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Zuchinni Bread
Betty
Zuchinni Bread
3 eggs 1 cup cooking oil
2 cups sugar
2 cups grated zuchinni (drained)
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
3 teaspoon cinnamon
1 cup chopped nuts
2 teaspoons vanilla
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Beat eggs - Add sugar, then oil.
Sift dry ingredients together and
fold into liquid mixture. Add
vanilla and nuts. Fold in zichini
Pour into greased and floured angel
food cake pan. Bake 1 hr + 15 mins
350°
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# Zuchinni Bread
## Ingredients
- 3 eggs
- 1 cup cooking oil
- 2 cups sugar
- 2 cups grated zucchini (drained)
- 2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 3 tsp cinnamon
- 1 cup chopped nuts
- 2 tsp vanilla
## Instructions
1. Beat eggs. Add sugar, then oil.
2. Sift dry ingredients together and fold into liquid mixture.
3. Add vanilla and nuts.
4. Fold in zucchini.
5. Pour into greased and floured angel food cake pan.
6. Bake 1 hour and 15 minutes at 350°. -
Walnut Crescents
Walnut Crescents
½ cup butter or margarine
½ cup shortening
1/3 cup sugar
2 teaspoons water
2 teaspoons vanilla
2 cups enriched flour
½ cup chopped black walnuts
Confectioners' sugar
Cream butter to soften; then thoroughly cream butter, shorte
ening, and sugar. Mix in water and vanilla, then flour and
nuts; chill for 3 or 4 hrs. Form dough in long rolls, ½ in.
across; cut in 3-in. lengths and shape in crescents. Bake
on ungreased cooky sheet in slow oven (325) 15 minutes. (Do
not brown cookies.) Remove from sheet, cool slightly, and
dip in confectioners' sugar. Makes about 4 dozen.
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# Walnut Crescents
## Ingredients
- 1/2 cup butter or margarine
- 1/2 cup shortening
- 1/3 cup sugar
- 2 tsp water
- 2 tsp vanilla
- 2 cups enriched flour
- 1/2 cup chopped black walnuts
- Confectioners' sugar (for dipping)
## Instructions
1. Cream butter to soften; then thoroughly cream butter, shortening, and sugar.
2. Mix in water and vanilla, then flour and nuts.
3. Chill for 3 or 4 hours.
4. Form dough in long rolls, 1/2 inch across; cut in 3-inch lengths and shape into crescents.
5. Bake on ungreased cookie sheet in slow oven (325°F) for 15 minutes. (Do not brown cookies.)
6. Remove from sheet, cool slightly, and dip in confectioners' sugar.
7. Makes about 4 dozen. -
Veg. Salad
Veg. salad Serves 12
Recipe from the kitchen of Paula Guffey
1 head lettuce - broken into bite
size pieces in a large flat salad
bowl.
1/2 c diced onion
1 can sliced thin water chestnuts
1 pkg frozen peas separated (do not
cook) optional 1/2 cauliflower pieces.
Cover with 1 1/2 c Helman's mayonnaise
(med. jar) spread like frosting sealing
edges. Sprinkle over top 3 tsp sugar
(over)
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Sprinkle Romano & Parmesan cheese
over top well until thoroughly covered.
Put in refrig. over night or several
hours before serving.
Before serving decorate top with
wedges of tomatoes, & wedges of
boiled eggs (yolk side up)
Sprinkle top with diced bacon
chips or bacon. Do not toss
This salad will keep for several
days.
