Browse Items (1268 total)
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Biscuits
Biscuits cut in half
1 c. sifted flour..
1½ teas Baking Power.
½ t. salt
Cut in finely 2 tablespoons shortening
ster into - make
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# Biscuits
*(Split for serving)*
*Makes approximately 6 to 8 biscuits*
## Ingredients
- 1 cup flour, sifted
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp shortening
- 1/3 to 1/2 cup milk
## Instructions
1. Preheat oven to 450°F. Lightly grease a baking sheet.
2. Sift together flour, baking powder, and salt into a large bowl.
3. Cut in shortening finely until mixture resembles fine crumbs — finer than coarse crumbs, with no visible pieces of shortening remaining.
4. Stir in milk gradually, adding just enough to form a soft, slightly sticky dough. Do not overmix.
5. Turn dough out onto a lightly floured surface and knead gently 8 to 10 times.
6. Pat or roll to approximately 1/2 inch thickness.
7. Cut into rounds with a floured biscuit cutter.
8. Place on prepared baking sheet with sides just touching for soft sides, or spaced apart for crispier sides.
9. Bake at 450°F for 10 to 12 minutes until risen and golden brown.
10. Split biscuits in half and serve warm. -
Cocoa
Cocoa
1½ T. sugar.
1½ T. cocoa
pinch salt
¼ c. hot water
2 c. milk
2 servings
1. Mix sugar, cocoa, and salt in
top of double boiler.
2. Add water to cocoa mixture ½.
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Min., stirring
3. Add milk to cocoa mixture,
place over hot water, cover.
Heat to serving temperture
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# Cocoa
*Makes 2 servings*
## Ingredients
- 1 1/2 Tbsp sugar
- 1 1/2 Tbsp cocoa
- Pinch of salt
- 1/4 cup hot water
- 2 cups milk
## Instructions
1. Mix sugar, cocoa, and salt in top of double boiler.
2. Add hot water to cocoa mixture; stir for a few minutes, stirring.
3. Add milk to cocoa mixture; place over hot water, cover.
4. Heat to serving temperature. -
Chicken Dish
Chicken Dish
cube 6 slices bread (crust off
place in bottom of baking dish
cover with 2 cups sliced cut up chicken
1 cup sliced celery
1 small can mushrooms
6 more slices bread cubed
Pour over all
4 eggs beat into 2 cups milk
1 cup mayonaise. Let stand over
night. Spread 1 cup cream of chicken
soup & cheese if desired. Bake 45
350 degrees minutes
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# Chicken Dish
## Ingredients
- 12 slices bread, crusts removed, cubed (divided: 6 + 6)
- 2 cups sliced/cut-up chicken
- 1 cup sliced celery
- 1 small can mushrooms
- 4 eggs
- 2 cups milk
- 1 cup mayonnaise
- 1 cup cream of chicken soup
- Cheese, if desired
## Instructions
1. Cube 6 slices of bread (crusts removed) and place in the bottom of a baking dish.
2. Cover with 2 cups of sliced, cut-up chicken.
3. Add 1 cup sliced celery and 1 small can of mushrooms.
4. Top with 6 more slices of bread, cubed.
5. Beat 4 eggs into 2 cups of milk, then stir in 1 cup of mayonnaise.
6. Pour egg mixture over all.
7. Let stand overnight.
8. Spread 1 cup of cream of chicken soup over the top; add cheese if desired.
9. Bake at 350°F for 45 minutes. -
Holiday Pound Cake
Holiday Pound Cake
2 cups butter 9 large eggs
2¼ cups sugar 1 cup chopped candied
1 tablespoon vanilla green cherries
1 teaspoon grated lemon 1 cup finely chopped
rind pecans
1 cup chopped candied 4½ cups sifted flour
red cherries 1½ teaspoons salt
Cream butter and add sugar gradually. Blend in
vanilla and lemon rind. Add eggs, one at a time,
beating thoroughly. Toss cherries and nuts with 1 cup
of flour. Sift remaining flour with salt and gradually
fold into batter. Fold in cherries and nuts. Bake in
10-inch tube pan, buttered and lined with waxed pa-
per, at 325 degrees for 1 hour and 45 minutes. Cool.
