Browse Items (1268 total)
Sort by:
-
Dill Pickles
Dill Pickles
Wash cucumbers & put in jars
1qt vinegar - 2qts of water
½ Cup salt
dill seed
Boil & pour over cucumbers
Card 1 Back: blank
---
# Dill Pickles
## Ingredients
- Cucumbers, washed
- 1 qt vinegar
- 2 qts water
- 1/2 cup salt
- Dill seed
## Instructions
1. Wash the cucumbers and put them in jars.
2. Combine the vinegar, water, salt, and dill seed. Boil.
3. Pour the boiling mixture over the cucumbers.
## Editor's Notes
- **Cucumber quantity** is not specified on the card; it depends on the number of jars being filled.
- **Processing/sealing** — the card gives no jar sealing or water-bath processing instructions, and no jar size or number. For safe long-term storage, use current tested canning guidelines (e.g., USDA or NCHFP). Otherwise, store the pickles in the refrigerator. -
Dill Pickles / Mrs. Dodge's Dill Pickle Brine
Dill Pickles
makes 5 gts
7c water
½c salt my recipe
1c vinegar.
¼ tsp alm to 1 qt jar
Back:
Mrs Dodge recipe
1 gal water
2c vinegar
1c salt - boil until
dissolved & cool -
pour over pickles
---
# Dill Pickle Brine
*Makes 5 quarts*
## Ingredients
### My Recipe (Front)
- 7 cups water
- 1/2 cup salt
- 1 cup vinegar
- 1/4 tsp alum per 1 quart jar
### Mrs. Dodge's Recipe (Back)
- 1 gallon water
- 2 cups vinegar
- 1 cup salt
## Instructions
### My Recipe
1. Combine water, salt, and vinegar.
2. Add 1/4 tsp alum to each 1 quart jar before filling.
### Mrs. Dodge's Recipe
1. Combine water, vinegar, and salt.
2. Boil until salt is dissolved.
3. Cool, then pour over pickles. -
Dilled Okra Pickles
Dilled Okra Pickles
okra
dill seeds
1 qt. water
1 pt. vinegar
1/2 c. salt
pack okra in jars, make
brine of water, vinegar & salt,
heat to boiling pour over okra
& seal. Let stand 3 or 4 weeks
before using
Card 1 Back: blank
---
# Dilled Okra Pickles
## Ingredients
- Okra
- Dill seeds
- 1 qt water
- 1 pt vinegar
- 1/2 cup salt
## Instructions
1. Pack okra in jars.
2. Make a brine of the water, vinegar, and salt. Heat to boiling.
3. Pour the hot brine over the okra and seal.
4. Let stand 3 or 4 weeks before using. -
Dilly Bread
Card 1 Front:
My PetRecipe for DILLY BREAD
1 yeast cake 1 tsp salt
1/4 cup warm water 1/4 tsp soda
1 cup small curd creamed 1 unbeaten egg
cottage cheese 2-2½ cups flour
2 tbsps sugar
1 tbsp minced dried onion 1 tbsp soft butter
1 tbsp melted marg. or oil onion salt
2 tsp dill seed
Soften yeast in warm water. Heat cottage cheese
over low heat until warm. Place all ingredients
in large bowl except the 1tbsp butter
Card 1 Back:
onion salt. Mix together thoroughly and then add
flour slowly. Knead until well blended and the
dough is smooth. Let rise 1 hour in warm place.
Knead down and shape into a round loaf and place
in well greased casserole. Let rise until double,
about 1/2 hour. Bake in preheated oven 350. Bake
40-50 minutes. Brush with butter and lightly
sprinkle with onion salt.
Good served warm with salad.
