Browse Items (1106 total)
Sort by:
-
Zucchini Bread
Zucchini Bread
3 eggs beaten
1 cup oil
2c sugar
2c zucchini
2 tsp vanilla
3c flour
3 tsp cinnamon 1/2c nuts
1 tsp salt
1 tsp soda
2 tsp baking powder
Back:
grease & flour loaf pans.
mix well. Bake at 350
for 1 hour.
---
# Zucchini Bread
## Ingredients
- 3 eggs, beaten
- 1 cup oil
- 2 cups sugar
- 2 cups zucchini
- 2 tsp vanilla
- 3 cups flour
- 3 tsp cinnamon
- 1/2 cup nuts
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
## Instructions
1. Grease and flour loaf pans.
2. Mix all ingredients well.
3. Bake at 350°F for 1 hour. -
Zucchini and Potatoes Provençale / Fresh Tomato Sauce
FRESH TOMATO SAUCE
6 to 8 ripe tomatoes, peeled, cored
2 tablespoons cornstarch
1/3 cup water
1/2 cup finely chopped onion
2 tablespoons margarine
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
2 tablespoons chopped parsley
Chop tomatoes; measure 4 cups. Place
tomatoes in blender container; cover.
Blend at medium speed 30 seconds or until
liquefied. In a 3-quart saucepan stir
together cornstarch and water until
smooth. Add tomatoes, onion, margarine,
salt, basil and pepper. Stirring constantly
Back:
ZUCCHINI AND POTATOES PROVEN-
CALE
1 recipe Fresh Tomato Sauce
(recipe follows)
2 tablespoons oil
1 cup sliced celery
1/3 cup sliced green onions
1 clove garlic, minced
4 large zucchini, cut into 1/2-inch
slices (5 cups)
4 large zucchini, cut into 1/2-inch
slices (5 cups)
2 cups diced, peeled potatoes
(about 2 medium)
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
Prepare Fresh Tomato Sauce. In a large
skillet heat oil over medium heat. Add
celery, onions and garlic; cook 1 minute.
Stir in zucchini, potatoes, tomato sauce,
oregano and salt. Cover. Stirring occa-
sionally, cook 20 minutes or until vegeta-
bles are tender-crisp. Yields 6 servings.
---
# Zucchini and Potatoes Provençale
## Ingredients
### Fresh Tomato Sauce
- 6 to 8 ripe tomatoes, peeled, cored
- 2 Tbsp cornstarch
- 1/3 cup water
- 1/2 cup finely chopped onion
- 2 Tbsp margarine
- 1 tsp salt
- 1/2 tsp dried basil leaves
- 1/4 tsp pepper
- 2 Tbsp chopped parsley
### Zucchini and Potatoes
- 1 recipe Fresh Tomato Sauce (see above)
- 2 Tbsp oil
- 1 cup sliced celery
- 1/3 cup sliced green onions
- 1 clove garlic, minced
- 4 large zucchini, cut into 1/2-inch slices (5 cups)
- 4 large zucchini, cut into 1/2-inch slices (5 cups)
- 2 cups diced, peeled potatoes (about 2 medium)
- 1/2 tsp dried oregano leaves
- 1/2 tsp salt
## Instructions
### Fresh Tomato Sauce
1. Chop tomatoes; measure 4 cups.
2. Place tomatoes in blender container; cover. Blend at medium speed 30 seconds or until liquefied.
3. In a 3-quart saucepan, stir together cornstarch and water until smooth.
4. Add tomatoes, onion, margarine, salt, basil, and pepper.
5. Stirring constantly, [continue cooking until thickened — instructions cut off on card].
### Zucchini and Potatoes
1. Prepare Fresh Tomato Sauce (see above).
2. In a large skillet, heat oil over medium heat.
3. Add celery, onions, and garlic; cook 1 minute.
4. Stir in zucchini, potatoes, tomato sauce, oregano, and salt.
5. Cover. Stirring occasionally, cook 20 minutes or until vegetables are tender-crisp.
Yields 6 servings. -
Zucchini and Cucumbers in Sour Cream
ZUCCHINI AND CUCUMBERS
IN SOUR CREAM
2 zucchini, about 8 inches long
1 cucumber, 8 inches long
½ inch boiling water
¾ teaspoon salt
½ cup chopped green onions
2 tablespoons butter or margarine
½ cup dairy sour cream
⅛ teaspoon pepper
Chopped parsley
Wash zucchini and cucumber. Cut into
crosswise slices ¼ inch thick. Put zuc-
chini slices in a saucepan with boiling
water and salt. Cover, bring to boiling
point, reduce heat and cook for 10 min-
utes, or until almost tender. Add cucum-
ber slices and cook only until crisp-tender,
about 3 minutes. Drain if necessary.
In the meantime, saute green onions in
butter. Add to zucchini and cucumber
along with sour cream and pepper. Mix
lightly. Heat, but do not boil. Sprinkle
with chopped parsley. Yields 6 servings.
