Collection Items

• 
  ItemTextcategory:Dessertcuisine:American...8 more

  Apple Torte

  What's Cooking
  Break up a meeting with this apple torte
  
  Ladies getting together at your house to
  plan the year's agenda? Serve this crusty
  apple torte—it's not too sweet for a morn-
  ing or afternoon meeting, but becomes a
  lavish dessert with the addition of vanilla
  ice cream.
  Ingredients: 4 Tbs. soft butter, 1 cup
  sugar, 1 egg, 1 cup flour, 1 t. cinnamon,
  ½ t. baking powder, ¼ t. soda, ⅛ t. salt.
  3 peeled, cored apples cut in lengthwise
  slices ⅛″ thick. Cream together butter and
  sugar. Add egg and beat until light and
  fluffy. Sift together flour, cinnamon, baking
  powder, soda and salt, and beat in thor-
  oughly. Stir apples into batter, which will
  be thick and hard to stir. Turn into but-
  tered 9″ pan and spread smooth. Bake at
  350° 1 hour. Cool and cut into wedges.
  Serve warm. Six servings.
  
  Back:
  nwest Woman
  pass it on. We'll
  be balancing the stories between Washing-
  ton and Oregon, and, where possible, offer-
  ing up-to-date information on admission
  and charges.
  In the past, many of you have passed
  your favorite recipes on to me, and I'm
  sure there must be many more taste treats
  hidden in Northwest kitchens. I'll follow
  your directions and make my own taste
  test—and, should I use your recipes, you'll
  be fully credited in the column. Mail your
  recipes to me, c/o Jane Adams, "Hello
  Northwest," Room 2300, 1001 4th Avenue,
  Seattle, Washington 98104.
  And don't forget that address when you
  have a question to ask, or a suggestion
  to offer. I hear from you often, and your
  letters delight me.
  A very Happy New Year to each and
  every one of you!
  
  Jane Adams
  
  ---
  
  # Apple Torte
  
  *Northwest Woman — "What's Cooking" column by Jane Adams*
  
  *Serves 6*
  
  ## Ingredients
  
  - 4 Tbsp soft butter
  - 1 cup sugar
  - 1 egg
  - 1 cup flour
  - 1 tsp cinnamon
  - 1/2 tsp baking powder
  - 1/4 tsp baking soda
  - 1/8 tsp salt
  - 3 apples, peeled, cored, and cut lengthwise into 1/8-inch thick slices
  
  ## Instructions
  
  1. Cream together butter and sugar.
  2. Add egg and beat until light and fluffy.
  3. Sift together flour, cinnamon, baking powder, baking soda, and salt; beat into the creamed mixture thoroughly.
  4. Stir apples into the batter — it will be thick and hard to stir.
  5. Turn batter into a buttered 9-inch pan and spread smooth.
  6. Bake at 350°F for 1 hour.
  7. Cool and cut into wedges. Serve warm.
• 
  ItemTextcategory:Maindecade:1950s...6 more

  Chicken Casserole

  Chicken Casserole
  (From kitchen of Pres. & Sis. Kimball)
  
  2 cups cooked rice (½ cup uncooked)
  2 cups cooked chicken
  1 cup chopped celery
  1 can cream of mushroom soup
  1 can cream of chicken soup
  2 hard boiled eggs
  ¼ cup finely chopped onion
  (Saute' in butter with celery)
  Put in layers in baking dish.
  Bake at 350° for 30 Min.
  
  Back: blank
  
  ---
  
  # Chicken Casserole
  *Recipe from the kitchen of Pres. & Sis. Kimball*
  
  ## Ingredients
  
  - 2 cups cooked rice (1/2 cup uncooked)
  - 2 cups cooked chicken
  - 1 cup chopped celery
  - 1 can cream of mushroom soup
  - 1 can cream of chicken soup
  - 2 hard boiled eggs
  - 1/4 cup finely chopped onion
  
  ## Instructions
  
  1. Sauté the finely chopped onion in butter together with the chopped celery.
  2. Put all ingredients in layers in a baking dish.
  3. Bake at 350°F for 30 minutes.
  