---
# Dilly Bread
*Recipe from the kitchen of Eva Croshaw*
## Ingredients
- 1 yeast cake
- 1/4 cup warm water
- 1 cup small curd creamed cottage cheese
- 2 Tbsp sugar
- 1 Tbsp minced dried onion
- 1 Tbsp melted margarine or oil
- 2 tsp dill seed
- 1 tsp salt
- 1/4 tsp baking soda
- 1 unbeaten egg
- 2–2 1/2 cups flour
- 1 Tbsp soft butter (for finishing)
- Onion salt (for finishing)
## Instructions
1. Soften yeast in warm water.
2. Heat cottage cheese over low heat until warm.
3. Place all ingredients in a large bowl except the 1 Tbsp soft butter and the finishing onion salt.
4. Mix together thoroughly, then add flour slowly.
5. Knead until well blended and the dough is smooth.
6. Let rise 1 hour in a warm place.
7. Knead down and shape into a round loaf; place in a well-greased casserole.
8. Let rise until doubled, about 1/2 hour.
9. Bake in a preheated oven at 350°F for 40–50 minutes.
10. Brush with the 1 Tbsp soft butter and lightly sprinkle with onion salt.
Good served warm with salad. -
Dip
" Dip "
M. Lux
April 14 1973
1 pkg. cream cheese — ) cream good
1 small can olive (cut fine )
1 little onion (cut fine )
cream cheese add 1 teas
cream or milk - cream good
not thin
grate olives &
onion - add cream cheese
Back:
Androscoggin Lodge
Fidelity Rebekah Lodge No.
ment No. 13, Canton Worum
Auxiliary P.M. No. 13 requ
company at the RECEPTION
MELVIN A. KELLEY,
Grand Lodge I.O.O
and
WILLIAM CROSSLEY,
at the Hasty Memorial A
Saturday Evening, Nov. 3
R.S.V.P. Alberta
205 We
---
# Dip
## Ingredients
- 1 lg pkg cream cheese
- 1 small can olives, finely chopped
- 1 little onion, finely chopped
- 1 tsp cream or milk
## Instructions
1. Grate olives and onion.
2. Add cream cheese.
3. Add 1 tsp cream or milk.
4. Cream well until good consistency — not too thin. -
Dip
DIP
1 pint carton sour cream
1/2 cup town house chili sauce
1 envelope onion soup mix
1 tsp cream horseradish
Dash of tobasco
Blend together. Do not refrigerate before serving.
Garnish with parsley
Back: blank
---
# Dip
## Ingredients
- 1 pint carton sour cream
- 1/2 cup Town House chili sauce
- 1 envelope onion soup mix
- 1 tsp cream-style horseradish
- Dash of Tabasco
## Instructions
1. Blend all ingredients together.
2. Do not refrigerate before serving.
3. Garnish with parsley. -
Dirt Cake
DIRT CAKE THE TAMPA TRIBUNE
1 20-oz.) package of Oreos 3½ cups milk
½ cup butter, softened 12 oz. non-dairy
1 cup powdered sugar whipped topping
8 oz. cream cheese Artificial flowers,
2 packages (3½ oz. each) gummy worms,
instant vanilla pudding for garnish
Crush Oreos. Set aside. In bowl, cream butter,
sugar and cream cheese together. Add pudding
mix, milk and whipped topping to butter mixture.
In 7-inch flower pot, lined with plastic wrap,
layer part of Oreo cookies, followed by pudding
mixture. Alternate layers until pot is full,
ending with Oreos. Chill until firm. Garnish.
Card 1 Back: blank
---
# Dirt Cake
*The Tampa Tribune*
## Ingredients
- 1 (20 oz.) package of Oreos
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 8 oz. cream cheese
- 2 packages (3 1/2 oz. each) instant vanilla pudding
- 3 1/2 cups milk
- 12 oz. non-dairy whipped topping
- Artificial flowers and gummy worms, for garnish
## Instructions
1. Crush Oreos. Set aside.
2. In a bowl, cream butter, powdered sugar, and cream cheese together.
3. Add pudding mix, milk, and whipped topping to the butter mixture.
4. In a 7-inch flower pot lined with plastic wrap, layer part of the crushed Oreo cookies, followed by the pudding mixture.
5. Alternate layers until the pot is full, ending with Oreos.
6. Chill until firm (2-4 hours or overnight).
7. Garnish with artificial flowers and gummy worms before serving. -
Dish Pan Cookies
Dish pan Cookies
2 cups oil 1/2 teaspoon Baking [soda crossed out] P
2 cups Brown Sugar 2 teaspoon soda
4 eggs 1 teaspoon salt
2 cups white Sugar 4 cups Flour
1 1/2 cups oats
2 cups cocoanut
4 cups corn flakes
1 pkg choc chips or butter scotch chips if
desired .
Mix oil, sugars + eggs, Stir in Baking p.
salt soda + flour. Mix well.