Back: blank
---
# Zucchini and Cucumbers in Sour Cream
## Ingredients
- 2 zucchini, about 8 inches long
- 1 cucumber, 8 inches long
- 1/2 inch boiling water
- 3/4 tsp salt
- 1/2 cup chopped green onions
- 2 Tbsp butter or margarine
- 1/2 cup dairy sour cream
- 1/8 tsp pepper
- Chopped parsley
## Instructions
1. Wash zucchini and cucumber. Cut into crosswise slices 1/4 inch thick.
2. Put zucchini slices in a saucepan with boiling water and salt. Cover, bring to boiling point, reduce heat and cook for 10 minutes, or until almost tender.
3. Add cucumber slices and cook only until crisp-tender, about 3 minutes. Drain if necessary.
4. In the meantime, saute green onions in butter.
5. Add to zucchini and cucumber along with sour cream and pepper. Mix lightly.
6. Heat, but do not boil. Sprinkle with chopped parsley.
Yields 6 servings. -
Ziti with Creamy Sausage-Zucchini Sauce
ZITI WITH CREAMY SAUSAGE-
ZUCCHINI SAUCE
(Saturday, June 27)
1/2 pound sweet Italian sausages, meat
removed from casings and crumbled
3 tablespoons oil
1 pound zucchini (2 large), cut in
3x1/4-inch sticks
1 tablespoon flour
1 cup milk
1/4 cup grated Parmesan
1 teaspoon basil
Salt and pepper to taste
3 cups (12 ounces) ziti (large-cut
macaroni), cooked and drained
In medium skillet over medium heat
cook sausages in oil until lightly
browned. Remove with slotted spoon; drain
on paper towels. Add zucchini to drippings
and sauté 3 minutes or until crisp-tender.
Remove with slotted spoon to towels with
sausages. Stir flour into drippings in skillet
until smooth, scraping up any browned
bits. Gradually stir in milk; cook and stir
until thickened. Stir in cheese, basil, salt
and pepper. Return sausages and zucchini
to sauce. Cook and stir until hot. Pour over
hot ziti; toss well. Serve immediately. Makes
4 servings. Per serving: 779 cal, 22 g pro,
73 g car, 44 g fat, 50 mg chol WD
Back: blank
---
# Ziti with Creamy Sausage-Zucchini Sauce
*Saturday, June 27*
## Ingredients
- 1/2 pound sweet Italian sausages, meat removed from casings and crumbled
- 3 Tbsp oil
- 1 pound zucchini (2 large), cut in 3x1/4-inch sticks
- 1 Tbsp flour
- 1 cup milk
- 1/4 cup grated Parmesan
- 1 tsp basil
- Salt and pepper to taste
- 3 cups (12 oz) ziti (large-cut macaroni), cooked and drained
## Instructions
1. In a medium skillet over medium heat, cook sausages in oil until lightly browned.
2. Remove with a slotted spoon; drain on paper towels.
3. Add zucchini to drippings and sauté 3 minutes or until crisp-tender.
4. Remove with slotted spoon to paper towels with sausages.
5. Stir flour into drippings in skillet until smooth, scraping up any browned bits.
6. Gradually stir in milk; cook and stir until thickened.
7. Stir in cheese, basil, salt and pepper.
8. Return sausages and zucchini to sauce. Cook and stir until hot.
9. Pour over hot ziti; toss well. Serve immediately. -
Yeast Rolls
Yeast Rolls -
Take 1¼ cups milk scalded and
cooled : use the ¼ of this and dissolve 1
yeastcake in it.
Beat 1 egg well add 1 tb. sugar
2 tb. butter, milk & yeast, 3½ cups
flour, 1 t. salt. Let rise twice it's size
knead make into rolls, rise again
and bake.
Bake 15 to 20- Hoffmann
350-
Back: blank
---
# Yeast Rolls
*From Hoffmann*
## Ingredients
- 1 1/4 cups milk, scalded and cooled
- 1 yeastcake
- 1 egg
- 1 Tbsp sugar
- 2 Tbsp butter
- 3 1/2 cups flour
- 1 tsp salt
## Instructions
1. Scald and cool 1 1/4 cups milk. Take 1/4 of the milk and dissolve 1 yeastcake in it.
2. Beat 1 egg well. Add sugar, butter, remaining milk, yeast mixture, flour, and salt.
3. Let rise until twice its size.
4. Knead and make into rolls.
5. Let rise again.
6. Bake at 350°F for 15 to 20 minutes. -
World's Fair Soap
World's Fair Soap
6 lbs. lard
1 can lye
Melt lard in large Kettle.
Dissolve lye in 1 qt. cold water. Cool
both. Pour lye into fat until thickened.
Pour this mixture into shallow wooden
box. Do not handle soap for 2 weeks.
Back: blank
---
# World's Fair Soap
## Ingredients
- 6 lbs. lard
- 1 can lye (1 lb)
- 1 qt. cold water
## Instructions
1. Melt lard in a large kettle.
2. Dissolve lye in 1 qt. cold water. Cool both.
3. Pour lye into fat until thickened.
4. Pour this mixture into a shallow wooden box.
5. Do not handle soap for 2 weeks. -
Wise Beef Jerky
Wise Beef Jerky
1 flank steak (1½ lbs.) 1 tsp. seasoned salt
1/3 tsp. garlic powder - 1/3 tsp. black pepper
1 tsp. Accent - 1 tsp. onion powder
1/4 cup Worcestershire sauce - 1/4 C. soy sauce.
