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7 Ingredient Casserole
7 Ingredient Casserole (Stracks)
1 (can or 2 cups) white meat of chicken
1 " Cream of Mushroom Soup
1 " " " Chicken Soup
1 - 7oz can Sliced Mushrooms
1 - can Water Chestnuts sliced
1 - small can Pet Milk
1 - Can Chinese Noodles
Combine all ingredients including
liquids. Bake in casserole at 350° for 45
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# 7 Ingredient Casserole
## Ingredients
- 1 can (or 2 cups) white meat of chicken
- 1 can Cream of Mushroom Soup
- 1 can Cream of Chicken Soup
- 1 (7 oz) can sliced mushrooms
- 1 can water chestnuts, sliced
- 1 small can Pet (evaporated) Milk
- 1 can Chinese noodles
## Instructions
1. Combine all ingredients including liquids.
2. Bake in casserole at 350° for 45 minutes. -
Apple Pudding Cake
Apple Pudding Cake
2 cups all purpose flour )
2 " sugar } sift
2 teasps. soda } together
2 " cinnamon )
2 whole eggs beaten
1 stick oleo or butter
1 can Comstock sliced apples
If in hunks, cut smaller.
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Put oleo or butter in baking pan 9X13X2
and melt in slow oven.
Let oleo cool slightly, then pour over
beaten eggs and apples.
Add the sifted dry ingredients.
Bake 325 degrees 45 to 60 mins.
Test with cake taster
makes 12 servings
Bake in same pan you melt
the butter in.
Serve with whipped Cream
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# Apple Pudding Cake
## Ingredients (Partially Inferred)
- 2 cups all-purpose flour
- 2 cups sugar
- 2 tsp baking soda
- 2 tsp cinnamon
- 2 whole eggs, beaten
- 1 stick oleo or butter
- 1 can Comstock sliced apples (cut smaller if in hunks)
Note: Use canned, sliced apples in water, not apple pie filling which will add too much sugar.
## Instructions
1. Sift together flour, sugar, baking soda, and cinnamon; set aside.
2. Place oleo or butter in a 9x13x2 baking pan and melt in a slow oven.
3. Let oleo cool slightly, then pour over beaten eggs and apples.
4. Add the sifted dry ingredients and mix.
5. Bake in the same pan you melted the butter in at 325 degrees for 45 to 60 minutes.
6. Test with cake tester.
7. Makes 12 servings. Serve with whipped cream. -
Apple Sauce Nut Bread
Apple sauce Nut bread
2 cups flour 1/2 tsp soad
3/4 cup sugar 1/2 tsp cinnamon
3 tsp baking powder 1 cup walnuts
1 tsp salt 1 egg beaten
1 cup apple sauce 2 Tbsp melted shortening
Sift dry ingredients together. Add Walnuts.
In mixing bowl beat egg, Add apple sauce
& melted shortening. Add dry ingredients &
stir just until blended. Bake in mod. oven 350°
about 50 min.
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# Apple Sauce Nut Bread
## Ingredients
- 2 cups flour
- 3/4 cup sugar
- 3 tsp baking powder
- 1 tsp salt
- 1 cup apple sauce
- 1/2 tsp soda
- 1/2 tsp cinnamon
- 1 cup walnuts
- 1 egg, beaten
- 2 Tbsp melted shortening
## Instructions
1. Sift dry ingredients together. Add walnuts.
2. In mixing bowl beat egg. Add apple sauce and melted shortening.
3. Add dry ingredients and stir just until blended.
4. Bake in moderate oven at 350° for about 50 minutes. -
Applesauce Jello Salad
Applesauce - Jello Salad
1 small lime jello
1 c hot water
1 c applesauce
1/2 c walnuts chopped
1/2 c celery cut fine
3 tbs salad dressing
Combine jello & water till dissolved then add
all other ingredients. Jello does not have to
set before adding ingredients
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# Applesauce Jello Salad
## Ingredients
- 1 small lime Jello
- 1 cup hot water
- 1 cup applesauce
- 1/2 cup walnuts, chopped
- 1/2 cup celery, cut fine
- 3 Tbsp salad dressing
## Instructions
1. Combine Jello and water until dissolved.
2. Add all other ingredients.
3. Note: Jello does not have to set before adding ingredients. -
Apricot Balls
APRICOT BALLS
Steam apricots 5 minutes ( 1 box)
Grind
add 1 cup sugar (powdered)
1 cup nuts
1 cup coconut
and a little orange juice to mix if needed.
Make small balls, about size of quarter and
roll in granulated sugar
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# Apricot Balls
## Ingredients
- 1 box apricots
- 1 cup powdered sugar
- 1 cup nuts
- 1 cup coconut
- A little orange juice (if needed)
- Granulated sugar (for rolling)
## Instructions
1. Steam apricots for 5 minutes.
2. Grind apricots.
3. Add powdered sugar, nuts, and coconut; mix together, adding a little orange juice if needed to bring the mixture together.