Add oats, cocoanut + mix in flakes
Then chips. Bake at 325 ° for 10 to 15 mins
on ungreased cookie sheet.
---
# Dish Pan Cookies
## Ingredients
- 2 cups oil
- 2 cups brown sugar
- 4 eggs
- 2 cups white sugar
- 1 1/2 cups oats
- 2 cups coconut
- 4 cups corn flakes
- 1 pkg chocolate chips or butterscotch chips, if desired
- 1/2 tsp baking powder
- 2 tsp soda
- 1 tsp salt
- 4 cups flour
## Instructions
1. Mix the oil, sugars, and eggs.
2. Stir in the baking powder, salt, soda, and flour. Mix well.
3. Add the oats and coconut, then mix in the corn flakes.
4. Add the chips.
5. Bake at 325°F for 10 to 15 minutes on an ungreased cookie sheet. -
Divinity Fudge
Divinity Fudge
2 1/2 cups sugar
2 Egg whites
1/2 cup white Karo syrup
1/2 " water
Pinch salt
1 cups chopped nuts
Cook sugar, water and salt until
it spins a thread. Pour half over
Back:
beaten eggs. Cook remaining half
until it forms a hard ball in
water. Pour over egg mixture.
Beat until stiff (usually when
it loses its shine.)
---
# Divinity Fudge
## Ingredients
- 2 1/2 cups sugar
- 2 egg whites
- 1/2 cup white Karo syrup
- 1/2 cup water
- Pinch of salt
- 1 cup chopped nuts
## Instructions (Partially Inferred)
1. Cook sugar, water, and salt until it spins a thread (230–235°F).
2. Beat egg whites in a mixer to soft peaks.
3. With mixer running, slowly pour half of the hot syrup in a thin stream over the beaten egg whites, beating vigorously and continuously throughout.
4. Cook the remaining half of the syrup until it forms a hard ball in water (260–265°F).
5. With mixer running, slowly pour the second half of the hot syrup in a thin stream over the beaten egg whites, beating vigorously and continuously throughout.
6. Beat until stiff (usually when it loses its shine). -
Dixie Corn-meal Biscuits
Dixie Corn-meal Biscuits
1½ cups sifted enriched flour
1 Tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon salt
½ teaspoon soda
½ cup corn meal
¼ cup shortening
1 slightly beaten egg
3/4 cup dairy sour cream
1 Tablespoon sesame seed
2 Tablespoons butter or margarine
Sift together first 5 ingredients; stir in corn meal.
Cut in shortening till mixture resembles coarse crumbs.
Back:
Add egg and sour cream; mix just till dough follows
fork around bowl. Turn out on lightly floured surface;
knead gently ½ minute. Roll or pat to about ¼ inch and
cut with floured 2⅔ inch biscuit cutter. Crease just
off center with back of knife; fold over so top over-
laps. Seal edges. In skillet, lightly brown sesame
seed in butter; brush over biscuits. Bake on ungreased
cookie sheet in hot oven (425°) 10 min. or until done.
Makes about 2 dozen.
(Eura Lee Armstrong, Fort Worth, Texas)
---
# Dixie Corn-meal Biscuits
## Ingredients
- 1 1/2 cups sifted enriched flour
- 1 Tbsp sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp soda
- 1/2 cup corn meal
- 1/4 cup shortening
- 1 slightly beaten egg
- 3/4 cup dairy sour cream
- 1 Tbsp sesame seed
- 2 Tbsp butter or margarine
## Instructions
1. Sift together first 5 ingredients; stir in corn meal.
2. Cut in shortening till mixture resembles coarse crumbs.
3. Add egg and sour cream; mix just till dough follows fork around bowl.
4. Turn out on lightly floured surface; knead gently 1/2 minute.
5. Roll or pat to about 1/4 inch and cut with floured 2 1/2 inch biscuit cutter.
6. Crease just off center with back of knife; fold over so top overlaps. Seal edges.
7. In skillet, lightly brown sesame seed in butter; brush over biscuits.
8. Bake on ungreased cookie sheet in hot oven (425°) 10 min. or until done.
9. Makes about 2 dozen. -
Double-Decker Salmon Sandwich
Double-Decker Salmon Sandwich
1 can (7-3/4 oz.) salmon 12 slices buttered bread
1/3 cup mayonnaise Lettuce
1/4 cup chopped celery 1 tomato, thinly sliced
2 tablespoons chopped Radishes and French fried
dill pickle onion rings
1 teaspoon prepared mustard
Drain and flake salmon. Combine with mayonnaise, celery, pickle and
mustard. Spread salmon mixture over four slices of bread. Top with lettuce
and another bread slice. Arrange tomato slices over bread and top with
lettuce and final bread slice. Cut in half to serve. Garnish with radishes and
French fried onion rings. Makes 4 sandwiches.
