Browse Items (1268 total)
Sort by:
-
Jello Dessert
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. -
Pumpkin Bread
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. -
Homemade Hot Chocolate Mix
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. -
Campbelled Eggs
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). -
Chicken Casserole
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. -
Apple Torte
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. -
Linguini & Clam Sauce
Linguini & clam Sauce Try This
one! It
8 oz linguine is the Best
3/4 cube lite margarine
2 or 3 garlic cloves minced
1 T minced parsley
2 tsp. lemon juice
pepper
1/4 C white wine
1 Package frozen clams run thru Blender (& Big
Parmeson for top Grazons)
Put all ing except pasta & parmeson in
saucepan & cook Same amt of time as pasta
Back: blank
---
# Linguini & Clam Sauce
## Ingredients
- 8 oz linguine
- 3/4 cube lite margarine (~6 Tbsp)
- 2 or 3 garlic cloves, minced
- 1 Tbsp minced parsley
- 2 tsp lemon juice
- Pepper
- 1/4 cup white wine
- 1 package frozen clams (8 big razor clams), run through blender
- Parmesan, for top
## Instructions
1. Run frozen clams through blender.
2. Put all ingredients except pasta and Parmesan into a saucepan.
3. Cook for the same amount of time as the pasta.
4. Serve sauce over cooked linguine and top with Parmesan. -
Slow Cooker Easy Chicken with Noodles
SLOW COOKER EASY
CHICKEN WITH NOODLES
1 chicken (2½ to 3 pounds), cut in serving pieces
1 (10¾-ounce) can condensed cream of chicken
soup
1 medium onion, chopped
1½ teaspoons paprika
¼ teaspoon marjoram
Dash pepper
2 tablespoons flour
3 tablespoons cold water
1 tablespoon lemon juice
1 (16-ounce) can cut green beans, drained
8 ounces medium egg noodles
1 tablespoon salt
3 quarts boiling water
Place chicken in slow cooker. Combine soup, onion,
paprika, marjoram and pepper. Pour over chicken. Cover
and cook on low setting 4½ hours. Stir together flour
and cold water until smooth; mix into liquids in pot with
lemon juice. Add green beans. Cover and cook 30 minutes
longer.
Meanwhile, gradually add noodles and salt to rapidly
boiling water so that water continues to boil. Cook un-
covered stirring occasionally, until tender. Drain in co-
lander. Place noodles in serving dish. Pour chicken mix-
ture over noodles. Yields 4 servings.
To cook conventionally: Cook chicken in large pot or
Dutch oven with ingredients as above. Simmer, covered,
35 to 45 minutes or until chicken is tender. Add green
beans for last 5 minutes of cooking time.
Back: blank
---
# Slow Cooker Easy Chicken with Noodles
*Yields 4 servings*
## Ingredients
- 1 chicken (2 1/2 to 3 pounds), cut in serving pieces
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- 1 medium onion, chopped
- 1 1/2 tsp paprika
- 1/4 tsp marjoram
- Dash pepper
- 2 Tbsp flour
- 3 Tbsp cold water
- 1 Tbsp lemon juice
- 1 (16-ounce) can cut green beans, drained
- 8 ounces medium egg noodles
- 1 Tbsp salt
- 3 quarts boiling water
## Instructions
1. Place chicken in slow cooker.
2. Combine soup, onion, paprika, marjoram, and pepper. Pour over chicken.
3. Cover and cook on low setting 4 1/2 hours.
4. Stir together flour and cold water until smooth; mix into liquids in pot with lemon juice.
5. Add green beans. Cover and cook 30 minutes longer.
6. Meanwhile, gradually add noodles and salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender.
7. Drain in colander. Place noodles in serving dish.
8. Pour chicken mixture over noodles.
### Conventional Stovetop Method
1. Cook chicken in large pot or Dutch oven with ingredients as above.
2. Simmer, covered, 35 to 45 minutes or until chicken is tender.
3. Add green beans for last 5 minutes of cooking time.
4. Cook and drain noodles as directed above; serve chicken mixture over noodles. -
Lemon Cookies, Portuguese Style
LEMON COOKIES, PORTUGUESE
STYLE
(shown on page 96)
Brittle-crisp, with a tang of lemon and a
touch of salt, these are similar to the Por-
tuguese teatime cookies called Braga Corn-
flowers. Very easy and quick to make by
the standard method, they are even easier
with a food processor.
