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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.
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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)
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# 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. -
Fruit Cocktail Cake
Fruit Cocktail Cake
In Bowl Beat : sift :
2 eggs 2 c. flour
1 No 303 Fr Cocktail 1 t. Baking Soda
1 1/2 c. sugar pinch Salt.
1 t. vanilla
Beat eggs whole, add cocktail + beat
slightly. Add sugar (repeat) Sift Dry
ingredients & add to mixture. Add
vanilla. Pour into greased & floured
12 x 14 pan. Then Sprinkle 1/2 c nuts
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1/2 c. Brown sugar over top & Bake
30 to 35 min at 350°
While that Baking :
In a pan :
1c. sugar , 1 stick margarine
1 sm c. Milnut 1 can Angle Flake Coconut
(or 3/4 cup) (or 1/2 pkg.)
Cook till thickens + pour over
warm cake.
10 of these cakes will serve
225 or 250 people
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# Fruit Cocktail Cake
## Ingredients
- 2 eggs
- 1 No. 303 (16 oz) can fruit cocktail
- 1 1/2 cups sugar
- 2 cups flour
- 1 tsp baking soda
- Pinch of salt
- 1 tsp vanilla
- 1/2 cup nuts
- 1/2 cup brown sugar
## Instructions
1. Beat eggs whole, add fruit cocktail and beat slightly.
2. Add sugar and beat again.
3. Sift dry ingredients (flour, baking soda, salt) and add to mixture.
4. Add vanilla and mix.
5. Pour into a greased and floured 12 x 14 pan.
6. Sprinkle 1/2 cup nuts and 1/2 cup brown sugar over the top.
7. Bake 30 to 35 minutes at 350°.
## Topping
- 1 cup sugar
- 1 stick margarine
- 1 small cup evaporated milk (or 3/4 cup)
- 1 can Angel Flake Coconut (or 1/2 pkg.)
## Topping Instructions
1. While cake is baking, combine sugar, margarine, milk, and coconut in a pan.
2. Cook until thickened.
3. Pour over warm cake.
*Note: 10 of these cakes will serve 225 or 250 people.* -
Pecan Torte
from the kitchen of M.Randall PECAN TORTE
1 c. flour
1 stick butter
1/3 c chopped pecans
Mix above like pie crust - pat into 9x 12
glass pan. Bake at 375° for 15 min. When
cool cover with the following.
"Topping"
1 (8oz. cream cheese
1 C powdered sugar
1/2 of 16 oz. "Cool WHIP"
** Mix cheese and sugar (cream).
Blend in in Cool Whip. Spread
this over crust.
over
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Whip 1 large pkg. Instant Vanilla pudding
with 2 3/4 C. milk. Spread this on next.
Spread remaining Cool Whip over all. Sprin-
kle pecan chips on top (additional 1/2 C)
for garnish.
** Topping mixture must be very soft & creamy
so crust will not be broken while spreading
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# Pecan Torte
## Ingredients
- 1 cup flour
- 1 stick butter
- 1/3 cup chopped pecans
## Instructions
1. Mix flour, butter, and chopped pecans together like pie crust.
2. Pat into a 9x12 glass pan.
3. Bake at 375° for 15 minutes.
4. Allow to cool completely before adding topping.
## Topping
- 1 (8 oz.) cream cheese
- 1 cup powdered sugar
- 1/2 of 16 oz. Cool Whip (reserve remaining half)
- 1 large pkg. instant vanilla pudding
- 2 3/4 cups milk
- Additional 1/2 cup pecan chips, for garnish
## Topping Instructions
1. Mix cream cheese and powdered sugar together, creaming until smooth.
2. Blend in 1/2 of the Cool Whip. Spread this over the cooled crust. Note: topping mixture must be very soft and creamy so crust will not be broken while spreading.
