 350° or for 35 minutes in a well-greased square pan. Frosting: 1 (3 oz.) pkg. cream cheese M c. margarine M tsp. vanilla 2 c. powdered sugar Mix all these ingredients together and beat weE. Frost cooled cake. ‘TSernadine ‘Varasek 86 Desserts Desserts 87 238705-12 238705-12 �/OVE CAKE :lt in your mouth blueberry cake Cake: 1 marble cake mix 2 lb. ricotta cheese 16 c. sugar 4 eggs 1 tsp. vanilla Prepare cake mix as directed. Combine next 4 ingredients and drop cheese mixture by tablespoons over the top of the cake mixture. Bake at 350° for about 1 hour or until cake tests done. Topping: 1 (8 oz.) ctn. Cool Whip 1 pkg. chocolate instant pudding 1 c. milk Combine these 3 ingredients and cover top of cooled cake with this mixture. Refrigerate at least 6 hours or overnight. 4 egg whites ¥2 c. sugar 1 c. shortening 2 tsp. vanilla 1¥2 c. sugar 4 egg yolks 3 c. flour 2 tsp. baking powder ¥2 tsp. salt ¥3 c. milk 3 c. blueberries 1 T. flour In a separate bowl, beat the egg whites until stiff; add the 16 c. sugar and set aside. Cream the shortening, vanilla and sugar; add the egg yolks. Sift together the flour, baking powder and salt; add this flour mixture to the creamed shortening mixture alternating with the milk. Fold in the egg whites. Fold in the blueberries that were coated with the 1 T. flour. Pour into a greased and floured (9xl0-inch) pan. Bake at 350° for 45 minutes. Joan Mannon ^Barbara Tacubosbi THER'S CHRISTMAS CAKE zOW FAT BANANA PIE 3 T. com starch l*l23/3 c. water 1 (14 oz.) can fat-free Eagle Brand Sweet Milk—not evaporated 3 egg yolks—beaten 1 T. margarine 1 tsp. vanilla extract 4 medium bananas 1 (9-inch) baked and cooled pie crust whipped cream In a saucepan, dissolve the corn starch in water. Add milk and egg yolks; stirring over low heat until thick. Remove from the stove and add margarine and vanilla. Slice 3 of the bananas and layer over the bottom of the crust. Pour the cooled milk mixture over the bananas. Cover and chill for 4 hours. Spread whipped cream over the top and arrange 1 sliced banana on top. 2 cups flour 1 tsp. baking soda ¥2 cup shortening (Crisco) 1 cup sugar 2 eggs 1 tsp. vanilla % cup sour milk (add 1 T. lemon juice or vinegar to sour milk) dash salt ¥2 cup chopped nuts ¥2 cup raisins 1 orange rind (grated) juice from 1 orange + sugar Sift flour and baking soda 3 times; set aside. Cream shortening, sugar and eggs until blended. Add vanilla, sour milk, salt and flour mixture to sugar mixture. Add nuts, raisins and grated rind. Bake 35 minutes at 350° in tube pan. Combine the juice from the orange and sugar; stir until dissolved and pour over the hot cake. Marianna ^Babkowska Cat/iy <Tascoe 88 Desserts 238705-12 238705-12 Desserts 89 �/A MOM'S APPLE CAKE ___________________ fashioned polish poppyseed CHEESECAKE (SZARLOTKA) 3 c. flour + IT. flour 2 tsp. baking poivder 5 egg yolks 44 c. sugar + 1 tsp. sugar 10 T. softened butter or margarine M tsp. vanilla £^ld 1 T. sour cream 8 apples * tsP- cinnamon % tsp. vanilla sugar V/2 T. powdered sugar (optional) Combine 3 cups flour and baking powder together and set aside. Mix egg yolks and % cup sugar with an electric mixer until smooth and pale in color. Add butter, vanilla, sour cream and flour mixture. Mix well. Put % of the dough into the refrigerator and the remaining y3 into the freezer. Let chill for about Vi hour. Preheat oven to 350°. Meanwhile, peel, core and shred apples using either a shredder or mandoline for thin slices. Roll the dough from the refrigerator onto a (13x9 inch) pan. Sprinkle the dough with 1 T. flour to prevent juice absorption.Spread the apples evenly on the dough. Sprinkle cinnamon, vanilla sugar and 1 tsp. sugar over the apples. Shred dough from the freezer evenly over the apples to cover completely. Bake for 40 minutes or until the crust turns golden brown. Remove from oven and cool in the pan. Sprinkle cooled cake with powdered sugar. ‘Renata "Evan Crust: V4 c. melted butter 1 T. honey 1 c. crushed graham crackers Combine butter, honey and graham crackers. Press this mixture into an 8-inch springform pan and set aside. Filling: 1 lb. ricotta cheese V4 c. whipping cream 3 egg yolks 1 T. all-purpose flour 1 T. ground cinnamon 2 T. poppyseed 3 T. honey Beat the cheese, whipping cream, egg yolks, flour, cinnamon, poppyseed and honey in a large bowl until smooth. Pour the filling onto the crust and bake in a 350° oven for 30 minutes. Remove from the oven and put the topping mixture on the cake. Return to the oven and bake 25 minutes more or until set. Cool before removing from the pan. Topping: V4 c. melted butter 3A c. poppyseed 2 T. sugar 1 T. all-purpose flour Combine the butter, poppyseed, sugar and flour. Set aside. Melen Cjrebski ,,/VeW YORK STYLE CHEESECAKE 1 2 4 1 3 (15 oz.) ricotta cheese (8 oz.) pkg. cream cheese eggs cup sugar T. flour 3 T. cornstarch 2 tsp. vanilla V4 lb. butter, melted 1 (16 oz.) ctn. sour cream Cream ricotta cheese and cream cheese together. Add eggs, sugar, flour, cornstarch, vanilla and butter. Combine well. Add sour cream and blend well. Pour into greased and floured springform pan. Bake 1 hour at 350°. Turn oven off and let cool in oven for 2 hours. Mary Zou Zaleski Desserts 90 Desserts 238705-12 238705-12 91 �( Grange butter cake___________________ CZKI Filling: 73 c. butter 2/s c. sugar 3 T. grated orange rind IV2 c. sifted flour 1V2 tsp. baking powder 3 T. orange juice 3 lbs. prunes, pitted and diced 2% c. water Cream the butter and sugar. Gradually beat in the remaining ingredients. Pour the batter into a greased and floured glass baking dish. Bake at 350° for 40 minutes. Cool, then frost. Frosting: 3 T. softened butter 2 c. confectioners' sugar 2 T. orange juice Cream the butter and the sugar and add the juice a little at a time. Frost the cake. Joyce £atoshi In Memory of Josephine Salushi % c. sugar juice of half a lemon Combine prunes, water, sugar and lemon juice. Simmer on low heat for 15 minutes or until prunes are soft. Let cool. Dough: 1 qt. milk 1 large cake of yeast 1 c. sugar 12 eggs 1 T. salt 1 c. sugar 1 shot glass of rum 2 tsp. vanilla grated whole orange 1 c. melted butter 6 lbs. of flour + more as needed 2 large cans of Crisco or lard Combine milk, yeast, and sugar. Let stand one hour. Beat 12 eggs and add to mixture. Then add salt, sugar, rum, vanilla, orange, butter and flour. Knead for 10 minutes. Grease large bowl with lard or Crisco place the dough in it and cover with floured cloth. Place in a warm area and let rise until twice its size. Grease hands and section dough into the size of a large lemon. Gently flatten dough into a pancake. Place a heaping teaspoon of filling in the center and pull edges of dough up and seal with fingers. Shape into balls. Place balls on floured cloth and cover with top cloth. Let rise until twice their size (about hour). Empty 2 large cans Crisco into a heavy pot deep enough to allow the paczki to float while frying. Heat the melted shortening to about 312°, just hot enough to have dough bubble when dropped in. Cook slowly, about 6 minutes on each side. When brown on both sides, remove and place on brown paper and allow to cool. Sprinkle with powdered sugar, if desired. Makes 6 dozen. Meidi Jarechi In Memory of Sophie Parnows hi 92 Desserts Desserts 238705-12 238705-12 93 �£/j\PAL cream cake_______ LISH APPLE PIE__________ (1-2-3 KREMOWSKA) I box puff pastry sheets 1 - 2 boxes any flavor instant pudding mix (SZALOTKA) powdered sugar chocolate syrup fresh berries-any kind Crust: Follow the directions on the package of puff pastry sheets; let cool. Follow the directions on the boxed pudding mix but use only 1 cup of milk. The pudding needs to be thick not watery. If you like a lot of pudding, use 2 boxes of pudding mix. Slice the pastry sheets in halves or thirds and alternate a pastry sheet with the pudding until all the pastry sheets and pudding are used. Sprinkle with the powdered sugar and syrup. The strawberries, blueberries or raspberries can be served on the side or placed between the layers. J-belen Cj reb ski 4% c. flour 8 T. sugar /2 tsp. salt 31/2 tsp. baking powder ¥4 lb. butter or margarine 4 to 5 T. sour cream 4 egg yolks-beaten egg whites powdered sugar Combine flour, sugar, salt and baking powder. Cut in butter or margarine. Combine sour cream and egg yolks; add to flour mixture. Knead lightly, form into a ball and chill. Divide dough into 2 parts. Roll between wax paper; roll a bit thicker than pie crust. Place one part onto a well greased (816x13 Vi-inch) pan. Fill with apple filling and cover with remaining dough. Seal edges, brush top with egg whites and bake at 375° for 45 minutes. When cool, sprinkle with powdered sugar. Filling: NEAPPLE CHEESE SQUARES 8 apples—peeled and sliced thin ¥4 c. sugar 2 or 3 T. water Crust: 3 c. flour 3 sticks of softened butter ¥2 tsp. nutmeg 1 tsp. cinnamon 1 tsp. lemon rind Cook apples with sugar and water until thick, add spices and lemon rind; cool. ¥2 c. sugar Jean £evandowski Mix all ingredients together; press into a lightly greased and floured cookie sheet. Bake at 350° for 25-30 minutes or lightly brown. Cool completely. Filling: 1 (8 oz.) pkg. of cream cheese— room temperature 1 c. powdered sugar 1 (8 oz.) ctn. Cool Whip Mix well the cream cheese and powdered sugar. Fold in Cool Whip. Put over cooled crust. Topping: 2 (20 oz.) cans of crushed pineapple—drained ¥2 c. sugar 2 T. lemon juice 5 T. corn starch Cook all ingredients together on the stove until the mixture is thickened and the liquid is clear. Cool completely and put on top of the cream cheese and refrigerate. Chancy <Teters Marie Voitek’s ‘Daughter 94 Desserts 238705-12 238705-12 Desserts 95 �J/QhTSH torte coffee cake______________ Cake: 6 egg whites—beaten until stiff 14 Ct SUgar Cake: 1 tsp. cracker meal % lb. finely chopped walnuts Combine egg whites, sugar, cracker meal and nuts. Pour this mixture into a lightly greased and floured springform pan. Bake at 425° for 2025 minutes. The cake will fall a little after baking. Remove and place on a rack to cool. Frost the cake's top and sides. Keep refrigerated. You can keep this cake in the freezer and cut as needed. To make 2 layers, double the cake ingredients and the frosting ingredients. Frosting: 8 egg yolks 8 T. sugar MPKIN ROLL 8 T. very strong instant coffee Vz lb. sweet butter Cook the egg yolks, sugar and coffee in a double boiler until mixture thickens; stir constantly. Cool. Cream the butter in a bowl and add the egg mixture 14 at a time, mixing after each addition until smooth. 3 eggs 1 c. sugar % c. canned pumpkin 1 tsp. lemon juice 3A c. flour Combine all the ingredients and mix well; spread onto a cookie sheet covered with parchment paper. Bake at 375° for 15 minutes. After baked, while still hot, turn onto a towel sprinkled with powdered sugar. Roll and let cool. Filling: 1 (8 oz.) pkg. cream cheese 1 c. powdered sugar Mary Mine Meeker UBARB CAKE UNE SQUARES Cake: Prune Filling: 114 c. broivn sugar—packed % c. liquid shortening 1 egg 1 c. sour milk 1 tsp. salt 1 c. sugar Mix primes with sugar and cook until blended. Dough: 1 c. sugar ■2 eggs—well beaten 10 T. melted Crisco (not hot) 8 tsp. baking powder 4 T. margarine, melted 1 tsp. vanilla Combine ingredients and blend well. When cake is cool, unroll and spread filling onto cake. Roll and refrigerate. Marianne Jtress In Memory of Mina Marykwas "Wojcik 2 lb. pitted prunes—coarsely chopped 1 tsp. baking powder 2 tsp. cinnamon 14 tsp. salt 1 c. finely chopped walnuts 1 tsp. baking soda 1 tsp. vanilla 2V2 c. flour 1 M c. diced fresh rhubarb 14 c. chopped walnuts Mix all the ingredients in the order given and pour into a greased and floured glass baking dish. Sprinkle the topping mixture over the cake batter and bake at 350° for 60 minutes or until a cake tester comes out clean. 