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# Veg. Salad
*Recipe from the kitchen of Paula Guffey — Serves 12*
## Ingredients
- 1 head lettuce, broken into bite size pieces in a large flat salad bowl
- 1/2 cup diced onion
- 1 can sliced thin water chestnuts
- 1 pkg frozen peas, separated (do not cook)
- Optional: 1/2 cauliflower pieces
- 1 1/2 cups Helman's mayonnaise (medium jar)
- 3 tsp sugar
- Romano cheese, to cover
- Parmesan cheese, to cover
- Wedges of tomatoes, for garnish
- Wedges of boiled eggs (yolk side up), for garnish
- Diced bacon chips or bacos, for garnish
## Instructions
1. Place lettuce broken into bite size pieces in a large flat salad bowl.
2. Layer diced onion, sliced water chestnuts, and frozen peas (do not cook) over the lettuce. Add cauliflower pieces if using.
3. Cover with 1 1/2 cups Helman's mayonnaise, spread like frosting, sealing the edges.
4. Sprinkle 3 tsp sugar over the top.
5. Sprinkle Romano and Parmesan cheese over the top until thoroughly covered.
6. Put in refrigerator overnight or several hours before serving.
7. Before serving, decorate the top with wedges of tomatoes and wedges of boiled eggs (yolk side up).
8. Sprinkle top with diced bacon chips or bacos.
9. Do not toss. This salad will keep for several days. -
Veg. Salad
Veg. Salad
Serves 12
1 head lettuce - broken
into bite size pieces in
a large flat salad bowl
½ c. diced onion
1 Can sliced thin water
chestnuts
1 pkg. frozen peas separated
(do not cook)
optional 1/3 cauliflower pieces
instead of chestnuts
cover with 1½ c. Hellman's May.
(med. jar) - spread like
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frosting sealing edges
Sprinkle over top 3 Tsp. sugar
Sprinkle Romano & Parmesan
Cheese over top well. until
thoroughly covered.
Put in refrig. overnight or
several hrs. before serving.
Before serving, decorate top with
wedges of tomatoes, & wedges
of boiled eggs. (yolk side up)
Sprinkle top with diced bacon
chips or bacos. Do not toss
will keep for several days -
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# Veg. Salad
Serves: 12
## Ingredients
- 1 head lettuce, broken into bite-size pieces
- 1/2 cup diced onion
- 1 can sliced thin water chestnuts (frozen) *(optional: substitute 1/3 head cauliflower pieces)*
- 1 pkg. frozen peas, separated (do not cook)
- 1 1/2 cups Hellman's Mayonnaise (medium jar)
- 3 tsp. sugar
- Romano cheese, to cover
- Parmesan cheese, to cover
- Wedges of tomatoes (for garnish)
- Wedges of boiled eggs, yolk side up (for garnish)
- Diced bacon chips or Bacos (for garnish)
## Instructions
1. Break lettuce into bite-size pieces and place in a large flat salad bowl.
2. Layer diced onion over lettuce.
3. Layer sliced water chestnuts (or cauliflower pieces) over onion.
4. Layer frozen peas (separated, do not cook) over chestnuts.
5. Spread 1 1/2 cups Hellman's Mayonnaise over the top like frosting, sealing the edges completely.
6. Sprinkle 3 tsp. sugar evenly over the top.
7. Sprinkle Romano and Parmesan cheese over the top until thoroughly covered.
8. Refrigerate overnight or for several hours before serving.
9. Before serving, decorate the top with wedges of tomatoes and wedges of boiled eggs (yolk side up).
10. Sprinkle top with diced bacon chips or Bacos.
11. Do not toss. Will keep for several days. -
Vanilla Ice Cream
Vanilla Ice Cream
4 eggs
3 cups sugar
1 ½ cans Carnation milk
1 T vanilla
¼ t salt
Pour in freezer & fill up with
milk.
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# Vanilla Ice Cream
## Ingredients
- 4 eggs
- 3 cups sugar
- 1 1/2 cans Carnation (evaporated) milk
- 1 Tbsp vanilla
- 1/4 tsp salt
- Milk (to fill freezer)
## Instructions
1. Combine eggs, sugar, Carnation milk, vanilla, and salt.
2. Pour into ice cream freezer and fill up with milk.
3. Freeze according to freezer instructions. -
Uncooked Oatmeal Cookies
Uncooked Oatmeal Cookies
1/4 lb melted oleo
1/2 cup milk
2 cups sugar
1 tsp vanilla
3 cups quick oatmeal
5 tbs. cocoa
pinch of salt
Bring to a boil first four
ingredients & boil one minute.