3. Whip the instant vanilla pudding with 2 3/4 cups milk. Spread this on next.
4. Spread remaining Cool Whip over all.
5. Sprinkle pecan chips on top for garnish. -
Mayonnaise
1 Tablesps. Mayonnaise
dry mustard
2 eggs
2 Tbls. flour
salt + pepper
1/2 cup sugar
1/2 " vinegar
1 1/2 " water
mix together until
thickens
Olga - Apr. 10/75
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wine
sugar
Vinegar
water
---
# Mayonnaise
## Ingredients
- 1 Tbsp dry mustard
- 2 eggs
- 2 Tbsp flour
- Salt & pepper
- 1/2 cup sugar
- 1/2 cup vinegar
- 1 1/2 cups water
## Instructions (Inferred)
1. Whisk all ingredients together in a saucepan
2. Cook over medium heat, stirring constantly
3. Continue until thickened (a few minutes once it comes to temperature)
4. Cool before using
Editors note: From what I can tell, this is a starch thickened, cooked "mayonnaise" also called "cooked dressing" or "boiled dressing" during this time period. -
Chicken Breasts
Chicken breasts
1/2 breast per person
6 breasts - de- bone - take skin off
salt lightly - flatten with hand
Roll up and wrap with bacon -
Can of mushroom or cream chicken soup
1/2 c sour cream - mix together
spoon over breasts - Put in 300° oven
for 3 hrs. Baste every hr. Covered Uncover
last 15 min to brown & thicken.
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# Chicken Breasts
## Ingredients
- 6 chicken breasts, de-boned, skin removed (1/2 breast per person)
- Salt
- Bacon, to wrap
- 1 can cream of mushroom soup or cream of chicken soup
- 1/2 cup sour cream
## Instructions
1. Salt chicken breasts lightly and flatten with hand.
2. Roll up each breast and wrap with bacon.
3. Mix together the can of mushroom or chicken soup and 1/2 cup sour cream.
4. Spoon sauce over breasts.
5. Put in a 300° oven for 3 hours, basting every hour. Keep covered.
6. Uncover last 15 minutes to brown and thicken. -
Date Bar Mix (Quick Trick Fruitcake)
Date Bar Mix (Quick Trick Fruitcake)
1 pkg. Date Bar Mix
2/3 Cup hot water
3 eggs
1/4 cup Gold Medal Flour
3/4 tsp. baking powder
2 Tbsp. light molasses
1 tsp. cinnamon
1/4 tsp. allspice
1 cup chopped nuts
1 cup chopped glace' fruit mix
1 cup raisins
Heat oven to 325' (slow mod.) Grease and flour a loaf pan
9x5x3". Blend date filling from Date Bar Mix pkg. with
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hot water in large bowl. Add crumbly mix, eggs, flour,
baking powder, molasses and spices; blend well. Fold in
nuts and fruit thoroughly. Pour into into prepared pan. Bake
about 1 hr. and 20 min., or until toothpick inserted in
center comes out clean. Cool thoroughly. Wrap tightly
in transparent plastic wrap. Refrigerate.
NOTE: If a loaf pan, 8 1/2x4 1/2x2 3/4 is used, follow directions
above except bake 1 hr and 45 to 50 min.
For a Quick Glaze: Fruit cakes are usually glazed and
decorated after storing. Warm 1/4 cup Kraft Apple or
Currant Jelly in a saucepan and pour over fruitcake.
Dip underside of pieces of candied fruit in jelly and
press lightly into top surface to decorate.
