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.
RCA0007 - Vintage Handwritten Recipe Card Collection w/ Metal Recipe Box 60+ Recipes (eBay)
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.
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).
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.
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.
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.
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.
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.
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.
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.
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.
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.