14 tsp. salt 14 tsp. vanilla 5 c. flour 1 c. milk Combine all the ingredients and mix well. Let the dough rise 15 minutes. Roll the dough out on a floured surface. Cut the dough into squares and fill with the prune filling. Turn up the four corners of the square and pinch together. Bake at 350° until light brown. Topping: 3 T. sugar 1 tsP- cinnamon Combine the sugar and cinnamon until well mixed. Joyce £atoski Maney "Restaino In Memory of Men 'Blaskiewicz 96 In Memory of John Saluski Desserts Desserts 238705-12 238705-12 97 �<9?1CE PUDDING t 4 Vi c. water 1 c. rice 1 tsp. salt 1 can (14 oz.) Eagle Brand condensed milk 1 tsp. vanilla 2 eggs—beaten % c. milk cinnamon; nutmeg Mix together water, rice and salt; cook until soft. Mix Eagle Brand, vanilla, eggs and milk together and add to the rice mixture; cook until pudding coats spoon. Sprinkle with cinnamon or nutmeg. JVancy 'Restaino /oft rice custard pudding______ 3 to 3 ¥2 c. cooked rice 1 qt. milk (4 c.)—the kind you like % c. sugar % tsp. salt ¥3 c. raisins—golden or brown (optional) 3 beaten eggs 2 T. butter or margarine 1 tsp. vanilla extract dash of cinnamon or nutmeg (optional) Combine cooked rice, 3^2 cups milk, sugar and salt. Cook over medium heat, stirring occasionally until thick and creamy, about 15 minutes. Add raisins after cooking about 10 minutes. Stir gently to keep raisins from breaking. Blend eggs and remaining milk in a small bowl or cup and stir quickly into rice mixture. Cook 2 minutes longer, stirring constantly. Add butter and vanilla and stir. Serve with cinnamon or nutmeg, if desired. Joanne ‘Rygiel ICE PUDDING WITH SOUR CREAM TOPPING Pudding: 4 c. cooked rice ¥2 c. sugar ¥2 tsp. cinnamon ¥2 tsp. nutmeg 1 4 4 1 PANISH CREAM CAKE c. raisins T. butter—melted c. milk tsp. vanilla Cake: Combine all the ingredients and pour into a baking dish. Bake at 350° for 30 minutes. Stir, then continue baking another 20 minutes; until creamy and thick. Can serve warm or cold with the following topping. Topping: 1 c. sour cream 1 tsp. vanilla ¥3 c. sugar Whip the cream into peaks; gradually whip in the vanilla and sugar. Serve pudding in a bowl and top with the sour cream mixture. Carol Cfirzan 2 c. sugar 5 egg yolks 1 stick margarine, softened ¥2 tsp. salt 1¥2 c. Canola oil 1 c. buttermilk 2 c. flour 1 tsp. baking soda 1 c. chopped nuts 1 c. coconut 5 egg whites—stiffly beaten Cream sugar, egg yolks, margarine and salt in large mixing bowl. Stir in oil. Add the buttermilk, flour, baking soda, nuts and coconut; mix well after each addition. Fold in the stiffly beaten egg whites. Pour into three (8 or 9 inch) cake pans sprayed with cooking spray. Bake at 350° for approximately 30 minutes. Cool on racks. Frosting: 2 T. margarine—softened at room temperature 6 oz. cream cheese—softened at room temperature 2 tsp. vanilla 2 T. coconut (optional) 4 c. powdered sugar Cream margarine and cream cheese together. Stir in vanilla and coconut. Gradually add powdered sugar and beat until spreadable. Spread frosting between layers and on top of cake. Susan Swain 98 Desserts 238705-12 238705-12 Desserts 99 �f /uMMER FRUIT CAKE POLISH CHEESECAKE 1 1 1 1 2 c. red/green maraschino cherries, 1 2 chopped c. raisins and coconut combined 3 2 c. chopped walnuts 1 c. flour 1 sticks margarine pt. sour cream c. sugar eggs c. sifted flour tsp. baking soda tsp. salt (SERNIK) Crust: Coat the first three ingredients with 1 cup flour and let stand. Cream together the margarine, sour cream, sugar and eggs. Add the flour, baking soda, and salt to the creamed mixture. Fold fruit and nut mixture into the batter. Place in greased and floured tube pan. Bake at 350° for 1 Vi hours. Zaleski In ^Memory of grandma Millie ‘TSutkoski 1 lb. shortbread cookies or graham crackers (if using the latter, add % c. sugar) 2 T. melted butter Crush the cookies or (crackers and sugar) in a food processor. While the processor is running, pour the butter through the food shoot until crumbs begin to clump together. Pat crumbs into the bottom only of a (9 x 13-inch) or a 10-inch springform pan. Place in refrigerator while preparing the filling. Filling: 8 oz. (2 sticks) butter-softened 1 c. + 1 c. confectioners' sugar 2 lb. dry curd or farmer's cheese or ricotta cheese 8 large eggs—separated 2 heaping T. all-purpose flour 1 heaping T. cornstarch 1 level T. baking powder 1 tsp. vanilla fresh fruit or whipped cream (optional) Heat oven to 350°. In a medium bowl, cream together butter and 1 cup confectioners' sugar until light and fluffy. Then add half the cheese, mixing thoroughly. In a separate large bowl, combine egg yolks with remaining 1 cup confectioners' sugar; add remaining cheese until wellblended. Add cheese-butter mixture to egg yolk mixture and beat until smooth. Sprinkle in flour, cornstarch, baking powder and vanilla; mix well until incorporated. In a clean grease-free bowl, beat the egg whites until medium-stiff peaks form. Fold into cheese mixture preserving as much volume as possible. Remove "crust" pan from the refrigerator, place it on a baking sheet and fill the pan with the cheese batter. Bake at 350° for 50-60 minutes or until golden brown and puffy and center is just slightly jiggly. Cool completely on a wire rack. Refrigerate until ready to serve. Add fruit or whipped cream on top, if desired. Josepfiine INawratowicz Mine 100 Desserts 238705-12 238705-12 Desserts 101 �^/riple chocolate 1 (18.25 oz.) pkg. chocolate cake mix 1 box instant chocolate pudding mix % c. com oil # c. water bundt cake__________ 4 extra large eggs 1 (12 oz.) ctn. sour cream 1 (12 oz.) bag semi-sweet mini chocolate chips confectioners' sugar Preheat oven to 350°. Butter a large bundt cake pan. In a mixing bowl at medium high speed, mix together the cake mix, pudding mix, corn oil, water, eggs and sour cream for 10 minutes. Remove bowl from mixer and stir in chocolate chips. Pour batter into the prepared pan and bake for 50 minutes or until cake tests done. Remove cake from pan and cool. Dust with confectioners' sugar. Alexandra Soletsfa. OOPIE PIE Cake: ¥2 c. hot water V4 c. cocoa ¥2 c. Crisco 1 c. sugar 1 egg 1 tsp. vanilla ¥2 c. sour milk (add 1 T. vinegar to milk to sour) 1 c. flour 1 tsp. baking soda 1 tsp. salt Blend the hot water and cocoa; set aside. Mix the rest of the ingredients together. Add the cocoa mixture and mix well. Drop this cake batter by tablespoons onto a greased cookie sheet and bake at 350° for about 10-12 minutes. Be careful not to overbake. Cool and put the filling between the two small cakes. Filling: 1 1 1 1 FRUIT CAKE 2 sticks oleo 2 c. sugar 3 eggs 1 pt. (16 oz.) sour cream 3 c. flour 1 tsp. baking soda IV2 tsp. salt walnuts, Maraschino cherries, raisins confectioners' sugar and milk unbeaten egg white tsp. milk tsp. vanilla tsp. powdered sugar 2 tsp. flour 1 c. powdered sugar ¥3 c. Crisco Beat well the egg white, milk, vanilla, the tsp. of powdered sugar and flour. Then add the cup of powdered sugar and the Crisco and beat well again. ‘Barbara 'Yacubosfci Cream the oleo, sugar, eggs (add one at a time) and sour cream. Add flour, baking soda and salt. Fold in walnuts, cherries (halved) and raisins. Bake in a greased and floured tube pan at 350° for 1 hour 15 minutes. Drizzle with an icing made from confectioners' sugar and milk. Bernadine ‘Tarasefc 102 Desserts Desserts 238705-12 238705-12 103 �I Recipe Favorites 104 Desserts 238705-12 �Helpful Hints Unbaked cookie dough can be covered and refrigerated for up to 24 hours or frozen in an airtight container for up to 9 months. Bake one cookie sheet at a time on the middle oven rack. Decorate cookies with chocolate by placing cookies on a rack over waxed paper. Dip the tines of a fork into melted chocolate and wave the fork gently back and forth to make line decorations. Some cookies need indentations on top to fill with jam or chocolate. Use the rounded end of a honey dipper. Dip cookie cutters in flour or powdered sugar and shake off excess before cutting. For chocolate dough, dip cutters in baking cocoa. Tin coffee cans make excellent freezer containers for cookies. If you only have one cookie sheet on hand, line it with parchment paper. While one batch is baking, load a second sheet of parchment paper to have another batch ready to bake. Cleanup will be easier. t X^TRICOT coconut cooktf.s_________ I Vi c. all-purpose flour A c. sugar . 1 /2 tsp. baking powder V2 c. butter or margarine 1 (3 oz.) pkg. cream cheese i/2 c shredded coconut y2 c. apricot preserves In a large bowl, combine the flour, sugar and baking powder. Cut in the butter and cream cheese until the mixture resembles coarse crumbs. Add the coconut and preserves; mix well. Drop by rounded teaspoonfuls 2-inches apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely. Makes 3 dozen. 'Barbara ‘Bialek Smitfi When a recipe calls for packed brown sugar, fill the correct size measuring cup with sugar and use one cup size smaller to pack the brown sugar into its cup. Cut-up dried fruit often sticks to the blade of your knife. To prevent this problem, coat the blade of your knife with a thin film of vegetable spray before cutting. Instead of folding nuts into brownie batter, sprinkle on top of batter before baking. This keeps nuts crunchy instead of soggy. Only use glass or shiny metal pans. Dark or nonstick pans will cause brownies to become soggy and low in volume. When making bars, line pan with aluminum foil and prepare as directed. The bars can be lifted out, and cleanup is easy. Cutting bars is easier if you score the bars right as the pan leaves the oven. When the bars cool, cut along the scored lines. ARBARA'S CHRUSCIKI 6 egg yolks V2 pt. sour cream 1 tsp. vanilla 4 T. sugar V4 tsp. salt 1 oz. rum flour oil for frying poivdered sugar Combine the egg yolks, sour cream, vanilla, sugar, salt, rum and flour; only use enough flour to make the dough workable (not sticky to your hands). Roll dough out as thin as possible so chrusciki are light and airy. Cut the dough into (5xl-inch) strips. Make a small slit lengthwise; pull one end of dough through the slit to make a bowtie. Fry on medium heat; avoid overcooking. Drain on a paper towel and sprinkle with powdered sugar. Use a double boiler for melting chocolate to prevent it from scorching. A slow cooker on the lowest setting also works well for melting chocolate, especially when coating a large amount of candy. Barbara Yacubosfa. Parchment paper provides an excellent nonstick surface for candy. Waxed paper should not be used for high-temperature candy. 