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Orange Cake / Boiled Orange Frosting
Orange Cake
1⁄3 cup butter
1 cup sugar
2 eggs
1⁄2 cup Sunkist orange juice
Grated rind 1 Sunkist orange
1 tablespoon Sunkist lemon juice
13⁄4 cups flour
1⁄2 teaspoon soda
Cream butter; add sugar, gradually,
and eggs, beaten until thick and lemon-
colored. Sift flour and soda together four
times; add alternately with combined
fruit juices and rind to first mixture. Put
in buttered and floured cake-pan, and
bake in a moderate oven thirty-five or
forty minutes. Cover with Boiled Orange
Frosting.
Boiled Orange Frosting
In a smooth agate saucepan put 1 cup sugar and
1⁄3 cup Sunkist orange juice and grated rind of orange,
mix well, and boil, being careful not to stir or disturb
syrup until it will spin a long thread when it drips from
tip of spoon. Lift gently from fire, and pour slowly,
while beating vigorously with a strong egg-beater, in
a fine stream onto 1 egg white which has been beaten
until light but not stiff. Continue beating until frost-
ing is stiff enough to stay in place, pour all at once onto
cake and spread over surface with a few movements
of a large, flat knife.
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# Orange Cake
## Ingredients
- 1/3 cup butter
- 1 cup sugar
- 2 eggs
- 1/2 cup Sunkist orange juice
- Grated rind of 1 Sunkist orange
- 1 Tbsp Sunkist lemon juice
- 1 3/4 cups flour
- 1/2 tsp baking soda
## Instructions
1. Cream butter; add sugar gradually, and eggs beaten until thick and lemon-colored.
2. Sift flour and soda together four times; add alternately with combined fruit juices and rind to first mixture.
3. Put in buttered and floured cake pan, and bake in a moderate oven thirty-five or forty minutes.
4. Cover with Boiled Orange Frosting.
## Boiled Orange Frosting
### Ingredients
- 1 cup sugar
- 1/3 cup Sunkist orange juice
- Grated rind of 1 orange
- 1 egg white, beaten until light but not stiff
### Instructions
1. In a smooth agate saucepan put 1 cup sugar and 1/3 cup Sunkist orange juice and grated rind of orange; mix well and boil, being careful not to stir or disturb syrup until it will spin a long thread when it drips from tip of spoon.
2. Lift gently from fire, and pour slowly in a fine stream onto 1 egg white which has been beaten until light but not stiff, while beating vigorously with a strong egg-beater.
3. Continue beating until frosting is stiff enough to stay in place.
4. Pour all at once onto cake and spread over surface with a few movements of a large, flat knife. -
Hollandaise Sauce / Maitre d'Hotel Butter
Hollandaise Sauce
½ cup butter Yolks of 2 eggs
Few grains cayenne ¼ teaspoon salt
1 tablespoon Sunkist lemon juice
Wash butter; divide in 3 pieces, and put
1 piece with egg yolks and lemon juice in a
saucepan. Work together until smooth, and
set saucepan over hot water, stirring con-
stantly until butter begins to melt. Then
add second piece of butter, and, as it thickens,
the third piece, lifting saucepan occasionally
from water, that sauce may not curdle.
Season with salt and cayenne, and serve
immediately. If sauce curdles, add 1 table-
spoon of heavy cream or 2 tablespoons white
sauce, and beat well. For a thinner sauce,
add ⅓ cup boiling water, and cook one
minute. Serve with fish, steak or vegetables.
Maitre d'Hotel Butter
Put ¼ cup butter in a bowl, and work with a
wooden spoon until it is soft and creamy; add ½
teaspoon salt, ⅛ teaspoon paprika, ½ tablespoon
finely chopped parsley, and ¾ tablespoon Sunkist
lemon juice, drop by drop. Serve with steak or
chops.