Cake will keep several weeks if stored in tightly cov-
ered container.
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# Holiday Pound Cake
## Ingredients
- 2 cups butter
- 2 1/4 cups sugar
- 1 Tbsp vanilla
- 1 tsp grated lemon rind
- 1 cup chopped candied red cherries
- 9 large eggs
- 1 cup chopped candied green cherries
- 1 cup finely chopped pecans
- 4 1/2 cups sifted flour
- 1 1/2 tsp salt
## Instructions
1. Cream butter and add sugar gradually.
2. Blend in vanilla and lemon rind.
3. Add eggs one at a time, beating thoroughly after each addition.
4. Toss cherries and nuts with 1 cup of the flour.
5. Sift remaining flour with salt and gradually fold into batter.
6. Fold in the floured cherries and nuts.
7. Pour batter into a 10-inch tube pan, buttered and lined with waxed paper.
8. Bake at 325°F for 1 hour and 45 minutes.
9. Cool completely before storing.
> Cake will keep several weeks if stored in a tightly covered container. -
Vegetables Mold
Vegetables Mold.
1 T. gelatin
3 T. cold water
1 c. water, boiling
1/4 t salt
1 T. lemon juice
1/4 c. diced celery
1/4 c. shredded cabbage
1/4 c. grated carrot.
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1. Mix gelatin with water.
set aside 5 min.
2. Add softened gelatin
to boiling water, stirring
3. Add vegetables gelatin
mixture, stirring lightly.
Pour into molds; chill
until set
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# Vegetables Mold
## Ingredients
- 1 Tbsp gelatin
- 3 Tbsp cold water
- 1 c boiling water
- 1/4 tsp salt
- 1 Tbsp lemon juice
- 1/4 c diced celery
- 1/4 c shredded cabbage
- 1/4 c grated carrot
## Instructions
1. Mix gelatin with water. Set aside 5 minutes.
2. Add softened gelatin to boiling water, stirring.
3. Add vegetables to gelatin mixture, stirring lightly.
4. Pour into molds; chill until set. -
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
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Cook macaroni in 6 cup water +
1 teas salt. make white sause.
Add ¼ lb grated cheese
Combined cheese sause and
mac. Serve.
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# 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. -
Sukiyaki
Sukiyak (for 100 people)
1½ cups oil — 3 lbs mushrooms
8lbs. thin sliced stake
10 bunches green onions chopped
20 dry onions sliced
6 bunches or 60 stalks celery chopped
20 cups bamboo shoots drained
20 carrots
7 cups soya sauce 5oz bottle 1c.
7½ cups brown sugar - 3 boxes
6 bunches Water Cress
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one pan full
Heat skillet hot - 2 tablespoons oil
add meat - Mushrooms stire
" 3/4 cups soy sauce - 1 cup Water
3/4 cups Br. sugar bring to boil add
bamboo shoots, Carrots dry onions
Cook 3 minutes - add celery
Cook 3 more minutes - add
green onions, Water Cress cook
for few seconds serve on rice
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# Sukiyaki (for 100 People)
*Makes 100 servings*
## Ingredients
- 1 1/2 cups oil
- 3 lbs mushrooms
- 8 lbs thin sliced steak
- 10 bunches green onions, chopped
- 20 dry onions, sliced
- 6 bunches (or 60 stalks) celery, chopped
- 20 cups bamboo shoots, drained
- 20 carrots
- 7 cups soya sauce (note: 5 oz bottle = 1 cup)
- 7 1/2 cups brown sugar (note: 3 boxes)
- 6 bunches watercress
## Instructions
*The following instructions are written per pan (one pan full at a time):*
1. Heat skillet very hot with 2 tablespoons oil.
2. Add meat and mushrooms; stir.
3. Add 3/4 cup soy sauce and 1 cup water.
4. Add 3/4 cup brown sugar; bring to a boil.
5. Add bamboo shoots, carrots, and dry onions.
6. Cook 3 minutes, then add celery.
7. Cook 3 more minutes, then add green onions and watercress.
8. Cook for a few seconds.
9. Serve on rice. -
Seven Minute Frosting
Seven minute Frosting.