238705-12 Copyright © Morris Press Cookbooks Cookies & Candy 105 �(/Brilliants___________________________ lc. blitter 1 c. powdered sugar 7 egg 1 tsp. vanilla 2V1C. flour 2 c. candied cherries (¥2 green, ¥2 red, cut in half) 1 c. cut-up pecans Cream butter and sugar. Blend in egg, vanilla, and flour. Mix well. Add cherries and pecans. Shape into three rolls and wrap in wax paper. Chill for 3 hours. Cut into ¥s inch slices and bake on an ungreased cookie sheet at 325° for 12 to 15 minutes until edges are light brown. Susan ^Najafra .C/Bl'CKEYIiS____________ _____________________ /^UTTERMILK SUGAR COOKIES c. sugar c. Crisco eSSs tsp. Butter & Nut vanilla (or vanilla extract) 4 c. flour 2 1 2 2 1 tsp. salt 1 tsp. baking soda ¥2 tsp. nutmeg 1 c. buttermilk 2 T. sugar ¥2 tsp. cinnamon Cream sugar and shortening; add eggs and vanilla and beat well. Combine flour, salt, baking soda and nutmeg. Add to sugar mixture alternately with buttermilk in 3 separate portions. On ungreased baking sheet, drop dough from a tablespoon in order to make large cookies. Small cookies will not have the center desired in this cookie. Combine the sugar and cinnamon. Sprinkle this mixture onto cookies. Bake at 400° for 9 ¥2 minutes. Watch closely--they should not brown. Finished cookie should be 4 inches across and have a soft center. Makes about 42-48 cookies. ‘'Florence Sowa V/2 c. peanut butter ¥2 c. margarine 1 tsp. vanilla 1 (16 oz.) pkg. confectioners' sugar 1 (6 oz.) pkg. chocolate chips 2 T. shortening Line a cookie sheet with wax paper. Mix well the peanut butter, margarine, vanilla and sugar. Shape into %-inch balls; place on wax paper. Chill for ¥1 hour until firm. In a double boiler, melt the chocolate chips and shortening. Add more shortening, if the chocolate is too thick. Using a toothpick, pick up the balls and dip them halfway into the chocolate; return them to the wax paper; freeze. Keep them stored in the freezer. ^oan JFannon HOCOLATE BARK 40 Saltine crackers 2 sticks butter 1 c. Domino's broivn sugar 1 (12 oz.) pkg. milk chocolate chips 1 c. chopped walnuts Line a (15x9x2-inch) cookie sheet with aluminum foil. Put crackers side by side in the pan. Melt butter and brown sugar until it dissolves; boil exactly 3 minutes. Pour the sugar mixture over the crackers, covering them completely. Bake in the oven at 400° for 5-7 minutes, no more. After baking, take the crackers out of the oven and spread the chocolate chips over the top; spreading the chocolate, as it melts, over the crackers. Sprinkle with chopped nuts. Refrigerate overnight; the candy will become hard. Break the candy into pieces to serve. Charlotte dndrochitts 106 238705-12 Cookies & Candy 238705-12 Cookies & Candy 107 �(jHOCOLATE EASTER EGGS c. chunky peanut butter V4 c. softened butter 1 c. coconut c. walnuts—chopped fine VA - 2 c. confectioners' sugar, divided (qhrusciki 2 c. (12 oz.) semi-sweet chocolate chips 2 T. shortening Cream peanut butter and butter until well mixed. Fold in coconut, walnuts and 1 cup confectioners' sugar; mix well. Sprinkle some of the remaining sugar onto a flat surface. Turn the peanut butter mixture onto the flat surface and knead in enough of the remaining sugar until the mixture holds its shape when formed. Form into small egg-shaped pieces. Cover and chill for 1 hour. In a double boiler over hot water, melt the chocolate chips and shortening over low heat and stir until smooth. Dip the eggs into the chocolate and place on wax paper. The chocolate chips can also be melted in a microwave. rosettes 1 c. flour 1 c. milk V2 tsp. salt 2 or 3 tsp. sugar 1 egg 1 T. vanilla Mix all the ingredients into a smooth batter. Dip rosette mold into batter and fry m 365° oil in a deep fryer or use an electric fry pan. Immerse to the top of the mold for 45 seconds and place on a paper towel to drain. Repeat until the batter is finished. Aran Macy OCONUT PECAN COOKIES Mary Ann Martin Frosting: 1 egg—slightly beaten 1 can (5 oz.) evaporated milk % c. sugar (QHRUSCIKI________________________________________ egg yolks *A tsp. salt 3 T. light or heavy cream 1 tsp. vanilla VAc. flour powdered sugar V4 c. butter—no substitutes 1V2 c. flaked coconut chopped pecans In a saucepan, combine the egg, milk, sugar and butter. Cook and stir over medium to low heat for 10-12 minutes until mixture is slightly thickened and mixture reaches 160°. Stir in coconut and pecans. Set aside. Dough: Beat egg yolks until light. Add salt, cream and vanilla. Beat well and add flour. Work dough on a floured surface until it won't stick to your hands. Roll the dough out thin and cut into strips about 5 inches long and 1 inch wide. Tie each strip into a knot. Fry in oil; set on a paper towel to drain. Sprinkle with powdered sugar. Marianna Aabfioivsfca 1 tsp. baking soda 1 tsp. salt 4 c. (24 oz.) semi-sweet chocolate chips—divided *A c. flaked coconut 1 c. softened butter 3A c. sugar 3A c. packed brown sugar 2 eggs 1 tsp. vanilla extract 2*A c. all-purpose flour In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in 2 cups chips and coconut. Drop by tablespoons 2-inches apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool for 10 minutes before removing to wire racks to cool completely. In a microwave, melt the remaining chocolate chips; stir until smooth. Frost cooled cookies; then drizzle with melted chocolate. Makes 616 dozen cookies. Mary Ann Azarewicz 108 Cookies & Candy 238705-12 Cookies & Candy 109 7 238705-12 • —ssas. 1 ’ *» ’Ey? * ” �QpTTAGE CHEESE COOKIES 14 c. oleo 3A c. cottage cheese 1 c. sugar 2 eggs 1 tsp. vanilla ¥2 tsp. baking powder 2¥4 c. flour NEY ALMOND COOKTFS ¥2 tsp. baking soda ¥4 tsp. salt 1 c. drained crushed pineapple 1 c. chopped nuts crushed cornflakes Maraschino cherry pieces 1 c. honey 3 eggs 3 c. sifted flour 1 tsp. baking soda V2 tsp. nutmeg ¥2 tsp. ground ginger ¥2 tsp. cinnamon 2 egg whites—beaten until stiff blanched almonds Cream oleo, cheese and sugar. Beat in eggs and vanilla. Sift the baking powder, flour, baking soda and salt; add to the cheese mixture alternately with the pineapple and nuts. Roll teaspoons of batter in crushed cornflakes. Place on a cookie sheet and top each cookie with a cherry piece. Bake at 375° for 15 minutes. Makes 616 dozen cookies. Combine the honey and the eggs thoroughly. Add the flour, baking soda and spices; mix well. Form the mixture into a ball and refrigerate for several hours until stiff. Roll out onto a floured surface to about 14-inch thick. Cut with a round cookie cutter. Pace the cookies on a greased cookie sheet and lightly brush the tops with the egg whites; press an almond onto each cookie. Bake at 350° for about 15 minutes. Nancy Bestaino In Memory of Nelen Blas^iewicz Barbara ‘Baxter In Memory of Mary ‘Toporcer e%joLACZKI eSANGERSNAPS 2 c. flour (sifted) 2 tsp. baking soda ¥2 tsp. salt 1 tsp. cinnamon 1 tsp. ginger ¥2 tsp. ground cloves (FINGER COOKIES) ¥4 c. shortening (Crisco) 1 c. sugar 1 egg 14 cup molasses ¥2 c. sugar Dough: ¥2 lb. butter or margarine ¥2 lb. cream cheese (room temp.) Sift together the first 6 ingredients and set aside. Cream the 34 cup shortening until softened. Add the 1 cup sugar gradually, creaming until fluffy after each addition. Add 1 egg, beat well and blend in the 14 cup molasses. Add dry ingredients to creamed mixture. Form dough into 1 inch balls and roll in 16 cup sugar. Place balls about 3 inches apart on the cookie sheets. Bake at 350° for 12-15 minutes. Makes about 5 dozen cookies. Susan Najafca In Memoiy of Munt £eona Norlander 4 egg yolks 3¥i c. flour Combine butter, cream cheese and egg yolks. Then add flour and mix until smooth. Form 1" balls and chill for 3 hours or overnight. Roll each ball in powdered sugar and roll flat, spread with filling and roll to make finger-like cookies. Roll again in powdered sugar placing seam side down on greased cookie sheet. Bake until lightly brown 15 - 20 minutes at 350°. Makes about 90 cookies. Filling: 1 lb. walnuts—ground 8 oz. coconut—ground 4 egg ivhites—beaten 1 c. sugar V/4 sticks butter—melted Combine these ingredients in the order given and mix well. Barbara Yacuboski 110 Cookies & Candy 238705-12 238705-12 Cookies & Candy 111 �t /VuT FINGERS c //OM'S soft raisin cookies 2 c. raisins 1 c. water 1 c. shortening 13A c. sugar 2 eggs--Hghtly beaten 1 tsp. vanilla extract 3 ¥2 c. flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt ¥2 tsp. cinnamon ¥2 tsp. nutmeg ¥2 c. chopped walnuts Crust: % c. oleo or butter ¥4 c. confectioners" sugar Combine raisins and water in a small saucepan; bring to a boil. Cook for 3 minutes. Remove from the heat; let cool. Do not drain. Set aside. In a mixing bowl, cream shortening and gradually add sugar; add eggs and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg and gradually add the creamed mixture. Blend thoroughly. Stir in the raisins and nuts. Drop by teaspoons 2-inches apart on greased baking sheets. Bake at 350° for 12-14 minutes. Makes 6 dozen. CNancy Restaino In ^Memory of fZnna Drozena f /Vo COOK FUDGE 2 sticks oleo—melted 1 (16 oz.) box confectioners' sugar 5 T. cocoa iy2 c. flour Combine ingredients and make like pie dough. Press evenly into the bottom of an ungreased (13x9x2-inch) pan. Bake at 350° for 1215 minutes. Filling: 2 eggs—slightly beaten 1 c. brown sugar 2 T. flour ¥2 tsp. baking powder ¥2 tsp. salt ¥2 tsp. vanilla 1 c. chopped nuts Combine the eggs, brown sugar, flour, baking powder, salt and vanilla; mix well. Spread on the baked crust; sprinkle with the nuts. Bake 20 minutes more. Cut into diamond-shapes when cool. Debbie Snyder f^ATMEAL DROP COOKIES 1 T. vanilla 1 (12 oz.) jar peanut butter 1 c. chopped peanuts Combine all the ingredients and mix well; pat into an (8x8-inch) pan lined with aluminum foil. Keep in refrigerator. Florence Rotbier 2 c. sifted flour 1 ¥4 c. sugar 1 tsp. baking powder ¥2 tsp. baking soda 1 tsp. cinnamon 3 c. regular or instant rolled oats 1 c. raisins (optional) 1 c. vegetable oil 2 eggs or 4 egg whites ¥2 c. skim milk 1 c. chopped walnuts (optional) Sift together dry ingredients. Add oats and raisins and mix thoroughly. Add in order, oil, eggs and milk. Mix well until blended. Stir in walnuts. Drop by teaspoons onto an ungreased cookie sheet about V/2 inches apart. Bake at 350° for 10-12 minutes. CNancy Restaino 112 Cookies & Candy Cookies & Candy 113 238705-12 238705-12 �(/I.ANUT BUTTER CHOCOLATE CHIP COOKIES ¥2 tsp. baking powder 1 tsp. salt ¥2 c. milk 1 c. rolled oats 1 pkg. semi-sweet chocolate chips 1 c. chopped nuts % c. margarine ¥i c. peanut butter 1 c. sugar 2 eggs 1 tsp. vanilla 1 c. flour-sifted Cream margarine, peanut butter, sugar, eggs and vanilla. Combine flour, baking powder and salt; add to peanut butter mixture. Add milk, oats, chocolate chips and nuts; mix well. Drop by teaspoons on ungreased cookie sheet and bake at 375° for 12 minutes. Makes 5 dozen. Nancy Restaino In Memory of Nelen ^Blaskiewicz 3 c. flour 1 tsp. baking soda 1 tsp. salt ¥2 c. soft butter l¥t c. sugar 2 eggs 1 tsp. almond extract 1 (20 oz.) can crushed pineapple Combine flour, baking soda and salt; set aside. Combine butter, sugar, eggs and almond extract; mix well. Add pineapple; mix. Add flour mixture and mix together. Drop by teaspoons onto a cookie sheet. Bake at 350° for 10 minutes. Glaze: ¥4 c. soft butter 2 c. powdered sugar 3 T. pineapple juice (from crushed pineapple) crushed walnuts ‘Rernadine £atosfii In Memory of Stella fjowisnok 1 tsp. vanilla 1 - 2 c. peanut butter milk Boil and mash the potato with the butter. Cool and set aside. Combine all the ingredients together with the cooled mashed potato, adding just enough milk to moisten dough; form small eggs. Place on wax paper and let stand overnight. Dip into the chocolate coating; place on wax paper. Coating: 1-2 pkg. chocolate chips Cookies: Combine butter, sugar and juice. Dip cooled cookies in glaze and twist cookies in the crushed nuts. ANUT BUTTER EGGS Eggs: 1 medium to large potato—peeled and cubed ¥4 c. butter 1 box powdered sugar neapple cookies 1 - 2 T. Crisco Melt the ingredients in a double boiler. Joan Nannon LISH CHRUSCIKI 5 egg yolks ¥2 tsp. salt 3 T. sugar 1 T. brandy or cognac 5 or more T. sour cream 2¥i c. cake flour—sifted oil for cooking confectioners' sugar Add salt to egg yolks and beat until thick. Add sugar, brandy or cognac and continue to beat. Add sour cream and sifted flour alternately; mixing