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Potato Chip Cookies
Cookies Serves 3½ dz.
Recipe from the kitchen of Ruth H.
(small pkg.)
½ cup crushed pot chips
2 sticks margarine
½ cup sugar
1 teasp. vanilla
½ cup chopped pecans
2 cups flour
Cream margarine + sugar - fold
in flour, vanilla + potato chips,
and nuts.
Form into small balls. Place
(over)
Back:
on ungreased cookie sheet.
Flatten with glasses dipped
in sugar.
Bake 350° - 16-18 mins.
makes 3½ dozen
Tastes like Pecan Sandies
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# Potato Chip Cookies
## Ingredients
- 1/2 cup crushed potato chips (small pkg.)
- 2 sticks margarine
- 1/2 cup sugar
- 1 tsp vanilla
- 1/2 cup chopped pecans
- 2 cups flour
## Instructions
1. Cream margarine and sugar.
2. Fold in flour, vanilla, potato chips, and nuts.
3. Form into small balls.
4. Place on ungreased cookie sheet.
5. Flatten with a glass dipped in sugar.
6. Bake at 350° for 16–18 minutes.
7. Makes 3 1/2 dozen. -
Sugar Cookies
I. Stewart
Sugar Cookies 6
3 Cups sifted flour
1/2 tsp salt
1 Cup butter
1 Cup sugar
2 eggs
1 tsp vanilla
Measure flour, salt into sifter
Cream butter & sugar until fluffy
Back:
Add eggs whole. Add vanilla
Sift dry ingredients gradually
Chill 4 hours Roll out.
& cut with Christmas cutters
Bake at 350° 8-10 min
6 doz 7 doz. Can be iced
or sprinkled with
colored sugar
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# Sugar Cookies
## Ingredients
- 3 cups sifted flour
- 1/2 tsp salt
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
## Instructions
1. Measure flour and salt into sifter.
2. Cream butter and sugar until fluffy.
3. Add eggs whole.
4. Add vanilla.
5. Sift dry ingredients in gradually.
6. Chill 4 hours.
7. Roll out and cut with Christmas cutters.
8. Bake at 350° for 8–10 minutes.
9. Makes 6 dozen. Can be iced or sprinkled with colored sugar. -
Ever Ready Slaw
EVER READY SLAW
2tablespoons celery seed 2 med. head of cabbage
4 cups of sugar 2 tablespoons of salt
2 cups of viniger 3 red mangoes
1 cup of water 3 green mangoes
2 stalks ofcelery 4 carrots
Boil 5 minutes celery seed, sugar, viniger, and wa-
ter. Keep in ice box over night. Next morning cut cab-
bage, sprinkle salt, and let set for two hours. Then
squeeze out salt brine. Cut mangoes, celery, and carrots,
and mix together. Pour viniger mixture over and let set
in ice box for 12 hours.
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# Ever Ready Slaw
## Ingredients
- 2 Tbsp celery seed
- 4 cups sugar
- 2 cups vinegar
- 1 cup water
- 2 stalks celery
- 2 medium heads of cabbage
- 2 Tbsp salt
- 3 red mangoes (bell peppers)
- 3 green mangoes (bell peppers)
- 4 carrots
## Instructions
1. Boil celery seed, sugar, vinegar, and water for 5 minutes. Keep in refrigerator overnight.
2. Next morning, shred cabbage, sprinkle with salt, and let set for two hours. Then squeeze out salt brine.
3. Finely slice mangoes (bell peppers), celery, and carrots, and mix together with the cabbage.
4. Pour vinegar mixture over and let set in refrigerator for 12 hours.
Editors Note: "Mangoes" are a regional Midwestern term for bell peppers, not tropical fruit. 3 red + 3 green bell peppers. -
Sauer Kraut Salad
Sauer Kraut Salad
1 quart jar kraut (squeeze all juice out)
1 cup diced celery
1 " " onion
1 " " green pepper
1/2 cup salad oil
1/4 cup vinegar (scant)
1 cup sugar
1 small jar pimentoes.
Just mix it all together.
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# Sauer Kraut Salad
## Ingredients
- 1 quart jar sauerkraut (squeeze all juice out)
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced green pepper
- 1/2 cup salad oil
- 1/4 cup vinegar (scant)
- 1 cup sugar
- 1 small jar pimentos
## Instructions
1. Mix all ingredients together. -
Texas Coleslaw
Texas Coleslaw
1 cup sugar
1 large cabbage, shredded
1 large onion, thinly sliced
2/3 cup salad oil
1 cup wine vinegar
1 tbs. celery seed
1 T dry mustard
Sprinkle sugar over shredded cabbage and
sliced onion; mix well. Combine oil, vinegar,
Back:
celery seed, and dry mustard in
saucepan; bring to a boil, stirring
constantly. Pour hot sauce over
cabbage - onion mixture and toss
well. Cover; refrigerate at least
8 hrs. Yields 8 servings
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# Texas Coleslaw
## Ingredients
- 1 cup sugar
- 1 large cabbage, shredded
- 1 large onion, thinly sliced
- 2/3 cup salad oil
- 1 cup (white) wine vinegar
- 1 tsp celery seed
- 1 Tbsp dry mustard
## Instructions
1. Sprinkle sugar over shredded cabbage and sliced onion; mix well.
2. Combine oil, vinegar, celery seed, and dry mustard in a saucepan; bring to a boil, stirring constantly.
3. Pour hot sauce over cabbage-onion mixture and toss well.
4. Cover; refrigerate at least 8 hours.
5. Yields 8 servings. -
Cucumber Salad with Sour Cream Dressing
2 cucumbers and slice thinly
sprinkle with 2tsp salt (set in refrigerator)
1cup sour cream put 2 T lemon juice
1/4 tsp sugar
2 T diced dill pickles
2 T diced onion (1T dry and add water)
6 radishes sliced
speck of pepper
parsley can be sprinkled on top
Add to cucumbers.
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# Cucumber Salad with Sour Cream Dressing
## Ingredients
- 2 cucumbers, sliced thinly
- 2 tsp salt
- 1 cup sour cream
- 2 Tbsp lemon juice
- 1/4 tsp sugar
- 2 Tbsp diced dill pickles
- 2 Tbsp diced onion (or 1 Tbsp dry onion reconstituted with water)
- 6 radishes, sliced
- Speck of pepper
- Parsley (optional, for garnish)
## Instructions
1. Slice 2 cucumbers thinly and sprinkle with 2 tsp salt. Set in refrigerator.
2. Combine sour cream, lemon juice, sugar, diced dill pickles, diced onion, sliced radishes, and a speck of pepper.
3. Add dressing mixture to cucumbers and toss to combine.
4. Sprinkle parsley on top if desired. -
Beefburger Special
Beefburger Special
1 lb. lean ground beef
½ c shredded Sharp Cheddar Cheese
1 T grated onion
¼ c pickle relish
½ to 1 tsp salt
Ice cubes
Bacon slices
Combine beef, cheese, Worcestershire sauce,
onion, relish, salt & pepper. ( Mix well.
Back:
Divide into 6 portions and shape each
hamburger around half an ice cube.
If desired, wrap each with an ice
cube. If desired, wrap each with a
bacon slice. Grill 4 inches from high
heat on grill. Turn often to sear the
meat. Cook about 5 to 7 minutes
on each side. Yield 6 servings
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# Beefburger Special
## Ingredients
- 1 lb lean ground beef
- 1/2 cup shredded sharp cheddar cheese
- 1 Tbsp grated onion
- 1/4 cup pickle relish
- 1/2 to 1 tsp salt
- Worcestershire sauce
- Pepper
- Ice cubes
- Bacon slices
## Instructions
1. Combine beef, cheese, Worcestershire sauce, onion, relish, salt, and pepper. Mix well.
2. Divide into 6 portions and shape each hamburger around half an ice cube.
3. If desired, wrap each with a bacon slice.
4. Grill 4 inches from high heat on grill.
5. Turn often to sear the meat.
6. Cook about 5 to 7 minutes on each side.
7. Yield 6 servings. -
Corn Dogs
Corn Dogs
Recipe from the kitchen of M. Zinke
1 cup pancake mix
2 Tablesps. corn meal
1 " sugar
2/3 cup water
Beat together. Dip hot
dogs in batter and fry in
deep fat.
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# Corn Dogs
## Ingredients
- 1 cup pancake mix
- 2 Tbsp corn meal
- 1 Tbsp sugar
- 2/3 cup water
- Hot dogs
## Instructions
1. Beat together the pancake mix, corn meal, sugar, and water.
2. Dip hot dogs in batter.
3. Fry in deep fat. -
Broiled Hamburgers
Broiled Hambergers Serves ??
makes 12
Recipe from the kitchen of Aileen Landreth
1# Ground Beef Double 2#
4 tbs. Catsup 8 tbs.
2 tsp Horseradish 4 tsp.
1 onion grated 2 onions or 1 large
1½ tsp Worchester Sauce 3 tsp.
1 tsp salt 2 tsp.
12 Hbgr. Buns 24 buns
Combine in mixing bowl - mix well - divide in 12 equal balls.
Open buns, spread thin mustard on tops - return to bag. Place a
ball of mixture on each bottom of bun - with the fingers spread
(over)
Back:
evenly over bun and well over edges.
Place on broiler rack; broil until brown - takes 3-5 minutes
according to distance from heat. Watch carefully until you
know time. Place tops on brown — only long enough to heat
and slightly brown. Door ajar - 1½ min or so.
Not long enough to make a loom — (by slow husbands)
Can be mixed & placed on buns, wax paper between the night before.