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# Hollandaise Sauce
## Ingredients
- 1/2 cup butter
- Few grains cayenne
- Yolks of 2 eggs
- 1/4 tsp salt
- 1 Tbsp Sunkist lemon juice
## Instructions
1. Wash butter; divide into 3 pieces.
2. Put 1 piece with egg yolks and lemon juice in a saucepan. Work together until smooth.
3. Set saucepan over hot water, stirring constantly until butter begins to melt.
4. Add second piece of butter, and as it thickens, add the third piece, lifting saucepan occasionally from water so that sauce may not curdle.
5. Season with salt and cayenne, and serve immediately.
6. If sauce curdles, add 1 Tbsp of heavy cream or 2 Tbsp white sauce, and beat well.
7. For a thinner sauce, add 1/3 cup boiling water and cook one minute.
8. Serve with fish, steak, or vegetables.
## Maitre d'Hotel Butter
### Ingredients
- 1/4 cup butter
- 1/2 tsp salt
- 1/8 tsp paprika
- 1/2 Tbsp finely chopped parsley
- 3/4 Tbsp Sunkist lemon juice
### Instructions
1. Put butter in a bowl and work with a wooden spoon until soft and creamy.
2. Add salt, paprika, parsley, and lemon juice drop by drop. Mix well.
3. Serve with steak or chops. -
Orange Pie Filling / Eight-Minute Meringue
Orange Pie Filling
1 cup sugar 1/3 cup flour
1/4 teaspoon salt
Grated rind 1 Sunkist orange
1 cup Sunkist orange juice
Juice 1/2 Sunkist lemon
2 tablespoons butter 3 egg yolks
Mix sugar, flour, salt and
grated rind; add fruit juice, and
cook in double boiler ten minutes,
stirring until thickened, and after-
ward, occasionally. Add butter
and egg yolks beaten light; cook
two minutes, and cool. Put in a
crust that has been baked on the
outside of a tin pie plate. Cover
with eight-minute meringue and
bake.
Eight-Minute Meringue
Beat 3 egg whites with Dover egg-beater until
stiff, gradually add 1/3 cup powdered sugar, beat-
ing vigorously, fold in 1/6 cup sugar; add grated
Sunkist lemon rind to flavor, and bake eight min-
utes in a moderate oven.
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# Orange Pie Filling
## Ingredients
- 1 cup sugar
- 1/3 cup flour
- 1/4 tsp salt
- Grated rind of 1 Sunkist orange
- 1 cup Sunkist orange juice
- Juice of 1/2 Sunkist lemon
- 2 Tbsp butter
- 3 egg yolks
## Instructions
1. Mix sugar, flour, salt, and grated rind.
2. Add fruit juice and cook in a double boiler for ten minutes, stirring until thickened, and afterward occasionally.
3. Add butter and egg yolks beaten light; cook two minutes, and cool.
4. Put filling in a crust that has been baked on the outside of a tin pie plate.
5. Cover with Eight-Minute Meringue and bake.
## Eight-Minute Meringue
### Ingredients
- 3 egg whites
- 1/3 cup powdered sugar
- 1/6 cup sugar
- Grated Sunkist lemon rind, to flavor
### Instructions
1. Beat 3 egg whites with a Dover egg-beater until stiff.
2. Gradually add 1/3 cup powdered sugar, beating vigorously.
3. Fold in 1/6 cup sugar.
4. Add grated Sunkist lemon rind to flavor.
5. Bake eight minutes in a moderate oven. -
Golden Yam Delight
Fred Meyer Nutrition Centers
GOLDEN YAM DELIGHT
¼ cup honey or maple syrup
⅓ cup orange juice
2 tablespoons safflower oil
2 medium yams—cooked, peeled and diced
1 apple, sliced raw with skin
1 large carrot—cooked and diced
2 tablespoons raisins
Combine honey, orange juice, oil. In a casserole make alternating layers of
the vegetables and the liquid mixture.
Top with raisins, cover and bake in a preheated 375° oven for 35 minutes.
Uncover and bake 10 more minutes.