Pour over other ingredients in
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large bowl & mix.
Optional: Add coconut,
nuts or raisins for
variety.
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# Uncooked Oatmeal Cookies
## Ingredients
- 1/4 lb melted oleo
- 1/2 cup milk
- 2 cups sugar
- 1 tsp vanilla
- 3 cups quick oatmeal
- 5 Tbsp cocoa
- Pinch of salt
## Instructions
1. Bring the first four ingredients (oleo, milk, sugar, and vanilla) to a boil and boil for one minute.
2. Pour over the remaining ingredients (oatmeal, cocoa, and salt) in a large bowl and mix.
3. Optional: Add coconut, nuts, or raisins for variety. -
Twenty Four Hour Fruit Salad
Margie
TWENTY FOUR HOUR FRUIT SALAD
Cook in top of double boiler yolks of
3 eggs with 3 Tab. lemon juice until thick.
Drain one large can pineapple chunks,
and 1 can white cherries (I used two cans
fruits for salad).
1 pint whipping cream
1 lb. marshmallows (Use large ones cut
in four or six pieces instead of miniatures).
Add cooled dressing to whipped cream,
(over)
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then other ingredients and let set overnight
in refrigerator.
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# Twenty Four Hour Fruit Salad
## Ingredients
- Yolks of 3 eggs
- 3 Tbsp lemon juice
- 1 large can pineapple chunks, drained
- 1 can white cherries, drained
- 1 pint whipping cream
- 1 lb marshmallows (large ones cut in four or six pieces instead of miniatures)
## Instructions
1. Cook egg yolks and lemon juice in top of a double boiler until thick.
2. Drain the pineapple chunks and white cherries.
3. Allow the cooked dressing to cool, then add to whipped cream.
4. Add remaining ingredients and let set overnight in refrigerator. -
Tuna Jackstraw Casserole
Takes 5 min.
and good! Tuna Jackstraw Casserole
1 4oz Can Shoestring potatoes
1 can cr. of mushroom soup
1 7oz can tuna (drained)
1 6 oz can evaporated milk
1 3oz can mushrooms (drained)
little jar of pimentos (drained)
pkg of frozen peas
Save 1 cup potatoes for top
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Combine all ingredients and
bake uncovered at 375°
20-25 min
4-6 servings.
Really good!
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# Tuna Jackstraw Casserole
## Ingredients
- 1 4 oz can shoestring potatoes (reserve 1 cup for topping)
- 1 can cream of mushroom soup
- 1 7 oz can tuna, drained
- 1 6 oz can evaporated milk
- 1 3 oz can mushrooms, drained
- 1 small jar pimentos, drained
- 1 pkg frozen peas
## Topping
- 1 cup reserved shoestring potatoes
## Instructions
1. Combine all ingredients and pour into a baking dish.
2. Scatter reserved shoestring potatoes over the top.
3. Bake uncovered at 375° for 20–25 minutes.
4. Makes 4–6 servings. -
Tomato Preserves
Tomatoe preserves
6 cups tomatoe pulp
4 " sugar
lemon - sliced thin
cinnamon stick
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# Tomato Preserves
## Ingredients
- 6 cups tomato pulp
- 4 cups sugar
- Lemon, sliced thin
- Cinnamon stick
## Instructions
1. Combine tomato pulp, sugar, lemon slices, and cinnamon stick.
2. Cook until preserves reach desired consistency.
3. Pour into prepared jars and seal. -
Tomato Dressing
Tomato Dressing
1 can tomato soup Place in a jar
1 c. oil (quart) and shake
3/4 c. sugar well.