  ## Editor's Notes
  
  - **"Pres. & Sis. Kimball"** — "Pres." is an abbreviation for "President" and "Sis." for "Sister," titles consistent with LDS (Latter-day Saint) church usage. This likely refers to Spencer W. Kimball and his wife Camilla, who served as LDS Church President from 1973–1985.
  - **Egg preparation** — The 2 hard boiled eggs are listed as ingredients but no instruction is given for how they are incorporated (sliced, chopped, layered whole, etc.). The instruction to layer all ingredients in the dish is assumed to include them. Readers may wish to slice or chop them before layering.
• 
  ItemTextcategory:Maindecade:1950s...5 more

  Campbelled Eggs

  CAMPBELLED EGGS
  
  1 can Campbell's Cream of Celery, Cream of Chicken,
  or Cream of Mushroom Soup*
  8 eggs, slightly beaten
  Dash pepper
  2 tablespoons butter or margarine
  In bowl, stir soup until smooth; gradually blend in eggs and pepper. In 10-inch
  skillet, melt butter; pour in egg mixture. Cook over low heat; do not stir. As
  mixture begins to set around edges, gently lift cooked portions with spatula so
  that thin, uncooked portion can flow to the bottom. Continue gently lifting
  cooked portions until eggs are completely set, but still moist (about 8 minutes).
  4 servings.
  *or use 1 can Campbell's New England Clam Chowder
  or Cream of Potato Soup.
  
  Back:
  Scrambled Eggs
  Campbell Style
  [image of eggs] + [image of Campbell's Soup can] =
  M'm! M'm! Good!
  (recipe on other side)
  
  ---
  
  # Campbelled Eggs
  
  *Makes 4 servings*
  
  ## Ingredients
  
  - 1 can Campbell's Cream of Celery, Cream of Chicken, or Cream of Mushroom Soup*
  - 8 eggs, slightly beaten
  - Dash of pepper
  - 2 Tbsp butter or margarine
  
  *\*or use 1 can Campbell's New England Clam Chowder or Cream of Potato Soup*
  
  ## Instructions
  
  1. In a bowl, stir soup until smooth; gradually blend in eggs and pepper.
  2. In a 10-inch skillet, melt butter; pour in egg mixture.
  3. Cook over low heat; do not stir.
  4. As mixture begins to set around edges, gently lift cooked portions with spatula so that thin, uncooked portion can flow to the bottom.
  5. Continue gently lifting cooked portions until eggs are completely set, but still moist (about 8 minutes).
• 
  ItemTextcategory:Beveragedecade:1960s...4 more

  Homemade Hot Chocolate Mix

  pkg
  1 - 14 qt Instant milk
  1 jar (large) Preme or any non dairy cream
  2 to 2 1/2 cans Double dutch chocolate
  1 pkg (1 lb) Powdered Sugar (sifted)
  1 teaspoon Salt
  
  Mix well - store and use
  as wanted
  
  Back: blank
  
  ---
  
  # Homemade Hot Chocolate Mix
  
  ## Ingredients
  
  - 1 pkg (14 qt) instant milk
  - 1 jar (large) Preme or any non-dairy creamer
  - 2 to 2 1/2 cans Double Dutch chocolate
  - 1 pkg (1 lb) powdered sugar, sifted
  - 1 tsp salt
  
  ## Instructions
  
  1. Mix all ingredients together well.
  2. Store and use as wanted.
• 
  ItemTextcategory:Dessertdecade:1950s...6 more

  Pumpkin Bread

  Pumpkin Bread
  3 loaves
  
  3 c. sugar 1 tsp. nutmeg
  1 c. salad oil 3½ c. flour
  4 eggs 2 tsp. soda
  1½ tsp. salt 2 c. pumpkin
  1 tsp. cinnamon 2/3 c. water
  
  Place all ingredients in a large mixing bowl.
  Mix thoroughly. Divide batter between 3 loaf
  pans that have been greased and floured.
  Bake 350° oven for 1 hr. or until done. Freezes
  well. 1 c. nuts may be added.
  