1 cup flour
1/2 cup sugar
3/8 teaspoon each salt and baking soda
1/4 cup butter or margarine, softened
2 teaspoons milk
1 teaspoon vanilla
2 teaspoons grated lemon peel (see Note)
In medium bowl mix flour, sugar, salt
and soda. With pastry blender or 2
knives cut in butter until particles resemble
cornmeal. Add milk, vanilla and peel; stir
with fork to mix. (NOTE Or put all in-
gredients into food processor with metal
blade but do not grate lemon first; instead
add zest from half a large lemon. Whirl
until ingredients are thoroughly mixed and
lemon peel is chopped fine.) Gather into
ball; work with hands to form a pliant
dough. Shape in rectangle about 7x2x1
inches. Wrap in waxed paper and chill at
least 1 hour or until very firm. Slice 1/8
inch thick. If slices crack, pinch dough to-
gether. Place 1 inch apart on ungreased
baking sheet. Bake in preheated 375° oven
about 8 minutes or until golden. Immedi-
ately remove to racks to cool. Makes about
36. Per cookie: 35 cal, 0 g pro, 5 g car, 1 g
fat, 4 mg chol with butter, 0 mg chol with
margarine
Back: blank
---
# Lemon Cookies, Portuguese Style
*Makes about 36*
## Ingredients
- 1 cup flour
- 1/2 cup sugar
- 3/8 tsp each salt and baking soda
- 1/4 cup butter or margarine, softened
- 2 tsp milk
- 1 tsp vanilla
- 2 tsp grated lemon peel (see Note)
## Instructions
1. In medium bowl mix flour, sugar, salt and soda.
2. With pastry blender or 2 knives, cut in butter until particles resemble cornmeal.
3. Add milk, vanilla and peel; stir with fork to mix.
4. **NOTE:** Or put all ingredients into food processor with metal blade but do not grate lemon first; instead add zest from half a large lemon. Whirl until ingredients are thoroughly mixed and lemon peel is chopped fine.
5. Gather into ball; work with hands to form a pliant dough.
6. Shape into a rectangle about 7x2x1 inches. Wrap in waxed paper and chill at least 1 hour or until very firm.
7. Slice 1/8 inch thick. If slices crack, pinch dough together.
8. Place 1 inch apart on ungreased baking sheet.
9. Bake in preheated 375° oven about 8 minutes or until golden.
10. Immediately remove to racks to cool. -
Ratatouille
RATATOUILLE
(Sunday, June 14)
This Mediterranean vegetable dish com-
bines plentiful summer favorites. Serve cold
as a salad, hot in an omelet or crepe or over
rice or pasta.
1/2 cup oil
2 large cloves garlic, minced
2-1/2 pounds eggplant (2 medium), cut
in 1/2-inch cubes (12 cups)
1-1/4 pounds zucchini (2 large), cut in
1/2-inch cubes (4 cups)
3 large onions, chopped coarse (3 cups)
3 medium green peppers, cut in 1-inch
squares (3 cups)
2 teaspoons each basil and thyme
Salt and pepper to taste
2 tablespoons chopped parsley
6 large tomatoes, chopped coarse (6 cups)
In large heavy pot or Dutch oven heat oil
over medium-high heat. Add garlic, egg-
plant and zucchini; sauté until lightly
browned. Reduce heat; add onions, pep-
pers, seasonings and parsley. Cover and,
stirring occasionally, cook 25 minutes. Add
tomatoes, cover and, stirring occasionally,
cook 20 minutes or until vegetables are
tender and sauce has thickened. If neces-
sary, uncover toward end of cooking time
to hasten thickening. Makes 12 cups. Per
cup: 142 cal, 3 g pro, 13 g car, 10 g fat, 0 mg
chol
Back: blank
---
# Ratatouille
*Sunday, June 14*
*Makes 12 cups*
## Ingredients
- 1/2 cup oil
- 2 large cloves garlic, minced
- 2-1/2 pounds eggplant (2 medium), cut in 1/2-inch cubes (12 cups)
- 1-1/4 pounds zucchini (2 large), cut in 1/2-inch cubes (4 cups)
- 3 large onions, chopped coarse (3 cups)
- 3 medium green peppers, cut in 1-inch squares (3 cups)
- 2 tsp each basil and thyme
- Salt and pepper to taste
- 2 Tbsp chopped parsley
- 6 large tomatoes, chopped coarse (6 cups)
## Instructions
1. In a large heavy pot or Dutch oven, heat oil over medium-high heat.
2. Add garlic, eggplant, and zucchini; sauté until lightly browned.
3. Reduce heat; add onions, peppers, seasonings, and parsley.
4. Cover and, stirring occasionally, cook 25 minutes.
5. Add tomatoes, cover and, stirring occasionally, cook 20 minutes or until vegetables are tender and sauce has thickened.