1/2 c. vinegar
3 T. grated onion
salt & pepper
garlic salt
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# Tomato Dressing
## Ingredients
- 1 can tomato soup
- 1 cup oil
- 3/4 cup sugar
- 1/2 cup vinegar
- 3 Tbsp grated onion
- Salt & pepper
- Garlic salt
## Instructions
1. Place all ingredients in a quart jar and shake well. -
Thumbprint Cookies
Thumbprint Cookies
1/2 c. butter 1/4 t. salt
1/3 c. brown sugar 1 egg white
finely packed 3/4 c. finely chopped
1 egg yolk pecans
1/2 tsp vanilla red jelly
1 c. all purpose flour
Mix shortening thoroughly with next 3 ingred-
ients. Sift flour and salt & stir it in first
mixture. Heat oven to 375°. Roll dough
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between palms of hands into 1" balls.
Beat egg white slightly. Dip balls
into egg white; rol in pecans;
then place 1" apart on ungreased
sheet. Bake at 375° for 5 min. Remove
from oven. Quickly press thumb
gently on top of each cookie. Bake 10
min. longer. Cool on wire rack.
Place a bit of red jelly in thumbprint.
Makes 2 doz.
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# Thumbprint Cookies
## Ingredients
- 1/2 cup butter
- 1/3 cup brown sugar, finely packed
- 1 egg yolk
- 1/2 tsp vanilla
- 1 cup all purpose flour
- 1/4 tsp salt
- 1 egg white
- 3/4 cup finely chopped pecans
- Red jelly
## Instructions
1. Mix butter thoroughly with brown sugar, egg yolk, and vanilla.
2. Sift flour and salt together and stir into first mixture.
3. Heat oven to 375°.
4. Roll dough between palms of hands into 1" balls.
5. Beat egg white slightly.
6. Dip balls into egg white; roll in pecans; then place 1" apart on ungreased sheet.
7. Bake at 375° for 5 minutes.
8. Remove from oven. Quickly press thumb gently on top of each cookie.
9. Bake 10 minutes longer.
10. Cool on wire rack.
11. Place a bit of red jelly in each thumbprint.
Makes 2 dozen. -
Texas Sheet Cake
Texas Sheet Cake (Super
Good)
Bring to a boil
1 c. water
1 c. oil
1 stick butter
Pour over & mix with
1/4 c. cocoa
2 c. Sugar
2 c. flour
Add to mixture
2 beaten eggs (over)
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1 1/2 tsp soda, dissolved in 1/4 Butter Milk
1 tsp vanilla
Bake in jelly roll pan for 20 min.
at 350°
Frosting
Mix 1 stick of melted butter & 1/3
buttermilk, Pour into 1 box of powder-
sugar and 1/4 cups cocoa and beat.
.. add 1 tsp vanilla, 1 cup Pecans.
Frost cake while hot.
With Love From
Joan Herber
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# Texas Sheet Cake
## Ingredients
- 1 cup water
- 1 cup oil
- 1 stick butter
- 1/4 cup cocoa
- 2 cups sugar
- 2 cups flour
- 2 beaten eggs
- 1 1/2 tsp soda, dissolved in 1/4 cup buttermilk
- 1 tsp vanilla
## Instructions
1. Bring water, oil, and butter to a boil.
2. Pour over and mix with cocoa, sugar, and flour.
3. Add to mixture the 2 beaten eggs, soda dissolved in buttermilk, and vanilla.
4. Bake in jelly roll pan for 20 minutes at 350°.
## Frosting
### Ingredients
- 1 stick butter, melted
- 1/3 cup buttermilk
- 1 box powdered sugar
- 1/4 cup cocoa
- 1 tsp vanilla
- 1 cup pecans (chopped)
### Instructions
1. Mix melted butter and buttermilk.
2. Pour into powdered sugar and cocoa and beat.
3. Add vanilla and pecans.
4. Frost cake while hot.