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# Golden Yam Delight
*From Fred Meyer Nutrition Centers*
## Ingredients
- 1/4 cup honey or maple syrup
- 1/3 cup orange juice
- 2 Tbsp safflower oil
- 2 medium yams, cooked, peeled and diced
- 1 apple, sliced raw with skin
- 1 large carrot, cooked and diced
- 2 Tbsp raisins
## Instructions
1. Combine honey, orange juice, and oil.
2. In a casserole, make alternating layers of the vegetables and the liquid mixture.
3. Top with raisins, cover and bake in a preheated 375° oven for 35 minutes.
4. Uncover and bake 10 more minutes. -
Sesame-Soy Milk
¼ cup tahini
½ cup soy flour
6 cups water
½ tsp sea salt
Mix tahini and soy flour until well
blended. Add water, just one or two
spoonfuls at a time at first, mixing care-
fully and thoroughly to insure smooth-
ness. (For convenience this may be done in a blender.) Bring
to a simmer on low heat, placing an asbestos pad under the
pot if one is available. Simmer gently for 40 minutes, stirring
often (especially at the beginning) to prevent lumping. Add
salt and simmer for 5 minutes more. Makes about 6 cups.
(over)
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Sesame soy milk may be used in place of dairy milk or plain soy
milk in nearly any recipe, or it may be used as a beverage, on
cereal, etc. It will keep for several days if refrigerated — separation
is natural and requires only that the milk be shaken well before use.
By varying the proportions of tahini, soy flour and water you can
make richer or thinner milks; with the addition of a bit of honey,
soy sauce or miso, these ingredients can form the basis for sweeter
beverages or for gravies.
natural recipes boston, mass © 1973
44 robinwood ave. 02130 (617) 522-0299
---
# Sesame-Soy Milk
*Natural Recipes, Boston, Mass., 1973*
## Ingredients
- 1/4 cup tahini
- 1/2 cup soy flour
- 6 cups water
- 1/2 tsp sea salt
## Instructions
1. Mix tahini and soy flour until well blended.
2. Add water, just one or two spoonfuls at a time at first, mixing carefully and thoroughly to ensure smoothness. (For convenience this may be done in a blender.)
3. Bring to a simmer on low heat, placing an asbestos pad under the pot if one is available.
4. Simmer gently for 40 minutes, stirring often (especially at the beginning) to prevent lumping.
5. Add salt and simmer for 5 minutes more.
6. Makes about 6 cups.
## Notes
Sesame soy milk may be used in place of dairy milk or plain soy milk in nearly any recipe, or it may be used as a beverage, on cereal, etc. It will keep for several days if refrigerated — separation is natural and requires only that the milk be shaken well before use.
By varying the proportions of tahini, soy flour and water you can make richer or thinner milks; with the addition of a bit of honey, soy sauce or miso, these ingredients can form the basis for sweeter beverages or for gravies. -
Pumpkin Pie
Fred Meyer Nutrition Centers
PUMPKIN PIE
1½ cup mashed cooked pumpkin
½ teaspoon sea salt
1 cup milk
2 beaten eggs
½ cup molasses
2 tablespoons raw sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon vanilla
¼ teaspoon ginger
Blend together all ingredients. Pour into walnut pie crust. Bake in 450° oven for
15 minutes. Reduce to 350° for approximately 40 more minutes, or until
firmly set.
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# Pumpkin Pie
*From Fred Meyer Nutrition Centers*
## Ingredients
- Walnut pie crust
- 1 1/2 cups mashed cooked pumpkin
- 1/2 tsp sea salt
- 1 cup milk
- 2 beaten eggs
- 1/2 cup molasses
- 2 Tbsp raw sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp vanilla
- 1/4 tsp ginger
## Instructions
1. Blend together all ingredients.
2. Pour into walnut pie crust.
3. Bake in a 450° oven for 15 minutes.
4. Reduce heat to 350° and bake for approximately 40 more minutes, or until firmly set. -
Whole Wheat Pastry Shell
Fred Meyer Nutrition Centers
WHOLE WHEAT PASTRY SHELL
1 cup whole wheat pastry flour
½ teaspoon sea salt
1 tablespoon wheat germ
¼ cup cold pressed oil
2 tablespoons cold milk
1) Preheat oven to 425°F.