Variations:
Open Face Sandwiches: Spread salmon sandwich filling over four slices
of buttered bread. Top with tomato slices and grated Parmesan cheese.
Place under broiler and heat through.
French Fried Sandwiches: Spread 4 slices buttered bread with salmon
filling, omitting tomato and lettuce. Top with 4 buttered slices of bread.
Combine 2 beaten eggs with 3/4 cup milk and 1/2 teaspoon salt. Dip
sandwiches into egg mixture and saute in butter until golden brown on
both sides.
Back:
[Photo of Double-Decker Salmon Sandwich showing completed sandwich cut and plated with radishes, lettuce, and French fried onion rings]
---
# Double-Decker Salmon Sandwich
## Ingredients
- 1 can (7-3/4 oz.) salmon
- 1/3 cup mayonnaise
- 1/4 cup chopped celery
- 2 Tbsp chopped dill pickle
- 1 tsp prepared mustard
- 12 slices buttered bread
- Lettuce
- 1 tomato, thinly sliced
- Radishes and French fried onion rings
## Instructions
1. Drain and flake salmon.
2. Combine with mayonnaise, celery, pickle, and mustard.
3. Spread salmon mixture over four slices of bread.
4. Top with lettuce and another bread slice.
5. Arrange tomato slices over bread and top with lettuce and final bread slice.
6. Cut in half to serve.
7. Garnish with radishes and French fried onion rings.
Makes 4 sandwiches.
## Variations
### Open Face Sandwiches
1. Spread salmon sandwich filling over four slices of buttered bread.
2. Top with tomato slices and grated Parmesan cheese.
3. Place under broiler and heat through.
### French Fried Sandwiches
1. Spread 4 slices buttered bread with salmon filling, omitting tomato and lettuce.
2. Top with 4 buttered slices of bread.
3. Combine 2 beaten eggs with 3/4 cup milk and 1/2 tsp salt.
4. Dip sandwiches into egg mixture and saute in butter until golden brown on both sides. -
Double-Good Blueberry Pie
Double-Good Blueberry Pie
It really is double-good! And it's easy to do, too.
You will need a 9-inch baked pie shell. Combine
together in a saucepan:
3 tablespoons cornstarch
3/4 cup sugar
1/8 teaspoon salt
1/4 cup water
2 cups blueberries
Cook over medium heat, stirring constantly, until
the mixture comes to a boil and has thickened.
Cook an additional 2 or 3 minutes until the sauce
has a shiny look. The mixture will be quite thick.
Remove from the heat and stir in:
1 tablespoon lemon juice
1 tablespoon butter
Set to cool. When sauce is cooled, stir in 2 cups
fresh, raw blueberries. Fill pie shell and chill.
Serve with generous dollop of whipped cream.
Double-good blueberry pie is always a popular
addition to any family picnic or gathering.
Back: blank
---
# Double-Good Blueberry Pie
## Ingredients
- 1 9-inch baked pie shell
- 3 Tbsp cornstarch
- 3/4 cup sugar
- 1/8 tsp salt
- 1/4 cup water
- 2 cups blueberries (cooked)
- 1 Tbsp lemon juice
- 1 Tbsp butter
- 2 cups fresh, raw blueberries
- Whipped cream, for serving
## Instructions
1. Combine cornstarch, sugar, salt, water, and 2 cups blueberries together in a saucepan.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil and has thickened.
3. Cook an additional 2 or 3 minutes until the sauce has a shiny look. The mixture will be quite thick.
4. Remove from the heat and stir in the lemon juice and butter.
5. Set aside to cool.
6. When the sauce is cooled, stir in 2 cups fresh, raw blueberries.
7. Fill the baked pie shell with the blueberry mixture and chill.
8. Serve with a generous dollop of whipped cream.