4. Form into small balls about the size of a quarter.
5. Roll in granulated sugar. -
Apricot Nectar Cake
APRICOT NECTAR CAKE
4 eggs
1 box yellow cake mix
1 small box lemon gelatin
3/4 cup apricot nectar
3/4 cup cooking oil
1 teaspoon lemon flavoring
Separate eggs. Beat whites until
stiff. Blend cake mix and gelatin
throughly. Add beaten egg yolks,
apricot nectar, oil and flavoring.
Fold in egg whites. Pour into
greased 10-inch tube pan. Bake
one hour at 325 degrees.
Frosting
2 cups confectioners sugar
1/3 cup apricot nectar
Mix together and pour over cake
while hot.
Mrs. Willis Waller
Route 6
Glasgow, Ky. 42141
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According to J. K. Smith, General Manager of the State Association of Rural Electric Cooperatives in Louisville, cooperative member-owners will receive reports of all major business by the manager and officers of each of the state's cooperatives.
"In addition", he said, "there will be reports on the activities of the rural electrification program which will range from the status of the new supplemental financing institution to reports on the work being done by the state association."
In addition to the regular business session at each annual meeting, a variety of professional entering,
(Continued on Next Page)
TENTATIVE
ANNUAL MEETING PROGRAM
Your cooperative's annual meeting this year will be either an after-
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# Apricot Nectar Cake
## Ingredients
- 4 eggs
- 1 box yellow cake mix
- 1 small box lemon gelatin
- 3/4 cup apricot nectar
- 3/4 cup cooking oil
- 1 tsp lemon flavoring
## Instructions
1. Separate eggs.
2. Beat whites until stiff.
3. Blend cake mix and gelatin thoroughly.
4. Add beaten egg yolks, apricot nectar, oil and flavoring.
5. Fold in egg whites.
6. Pour into greased 10-inch tube pan.
7. Bake one hour at 325 degrees.
## Frosting
## Ingredients
- 2 cups confectioners sugar
- 1/3 cup apricot nectar
## Instructions
1. Mix together and pour over cake while hot. -
Away All Day Stew
Away all Day Stew
2 lbs stew beef - bite size
1 can tomato soup
1/2 " water
2 potatoes cubed
1 cup sliced carrots
2 chopped onions
1 cup sliced celery
salt + pepper
bay leaf
celery seed
mix + bake 4 hr
Serves: or more
300° (back)
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in crock pot - cook all day -
high at least one hour
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# Away All Day Stew
## Ingredients
- 2 lbs stew beef, bite size
- 1 can tomato soup
- 1/2 can water
- 2 potatoes, cubed
- 1 cup sliced carrots
- 2 chopped onions
- 1 cup sliced celery
- Salt & pepper
- Bay leaf
- Celery seed
## Instructions
1. Mix all ingredients together.
2. Bake at 300° for 4 hours.
3. Alternatively, cook in crock pot all day, on high for at least one hour. -
Bake Beans
Bake Beans - Kay Winter
Pour pork n' beans into dish or
pan to about 3" (at least) deep.
Cover completely with thin sliced
onions. Then cover completely with
bacon strips (I cut strips in half).
Last - add brown sugar on top -
use lots of brown sugar. Bake
350° for 4-6 hours. Watch so
they don't dry out. I find that
(over)
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4 hours is usually
plenty of time. If your oven
is hot - use 325°.
These are so good &
so easy. Enjoy!
Just layer & bake!
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# Bake Beans
## Ingredients
- Pork and beans (enough to fill dish or pan to at least 3" deep)
- Thin sliced onions (enough to cover completely)
- Bacon strips, cut in half (enough to cover completely)
- Lots of brown sugar
## Instructions
1. Pour pork and beans into a dish or pan to about 3" (at least) deep.
2. Cover completely with thin sliced onions.
3. Then cover completely with bacon strips (cut strips in half).
4. Last, add brown sugar on top — use lots of brown sugar.
5. Bake at 350° for 4–6 hours. Watch so they don't dry out.
6. 4 hours is usually plenty of time. If your oven runs hot, use 325°. -
Banana Cream Cheese Pie
BANANA
CREAM CHEESE PIE
1 stick Betty Crocker Instant Mixing Pie Crust Mix
3 medium size bananas
1 package (8 oz.) Borden's Cream Cheese, softened
1⅓ cups (15 oz. can) Borden's Eagle Brand Sweetened Condensed Milk
⅓ cup lemon juice • 1 teaspoon vanilla
Prepare 9 inch baked pie shell as directed on Pie Crust Mix
package. Cool. Slice 2 bananas; line pie shell. Whip softened
cream cheese until light and fluffy. Gradually beat in Sweet-
ened Condensed Milk; beat until well blended. Add lemon juice
and vanilla; blend well. Pour into prepared crust. Chill about
2 hours or until firm. Slice third banana; garnish pie. Deco-
rate with fresh mint leaves.
