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Instant Stuffing
Instant Stuffing
4 C. large bread crumbs or pieces
1 t instant minced onion 1/4 t leaf sage crumbled
1 t. parsley flakes 1/2 t. salt
1/2 t. leaf thyme crumbled 1/4 t. pepper
Heat bread crumbs in shallow pan at
350° for 5-10 minutes or until dry.
Combine with onions parsley, thyme
sage, salt & pepper in a large bowl.
Cover & store at room temperature.
This keeps for weeks.
Back:
To use Melt 3 T. butter; stir into
crumb mixture in large bowl. add 1/2
C. to 3/4 C. chicken broth. Stirring gently
place in 4 cup baking dish; Cover
bake 350° for 30 minutes, adding more
broth if necessary recipe can be
varied by adding 1/4 C. minced celery
or 1/4 C. chopped nuts, or 2 tablespoons
sesame seeds.
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# Instant Stuffing
## Ingredients
- 4 cups large bread crumbs or pieces
- 1 tsp instant minced onion
- 1/4 tsp leaf sage, crumbled
- 1 tsp parsley flakes
- 1/2 tsp salt
- 1/2 tsp leaf thyme, crumbled
- 1/4 tsp pepper
### To Use (per batch)
- 3 Tbsp butter
- 1/2 cup to 3/4 cup chicken broth
### Optional Add-ins
- 1/4 cup minced celery, or
- 1/4 cup chopped nuts, or
- 2 Tbsp sesame seeds
## Instructions
### Making the Mix
1. Heat bread crumbs in a shallow pan at 350°F for 5–10 minutes, or until dry.
2. Combine dried crumbs with onion, parsley, thyme, sage, salt, and pepper in a large bowl.
3. Cover and store at room temperature. This keeps for weeks.
### To Use
1. Melt 3 Tbsp butter and stir into the crumb mixture in a large bowl.
2. Add 1/2 cup to 3/4 cup chicken broth, stirring gently.
3. Place in a 4-cup baking dish; cover.
4. Bake at 350°F for 30 minutes, adding more broth if necessary.
5. If desired, vary the recipe by adding 1/4 cup minced celery, 1/4 cup chopped nuts, or 2 tablespoons sesame seeds. -
Granulated Soap
Granulated Soap
3 qts. cold water - 1 can lye
3/4 c. borax - 4 lbs. melted grease.
Into cold water empty lye, add borax
& stir until all is dissolved. Into this lye
solution, pour the melted (not hot) grease,
stirring constantly for 10 to 15 minutes. Stir
occasionally for next 36 hours. The more
it's stirred, the more granulated it becomes.
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---
# Granulated Soap
## Ingredients
- 3 qts. cold water
- 1 can lye (12 oz)
- 3/4 cup borax
- 4 lbs. melted grease
## Instructions
1. Into cold water, empty lye. Add borax and stir until all is dissolved.
2. Into this lye solution, pour the melted (not hot) grease, stirring constantly for 10 to 15 minutes.
3. Stir occasionally for the next 36 hours. The more it is stirred, the more granulated it becomes. -
Banana Nut Bread
Tommie Lytle
Banana Nut Bread
3 Bananas 1/2 C butter
1 C sugar 1 C. nuts
2 C flour 2 eggs
1 t soda
Mash bananas, add sugar & mix well.
Sift flour & soda togeather. Add a little
of the flour 1 egg to the bananas pulp
& beat. Add more flour & other egg.
Beat well & add remaining flour, add
butter & nuts. Place in loaf pan & bake in
moderate oven 350° for 45 min
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# Banana Nut Bread
*Recipe from the kitchen of Tommie Lytle*
## Ingredients
- 3 bananas
- 1/2 cup butter
- 1 cup sugar
- 1 cup nuts
- 2 cups flour
- 2 eggs
- 1 tsp baking soda
## Instructions
1. Mash bananas, add sugar and mix well.
2. Sift flour and soda together.
3. Add a little of the flour and 1 egg to the banana pulp and beat.
4. Add more flour and the other egg. Beat well.
5. Add remaining flour, then add butter and nuts.
6. Place in a loaf pan and bake in a moderate oven at 350° for 45 minutes. -
Hamburg Steak
Hamburg Steak
1 1/2 3/4 lb. ground beef
1/2 1/4 c. soft bread crumbs.