  Back: blank
  
  ---
  
  # Pumpkin Bread
  
  *Makes 3 loaves*
  
  ## Ingredients
  
  - 3 cups sugar
  - 1 cup salad oil
  - 4 eggs
  - 1 1/2 tsp salt
  - 1 tsp cinnamon
  - 1 tsp nutmeg
  - 3 1/2 cups flour
  - 2 tsp baking soda
  - 2 cups pumpkin
  - 2/3 cup water
  - 1 cup nuts (optional)
  
  ## Instructions
  
  1. Place all ingredients in a large mixing bowl.
  2. Mix thoroughly.
  3. Divide batter between 3 loaf pans that have been greased and floured.
  4. Bake in a 350°F oven for 1 hour, or until done.
  5. Freezes well.
• 
  ItemTextcategory:Dessertdecade:1950s...7 more

  Jello Dessert

  JELLO DESSERT
  
  Dissolve 1 large package strawberry jello in 2 cups boiling water, add 1½
  cups cold water. Let set until clabbery.
  Chill 1 large can (14 oz) evaporated milk chilled until still, but not
  frozen, so it will whip. Whip until stiff and then add 3/4 cup sugar and juice
  and grated (fine) rind of 1½ lemons.
  Whip jello until foamy and then fold in milk mixture. Crush until fine 12-15
  graham crackers. Sprinkle 1/2 of the cracker crumbs in 10x14 pan. Pour in
  jello mixture and sprinkle remaining cracker crumbs over top. Chill over nite
  or longer.
  
  Back: blank
  
  ---
  
  # Jello Dessert
  
  ## Ingredients
  
  - 1 large package strawberry Jell-O
  - 2 cups boiling water
  - 1 1/2 cups cold water
  - 1 large can (14 oz) evaporated milk, chilled until still but not frozen
  - 3/4 cup sugar
  - Juice of 1 1/2 lemons
  - Grated (fine) rind of 1 1/2 lemons
  - 12–15 graham crackers, crushed fine
  
  ## Instructions
  
  1. Dissolve the strawberry Jell-O in 2 cups boiling water. Add 1 1/2 cups cold water. Let set until clabbery (partially gelled).
  2. Chill the evaporated milk until very cold but not frozen, so it will whip. Whip until stiff, then add the sugar and the juice and grated rind of 1 1/2 lemons.
  3. Whip the partially set Jell-O until foamy, then fold in the whipped milk mixture.
  4. Crush the graham crackers until fine. Sprinkle half of the cracker crumbs into a 10x14 pan.
  5. Pour the Jell-O mixture over the crumb layer, then sprinkle the remaining cracker crumbs over the top.
  6. Chill overnight or longer before serving.
  
  ## Editor's Notes
  
  - **"clabbery"** — a period term meaning partially set or thickened, used to describe Jell-O at the soft-gel stage, similar to a loose pudding consistency. Equivalent to "slightly thickened" or "syrupy" in modern recipe language.
• 
  ItemTextcategory:Beveragedecade:1960s...8 more

  Orange Punch

  Orange Punch
  Makes 10 gallon
  
  8 pkg. Orange C. aid
  12 qts water
  8 c sugar
  4 lg cans p. apple juice
  8 cans 12 z Frozen Lemonade
  8 small can Frozen Orange Juice
  6 qts water
  6 qts 7 up or Fresca
  
  Back:
  A Major Gas for Less
  
  PARTS –
  ALL OILS
  FOR LESS GRANT'S
  U-SAVE
  Delridge Way & W. Barton
  Seattle GOODYEAR
  TIRES
  
  ---
  
  # Orange Punch
  
  *Makes 10 gallons*
  
  ## Ingredients
  
  - 8 pkg. Orange Kool-Aid (or similar orange drink mix)
  - 12 qt. water
  - 8 cups sugar
  - 4 large cans pineapple juice
  - 8 cans (12 oz.) frozen lemonade
  - 8 small cans frozen orange juice
  - 6 qt. water
  - 6 qt. 7-Up or Fresca
  
  ## Instructions
  
  1. Mix orange drink mix, 12 qt. water, and sugar together until sugar is dissolved.
  2. Add pineapple juice, thawed frozen lemonade, and thawed frozen orange juice; stir to combine.
  3. Add remaining 6 qt. water and mix well.
  4. Just before serving, stir in 6 qt. 7-Up or Fresca.
• 
  ItemTextcategory:Otherdecade:1950s...5 more

  Sourdough Pancakes or Waffles

  SOURDOUGH PANCAKES OR WAFFLES
  
  The night before: Place one cup starter in large bowl.
  Stir in 2 cups warm water and 2½ cups flour. Will
  be lumpy; but, will be smooth after it ferments.
  The next morning: Put 1 or 2 cups of starter back into
  your sourdough starter pot. Cover and refrigerate
  until ready to use again. To the batter remaining in
  the bowl add:
  