Trim off all fat. Semi-freeze meat. Cut
with grain to 1/8-1/4" thick slices. Combine
seasonings with sauces. Place in pyrex dish
& add meat. Cover meat well with sauce.
Marinate over-night. Dry at 140° for 6-8
hours.
Back: blank
---
# Wise Beef Jerky
## Ingredients
- 1 flank steak (1 1/2 lbs.)
- 1 tsp. seasoned salt
- 1/3 tsp. garlic powder
- 1/3 tsp. black pepper
- 1 tsp. Accent (MSG seasoning)
- 1 tsp. onion powder
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
## Instructions
1. Trim all fat from the flank steak.
2. Semi-freeze the meat.
3. Cut with the grain into 1/8–1/4" thick slices.
4. Combine all seasonings with the sauces.
5. Place the sauce mixture in a Pyrex dish and add the meat.
6. Cover the meat well with the sauce.
7. Marinate overnight.
8. Dry at 140°F for 6–8 hours. -
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!
Back: blank
---
# 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! -
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.
Back: blank
---
# 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. -
Whole Wheat Bread
Whole Wheat Bread
5 cups lukewarm water
1 pk dry yeast.
½ cup honey - or 1 cup
2 Tbs salt
10-12 cup flour.
mix - beat & knead in bowl
until well mixed. Dough should
Card 1 Back:
be some what soft + sticky.
Let rise until double.
Punch down and knead - let
rise again Then punch down
and put into loaf
bake 50 minutes - 350°
3 loafs
---
# Whole Wheat Bread
*Makes 3 loaves*
## Ingredients
- 5 cups lukewarm water
- 1 pkg dry yeast
- 1/2 cup honey (or 1 cup)
- 2 Tbsp salt
- 10–12 cups flour
## Instructions
1. Mix, beat, and knead in bowl until well mixed. Dough should be somewhat soft and sticky.
2. Let rise until double.
3. Punch down and knead. Let rise again.
4. Then punch down and put into loaf pans.
5. Bake 50 minutes at 350°F. -
White Sauce / Macaroni Cheese
White Sauce
Thin = fat flour salt milk
1t 1t ¼t 1c.
med. 2T 2T ¼t 1c.
Macarona Cheese
1c. med white sause
4oz macaronia
Back:
Cook macaroni in 6 cup water +
1 teas salt. make white sause.
Add ¼ lb grated cheese
Combined cheese sause and
mac. Serve.
---
# White Sauce / Macaroni Cheese
## Ingredients
### White Sauce (Thin)
- 1 tsp fat
- 1 tsp flour
- 1/4 tsp salt
- 1 cup milk
### White Sauce (Medium)
- 2 Tbsp fat
- 2 Tbsp flour
- 1/4 tsp salt
- 1 cup milk
### Macaroni Cheese
- 1 cup medium white sauce
- 4 oz macaroni
- 1/4 lb grated cheese
## Instructions
### White Sauce
1. Combine fat, flour, and salt; blend with milk to make a thin or medium white sauce as needed.
### Macaroni Cheese
1. Cook macaroni in 6 cups water with 1 tsp salt.
2. Make medium white sauce.
3. Add 1/4 lb grated cheese to the white sauce to make cheese sauce.
4. Combine cheese sauce and macaroni.
5. Serve. -
White Chocolate Macadamia Cookies
White Chocolate Macadamia Cookies
PREP 30 minutes plus cooling
BAKE about 15 minutes per batch
MAKES about 2 dozen cookies
2½ cups all-purpose flour
¾ cup butter or margarine (1½ sticks),
softened
¾ cup granulated sugar
½ cup packed dark brown sugar
3 tablespoons corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
12 ounces white chocolate, Swiss
confectionery bar, or white baking
bar, coarsely chopped
1 jar (6½ ounces) macadamia nuts,
chopped (about 1⅓ cups)
1½ cups dried tart cherries
Back:
1. Preheat oven to 325°F. In large
bowl, with mixer at medium speed,
beat flour, butter, sugars, corn syrup,
vanilla, baking soda, salt, and eggs
until blended, occasionally scraping
bowl with rubber spatula. With
spoon, stir in white chocolate,
macadamia nuts, and dried cherries.
2. Drop mixture by slightly rounded
¼ cups, 3 inches apart, onto ungreased
large cookie sheet. Bake cookies 15 to
17 minutes or until lightly browned.
Transfer cookies to wire rack to cool.
Repeat with remaining dough. Store
cookies in tightly covered container at
room temperature up to 3 days, or in
freezer up to 3 months.
Each cookie: About 310 calories, 4 g
protein, 37 g carbohydrate, 16 g total fat
(7 g saturated), 2 g fiber, 37 mg cholesterol,
275 mg sodium.
---
# White Chocolate Macadamia Cookies
**Prep:** 30 minutes plus cooling