well after each addition. Knead this dough on a floured board for 5 minutes. Roll out Vie-inch thick. Cut into diamond shapes (2 x 4-inches). Make a small lengthwise slit down the center of each; pull corner through slit. Heat oil 2-inches deep in pan. Fry a few at a time for 2 minutes or until light brown. Drain on paper towel and sprinkle with confectioners' sugar. Nancy Restaino 114 Cookies & Candy 238705-12 238705-12 Cookies & Candy 115 �//QdLISH KOLACKY VA lb. butter 1 (4 oz.) pkg. cream cheese 2 egg yolks 3 T. sugar c. /trawberries_________________________ 1 tsp. vanilla 2 c. flour nut, poppyseed, fruit or cheese filling Cream together butter, cream cheese and egg yolks. Add sugar and vanilla until well-blended. Stir in flour; chill dough a few hours until it's firm. Roll out the dough on a lightly floured surface to 14 thickness; cut into squares. Put about 1 tsp. of filling on each square. Bring 2 opposite comers to the center and press corners to seal. Place squares on an ungreased cookie sheet. Bake at 350° for 15-20 minutes; until edges are lightly browned. Cool. 2 1 2 2 c. coconut c. almonds (3 oz.) boxes strawberry Jello T. white table sugar y8 tsp. almond extract 1 can Eagle Brand milk red sugar Grind coconut and almonds. Combine this mixture with the Jello, white sugar, almond extract and milk. Chill for 2 hours. Using a measured teaspoon of mixture, shape into berries; roll in red sugar. Cut hull from green construction paper. Dip toothpick into green food coloring for stem. Tlorence Sowa ‘Trank Schall In Memory of Mice Schall OFFEE SQUARES ALINES 1 box graham crackers 1 c. margarine 1 c. light brown sugar 1 c. chopped nuts Line a lightly greased cookie sheet with graham crackers; do not break crackers. Boil margarine and brown sugar for 2 minutes. When the bubbling stops, add the nuts. Pour this mixture over the crackers. Bake at 350° for 10 minutes. Cool a few minutes. Cut with a sharp knife into bite-size pieces. Joan Mannon 1 1 1 1 2 c. butter c. brown sugar egg yolk tsp. vanilla c. flour Heat oven to 350°. Cream butter, sugar, egg yolk and vanilla. Stir in flour and salt until blended. Pat in 13" x 9" rectangular, greased baking sheet; leaving 1 inch around edge of baking sheet. Bake 20 to 25 minutes until nicely browned. It will be soft. Remove from oven immediately. Place separated squares of chocolate on top. Let stand until soft. Spread evenly over surface. Sprinkle with nuts. Cut in small squares while warm. Makes 6 to 7 dozen. Susan Majaka TAINED GLASS COOKIES 1 pkg. (12 oz.) miniature colored marshmallows 1 c. chopped walnuts V4 tsp. salt 4 to 5 milk chocolate bars (8 oz. each) % c. chopped nuts 1 large bag Nestles chocolate chips 1 stick of margarine Put the marshmallows and walnuts in a bowl and set aside. Melt the chocolate chips over low heat and cool slightly; add the margarine. Mix the marshmallow mixture and the chocolate chip mixture together. Using 3 sheets of wax paper, divide the mixture into three equal parts. Make 3 logs; roll wax paper around each log. Refrigerate until cold. Slice and serve. Keep the cookies stored in the refrigerator. T)onna Stankiewicz 116 Cookies & Candy 238705-12 238705-12 Cookies & Candy 117 �Recipe Favorites 118 Cookies & Candy 238705-12 �Helpful Hints Never overcook foods that are to be frozen. Foods will finish cooking when reheated. Don’t refreeze cooked, thawed foods. When freezing foods, label each container with its contents and the date it was put into the freezer. Always use frozen, cooked foods within 1-2 months. AKED CARAMEL CORN To avoid teary eyes when cutting onions, cut them under cold running water or briefly place them in the freezer before cutting. Fresh lemon juice will remove onion scent from hands. To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before cutting and squeezing. Add raw rice to the salt shaker to keep the salt free flowing. Transfer jelly and salad dressings to small plastic squeeze bottles no more messy, sticky jars! 1 c. margarine 2 c. firmly packed brown sugar V2 c. light com syrup 1 tsp. salt % tsp. baking soda 1 tsp. vanilla 8-9 quarts popped popcorn In a large pot, melt margarine, brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Then boil, without stirring, for five minutes. Remove from heat and stir in baking soda and vanilla. Mixture will froth up; mix well. Place the popcorn in a large aluminum roasting pan sprayed with vegetable oil; pour the sugar mixture slowly onto the popcorn and mix well to coat. Bake at 250° for 1 hour; mix every 15 minutes. Cool and store in a large container. Ice cubes will help sharpen garbage disposal blades. Joan Shannon Separate stuck-together glasses by filling the inside glass with cold water and setting both in hot water. Clean CorningWare® by filling it with water and dropping in two denture cleaning tablets. Let stand for 30-45 minutes. Always spray your grill with nonstick cooking spray before grilling to avoid sticking. To make a simple polish for copper bottom cookware, mix equal parts of flour and salt with vinegar to create a paste. Purchase a new coffee grinder and mark it “spices.” It can be used to grind most spices; however, cinnamon bark, nutmeg, and others must be broken up a little first. Clean the grinder after each use. In a large shaker, combine 6 parts salt and 1 part pepper for quick and easy seasoning. AKED PECANS % c. Splenda 1 tsp. grotind cinnamon V2 tsp. salt V4 tsp. ground nutmeg V4 tsp. ground allspice V4 tsp. ground cloves 1 egg white—beaten 2*/2 T. water 8 c. pecan halves Combine first 8 ingredients in a bowl. Add pecans and stir until evenly coated. Spread on a lightly greased foil-lined (15xl0xl-inch) jelly roll pan. Bake at 275° for 50-55 minutes and stir occasionally. Remove from pan and cool on wax paper. Place in zip-lock bags when cooled. J aylent Smith Save your store-bought bread bags and ties-they make perfect storage bags for homemade bread. Next time you need a quick ice pack, grab a bag of frozen peas or other vegetables out of the freezer. 238705-12 Copyright © Morris Press Cookbooks This & That 119 �(/)AKED PINEAPPLE ILL BUTTER 1 stick soft butter 1 c. sugar 4 beaten eggs 1 (16 oz.) can crushed pineapple (don't drain) 5-6 slices bread (cubed) Cream the butter and sugar. Add the eggs, pineapple and bread. Mix well and pour into a buttered casserole and bake at 350° for approximately 45 - 50 min. % c. unsalted butter 4 T. chopped dill 1 tsp. chopped parsley Melt the butter slowly and combine with the herbs. Pour over fresh peas or other vegetables and serve. ‘TfiylLis S ahis hi ^Barbara Yacuboski (qhili sauce 1 basket of tomatoes 1 bunch of celery 10 green peppers 7 large onions IV2 cups vinegar 2 T. salt VOAN'S PIE CRUST 1 1 1 1 1 1 2 5 1 1 T. ginger T. cinnamon T. nutmeg tsp. pepper c. white sugar c. brown sugar Scald and peel the tomatoes. In a large pot, boil the tomatoes for about 20 minutes; skimming the foam from the top. Chop and add the celery, peppers and onion. Add the vinegar, salt, ginger, cinnamon, nutmeg and pepper. Simmer slowly for about 2 hours or until it thickens. Then add the white sugar and the brown sugar. Boil about 15 more minutes; stirring often. Makes about 15 pints. c. vegetable shortening c. flour tsp. salt tsp. baking soda 1 T. sugar 1 c. cold water + 1-2 T. Work the shortening with the flour, salt, baking soda and sugar. Beat the egg with the water and add to the flour mixture, working quickly. 1-2 T. more water may be needed. The crust should be a little sticky. Makes 5 crusts; left-over dough can be frozen. Joan J-fannon (Barbara Yacubosfa BREAD AND BUTTER PICKLES INNAMON NUTS 1 1 1 1 c. sugar tsp. cinnamon tsp. salt egg white 1 T. water 1 lb. nut halves—walnuts or pecans Combine sugar, cinnamon and salt; set aside. Beat egg white and water until frothy. In a large bowl, stir nuts and egg white mixture until nuts are completely coated. Gradually add the sugar mixture; stirring until the nuts are coated. Spread on a baking sheet. Bake at 250° for 1 hour; stirring every 15 minutes. 4 c. fresh pickles—sliced ¥i-inch thick 1 large onion—sliced ¥4 c. sugar ¥2 c. white vinegar 1 tsp. salt ¥2 tsp. mustard seed ¥2 tsp. celery seed ¥4 tsp. tumeric thinly sliced red and green peppers for color (optional) Mix all the ingredients together in a microwave dish. Microwave on high for 7-8 minutes. Stop and mix twice during the 7-8 minutes. Onions should be transparent. Cool and put in sanitized jars (jars that are boiled in hot water) and refrigerate. Also sanitize the jar Eds. (Barbara (Bialek Smitfi Florence Soiva 120 This & That 238705-12 238705-12 This & That 121 �J^oppyseed filling | UT FILLING I lb. ground walnuts 4 oz. ground coconut IVi- 2 c. sugar c. margarine 1 tsp. vanilla V2 c. honey 2 eggs 1 c. milk 1 lb. ground poppyseed 2 egg$—beaten c. honey 4 T. butter In a saucepan, mix all the ingredients together until thick; stirring constantly. Use this recipe as a filling for breads, rolls or cookies. Joan Shannon 2 T. vanilla 4 - 5 c. sugar 1 c. milk Combine the poppyseed, eggs, honey, butter, vanilla and sugar in forTheP^; Until the miXtUre 100ks like Pudding ancFcook for about 5 minutes; stirring constantly. Use this recipe as a filling for breads, rolls or cookies. Joan Shannon E CRUST c. flour 1 tsp. baking powder 2 T. sugar pinch of salt 5 1 c. Crisco 1 egg--beaten with a little milk warm milk Mix flour, baking powder, sugar and salt; blend in Crisco to form pea shapes. Add the egg and enough warm milk so that the dough sticks together and is soft. Roll out on wax paper. This makes a soft pie crust. This recipe makes 2 full pies. Donna Stankiewicz EASONED PRETZELS 1 (16 oz.) bag Snyder's Hard Pretzels 1 pkg. Hidden Valley Ranch Original Party Dip Mix Dris cilia Yacuboski J/bvKA SAUCE_____________ LISH WALNUTS egg whites 1 c. brown sugar c. oil tsp. garlic powder tsp. lemon pepper tsp. dill weed Break pretzels apart. Combine the rest of the ingredients. Marinate the pretzels with the seasoning mixture for about an hour. Place on cookie sheet and bake at 250° for 10 minutes; mix and bake another 10 minutes. In Memory of grandma SKosko 2 1 1 1 1 1 lb. walnuts 4 T. margarine-melted Beat egg whites until stiff. Then gently add brown sugar and blend. Add walnuts. Pour melted margarine onto cookie sheet. Spread walnut mixture onto cookie sheet and bake at 250° for about 20-30 minutes. With a spatula, turn nuts over and continue baking for another 2030 minutes. 