2) Sift flour.
3) Add salt and wheat germ to sifted flour. Add oil and milk, mix with fork
into a dough.
4) Roll between 2 pieces of wax paper. Peel off top paper. Turn pastry into a
9" pie pan. Remove top paper. Trim edges. Bake pie shell about 15 minutes.
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# Whole Wheat Pastry Shell
*From Fred Meyer Nutrition Centers*
## Ingredients
- 1 cup whole wheat pastry flour
- 1/2 tsp sea salt
- 1 Tbsp wheat germ
- 1/4 cup cold pressed oil
- 2 Tbsp cold milk
## Instructions
1. Preheat oven to 425°F.
2. Sift flour.
3. Add salt and wheat germ to sifted flour. Add oil and milk, mix with fork into a dough.
4. Roll between 2 pieces of wax paper. Peel off top paper. Turn pastry into a 9" pie pan. Remove top paper. Trim edges. Bake pie shell about 15 minutes. -
Shoo-Fly Pie
SHOO-FLY PIE
A good old Pennsylvania Dutch Recipe!
For the liquid part:
½ CUP MOLASSES
½ CUP HOT WATER
½ TEASPOON BAKING SODA
For the crumb part:
¼ CUP SHORTENING
1 CUP BROWN SUGAR
1½ CUPS FLOUR ¼ Tsp. SALT
1 Tsp. CINNAMON
A LITTLE NUTMEG, GINGER
and CLOVES
Combine the dry ingredients and work
in the shortening to make crumbs. Into
an unbaked pie shell, put crumbs and
liquid in alternating layers with crumbs
on bottom and top. Bake in hot oven 450
degrees, for 15 minutes, then reduce heat
to 350 degrees for 20 minutes.
To the Pennsylvania Dutch housewife
Baking day was important. From the big
outdoor oven she produced countless
cakes, pies and loaves of golden-crusted
bread.
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...y memorable moments
...y when you visit the
estoga Crafts Product by L. E. Smith Wholesale Distributors, Gettysburg, P...
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# Shoo-Fly Pie
*A good old Pennsylvania Dutch Recipe!*
## Liquid Part
- 1/2 cup molasses
- 1/2 cup hot water
- 1/2 tsp baking soda
## Crumb Part
- 1 unbaked pie shell
- 1/4 cup shortening
- 1 cup brown sugar
- 1 1/2 cups flour
- 1/4 tsp salt
- 1 tsp cinnamon
- A little nutmeg, ginger, and cloves
## Instructions
1. Combine the dry ingredients and work in the shortening to make crumbs.
2. Into an unbaked pie shell, put crumbs and liquid in alternating layers with crumbs on bottom and top.
3. Bake in hot oven 450 degrees for 15 minutes, then reduce heat to 350 degrees for 20 minutes. -
Wild Rice Stuffing
Fred Meyer Nutrition Centers
WILD RICE STUFFING
1 cup raw wild rice
3 cups chicken broth*
1 cup diced celery
¼ cup instant minced onion
½ cup melted butter
4 oz. can mushrooms
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon sage
¼ teaspoon thyme
Cook rice in boiling broth. Saute celery, onion and mushrooms in butter for 2 or 3 minutes.
Combine all ingredients. Makes about 6 cups or enough dressing for a 10 lb. turkey. Also great
with any wild game!