1 1/2 c. milk
1 1/2 t. salt.
1/4 1/8 t. pepper
1 1/2 T. Worcestershire sauce.
1. Mix beef, crumbs, milk,
and seasonings together
Back:
2. Heat shortening in
frying pan. Add meat
mixture by tablespoonfuls
+ flatten into thin cakes.
3. Cook cakes until golden
brown, turning once.
remove + keep hot in
oven or on low heat.
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# Hamburg Steak
## Ingredients
- 1 1/2 lb. ground beef
- 1/2 cup soft bread crumbs
- 1 cup milk
- 1 tsp salt
- 1/4 tsp pepper
- 1 Tbsp Worcestershire sauce
## Instructions
1. Mix beef, crumbs, milk, and seasonings together.
2. Heat shortening in frying pan. Add meat mixture by tablespoonfuls and flatten into thin cakes.
3. Cook cakes until golden brown, turning once. Remove and keep hot in oven or on low heat. -
Wagon Wheel Cookies
Wagon Wheel Cookies
2 c. shortening
3 1/2 c. sugar
4 tea. vanilla
2 c. cottage cheese
5 1/2 c. sifted flour
1 c. cocoa
2 tea. baking powder
1 tea. baking soda
1 c. chopped nuts
Cream sugar and shortening.
Add cottage cheese - blend.
Combine dry ingredients and
add to creamed mixture. Mix
in nuts. Blend well. Chill
overnight. Roll into ball, then
dip in powdered sugar. Bake
15 minutes at 350°. Shouldn't
look too done.
Back:
Leon St 746
---
# Wagon Wheel Cookies
## Ingredients
- 2 cups shortening
- 3 1/2 cups sugar
- 4 tsp vanilla
- 2 cups cottage cheese
- 5 1/2 cups sifted flour
- 1 cup cocoa
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup chopped nuts
- Powdered sugar (for rolling)
## Instructions
1. Cream sugar and shortening together.
2. Add cottage cheese and blend.
3. Combine dry ingredients (flour, cocoa, baking powder, baking soda) and add to creamed mixture.
4. Mix in nuts. Blend well.
5. Chill overnight.
6. Roll dough into balls, then dip in powdered sugar.
7. Bake 15 minutes at 350°. Shouldn't look too done. -
Old Fashioned Apple Crescent
Here's what's cookin' Old Fashioned Apple Crescent Serves
Recipe from the kitchen of Mary Quantrell
3/4 C. sugar 6 apples (pared
1 T bsp. cornstarch cored & sliced)
1 tsp cinnamon 2 recipes double
crust pastry
Mix together first 3 ingredients.
Toss with apples & lemon juice. Roll dough
1/8" thick & cut into 12 - 7" circles. Place 1/2
cup filling on half of each circle. Fold
dough over filling to form crescent, seal
edges with fork. Cut slits in top.
Back:
Bake on cookie sheet at 425°F. for 20
min.
When cool, wrap crescents individually
and freeze. Makes 12.
For 1 - 9" pie: Use only 1 recipe double
crust pastry; dot filling with 1 Tbsp.
margarine & bake 50 min at 425°F.