  1 egg
  2 tablespoons cooking oil
  1/4 cup evaporated milk
  
  Beat thoroughly. Then combine:
  1 teaspoon salt
  1 teaspoon baking soda
  2 tablespoons sugar
  Blend together until smooth eliminating any lumps of soda.
  Stir gently into batter. This will cause a gentle foaming
  action. Allow batter to rest a few minutes, then fry on a
  hot lightly greased griddle. If pancakes do not brown
  rapidly and sizzle slightly as you drop each spoonful of
  (over)
  
  Back:
  batter on the griddle it isn't hot enough. Always make dollar s-
  ize pancakes for ease in turning.
  
  WAFFLES: Do not thin with milk the above batter. Sourdough
  waffles are extra crispy and light.
  
  ---
  
  # Sourdough Pancakes or Waffles
  
  ## Ingredients
  
  - 1 cup sourdough starter
  - 2 cups warm water
  - 2 1/2 cups flour
  - 1 egg
  - 2 Tbsp cooking oil
  - 1/4 cup evaporated milk
  - 1 tsp salt
  - 1 tsp baking soda
  - 2 Tbsp sugar
  
  ## Instructions
  
  1. **The night before:** Place one cup starter in a large bowl. Stir in 2 cups warm water and 2 1/2 cups flour. The mixture will be lumpy, but will smooth out after it ferments overnight.
  2. **The next morning:** Put 1 or 2 cups of the starter back into your sourdough starter pot. Cover and refrigerate until ready to use again.
  3. To the batter remaining in the bowl, add the egg, cooking oil, and evaporated milk. Beat thoroughly.
  4. In a separate small bowl, combine the salt, baking soda, and sugar. Blend together until smooth, eliminating any lumps of soda.
  5. Stir the dry mixture gently into the batter. This will cause a gentle foaming action.
  6. Allow the batter to rest a few minutes.
  7. Fry on a **hot** lightly greased griddle. If pancakes do not brown rapidly and sizzle slightly as you drop each spoonful of batter onto the griddle, it isn't hot enough.
  8. Always make dollar-size pancakes for ease in turning.
  
  ### For Waffles
  
  9. Do not thin the above batter with milk. Sourdough waffles are extra crispy and light.
• 
  ItemTextcategory:Dessertdecade:1950s...4 more

  Stir 'n Drop Sugar Cookies

  Stir 'n Drop Sugar Cookies
  Crisp sugar cookies, rather porous in texture.
  
  2 eggs 2 teaspoons vanilla
  3/4 cup sugar 2 cups Gold Medal® flour*
  2/3 cup salad oil 2 teaspoons baking powder
  1 teaspoon grated lemon peel, 1/2 teaspoon salt
  if desired
  
  Heat oven to 400°. Mix eggs, sugar, salad oil, lemon peel and vanilla thoroughly.
  Stir in remaining ingredients. Drop dough by teaspoonfuls about 2 inches apart
  onto ungreased baking sheet. Flatten with greased bottom of glass dipped in
  sugar. Bake 8 to 10 minutes. 4 dozen cookies.
  High Altitude: No adjustments are necessary.
  *If using self-rising flour, omit baking powder and salt.
  
  ® Reg. T.M. of General Mills, Inc.
  
  Back: blank
  
  ---
  
  # Stir 'n Drop Sugar Cookies
  
  *Makes 4 dozen cookies*
  
  ## Ingredients
  
  - 2 eggs
  - 3/4 cup sugar
  - 2/3 cup salad oil
  - 1 tsp grated lemon peel, if desired
  - 2 tsp vanilla
  - 2 cups Gold Medal flour*
  - 2 tsp baking powder
  - 1/2 tsp salt
  
  *\*If using self-rising flour, omit baking powder and salt.*
  
  ## Instructions
  
  1. Heat oven to 400°F.
  2. Mix eggs, sugar, salad oil, lemon peel, and vanilla thoroughly.
  3. Stir in remaining ingredients (flour, baking powder, and salt).
  4. Drop dough by teaspoonfuls about 2 inches apart onto an ungreased baking sheet.
  5. Flatten each cookie with the greased bottom of a glass dipped in sugar.
  6. Bake 8 to 10 minutes.
  