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# Wild Rice Stuffing
*From Fred Meyer Nutrition Centers*
## Ingredients
- 1 cup raw wild rice
- 3 cups chicken broth*
- 1 cup diced celery
- 1/4 cup instant minced onion
- 1/2 cup melted butter
- 4 oz. can mushrooms
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp sage
- 1/4 tsp thyme
## Instructions
1. Cook rice in boiling broth.
2. Saute celery, onion and mushrooms in butter for 2 or 3 minutes.
3. Combine all ingredients.
Makes about 6 cups or enough dressing for a 10 lb. turkey. Also great with any wild game! -
Broiled Mushrooms
BROILED MUSHROOMS SERVES: 4
1 lb. Fresh Mushrooms
½ Cup Margarine
Salt
Wash mushrooms and pat dry with paper towel. Remove stems (chops
and freeze for use in sauces, gravies and casseroles.
Melt margarine in small saucepan. Dip mushrooms in melted margarine
and place stem side up on broiler sheet. Pour remaining margarine in
stem cavities and sprinkle salt over all.
Broil 3 inches from heat for 5 minutes. Serve hot.
ALBERTSON'S HOME ECONOMIST
155
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# Broiled Mushrooms
*From Albertson's Home Economist*
## Ingredients
- 1 lb fresh mushrooms
- 1/2 cup margarine
- Salt
## Instructions
1. Wash mushrooms and pat dry with paper towel. Remove stems (chop and freeze for use in sauces, gravies and casseroles).
2. Melt margarine in small saucepan. Dip mushrooms in melted margarine and place stem side up on broiler sheet.
3. Pour remaining margarine in stem cavities and sprinkle salt over all.
4. Broil 3 inches from heat for 5 minutes. Serve hot. -
High Protein Cole Slaw
High Protein Cole Slaw
12 grams usable protein in each serving.
2 cups cabbage, shredded
1 cup carrot, grated
1/2 cup apples, diced
1/2 cup raisins
1/2 cup roasted peanuts
2/3 cup sunflower seeds
Dressing:
1/2 banana, mashed
1/3 cup buttermilk or yogurt
1/2 cup ricotta cheese
1/4 cup apple juice
Blend dressing ingredients by hand or in blender. Com-
bine with other ingredients and chill well before serv-
ing.
Back:
Reflections
n our vantage point it is easy to condemn the
risees for their unwillingness to hear Jesus.
Israel was always deaf to her prophets. We,
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dent to be taken seriously.
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n churches are exempt from this eternal rule.
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13:31-32 T[...]
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from it.
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# High Protein Cole Slaw
*12 grams usable protein in each serving.*
## Ingredients
- 2 cups cabbage, shredded
- 1 cup carrot, grated
- 1/2 cup apples, diced
- 1/2 cup raisins
- 1/2 cup roasted peanuts
- 2/3 cup sunflower seeds
## Dressing
- 1/2 banana, mashed
- 1/3 cup buttermilk or yogurt
- 1/2 cup ricotta cheese
- 1/4 cup apple juice
## Instructions
1. Blend dressing ingredients by hand or in blender.
2. Combine with other ingredients and chill well before serving. -
Nutty Chicken Salad
NUTTY CHICKEN SALAD
3 c. cubed cooked chicken
2 T. lemon juice
1 c. chopped pecans
4 hard cooked eggs, chopped
½ t. salt
½ t. pepper
1½ c. chopped celery
3 T. chopped sweet pickle
¾ c. mayonnaise
2 T. Durkee dressing
Combine all ingredients, add mayonnaise. Chill. Serve on
lettuce cups. Yield: 6 servings.
Think "Pecans" When Cooking
Back:
...that the very
best people
- The Holden
To
the right one.
ane Willson
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# Nutty Chicken Salad
## Ingredients
- 3 cups cubed cooked chicken
- 2 Tbsp lemon juice
- 1 cup chopped pecans
- 4 hard cooked eggs, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups chopped celery
- 3 Tbsp chopped sweet pickle
- 3/4 cup mayonnaise
- 2 Tbsp Durkee dressing
## Instructions
1. Combine all ingredients, add mayonnaise.
2. Chill.
3. Serve on lettuce cups.
Yield: 6 servings.