1 (14 oz.) can crushed tomatoes 2 tsp. crushed garlic 1 c. vodka 1 c. heavy cream V2 tsp. red pepper cooked pasta Combine all the ingredients and heat thoroughly. Serve over cooked hot pasta. Catherine Deity ^Barbara Yacuboski 122 This & That 238705-12 238705-12 This & That 123 �Recipe Favorites INDEX OF RECIPES APPETIZERS & BEVERAGES BLACK-EYED PEAS DIP BOURBON SLUSHES BROWN SUGAR KIELBASA COTTAGE CREAM CHEESE SPREAD CRANBERRY CHILI MEATBALLS EASTER HORSERADISH SAUCE FUZZY WUZZY HAM BALLS WITH TANGY MUSTARD GLAZE HOLIDAY EGGNOG HONEY PUNCH HORSERADISH SAUCE HOT BEER HOT CRAB DIP ICED COFFEE POLISH STYLE MINIATURE BACON QUICHE SAUSAGE TWIRLS SLUSH SPINACH BALLS SUMMER PUNCH SWEET NOODLE PUDDING TACO DIP TEXAS CAVIAR TUNA PATE VEGGIE PIZZA WALNUT CRACKERS YOGURT VEGETABLE DIP 1 1 2 2 3 3 3 4 4 5 5 5 6 6 6 7 7 8 8 8 9 9 9 10 10 10 SOUPS & SALADS AUNT LOTTIE’S RED BEET SOUP BABCI’S CABBAGE SOUP BARBARA’S BORSCHT BORSCHT CABBAGE SOUP CARROT APPLE SALAD CHARLES’ ENDIVE SALAD CHILLED BLUEBERRY SOUP CORN CHOWDER CRAB SOUP CREAM OF ASPARAGUS SOUP CREAM OF BROCCOLI AND CAULIFLOWER SOUP CREAM OF CAULIFLOWER SOUP CUCUMBER SALAD fish chowder 11 11 12 12 13 13 14 14 15 15 15 16 16 17 17 HAMBURG SOUP HOT DOG SOUP KAPUSNIAK KAPUSTASOUP LEMON GARLIC CAESAR SALAD MUSHROOM POTATO SOUP NEW GREEK SALAD NEW SPINACH SALAD NEW WALDORF SALAD POLISH BARLEY SOUP POTATO BACON BISQUE PUMPKIN MUSHROOM SOUP RED BEET SOUP SAUERKRAUT SALAD SWEET AND TANGY CARROTS SWEET MACARONI SALAD ZUPA GROCHOWA 18 18 19 19 20 20 21 22 22 23 23 ' 24 24 25 25 25 26 VEGETABLES & SIDE DISHES ASPARAGUS POLONAISE BAKED LIMA BEANS BARLEY AND PRUNES BEETS IN ORANGE SAUCE BROCCOLI CASSEROLE CABBAGE WITH BREAD CRUMBS CABBAGE WITH MUSHROOMS CHRISTMAS EVE BUCKWHEAT GOLABKI CHRISTMAS EVE PEAS AND SAUERKRAUT CUCUMBERS IN SOUR CREAM ED ASNER’S KUGEL FASOLKA GREEN BEANS KISZKI MAPLE GLAZED ROASTED VEGETABLES MUSHROOM-CELERY STUFFING OFF-BEAT CARROTS PEAS AND SAUERKRAUT PEAS WITH TINY ONION RINGS POLISH STYLE CRANBERRY SAUCE POTATO CASSEROLE 27 27 28 28 28 29 29 30 30 31 31 32 32 33 33 34 34 34 35 35 35 Index 125 124 This & That 238705-12 238705-12 �POTATO PATTIES RED CABBAGE SWEET POTATO BAKE 36 36 36 main dishes ANYTIME PANCAKES BABKA-POTATO PANCAKE BAKED PORK CHOPS BAR-B-QUE BEEF OR PORK BAR-B-QUE CHILI BAR-B-QUE PORK CHOPS BEEF AND POTATO CASSEROLE BEEF ROLLS WITH GRAVY CABBAGE ROLLS CAULIFLOWER WITH HAM AU GRATIN CHEDDAR AND CHICKEN PIE CHICKEN AND PENNE CHICKEN CONEYS CHICKEN CRUNCH CHICKEN FOR AN ARMY OF COLONELS CHICKEN FRANCAISE CHICKEN IN SOUP GRAVY CHICKEN MARSALA CHICKEN SCAMPI CHICKEN WITH MUSHROOM SAUCE CRABMEAT AU GRATIN EASY PIEROGI DOUGH WITH FILLING FISH CASSEROLE FISH CREOLE FLOUNDER WITH CAULIFLOWER HAM AND TORTELLINI ALFREDO HAM ROLLS HOMEMADE PANCAKES ITALIAN SAUSAGE RIGATONI JAMES BEARD’S PLEASANT PASTA KIELBASA AND SAUERKRAUT STEW KIELBASA CASSEROLE KIELBASA IN POLISH SAUCE KLUSKI WITH CHEESE MARYLAND CRAB CAKES NALESHNIKI ONION BAKED PORK CHOPS ORIENTAL CHICKEN PANCAKES WITH MUSHROOMS 126 Index 37 37 38 38 38 39 39 40 40 41 41 42 42 43 43 44 44 44 45 45 46 46 47 47 48 48 49 49 49 50 50 51 51 52 52 53 53 54 55 PASTA WITH ZUCCHINI, TOMATOES AND BASIL PEPSI POT ROAST PIEROGI CASSEROLE PIGGIE CASSEROLE PORK CASSEROLE POTATO PANCAKES POTATO PIEROGI QUICK PIEROGI ROASTED EASTER VEAL SOUR CREAM VEGETABLE CHICKEN SPARE RIBS STEW THIN PANCAKES ZUCCHINI PANCAKES 56 56 57 57 58 58 59 59 60 60 60 61 61 62 BREADS & ROLLS AUNT MARY’S FLAT BREAD AUNT MINNIE’S BANANA BREAD BANANA BREAD BISCUITS CHALLA BREAD CHERRY-DATE-NUT LOAF CRESCENT ROLLS EVERYDAY BREAD FRUIT ROLL HANDY DOUGH (AUNT MARY’S POPPYSEED FILLING) HANDY DOUGH FOR WALNUT AND POPPYSEED ROLLS HANDY DOUGH (WALNUT FILLING) HOMEMADE BREAD HOMEMADE BROWN BREAD HOT CROSS BUNS JILL ST. JOHN’S DROP SCONES PASKA PIZZA POLISH DONUTS POLISH SODA BREAD RHUBARB BREAD STRAWBERRY NUT BREAD SUGAR-CINNAMON LOAF SWEET BREAD ZUCCHINI BREAD 63 63 64 64 65 65 66 66 67 67 68 68 69 69 70 71 71 72 72 73 73 74 74 75 75 DESSERTS ALMOND POUND CAKE APPLE CAKE APPLE CRISP APPLE RAISIN CAKE 77 77 78 78 238705-12 AUNT HELEN JASINSKI’S CHEESE PIE AUNT LOTTIE’S SPONGE CAKE BARBARA'S FRUIT CAKE BOILED CAKE CARAMEL WALNUT BROWNIES CHEESE PIE CHEESECAKE CHOCOLATE ECLAIR CAKE CHOCOLATE ZUCCHINI CAKE CHOCOLATE-FILLED CUPCAKES CHRISTMAS CREAM CREAM PUFFS CRUSTLESS CHEESE CAKE FAVORITE WHITE CAKE FRUIT CAKE FRUIT COMPOTE GRANDMA’S RICE PUDDING WITH A TWIST ITALIAN WEDDING CAKE LOVE CAKE LOW FAT BANANA PIE MELT IN YOUR MOUTH BLUEBERRY CAKE MOTHER’S CHRISTMAS CAKE MY MOM’S APPLE CAKE NEW YORK STYLE CHEESECAKE OLD FASHIONED POLISH POPPYSEED CHEESECAKE ORANGE BUTTER CAKE PACZKI PAPAL CREAM CAKE PINEAPPLE CHEESE SQUARES POLISH APPLE PIE POLISH TORTE COFFEE CAKE PRUNE SQUARES PUMPKIN ROLL RHUBARB CAKE RICE PUDDING RICE PUDDING WITH SOUR CREAM TOPPING SOFT RICE CUSTARD PUDDING SPANISH CREAM CAKE SUMMER FRUIT CAKE TRADITIONAL POLISH CHEESECAKE 79 79 80 80 81 81 82 82 83 83 84 84 85 85 86 86 87 87 88 88 89 89 90 90 91 92 93 94 TRIPLE CHOCOLATE BUNDT CAKE WHITE FRUIT CAKE WHOOPIE PIE 102 102 103 COOKIES & CANDY APRICOT COCONUT COOKIES BARBARA’S CHRUSCIKI BRILLIANTS BUCKEYES BUTTERMILK SUGAR COOKIES CHOCOLATE BARK CHOCOLATE EASTER EGGS CHRUSCIKI CHRUSCIKI ROSETTES COCONUT PECAN COOKIES COTTAGE CHEESE COOKIES GINGERSNAPS HONEY ALMOND COOKIES KOLACZKI MOM’S SOFT RAISIN COOKIES NO COOK FUDGE NUT FINGERS OATMEAL DROP COOKIES PEANUT BUTTER CHOCOLATE CHIP COOKIES PEANUT BUTTER EGGS PINEAPPLE COOKIES POLISH CHRUSCIKI POLISH KOLACKY PRALINES STAINED GLASS COOKIES STRAWBERRIES TOFFEE SQUARES 105 105 106 106 107 107 108 108 109 109 110 110 111 111 112 112 113 113 114 114 115 115 116 116 116 117 117 THIS & THAT 94 95 96 96 97 97 98 98 99 99 WO 1°1 BAKED CARAMEL CORN BAKED PECANS BAKED PINEAPPLE CHILI SAUCE CINNAMON NUTS DILL BUTTER JOAN’S PIE CRUST MICROWAVE BREAD AND BUTTER PICKLES NUT FILLING PIE CRUST POLISH WALNUTS POPPYSEED FILLING SEASONED PRETZELS VODKA SAUCE 119 119 120 120 120 121 121 121 122 122 122 123 123 123 Index 127 238705-12 III -<r. , S '.111 �A WELL-STOCKED PANTRY provides all the makings for a good meal. With the right ingre­ dients, you can quickly create a variety of satisfying, delicious meals for family or guests. Keeping these items in stock also means avoiding extra trips to the grocery store, saving you time and money. Although everyone’s pantry is different, there are basic items you should always have. Add other items according to your family’s needs. For example, while some families consider chips, cereals and snacks as must-haves, others can’t be without feta cheese and imported olives. Use these basic pantry suggestions as a handy reference list when creating your grocery list. Don’t forget refrigerated items like milk, eggs, cheese and butter. STAPLES PACKAGED/CANNED FOODS SPICES/SEASONINGS Baker's chocolate Beans (canned, dry) Basil Baking powder Broth (beef, chicken) Bay leaves Baking soda Cake mixes with frosting Black pepper Barbeque sauce Canned diced tomatoes Bread crumbs (plain or seasoned) Canned fruit Bouillon cubes (beef, chicken) Canned mushrooms Chives Chocolate chips Canned soup Chili powder Cocoa powder Canned tomato paste & sauce Cinnamon Cornmeal Canned tuna & chicken Mustard (dried, prepared) Cornstarch Cereal Crackers Dried soup mix Flour Gelatin (flavored or plain) Garlic powder or salt Ginger Honey Gravies Ketchup Jarred Salsa Lemon juice Milk (evaporated, sweetened condensed) Mayonnaise or salad dressing Nutmeg Onion powder or salt Oregano Paprika Parsley Non-fat dry milk Rosemary Non-stick cooking spray Pastas Sage Rice (brown, white) Salt Nuts (almonds, pecans, walnuts) Spaghetti sauce Soy sauce Tarragon Oatmeal Thyme Oil (olive, vegetable) Vanilla Worcestershire sauce Pancake baking mix Pancake syrup Peanut butter Shortening Sugar (granulated, brown, powdered) Yeast I:- ' L W ft- • J L".” Copyright © 2006 M/>rrio Drnec r'nnkhnnkQ MOrriS r i6SS k>UUI\UUUl\o All Rights Reserved. Vinegar — .......... ” 128 Index 238705-12 \ Z_L H 8-07 I' ______________________________ �k DRIED VS. FRESH. While dried herbs are convenient, they don’t generally have the same purity of flavor as fresh herbs. Ensure dried herbs are still fresh by checking if they are green and not faded. Crush a few leaves to see if the aroma is still strong. Always store them in an air-tight container away from light and heat. BASIL BAY LEAVES CARAWAY CELERY SEED CHIVES CILANTRO CINNAMON CORIANDER CURRY POWDER DILL FENNEL GINGER MARJORAM Sweet, warm flavor with an aromatic odor. Use whole or ground. Good with lamb, fish, roast, stews, beef, vegetables, dressing and omelets. MINT Pungent flavor. Use whole leaf but remove before serving. Good in vegetable dishes, seafood, stews and pickles. NUTMEG Spicy taste and aromatic smell. Use in cakes, breads, soups, cheese and sauerkraut. Strong taste which resembles the vegetable. Can be used sparingly in pickles and chutney, meat and fish dishes, salads, bread, marinades, dressings and dips. Sweet, mild flavor like that of onion. Excellent in salads, fish, soups and potatoes. Use fresh. Excellent in salads, fish, chicken, rice, beans and Mexican dishes. Sweet, pungent flavor. Widely used in many sweet baked goods, chocolate dishes, cheesecakes, pickles, chutneys and hot drinks. Mild, sweet, orangy flavor and available whole or ground. Common in curry powders and pickling spice and also used in chutney, meat dish­ es, casseroles, Greek-style dishes, apple pies and baked goods. Spices are combined to proper proportions to give a distinct flavor to meat, poultry, fish and vegetables. Both seeds and leaves are flavorful. Leaves may be used as a garnish or cooked with fish, soup, dressings, potatoes and beans. Leaves or the whole plant may be used to flavor pickles. Sweet, hot flavor. Both seeds and leaves are used. Use in small quantities in pies and baked goods. Leaves can be boiled with fish. OREGANO PAPRIKA PARSLEY 4 A pungent root, this aromatic spice is sold fresh, dried or ground. Use in pickles, preserves, cakes, cookies, soups and meat dishes. May be used both dried or green. Use to flavor fish, poultry, omelets, lamb, stew, stuffing and tomato juice. Aromatic with a cool flavor. Excellent in beverages, fish, lamb, cheese, soup, peas, carrots and fruit desserts. Whole or ground. Used in chicken and cream soups, cheese dishes, fish cakes, and with chicken and veal. Excellent in custards, milk puddings, pies and cakes. Strong, aromatic odor. Use whole or ground in tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry and vegetables. A bright red pepper, this spice is used in meat, vegetables and soups or as a garnish for potatoes, salads or eggs. Best when used fresh, but can be used dried as a garnish or as a sea­ soning. Try in fish, omelets, soup, meat, stuffing and mixed greens. ROSEMARY Very aromatic. Can be used fresh or dried. Season fish, stuffing, beef, lamb, poultry, onions, eggs, bread and potatoes. Great in dressings. SAFFRON Aromatic, slightly bitter taste. Only a pinch needed to flavor and color dishes such as bouillabaisse, chicken soup, rice, paella, fish sauces, buns and cakes. Very expensive, so where a touch of color is needed, use turmeric instead, but the flavor will not be the same. SAGE Use fresh or dried. The flowers are sometimes used in salads. May be used in tomato juice, fish, omelets, beef, poultry, stuffing, cheese spreads and breads. TARRAGON Leaves have a pungent, hot taste. Use to flavor sauces, salads, fish, poultry, tomatoes, eggs, green beans, carrots and dressings. THYME Sprinkle leaves on fish or poultry before broiling or baking. Throw a few sprigs directly on coals shortly before meat is finished grilling. TURMERIC Aromatic, slightly bitter flavor. Should be used sparingly in curry pow­ der and relishes and to color cakes and rice dishes. Use 3 times more fresh herbs if substituting fresh for dried. �HINTS FOR BAKING BREADS Kneading dough for 30 seconds after mixing improves the texture of baking powder biscuits. • Instead of shortening, use cooking or salad oil in waffles and hot cakes. ►When bread is baking, a small dish of water in the oven will help keep the crust from hardening. • Dip a spoon in hot water to measure shortening, butter, etc., and the fat will • Small amounts of leftover corn may be added to pancake batter for variety. • To make bread crumbs, use the fine cutter of a food grinder and tie a large paper bag over the spout in order to prevent flying crumbs. • When you are doing any sort of baking, you get better results if you remember to preheat your cookie sheet, muffin tins or cake pans. slip out more easily. 