---
# Old Fashioned Apple Crescent
*Recipe from the kitchen of Mary Quantrell*
*Makes 12*
## Ingredients
- 3/4 cup sugar
- 1 Tbsp cornstarch
- 1 tsp cinnamon
- 6 apples, pared, cored & sliced
- Lemon juice
- 2 recipes double crust pastry
## Instructions
1. Mix together the first 3 ingredients (sugar, cornstarch, cinnamon).
2. Toss with apples and lemon juice.
3. Roll dough 1/8" thick and cut into 12 circles, each 7" in diameter.
4. Place 1/2 cup filling on half of each circle.
5. Fold dough over filling to form a crescent shape.
6. Seal edges with a fork.
7. Cut slits in top.
8. Bake on a cookie sheet at 425°F for 20 minutes.
9. When cool, wrap crescents individually and freeze.
### Alternate Method: 1 — 9" Pie
1. Use only 1 recipe double crust pastry.
2. Dot filling with 1 Tbsp margarine.
3. Bake 50 minutes at 425°F. -
Cake Filling / Frosting
Here's what's cookin' Mary Q Serves
Recipe from the kitchen of Mary Quantrell
½ c. butter or Margarine
½ c. vegetable shorting
Blend in gradually
8 c. sifted confectioners sugar
Beat untill smooth Stir in
½ c cream
1½ T. Vanilla
Spread between cake layers
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---
# Cake Filling / Frosting
*Recipe from the kitchen of Mary Quantrell*
## Ingredients
- 1/2 cup butter or margarine
- 1/2 cup vegetable shortening
- 8 cups sifted confectioners' sugar
- 1/2 cup cream
- 1 1/2 Tbsp vanilla
## Instructions
1. Blend butter or margarine and vegetable shortening together gradually.
2. Add 8 cups sifted confectioners' sugar and beat until smooth.
3. Stir in cream and vanilla.
4. Spread between cake layers. -
Bee Pollen Substitute
Bee Pollen Substitute
1 PART BREWER'S YEAST
3 PARTS SOY FLOUR
1 PART POWDERED MILK
MIXED TO A DOUGH CONSISTENCY WITH ONE
PART WATER AND 2 PARTS SUGAR SYRUP
with this dough make a cake about the size and shape
of your hand; place on a piece of wax paper and
turn it cake down on the frame lots bars just
above the brood nest
check back in a week
If they have eaten most of the cake give them more
each week until the bees can gather enough natural
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---
# Bee Pollen Substitute
## Ingredients
- 1 part brewer's yeast
- 3 parts soy flour
- 1 part powdered milk
- 1 part water
- 2 parts sugar syrup
## Instructions
1. Combine brewer's yeast, soy flour, and powdered milk.
2. Mix with 1 part water and 2 parts sugar syrup until the mixture reaches a dough consistency.
3. With the dough, make a cake about the size and shape of your hand.
4. Place the cake on a piece of wax paper and turn it cake-side down on the frame bars, just above the brood nest.
5. Check back in a week.
6. If the bees have eaten most of the cake, give them more each week until the bees can gather enough natural [pollen]. -
Dill Pickles
Edna Stockman
Place a small bulb of garlee
& a small amount of dill in a
jar.
Pack jar with medium size
cucumbers & put more dill on top
Pour boiling solution of water
& vinegar & salt over cukes completly
filling jar & seal. over
Back:
Boiling solution of water &
vinegar, salt in following amts.
1 gal. Water
1 cups salt
2 " vinegar
Let stand 6 weeks before
using.
---
# Dill Pickles
*Recipe from the kitchen of Edna Stockman*
## Ingredients
- 1 small bulb garlic (per jar)
- Dill (small amount per jar, plus more for top)
- Medium size cucumbers
### Brine (per 1 gallon water)
- 1 gal. water
- 1 cup salt
- 2 cups vinegar
## Instructions
1. Place a small bulb of garlic and a small amount of dill in the bottom of a jar.
2. Pack the jar with medium size cucumbers.
3. Put more dill on top of the cucumbers.
4. Prepare a boiling solution of water, vinegar, and salt in the following amounts: 1 gallon water, 1 cup salt, 2 cups vinegar.
5. Pour the boiling solution over the cucumbers, filling the jar completely.
6. Seal the jar.
7. Let stand 6 weeks before using. -
Dill Pickles
Dill Pickles
Place a small bud
of garlic & a small amount of
dill in bottom of each quart
jar.
Pack jar with medium sized
cucumbers and put more dill
on top of jar.
Pour boiling solution of water vinegar
and salt over cucumbers completely
filling jar. Seal jars.
Back:
the boiling solution of water vinegar
and salt is of the following
proportions
1 gal water
2 cups of Vinegar
1 cup of Salt
Let pickles stand for 6 weeks
before using.