6. If necessary, uncover toward end of cooking time to hasten thickening. -
French Fried Onion Rings
FRENCH FRIED ONION RINGS
3 Sweet Spanish onion
1¼ cups flour
½ teaspoon salt
⅛ teaspoon pepper
1 teaspoon sugar
2 eggs
1 cup milk
1 teaspoon Worcestershire sauce
Remove skins and slice onions ½-inch
thick. Separate into rings. Sift together
flour, salt, pepper and sugar. Beat eggs
until thick. Blend in milk and Worcestershire sauce. Add liquid to dry ingredients
and stir just until smooth.
Dip onion rings in batter. Fry a few at a
time in deep fat heated to 375 degrees.
Drain thoroughly on paper towels. Sprinkle with salt. Serve immediately, or keep
warm in oven. Serves 6.
To make whole slices: Remove skins
and slice ¼-inch thick. Dip into batter
and deep fry as for onion rings. Drain,
sprinkle with salt and serve immediately.
Back: blank
---
# French Fried Onion Rings
*Serves 6*
## Ingredients
- 3 Sweet Spanish onions
- 1 1/4 cups flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 tsp sugar
- 2 eggs
- 1 cup milk
- 1 tsp Worcestershire sauce
## Instructions
1. Remove skins and slice onions 1/2-inch thick. Separate into rings.
2. Sift together flour, salt, pepper, and sugar.
3. Beat eggs until thick. Blend in milk and Worcestershire sauce.
4. Add liquid to dry ingredients and stir just until smooth.
5. Dip onion rings in batter.
6. Fry a few at a time in deep fat heated to 375°F.
7. Drain thoroughly on paper towels. Sprinkle with salt.
8. Serve immediately, or keep warm in oven.
### Variation: Whole Slices
1. Remove skins and slice onions 1/4-inch thick.
2. Dip into batter and deep fry as for onion rings.
3. Drain, sprinkle with salt, and serve immediately. -
Lyonnaise Potatoes / Noodle Kugel
Potatoes.
*The Week's Favorite Recipe
Lyonnaise Potatoes.
Cut potatoes into thin slices.
Sprinkle with salt and pepper. Have
a skillet ready with a thin layer
of fat, so hot that it throws off a
faint blue smoke. Cut up a few
onions, drop them into the hot fat
and cook until they begin to curl.
Add sliced potatoes to onions, keep-
ing fat to the blue-smoke temper-
ature. Turn the potatoes occasionally
as they brown. Lift them out with a
flat spoon and place on brown paper
to dry.
Noodle Kugel.
3 cups noodles
½ cup shortening
4 well beaten eggs
Salt—Pepper
METHOD: Cook noodles until ten-
der in rapidly boiling water. Drain,
then add eggs and seasoning. Line
muffin pans with bacon strips, fill
with noodle mixture and bake until
well browned in moderate oven.
Back: blank
---
# Lyonnaise Potatoes & Noodle Kugel
## Lyonnaise Potatoes
### Ingredients
- Potatoes, thinly sliced
- Salt and pepper
- Fat (for frying)
- Onions, cut up
### Instructions
1. Cut potatoes into thin slices. Sprinkle with salt and pepper.
2. Have a skillet ready with a thin layer of fat, so hot that it throws off a faint blue smoke.
3. Cut up a few onions, drop them into the hot fat and cook until they begin to curl.
4. Add sliced potatoes to onions, keeping fat at the blue-smoke temperature.
5. Turn the potatoes occasionally as they brown.
6. Lift them out with a flat spoon and place on brown paper to dry.
---
## Noodle Kugel
### Ingredients
- 3 cups noodles
- 1/2 cup shortening
- 4 eggs, well beaten
- Salt
- Pepper
- Bacon strips (to line muffin pans)
### Instructions
1. Cook noodles until tender in rapidly boiling water. Drain.
2. Add eggs and seasoning to the drained noodles and mix.
3. Line muffin pans with bacon strips.
4. Fill lined muffin pans with the noodle mixture.
5. Bake until well browned in a moderate oven.