  **High Altitude:** No adjustments are necessary.
• 
  ItemTextcategory:Dessertdecade:1950s...4 more

  Lemon Cake

  Lemon Cake
  
  1 Box Duncan Hines Supreme
  Lemon Cake Mix
  1 Pkg. Instant Lemon Pudding
  Mix
  4 Eggs unbeaten
  1/2 cup oil
  1 cup water
  
  Put all ingredients in a
  bowl and mix very well
  Bake in a large greased tube
  pan 50 - 60 min. 350° oven
  Let cool in inverted pan.
  Sprinkle with powdered sugar
  or ice
  
  Back:
  vacation now. I hope he
  went to visit Nell & Glenn. A
  vacation alone would be a
  terrible thing - especially this
  year.
  This is all for this time
  Take care of yourselves and
  Love,
  Mar
  
  
  — Over —
  
  ---
  
  # Lemon Cake
  
  ## Ingredients
  
  - 1 box Duncan Hines Supreme Lemon Cake Mix
  - 1 pkg instant Lemon Pudding Mix
  - 4 eggs, unbeaten
  - 1/2 cup oil
  - 1 cup water
  
  ## Instructions
  
  1. Put all ingredients in a bowl and mix very well.
  2. Bake in a large greased tube pan for 50–60 minutes at 350°F.
  3. Let cool in inverted pan.
  4. Sprinkle with powdered sugar or ice.
• 
  ItemTextcategory:Dessertdecade:1950s...7 more

  Jello Dessert

  JELLO DESSERT
  
  Dissolve 1 large package of strawberry jello in 2 cups boiling water, add
  1½ cups cold water. Let set until clabbery.
  Chill 1 large can (14 oz) evaporated milk until still but not frozen, so it
  will whip. Whip until stiff and then add 3/4 cup sugar and juice and grated
  (fine) rind of 1½ lemons.
  Whip jello until foamy and then fold in milk mixutre. Crush until fine 12-15
  graham crackers. Sprinkle 1/2 of the cracker crumbs in 10x14 pand. Pour in
  jello mixutre and sprinkle remaining cracker crumbs over top. Chill over
  nite or longer.
  
  Back: blank
  
  ---
  
  # Jello Dessert
  
  ## Ingredients
  
  - 1 large package strawberry jello
  - 2 cups boiling water
  - 1 1/2 cups cold water
  - 1 large can (14 oz) evaporated milk
  - 3/4 cup sugar
  - Juice of 1 1/2 lemons
  - Grated (fine) rind of 1 1/2 lemons
  - 12–15 graham crackers, crushed fine
  
  ## Instructions
  
  1. Dissolve 1 large package of strawberry jello in 2 cups boiling water; add 1 1/2 cups cold water. Let set until clabbery (partially set and thickened).
  2. Chill the 14 oz can of evaporated milk until very cold but not frozen, so it will whip. Whip until stiff.
  3. Add 3/4 cup sugar and the juice and finely grated rind of 1 1/2 lemons to the whipped evaporated milk mixture.
  4. Whip the partially set jello until foamy, then fold in the milk mixture.
  5. Crush 12–15 graham crackers until fine. Sprinkle half of the cracker crumbs into a 10x14 pan.
  6. Pour the jello mixture over the crumbs and sprinkle the remaining cracker crumbs over the top.
  7. Chill overnight or longer before serving.
  
  ## Editor's Notes
  
  - **"clabbery"** — a period term meaning partially set or thickened to a clabber-like consistency; the jello should be set enough to be foamy when whipped but not fully firm.
• 
  ItemTextcategory:Beveragedecade:1960s...5 more

  Punch

  Punch
  
  1 - 12 oz orange
  2 lemons
  4 cups sugar
  8 " water
  freeze -
  ginger ale
  
  Back:
  Please excuse
  2 March 1966
  [?] female farmer
  [?] Don't
  [?] Point
  
  ---
  
  # Punch
  
  *2 March 1966*
  
  ## Ingredients
  
  - 1 — 12 oz can frozen orange juice concentrate
  - 2 lemons, juiced
  - 4 cups sugar
  - 8 cups water
  - Ginger ale
  
  ## Instructions
  
  1. Combine orange, lemons, sugar, and water.
  2. Freeze mixture.
  3. Add ginger ale before serving.