Make it with
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# Banana Cream Cheese Pie
## Ingredients
- 1 stick Betty Crocker Instant Mixing Pie Crust Mix
- 3 medium size bananas
- 1 package (8 oz.) Borden's Cream Cheese, softened
- 1 1/3 cups (15 oz. can) Borden's Eagle Brand Sweetened Condensed Milk
- 1/3 cup lemon juice
- 1 tsp vanilla
## Instructions
1. Prepare 9 inch baked pie shell as directed on Pie Crust Mix package. Cool.
2. Slice 2 bananas; line pie shell.
3. Whip softened cream cheese until light and fluffy.
4. Gradually beat in Sweetened Condensed Milk; beat until well blended.
5. Add lemon juice and vanilla; blend well.
6. Pour into prepared crust.
7. Chill about 2 hours or until firm.
8. Slice third banana; garnish pie. Decorate with fresh mint leaves. -
Barley
Barley —
Melt 1/4 # butter in skillet
Add 1 3/4 c quick barley.
Stir until golden brown
add 1 large onion chopped
not too fine, 1 cup mushrooms
Add 4c boiling water in which
6 chicken bouillon cubes are
dissolved. Bake covered, 1hr.
at 325 deg.
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# Barley
## Ingredients
- 1/4 lb butter
- 1 3/4 cups quick barley
- 1 large onion, chopped not too fine
- 1 cup mushrooms
- 4 cups boiling water
- 6 chicken bouillon cubes
## Instructions
1. Melt butter in a skillet.
2. Add quick barley and stir until golden brown.
3. Add chopped onion and mushrooms.
4. Dissolve 6 chicken bouillon cubes in 4 cups boiling water and add to the skillet.
5. Bake covered at 325°F for 1 hour. -
Barley
Barley
Melt 1/4 lb. butter in skillet
Add 1 3/4 c. quick barley. Stir until
golden brown. Add 1 large
onion chopped not too fine. 1 Cup
mushrooms (2-3oz cans stems &
pieces) Add 4 cups boiling water
in which 6 Chicken bullion
cubes are dissolved. Bake
covered 1 hr @ 325 degrees
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# Barley
## Ingredients
- 1/4 lb butter
- 1 3/4 cups quick barley
- 1 large onion, chopped not too fine
- 1 cup mushrooms (2–3 oz cans, stems & pieces)
- 4 cups boiling water
- 6 chicken bouillon cubes
## Instructions
1. Melt butter in skillet.
2. Add quick barley and stir until golden brown.
3. Add chopped onion and mushrooms.
4. Dissolve 6 chicken bouillon cubes in 4 cups boiling water and add to skillet.
5. Bake covered for 1 hour at 325 degrees. -
Barley and Mushroom Casserole
Barley + Mushroom Casserole (over)
Barley and Mushroom Casserole
1 small onion, coarsely chopped
½ stick butter or margarine (¼ cup)
½ pound, approximately, fresh
mushrooms, sliced
1 cup pearl barley, medium
1 pint rich chicken stock
½ teaspoon salt
Saute onion and mushrooms in
butter until the mushrooms have
given off most of their moisture.
Excellent. Doubled, for
12, is plenty
Add barley and saute, stirring, for a
few minutes, until barley browns
slightly. Add stock and salt. Pour
into a casserole, cover closely and
bake at 350 degrees for about 1¾
hours, or until barley is tender. It
may be necessary to add some liquid
(either more chicken stock or water)
from time to time, so look in on it
every half hour, stir and add liquid
as needed. Serves 6, generously
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# Barley and Mushroom Casserole
## Ingredients
- 1 small onion, coarsely chopped
- 1/2 stick butter or margarine (1/4 cup)
- 1/2 pound, approximately, fresh mushrooms, sliced
- 1 cup pearl barley, medium
- 1 pint rich chicken stock
- 1/2 tsp salt
## Instructions
1. Saute onion and mushrooms in butter until the mushrooms have given off most of their moisture.
2. Add barley and saute, stirring, for a few minutes, until barley browns slightly.
3. Add stock and salt.
4. Pour into a casserole, cover closely and bake at 350 degrees for about 1 3/4 hours, or until barley is tender.
5. It may be necessary to add some liquid (either more chicken stock or water) from time to time, so look in on it every half hour, stir and add liquid as needed.
6. Serves 6 generously.