3 RULES FOR USE OF LEAVENING AGENTS 1. In simple flour mixtures, use 2 teaspoons baking powder to leaven 1 cup flour. Reduce this amount V2 teaspoon for each egg used. 2. To 1 teaspoon soda, use 2 1/4 teaspoons cream of tartar, 2 cups freshly soured milk or 1 cup molasses. 3. To substitute soda and an acid for bak­ ing powder, divide the amount of baking powder by 4. Take that as your measure and add acid according to rule 2. PERFECT COOKIES Cookie dough that must be rolled is much easier to handle after it has been refriger­ ated for 10 to 30 minutes. This keeps the dough from sticking, even though it may be soft. If not done, the soft dough may require more flour and too much flour makes cookies hard and brittle. Place on a floured board only as much dough as can be easily managed. Flour the rolling pin PERFECT PIES PERFECT CAKES • Pie crust will be better and easier to make if all the ingredients are cool. • Fill cake pans two-thirds full and spread batter into corners and sides, leaving a slight hollow in the center. • The lower crust should be placed in the pan so that it covers the surface smoothly. Air pockets beneath the surface will push the crust out of shape while baking. • Folding the top crust over the lower crust before crimping will keep juices in the pie. PROPORTIONS OF BAKING POWDER TO FLOUR biscuits ......................... to 1 cup flour use 1 1/4 tsp. baking powder cake with oil ....................... to 1 cup flour use 1 tsp. baking powder muffins........................... to 1 cup flour use 1 1/2 tsp. baking powder popovers ....................... to 1 cup flour use 1 1/4 tsp. baking powder waffles ........................... to 1 cup flour use 1 1/4 tsp. baking powder PROPORTIONS OF LIQUID TO FLOUR pour batter........................................... to 1 cup liquid use 1 cup flour drop batter........................... to 1 cup liquid use 2 to 2 1/2 cups flour soft dough ........................... to 1 cup liquid use 3 to 3 1/2 cups flour stiff dough ........................................ to 1 cup liquid use 4 cups flour TIME & TEMPERATURE CHART Breads Minutes Temperature biscuits.................................... 12- 15 .............................. 400° - 450° cornbread................................ 25 - 30 .............................. 400° - 425° gingerbread..............................40 - 50 .............................. 350° - 370° loaf...........................................50 - 60 .............................. 350° - 400° nut bread.................................. 50 - 75........................................... 350° popovers.................................. 30 - 40 .............................. 425° - 450° rolls........................................... 20 - 30 .............................. 400° - 450° SHMHHNK slightly and roll lightly to desired thickness. Cut shapes close together and add trim­ mings to dough that needs to be rolled. Place pans or sheets in upper third of oven. Watch cookies carefully while baking in order to avoid burned edges. When sprinkling sugar on cookies, try putting it into a salt shaker in order to save time. • When making custard pie, bake at a high temperature for about 10 minutes to pre­ vent a soggy crust. Then finish baking at a low temperature. • When making cream pie, sprinkle crust with powdered sugar in order to prevent it from becoming soggy. • Cake is done when it shrinks from the sides of the pan or if it springs back when touched lightly with the finger. •After removing a cake from the oven, place it on a rack for about 5 minutes. Then, the sides should be loosened and the cake turned out on a rack in order to finish cooling. • Do not frost cakes until thoroughly cool. • Icing will remain where you put it if you sprinkle cake with powdered sugar first. TIME & TEMPERATURE CHART Dessert Time butter cake, layer................ 20-40 min. butter cake, loaf.................. 40-60 min. cake, angel.......................... 50-60 min. cake, fruit ................................ 3-4 hrs. cake, sponge...................... 40-60 min. cookies, molasses..............18-20 min. cookies, thin........................ 10-12 min. cream puffs.......................... 45-60 min. meringue ............................ 40-60 min. pie crust.............................. 20-40 min. Temperature ....380° - 400° ....360° - 400° ....300° - 360° ....275° - 325° ....300° - 350° ....350° - 375° ....380° - 390° ....300° - 350° ....250° - 300° ....400° - 500° �k 4 COOKING TIME TABLE Time Cooking Method Vegetable artichokes....................... .......... boiled ......................... ........... 40 min. steamed..................... ..... 45-60 min. .......... boiled.......................... ..... 10-15 min. beans, lima..................... .......... boiled.......................... ......20-40 min. steamed .................... ........... 60 min. beans, string ................ . ......... boiled.......................... ......15-35 min. steamed .................... ........... 60 min. beets, old.................................. boiled or steamed..... ....... 1-2 hours. beets, young with skin . ........... boiled ......................... ........... 30 min. steamed.................... . ...........60 min. baked......................... ...... 70-90 min. broccoli, flowerets ....... ........... boiled.......................... . ....... 5-10 min. broccoli, stems............. ........... boiled......................... ...... 20-30 min. brussels sprouts........... ........... boiled......................... ...... 20-30 min. cabbage, chopped....... ........... boiled......................... .......10-20 min. steamed ................... ............ 25 min. carrots, cut across...... . .......... boiled......................... ......... 8-10 min. steamed ................... ............ 40 min. cauliflower, flowerets ............... boiled......................... ......... 8-10 min. cauliflower, stem down ............ boiled......................... ....... 20-30 min. corn, green, tender .... ............ boiled........................ . ........ 5-10 min. steamed................................ 15 min. baked .................................... 20 min. boiled.................................. 8-10 min. corn on the cob steamed ................................15 min. .boiled .................................... 30 min. eggplant, whole steamed ................................ 40 min. baked .................................... 45 min. .boiled................................ 25-40 min. parsnips........... steamed ................................ 60 min. baked................................ 60-75 min. .boiled or steamed............ 5-15 min. peas, green..... boiled................................ 20-40 min. potatoes............ steamed ................................ 60 min. baked................................ 45-60 min. boiled................................ 20-40 min. pumpkin or squash steamed ................................ 45 min. baked .................................... 60 min. boiled.................................. 5-15 min. tomatoes boiled................................ 25-40 min. turnips ... DRYING TIME TABLE Fruit apricots figs........ peaches prunes .. Sugar or Honey 1/4 c. for each cup of fruit 1 T. for each cup of fruit .. ,1/4 c. for each cup of fruit ,2 T. for each cup of fruit .. Cooking Time ..about 40 min. ..about 30 min. ..about 45 min. ...about 45 min. BUYING FRESH VEGETABLES Artichokes: Look for compact, tightly closed heads with green, clean-looking leaves. Avoid those with leaves that are brown or separated. Asparagus: Stalks should be tender and firm; tips should be close and compact. Choose the stalks with very little white; they are more tender. Use asparagus soon because it toughens quickly. Beans, Snap: Those with small seeds inside the pods are best. Avoid beans with dry-looking pods. Broccoli, Brussels Sprouts and Cauliflower: Flower clusters on broccoli and cauliflower should be tight and close together. Brussels sprouts should be firm and compact. Smudgy, dirty spots may indicate pests or disease. Cabbage and Head Lettuce: Choose heads that are heavy for their size. Avoid cabbage with worm holes and lettuce with discoloration or soft rot. Cucumbers: Choose long, slender cucum­ bers for best quality. May be dark or medium green, but yellow ones are undesirable. Mushrooms: Caps should be closed around the stems. Avoid black or brown gills. Peas and Lima Beans: Select pods that are well-filled but not bulging. Avoid dried, spotted, yellow or limp pods. BUYING FRESH FRUITS Bananas: Skin should be free of bruises and black or brown spots. Purchase them slightly green and allow them to ripen at room temperature. Berries: Select plump, solid berries with good color. Avoid stained containers which indicate wet or leaky berries. Berries with clinging caps, such as blackberries and raspberries, may be unripe. Strawberries without caps may be overripe. Melons: In cantaloupes, thick, close netting on the rind indicates best quality. Canta­ loupes are ripe when the stem scar is smooth and the space between the netting is yellow or yellow-green. They are best when fully ripe with fruity odor. Honeydews are ripe when rind has creamy to yellowish color and velvety texture. Immature honeydews are whitish-green. Ripe watermelons have some yellow color on one side. If melons are white or pale green on one side, they are not ripe. Oranges, Grapefruit and Lemons: Choose those heavy for their size. Smoother, thinner skins usually indicate more juice. Most skin markings do not affect quality. Oranges with a slight greenish tinge may be just as ripe as fully colored ones. Light or greenishyellow lemons are more tart than deep yellow ones. Avoid citrus fruits showing withered, sunken or soft areas. �FOR BEST RESULTS, use well-starched linen napkins if possible. For more complicated folds, 24-inch napkins work best. Practice the folds with newspapers. Children will have fun decorating the table once they learn these attractive folds! 1,2 CANDLE Easy to do; can be decorated. Instructions: 1. Fold into triangle, point at top. 2. Turn lower edge up 1". 3. Turn over, folded edge down. 4. Roll tightly from left to right. 5. Tuck in corner. Stand upright. SHIELD Easy fold. Elegant with monogram in corner. Instructions: 1. Fold into quarter size. If monogrammed, ornate corner should face down. 2. Turn up folded corner three-quarters. 3. Overlap right side and left side points. 4. Turn over; adjust sides so they are even, single point in center. 5. Place point up or down on plate, or left of plate. FAN Pretty in napkin ring or on plate. Instructions: 1. Fold top and bottom edges to center. 2. Fold top and bottom edges to center a second time. 3. Pleat firmly from the left edge. Sharpen edges with hot iron. 4. Spread out fan. Balance flat folds of each side on table. Well-starched napkins will hold shape. 4 ROSETTE Elegant on plate. Instructions: 1. Fold left and right edges to center, leaving 1/2" opening along center. 2. Pleat firmly from top edge to bottom edge. Sharpen edges with hot iron. 3. Pinch center together. If necessary, use small piece of pipe cleaner to secure and top with single flower. 4. Spread out rosette. LILY Effective and pretty on table. Instructions: 1. Fold napkin into quarters. 2. Fold into triangle, closed corner to open points. 3. Turn two points over to other side. (Two points are on either side of closed point.) 4. Pleat. 5. Place closed end in glass. Pull down two points on each side and shape. �NCY MEASUREMENTS C° TO F° CONVERSION a pinch............................... 