---
# Dill Pickles
*Recipe from the kitchen of Edna Stockman*
## Ingredients
- Small bud of garlic (per quart jar)
- Small amount of dill (per quart jar, plus more for top)
- Medium sized cucumbers
### Brine (per gallon batch)
- 1 gallon water
- 2 cups vinegar
- 1 cup salt
## Instructions
1. Place a small bud of garlic and a small amount of dill in the bottom of each quart jar.
2. Pack the jar with medium sized cucumbers.
3. Put more dill on top of the jar.
4. Prepare the boiling solution by combining 1 gallon water, 2 cups vinegar, and 1 cup salt; bring to a boil.
5. Pour the boiling solution over the cucumbers, completely filling each jar.
6. Seal jars.
7. Let pickles stand for 6 weeks before using. -
Cottage Pudding
Cottage Pudding
Mary Quantrell
1½ c flour 2 t baking powder
½ t salt ½ c. sugar
mix
1 egg ½ c. Milk
½ c. butter melted stir gently into
flour mixture Pour into the pan.
bake untill brown 20 to 25
400° oven
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# Cottage Pudding
*Recipe from the kitchen of Mary Quantrell*
## Ingredients
- 1 1/2 c flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 c sugar
- 1 egg
- 1/2 c milk
- 1/2 c butter, melted
## Instructions
1. Mix together the flour, baking powder, salt, and sugar.
2. In a separate bowl, combine the egg, milk, and melted butter; stir gently into the flour mixture.
3. Pour into a pan.
4. Bake at 400°F until brown, 20 to 25 minutes. -
Apple Pan Dowdy
Here's what's cookin' Apple Pan Dowdy Serves
Recipe from the kitchen of
Set the oven at 350°. Butter
a 1½ quart baking dish
Put in the baking dish:
3 cups tart apples, peeled & sliced.
Sprinkle with
½ c molasses or brown sugar
¼ teaspoon nutmeg
¼ t cinnamon
¼ t salt
Bake until the apples are soft.
Back:
Meanwhile prepare
Cottage Pudding batter
Spread it over the apples. Continue
baking until the top is brown & crusty
(about 25 min.)
Serve from the dish or turn out with
the apples on top.
Serve with Hard Sauce or
whipping cream.
---
# Apple Pan Dowdy
## Ingredients
- 3 cups tart apples, peeled and sliced
- 1/2 cup molasses or brown sugar
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp salt
- Cottage Pudding batter (prepared separately)
## Instructions
1. Set the oven to 350°F. Butter a 1 1/2 quart baking dish.
2. Put the peeled and sliced apples into the baking dish.
3. Sprinkle over the apples: the molasses or brown sugar, nutmeg, cinnamon, and salt.
4. Bake until the apples are soft.
5. Meanwhile, prepare a Cottage Pudding batter.
6. Spread the Cottage Pudding batter over the softened apples.
7. Continue baking until the top is brown and crusty (about 25 minutes).
8. Serve from the dish, or turn out with the apples on top.
9. Serve with Hard Sauce or whipping cream.
## Editor's Notes
- **"Here's what's cookin'"** — Pre-printed decorative header on the recipe card; not part of the recipe title.
- **"Serves"** — The word "Serves" appears on the card header after the title but no number follows; the yield/serving count was never filled in and has been omitted.
- **"Recipe from the kitchen of"** — Pre-printed attribution line on the card; no name was filled in, so no attribution line has been added.
- **"Meanwhile prepa—"** — The word is cut off at the top of the back of the card, obscured by tape. Context makes clear the intended word is "prepare," transcribed accordingly in the Instructions.
- **"Cottage Pudding batter"** — A standard mid-century preparation: a simple white cake batter (butter, sugar, egg, flour, milk, baking powder, vanilla). The recipe as written assumes the cook knows or has a separate source for this batter; it is not provided on this card. This is a significant omission.
- **"Hard Sauce"** — A classic accompaniment: creamed butter and sugar (sometimes with brandy or vanilla), served firm or at room temperature over warm puddings and cobblers.
- **Baking time for the apple-softening phase** — No time is given for the first bake (apples only). The card instructs "bake until the apples are soft," leaving duration to the cook's judgment. Typically 15–20 minutes at 350°F for sliced apples.
- Instructions are split across both sides of the card.
**Completeness tag:** `significant-gaps`
**Source type:** `personal`