2 egg whites
1½ c. sugar.
5 T. water
1½ t. light corn sirup.
or ¼ t. cream tarter.
1 t. vanilla
⅛ t. salt.
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# Seven Minute Frosting
*Frosts one 2-layer cake or equivalent*
## Ingredients
- 2 egg whites
- 1 1/2 cups sugar
- 5 Tbsp water
- 1 1/2 tsp light corn syrup (or 1/4 tsp cream of tartar)
- 1/8 tsp salt
- 1 tsp vanilla
## Instructions
1. Combine egg whites, sugar, water, corn syrup (or cream of tartar), and salt in the top of a double boiler.
2. Beat with a hand mixer over boiling water, beating constantly for 7 minutes until frosting forms stiff, glossy peaks.
3. Remove from heat and add vanilla.
4. Beat 1 minute more until frosting is thick enough to spread.
5. Use immediately — seven minute frosting sets quickly and does not hold well once it begins to cool. -
Orange Punch
Orange Punch
8 Pky. Orange Cool aid
12 qt Water
8 cups sugar
4 large can Pineapple juice
8-12 oz cans frozen lemonade
8 small cans Orange juice frozen
6 qts Water
6 qts. 7 up or Gingerale
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# Orange Punch
*Yield: approximately 43 quarts; serves approximately 100*
## Ingredients
- 8 pkg. Orange Kool-Aid
- 12 qt water
- 8 cups sugar
- 4 large cans pineapple juice
- 8 (12 oz) cans frozen lemonade
- 8 small cans frozen orange juice
- 6 qt water
- 6 qt 7-Up or ginger ale
## Instructions
1. Combine all ingredients and mix well until sugar and frozen concentrates are fully dissolved.
2. Serve chilled or over ice. -
Punch
Punch
1 qt Sherbet
1 qt Vanilla ice Cream
1 large pineapple juice
2 Freska's
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# Punch
## Ingredients
- 1 qt sherbet
- 1 qt vanilla ice cream
- 1 large pineapple juice
- 2 Fresca's
## Instructions
1. Combine all ingredients and serve as punch. -
Jade Bubbling
Jade Bubbling
20 people
1 lime jelletin
1 cup hot water
2 " cool "
6 oz. lemon ade
1 cups pineapple juice
1 large ginger ale
ice mold
lemon ade & water
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# Jade Bubbling
*Serves 20*
## Ingredients
- 1 lime gelatin
- 1 cup hot water
- 2 cups cool water
- 6 oz. lemonade
- 1 cup pineapple juice
- 1 large ginger ale
- Ice mold (made with lemonade & water)
## Instructions
1. Dissolve lime gelatin in 1 cup hot water.
2. Add 2 cups cool water, lemonade, and pineapple juice; stir to combine.
3. Prepare an ice mold using lemonade and water; add to punch bowl.
4. Just before serving, pour in the large ginger ale. -
Chile Sauce
Chile Sauce
Lena's 1973
1 gal. ripe Tomatoes peeled + party cooked
(Drain of most liquid for juice)
2/3 c. copped onions 2c. vinegar
1 1/2 c. white sugar 5 tsp. Salt
1 tsp. nutmeg 2 tsp. ginger
3/4 tsp Tabasco Sauce 1 tsp. cinnamon
1/2 tsp. curry powder 1 tsp. Mustard
Stir all together and boil
2 hrs. or until thick enough.
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# Chile Sauce
*Recipe from the kitchen of Lena — 1973*
## Ingredients
- 1 gallon ripe tomatoes, peeled and partly cooked (drain off most liquid for juice)
- 2/3 cup chopped onions
- 2 cups vinegar
- 1 1/2 cups white sugar
- 5 tsp salt
- 1 tsp nutmeg
- 2 tsp ginger
- 3/4 tsp Tabasco Sauce
- 1 tsp cinnamon
- 1/2 tsp curry powder
- 1 tsp mustard
## Instructions
1. Peel and partly cook tomatoes; drain off most of the liquid (reserve for juice if desired).
2. Stir all ingredients together.
3. Boil for 2 hours or until thick enough.