1/s teaspoon or less 3 teaspoons..................................1 tablespoon 4 tablespoons.......................................... 1/4 cup 8 tablespoons.......................................... V2 cup 12 tablespoons........................................ 3/4 cup 16 tablespoons.......................................... 1 cup 2 cups......................................................... 1 pint 4 cups ..................................................... 1 quart 4 quarts................................................... 1 gallon 8 quarts..................................................... 1 peck 4 pecks................................................. 1 bushel 16 ounces............................................... 1 pound 32 ounces ............................................... 1 quart 1 ounce liquid............................. 2 tablespoons 8 ounces liquid...........................................1 cup 120° C................ ................. 250° 140° C.................................. 275° 150° C................. ................. 300° 160° C................. ................. 325° 180° C................. ................. 350° 190° C................. ................. 375° 200° C................. ................. 400° 220° C................. ................. 425° 230° C................. ................. 450° F F F F F F F F F Temperature conversions are estimates. Use standard measuring spoons and cups. All measurements are level. SUBSTITUTIONS Ingredient Quantity Substitute baking powder.................. 1 teaspoon ............... 1/4 tsp. baking soda plus V2 tsp. cream of tartar chocolate........................... 1 square (1 oz.).........3 or 4 T. cocoa plus 1 T. butter cornstarch ......................... 1 tablespoon............. 2 T. flour or 2 tsp. quick-cooking tapioca cracker crumbs ................ 3/4 CUp........................ 1 c bread crumbs dates ................................. 1 lb.............................. 1 1/2 c. dates, pitted and cut dry mustard.......................1 teaspoon ............... 1 T. prepared mustard flour, self-rising...................1 cup.......................... 1 c. all-purpose flour, 1/2 tsp. salt, and 1 tsp. baking powder herbs, fresh....................... 1 tablespoon............. 1 tsp. dried herbs ketchup or chili sauce......1 cup.......................... 1 c. tomato sauce plus 1/2 c. sugar and 2 T. vinegar (for use in cooking) milk, sour........................... 1 cup.......................... 1 T. lemon juice or vinegar plus sweet milk to make 1 c. (let stand 5 minutes) whole............................. 1 cup.......................... 1/2 c. evaporated milk plus V2 c. water min. marshmallows.......... 10.............................. 1 Ig. marshmallow onion, fresh....................... 1 small........................ 1 T. instant minced onion, rehydrated sugar, brown ..................... 1/2 cup........................ 2 T. molasses in 1/2 c. granulated sugar powdered....................... 1 cup.......................... 1 c. granulated sugar plus 1 tsp. cornstarch tomato juice....................... 1 cup.......................... 1/2 c. tomato sauce plus V2 c. water When substituting cocoa for chocolate in cakes, the amount of flour must be reduced. Brown and white sugars usually can be interchanged. Food apple................................. banana, mashed.............. bread................................. bread................................. butter................................. cheese, American, cubed American, grated ....... cream cheese............. chocolate, bitter ............. cocoa .............................. coconut............................. coffee, ground................. , cornmeal......................... cornstarch....................... crackers, graham........... saltine......................... egg.................................. whites......................... yolks............................ evaporated milk ............. flour, cake, sifted............. rye................................ white, sifted ............... white, unsifted ........... gelatin, flavored ............. unflavored................... lemon ............................. marshmallows................. noodles, cooked............ uncooked ................... macaroni, cooked...... macaroni, uncooked... spaghetti, uncooked... nuts, chopped................. almonds..................... walnuts, broken ....... . walnuts, unshelled ..... onion............................... orange............................ raisins............................ rice, brown .................... converted.................. regular ...................... wild............................ sugar, brown.................. powdered.................. white.......................... vanilla wafers................ zwieback, crumbled ..... Quantity .1 medium .................. .1 medium................... .1 V2 slices................. .1 slice........................ .1 stick or 1/4 pound ..... .1 pound..................... .1 pound..................... .3-ounce package...... 1 square ................... .1 pound ..................... .1 V2 pound package... .1 pound ..................... .1 pound..................... .1 pound..................... .14 squares................. .28 crackers............... .4-5 whole................... .8-10........................... .10-12......................... 1 cup......................... .1 pound..................... .1 pound..................... .1 pound .................... .1 pound..................... .3 1/4 ounces.............. .1/4 ounce .................. .1 medium ................ .16.............................. ,8-ounce package..... .4 ounces (1 1/2 cups) ,8-ounce package..... .4 ounces (1 1/4 cups) .7 ounces................... .1/4 pound.................. .1 pound..................... .1 pound.................... .1 pound..................... .1 medium.................. .3-4 medium.............. 1 pound..................... .1 cup......................... .1 cup ....................... .1 cup........................ .1 cup........................ .1 pound.................... .1 pound.................... .1 pound................... .22............................. .4............................... Yield ............................. 1 cup ........................... 1/3 cup ........ 1 cup soft crumbs J/4 cup fine, dry crumbs .......................... V2 cup ......................2 2/3 cups ........................... 5 cups ......... 6 2/3 tablespoons ......................... 1 ounce ........................... 4 cups ......................2 2/3 cups . .......................... 5 cups ........................... 3 cups ........................... 3 cups ......... 1 cup fine crumbs ......... 1 cup fine crumbs ..............................1 cup ..............................1 cup .............................. 1 cup ............. 3 cups whipped ....................... 4 1/2 cups ............................ 5 cups ............................ 4 cups ....................... 3 3/4 cups .............................1/2 cup .................. 1 tablespoon ......... 3 tablespoon juice .........................1/4 pound ............................ 7 cups ............ 2-3 cups cooked ............................ 6 cups . .......... 2 1/4 cups cooked ............... 4 cups cooked . ............................. 1 cup ........................ 3 1/2 cups .............................3 cups ............... 1 1/2 tO 1 3/4 CUPS ............................. 1/2 cup ...................... 1 cup juice ........................ 3 V2 cups ................ 4 cups cooked ........... 3 1/2 cups cooked ................ 3 cups cooked . ............... 4 cups cooked . ....................... 2 V2 cups .........................3 V2 cups ............................. 2 cups ........... 1 cup fine crumbs ................................ 1 cup �k i FOR LARGE SERVINGS 25 Servings 50 Servings PRACTICALLY EVERYONE has experienced that dreadful moment in the kitchen when a 100 Servings recipe failed and dinner guests have arrived. Perhaps a failed timer, distraction or a miss­ ing or mismeasured ingredient is to blame. These handy tips can save the day! Beverages: coffee.................... . ..... V2 pound and............ .... 1 pound and ........... ....2 pounds and 1 V2 gallons water 3 gallons water 6 gallons water lemonade.............. ..... 10-15 lemons and ... .... 20-30 lemons and .. ....40-60 lemons and 1 V2 gallons water 3 gallons water 6 gallons water tea......................... ......V12 pound and......... .....1/6 pound and.......... ...J/3 pound and 1 V2 gallons water 3 gallons water 6 gallons water Acidic foods - Sometimes a tomato-based sauce will become too acidic. Add baking soda, one teaspoon at a time, to the sauce. Use sugar as a sweeter alternative. Burnt food on pots and pans - Allow the pan to cool on its own. Remove as much of the food as possible. Fill with hot water and add a capful of liquid fabric softener to the pot; let it stand for a few hours. You’ll have an easier time removing the burnt food. Desserts: layered cake ........ ..... 1 12" cake ................ .... 3 10" cakes............. ....6 10" cakes sheet cake............ ......1 10” x 12" cake....... .....1 12" x20" cake..... ....2 12" x 20" cakes watermelon .......... ......37 1/2 pounds........... . .... 75 pounds............... ....150 pounds whipping cream .... ..... 3/4 pint......................... .... 1 V2 to 2 pints......... ...3-4 pints Ice cream: brick............................. 3 V4 quarts bulk ............................. 2 1/4 quarts Chocolate seizes - Chocolate can seize (turn coarse and grainy) when it comes into contact with water. Place seized chocolate in a metal bowl over a large saucepan with an inch of simmering water in it. Over medium heat, slowly whisk in warm heavy cream. Use 1/4 cup cream to 4 ounces of chocolate. The chocolate will melt and become smooth. Forgot to thaw whipped topping - Thaw in microwave for 1 minute on the defrost set­ ting. Stir to blend well. Do not over thaw! .6 V2 quarts.... .4 1/2 quarts or 1 1/4 gallons .13 quarts .9 quarts or 2 1/2 gallons Hands smell like garlic or onion - Rinse hands under cold water while rubbing them with a large stainless steel spoon. Hard brown sugar - Place in a paper bag and microwave for a few seconds, or place hard chunks in a food processor. Meat, poultry or fish: fish............................ ...13 pounds............ .......... 25 pounds.............. .....50 pounds fish, fillets or steak... ...7 V2 pounds........ .......... 15 pounds.............. .....30 pounds hamburger............... ...9 pounds.............. .......... 18 pounds.............. .....35 pounds turkey or chicken.... ...13 pounds............ .......... 25 to 35 pounds ... .....50 to 75 pounds wieners (beef) ......... ...6 V2 pounds........ .......... 13 pounds.............. .....25 pounds Jello too hard - Heat on a low microwave power setting for a very short time. Lumpy gravy or sauce - Use a blender, food processor or simply strain. No tomato juice - Mix 1/2 cup ketchup with 1/2 cup water. Out of honey - Substitute 1 1/4 cups sugar dissolved in 1 cup water. Salads, casseroles: baked beans .......... ....3/4 gallon................ ........ 1 1/4 gallons........ ......... 2 1/2 gallons jello salad................ , ....3/4 gallon................ ........1 1/4 gallons........ ......... 