Makes it easy & fast —— when you have fast neighbors.
Ruth, Paula, Jim, Bob + Aileen — Thank you, kids 8/25/64
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# Broiled Hamburgers
## Ingredients
- 1 lb ground beef
- 4 Tbsp catsup
- 2 tsp horseradish
- 1 onion, grated
- 1 1/2 tsp Worcestershire sauce
- 1 tsp salt
- 12 hamburger buns
- Mustard (thin, to spread)
## Instructions
1. Combine ground beef, catsup, horseradish, grated onion, Worcestershire sauce, and salt in a mixing bowl. Mix well.
2. Divide mixture into 12 equal balls.
3. Open buns and spread a thin layer of mustard on the top halves. Return tops to bag.
4. Place a ball of mixture on each bottom bun half. With fingers, spread evenly over bun and well over edges.
5. Place on broiler rack. Broil until brown — takes 3–5 minutes according to distance from heat. Watch carefully until you know the time.
6. Place tops on broiler — only long enough to heat and slightly brown. Keep door ajar — about 1 1/2 minutes or so.
7. Can be mixed and placed on buns the night before with wax paper between them. Makes it easy and fast when you have last-minute guests. -
Teriyaki Beef Pot Roast
Tereyaki Beef Pat Roast
3-4 lbs. beef pat roast salad oil
1/4 cup hot water
1/2 tsp. ginger
1 clove garlic (optional) minced
3 tbs. soy sauce
2 med. sized onions
1 can mushrooms
1 " water chestnuts
corn starch to thicken
Back:
Brown beef pat roast in hot oil
in heavy pan. Cover with hot water,
ginger, garlic, soy sauce, onions, water
chestnuts & mushrooms. Cover, simmer
slowly 2 to 2 1/2 hrs. or until meat is tender.
Add extra hot water as needed.
Thicken with cornstarch. Serve hot
with hot fluffy rice.
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# Teriyaki Beef Pot Roast
## Ingredients
- 3–4 lbs beef pot roast
- salad oil
- 1/4 cup hot water
- 1/2 tsp ginger
- 1 clove garlic (optional), minced
- 3 Tbsp soy sauce
- 2 medium-sized onions
- 1 can mushrooms
- 1 can water chestnuts
- cornstarch to thicken
## Instructions
1. Brown beef pot roast in hot oil in a heavy pan.
2. Cover with hot water, ginger, garlic, soy sauce, onions, water chestnuts, and mushrooms.
3. Cover and simmer slowly 2 to 2 1/2 hours, or until meat is tender.
4. Add extra hot water as needed.
5. Thicken with cornstarch.
6. Serve hot with hot fluffy rice. -
Ground Beef Casserole
Gr. Beef Casserole
1/2 lb. gr. beef browned
1 onion sliced
Sliced potatoes - par boiled
1/3 cup rice - cooked
Cheese chopped up
1/2 pkg. frozen peas
Put layer of each in casserole
Pour celery soup over top
and bake 350°
You may put cracker crumbs on top if
desired.
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# Ground Beef Casserole
## Ingredients
- 1/2 lb. ground beef, browned
- 1 onion, sliced
- Sliced potatoes, par boiled
- 1/3 cup rice, cooked
- Cheese, chopped up
- 1/2 pkg. frozen peas
- Celery soup
- Cracker crumbs (optional)
## Instructions
1. Brown the ground beef.
2. Par boil the sliced potatoes.
3. Cook the rice.
4. Put a layer of each ingredient (ground beef, onion, potatoes, rice, cheese, and peas) in a casserole dish.
5. Pour celery soup over the top.
6. Bake at 350°.
7. You may put cracker crumbs on top if desired. -
Marinated Limas
Marinated Limas
2 pkgs frozen lima beans cooked
according to pkg. - add
1 cup salome or pepperoni.
½ cup chopped onions.
Dressing
½ cup oil 1 clove garlic
¼ " lemon juice ½ teas salt
¼ " parsley ¼ teas dry mustard
¼ teas pepper
Back:
Shake or beat dressing and pour
over beans & chill 1 hr. before
serving
At serving time arrange lettuce
leaves in bowl and spoon limas
on.
Doris Mahon
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# Marinated Limas
## Ingredients
- 2 pkgs frozen lima beans, cooked according to pkg.
- 1 cup salome or pepperoni
- 1/2 cup chopped onions
## Dressing
- 1/2 cup oil
- 1/4 cup lemon juice
- 1/4 cup parsley
- 1 clove garlic
- 1/2 tsp salt
- 1/4 tsp dry mustard
- 1/4 tsp pepper
## Instructions
1. Cook lima beans according to package directions.
2. Add salome or pepperoni and chopped onions.
3. Shake or beat dressing ingredients together and pour over beans.
4. Chill 1 hour before serving.
5. At serving time, arrange lettuce leaves in bowl and spoon limas on.