2 1/2 gallons potato salad............. ...4 1/4 quarts............. ....... 2 1/4 gallons........ .........4 1/2 gallons scalloped potatoes... ...4 1/2 quarts or......... . ...... 9 quarts or.......... . ....... 18 quarts 1 12" x 20" pan 2 1/4 gallons 4 V2 gallons spaghetti ................. ...1 1/4 gallons ........... ....... 2 1/2 gallons........ ........ 5 gallons Overcooked sweet potatoes or carrots - Softened sweet potatoes and carrots make a wonderful souffle with the addition of eggs and sugar. Consult your favorite cookbook for a good souffle recipe. Overcooked sweet potatoes can also be used as pie filling. Sandwich bread is stale - Toast or microwave bread briefly. Otherwise, turn it into breadcrumbs. Bread exposed to light and heat will hasten its demise, so consider using a bread box. Soup, sauce, gravy too thin - Add 1 tablespoon of flour to hot soup, sauce or gravy. Whisk well (to avoid lumps) while the mixture is boiling. Repeat if necessary. Sandwiches: bread........................... 50 slices or..................... 100 slices or............... 200 slices or 3 1-pound loaves 6 1-pound loaves 12 1-pound loaves butter........................... 1/2 pound.......................... 1 pound........................ 2 pounds lettuce ......................... 1 1/2 heads......................3 heads........................6 heads mayonnaise................ 1 cup................................ 2 cups.......................... 4 cups mixed filling meat, eggs, fish......1 1/2 quarts..................... 3 quarts........................6 quarts jam, jelly................... 1 quart............................ 2 quarts........................4 quarts Sticky rice - Rinse rice with warm water. Stew or soup is greasy - Refrigerate and remove grease once it congeals. Another trick is to lay cold lettuce leaves over the hot stew for about 10 seconds and then remove. Repeat as necessary. Too salty - Add a little sugar and vinegar. For soups or sauces, add a raw peeled potato. Too sweet - Add a little vinegar or lemon juice. Undercooked cakes and cookies - Serve over vanilla ice cream. You can also layer pieces of cake or cookies with whipped cream and fresh fruit to form a dessert parfait. Crumbled cookies also make an excellent ice cream or cream pie topping. 1 �Il CRACKERS BEVERAGES apple juice, 6 oz 90 coffee (black).......................................... 0 cola, 12 oz 115 cranberry juice, 6 oz 115 ginger ale, 12 oz 115 grape juice, (prepared from frozen concentrate), 6 oz 142 lemonade, (prepared from frozen concentrate), 6 oz 85 milk, protein fortified, 1 c 105 skim, 1 c 90 whole, 1 c 160 orange juice, 6 oz 85 pineapple juice, unsweetened, 6 oz 95 root beer, 12 oz 150 tonic (quinine water) 12 oz 132 BREADS cornbread, 1 sm. square dumplings, 1 med French toast, 1 slice melba toast, 1 slice muffins, blueberry, 1 muffin bran, 1 muffin corn, 1 muffin English, 1 muffin pancakes, 1 (4-in.) pumpernickel, 1 slice rye, 1 slice waffle, 1 white, 1 slice whole wheat, 1 slice 130 70 135 25 110 106 125 280 60 75 60 216 60-70 55-65 graham, 1 cracker rye crisp, 1 cracker saltine, 1 cracker wheat thins, 1 cracker DAIRY PRODUCTS butter or margarine, 1 T. 100 cheese, American, 1 oz 100 camembert, 1 oz 85 Cheddar, 1 oz 115 cottage cheese, 1 oz 30 mozzarella, 1 oz 90 parmesan, 1 oz 130 ricotta, 1 oz 50 roquefort, 1 oz 105 Swiss, 1 oz 105 cream, light, 1 T. 30 heavy, 1 T. 55 sour, 1 T. 45 hot chocolate, with milk, 1 c 277 milk chocolate, 1 oz 145-155 yogurt made w/ whole milk, 1 c 150-165 made w/ skimmed milk, 1 c 125 EGGS fried, 1 Ig poached or boiled, 1 Ig scrambled or in omelet, 1 Ig 100 75-80 110-130 cornflakes, 1 c cream of wheat, 1c oatmeal, 1 c rice flakes, 1 c shredded wheat, 1 biscuit sugar krisps, 3/4 c 105 120 148 105 100 110 bass, 4 oz salmon, broiled or baked, 3 oz sardines, canned in oil, 3 oz trout, fried, 3 Vz oz tuna, in oil, 3 oz in water, 3 oz B 105 155 170 220 170 110 apple, 1 med 80-100 applesauce, sweetened, 1/2 c 90-115 unsweetened, 1/2 c 50 banana, 1 med 85 blueberries, 1/2 c 45 cantaloupe, 1/2 c 24 cherries (pitted), raw, 1/2 c 40 grapefruit, 1/2 med 55 grapes, 1/2 c 35-55 honeydew, V2 c 55 mango, 1 med 90 orange, 1 med 65-75 peach, 1 med 35 pear, 1 med 60-100 pineapple, fresh, 1/2 c 40 canned in syrup, 1/2 c 95 plum, 1 med 30 strawberries, fresh, V2 c 30 frozen and sweetened, V2 c. ..120-140 tangerine, 1 Ig 39 watermelon, V2 c 42 MEAT AND POULTRY B B FISH AND SEAFOOD CEREALS FRUITS 15-30 35 17-20 9 ■II IH beef, ground (lean), 3 oz roast, 3 oz chicken, broiled, 3 oz lamb chop (lean), 3 oz steak, sirloin, 3 oz tenderloin, 3 oz top round, 3 oz turkey, dark meat, 3 oz white meat, 3 oz veal, cutlet, 3 oz roast, 3 oz 185 185 115 175-200 175 174 162 175 150 156 76 NUTS almonds, 2 T. cashews, 2 T. peanuts, 2 T. peanut butter, 1 T. pecans, 2 T. pistachios, 2 walnuts, 2 105 100 105 95 95 9^ 80 PASTA macaroni or spaghetti, cooked, 3/4 c 115 SALAD DRESSINGS blue cheese, 1 T. French, 1 T. Italian, 1 T. mayonnaise, 1 T. olive oil, 1 T. Russian, 1 T. salad oil, 1 T. 70 65 80 100 124 70 120 SOUPS bean, 1 c beef noodle, 1 c bouillon and consomme, 1 c chicken noodle, 1 c chicken with rice, 1 c minestrone, 1 c split pea, 1 c tomato with milk, 1 c vegetable, 1 c 130-180 70 30 65 50 80-150 145-170 170 80-100 VEGETABLES asparagus, 1 c 35 broccoli, cooked, V2 c 25 cabbage, cooked, V2 c 15-20 carrots, cooked, V2 c 25-30 cauliflower, 1/2 c 10-15 corn (kernels), V2 c 70 green beans, 1 c 30 lettuce, shredded, 1/2 c 5 mushrooms, canned, V2 c 20 onions, cooked, V2 c 30 peas, cooked, V2 c 60 potato, baked, 1 med 90 chips, 8-10 100 mashed, w/milk & butter, 1 c. ..200-300 spinach, 1 40 tomato, raw, 1 med 25 cooked, V2 c 30 �Au gratin: Topped with crumbs and/or cheese and browned in oven or under broiler. Au jus: Served in its own juices. Baste: To moisten foods during cooking with pan drippings or special sauce in order to add flavor and prevent drying. Julienne: To cut or slice vegetables, fruits or cheeses into match-shaped slivers. Marinate: To allow food to stand in a liquid in order to tenderize or to add flavor. Meuniere: Dredged with flour and sauteed in butter. Mince: To chop food into very small pieces. Bisque: A thick cream soup. Blanch: To immerse in rapidly boiling water and allow to cook slightly. Cream: To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste. Crimp: To seal the edges of a two-crust pie either by pinching them at intervals with the fingers or by pressing them together with the tines of a fork. Crudites: An assortment of raw vegetables (i.e. carrots, broccoli, celery, mushrooms) that is served as an hors d'oeuvre, often accompanied by a dip. Degrease: To remove fat from the surface of stews, soups or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed. Dredge: To coat lightly with flour, corn­ meal, etc. Entree: The main course. Parboil: To boil until partially cooked; to blanch. Usually final cooking in a sea­ soned sauce follows this procedure. Churches, schools, organizations, families, and businesses can preserve their favorite recipes by publishing a custom cookbook. Cookbooks make a great fundraiser because they are easy to sell and highly profitable. Our low prices also make cookbooks perfect affordable keepsake. We offer: Pare: To remove the outermost skin of a fruit or vegetable. Poach: To cook gently in hot liquid kept just below the boiling point. • Low prices, high quality, and prompt service. • Many options and styles to suit your needs. • 90 days to pay and a written No-Risk Guarantee. Puree: To mash foods by hand by rubbing through a sieve or food mill, or by whirling in a blender or food processor until per­ fectly smooth. Order our FREE Cookbook Kit for full details: • Call us at 800-445-6621, ext. CB. • Visit our web site at www.morriscookbooks.com. • Mail the postage-paid reply card below. Refresh: To run cold water over food that has been parboiled in order to stop the cooking process quickly. Saute: To cook and/or brown food in a small quantity of hot shortening. All the Ingredients for Success!™ Scald: To heat to just below the boiling point, when tiny bubbles appear at the edge of the saucepan. Order our FREE Cookbook Kit. Please print neatly. Name Simmer: To cook in liquid just below the boiling point. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles. Fold: To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. A spatula is used to gently bring part of the mixture from the bottom of the bowl to the top. The process is repeated, while slowly rotating the bowl, until the ingredients are thoroughly blended. Toss: To combine ingredients with a re­ peated lifting motion. Glaze: To cover with a glossy coating, such as a melted and somewhat diluted jelly for fruit desserts. Whip: To beat rapidly in order to incorpo­ rate air and produce expansion, as in heavy cream or egg whites. Organization (SookS t Address. pubushinge Steep: To let food stand in hot liquid in order to extract or to enhance flavor, like tea in hot water or poached fruit in syrup. State E-mail Phone ( P.O. Box 2110 Kearney, NE 68848 /^MORRIS PRESS^ Cookbooks �PUBLISH YOUR OWN 4 „ Whether your goal is to raise funds or create a cherished keepsake, Morris Press Cookbooks has all the right ingredients to make a great custom cookbook. Raise $500-$50,000 or more while preserving favorite recipes. Three ways to order our FREE Cookbook Kit: • Call us at 800-445-6621, ext. CB. • Visit our web site at www.morriscookbooks.com. • Complete and mail the reply card below. All the Ingredients for Success!™ Use your smart phone QR app to learn more. NO POSTAGE NECESSARY IF MAILED IN THE UNITED STATES BUSINESS REPLY MAIL FIRST-CLASS MAIL PERMIT NO. 36 KEARNEY, NE POSTAGE WILL BE PAID BY ADDRESSEE MORRIS PRESS COOKBOOKS PO BOX 2110 KEARNEY NE 68848-9985 �� Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Smacznego! Polish Cookbook, 2012 Description An account of the resource The Polish Committee published a Polish Cookbook in 2012, titled, "Smacznego!" The cookbook contains authentic Polish appetizers, desserts, and cuisine. Creator An entity primarily responsible for making the resource The Polish Committee Date A point or period of time associated with an event in the lifecycle of the resource 2012 Format The file format, physical medium, or dimensions of the resource PDF Type The nature or genre of the resource Cookbook https://omeka.wilkes.edu/omeka/files/original/9a3781c51c6a58b97f34dfa09971cb7a.jpg 343e45bfaca20181e33217b8cb5ec638 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Digital exhibits for the Dollhouse Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource New York Times miniature paper found in Mrs. Fisher's Victorian room Creator An entity primarily responsible for making the resource Mrs. Mignonette Fisher Date A point or period of time associated with an event in the lifecycle of the resource early 1950s https://omeka.wilkes.edu/omeka/files/original/fee0f0748a50f12d52c9e11e10f7a1e7.jpg 0979d19ec2b716d6e72048a067f16c99 https://omeka.wilkes.edu/omeka/files/original/a732501ca3187cf0a74ada2c51ef5a2f.jpg a853ef579062e210b29a4c31c0081132 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Digital exhibits for the Dollhouse Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cropped photograph to Show the Tiny Sheet Music Placed by Mrs. Mignonette Fisher in the Victorian Room. Creator An entity primarily responsible for making the resource Mrs. Mignonette Fisher Date A point or period of time associated with an event in the lifecycle of the resource early 1950s