---
# Date Bar Mix (Quick Trick Fruitcake)
## Ingredients
- 1 pkg. Date Bar Mix
- 2/3 cup hot water
- 3 eggs
- 1/4 cup Gold Medal Flour
- 3/4 tsp baking powder
- 2 Tbsp light molasses
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1 cup chopped nuts
- 1 cup chopped glacé fruit mix
- 1 cup raisins
## Instructions
1. Heat oven to 325°F (slow moderate). Grease and flour a loaf pan 9x5x3".
2. Blend date filling from Date Bar Mix package with hot water in large bowl.
3. Add crumbly mix, eggs, flour, baking powder, molasses and spices; blend well.
4. Fold in nuts and fruit thoroughly.
5. Pour into prepared pan.
6. Bake about 1 hr. and 20 min., or until toothpick inserted in center comes out clean.
7. Cool thoroughly. Wrap tightly in transparent plastic wrap. Refrigerate.
**NOTE:** If a loaf pan 8 1/2x4 1/2x2 3/4 is used, follow directions above except bake 1 hr and 45 to 50 min.
## Quick Glaze
- 1/4 cup Kraft Apple or Currant Jelly
1. Fruit cakes are usually glazed and decorated after storing.
2. Warm 1/4 cup Kraft Apple or Currant Jelly in a saucepan and pour over fruitcake.
3. Dip underside of pieces of candied fruit in jelly and press lightly into top surface to decorate. -
Molded Ambrosia
Molded Ambrosia
1 cup Graham Cracker crumbs
1/4 " Butter or Marg. melted
1 can 9 oz. crushed Pineapple
1 pkg. Orange flavored gelatin
1/3 cup sugar
1 cup hot water
1 " dairy sour cream
1/4 tsp Vanilla
1 cup diced orange sections
1/2 " flaked coconut Cherries
Maraschino
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Combine crumbs & butter. Set aside 1/3 cup
for topping, then press remaining crumb mixture
into 8 x 8 x 2 baking dish. D. S. C. Ly dz.
ty e. I no. s i vy, y- e. dp dz,
Chill & Gy d. d sour no. I vanilla; &
Whip u fluffy. u - fo, oranges & coconut.
Pour " vy in dish. Sprinkle top 5 y
vy. Chill & b. To I n- no- ut
garnish 5 Maraschino cherries
9 Servings
Editors note: The back of this card appears to be partly written in a shorthand of some manner. I've not found a good match online.
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# Molded Ambrosia
## Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup butter or margarine, melted
- 1 can (9 oz) crushed pineapple
- 1 pkg orange flavored gelatin
- 1/3 cup sugar
- 1 cup hot water
- 1 cup dairy sour cream
- 1/4 tsp vanilla
- 1 cup diced orange sections
- 1/2 cup flaked coconut
- Maraschino cherries, for garnish
## Instructions
1. Combine crumbs and butter. Set aside 1/3 cup for topping, then press remaining crumb mixture into an 8x8x2 baking dish.
2. Dissolve gelatin and sugar in hot water. Chill until partially set.
3. Blend in sour cream and vanilla. Whip until fluffy. Fold in oranges and coconut.
4. Pour mixture into dish. Sprinkle top with reserved crumb mixture.
5. Chill until firm. Garnish with Maraschino cherries.
6. Makes 9 servings. -
Casserole for Luncheon
Casserole for Luncheon
6 Slices bread - diced Dice 2 slices bread in greased
2 cups chicken, turkey baking dish(size for cake mix).
or ham - diced Mix turkey, chicken or ham,
1/2 cup ea.onion, celery onion, celery, gr.papper &
& green pepper diced mayonaisse and spoon over
1/2 cup mayonaisse bread cubes.
3/4 tsp. salt
1-1/2 cups milk Put remaining diced bread next.
2 eggs Beat eggs, add milk and pour over
1 can mushroom soup casserole.
1 cup grated sharp cheese. Spoon mushroom soup and spread it
out.
Refrigerate over night.
Bake 325 until firm (about 1/2 hour). Sprinkle cheese
over top and bake until brown(about 20 min).
Serves 8 ladies.
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# Casserole for Luncheon
## Ingredients
- 6 slices bread, diced
- 2 cups chicken, turkey, or ham, diced
- 1/2 cup each: onion, celery, and green pepper, diced
- 1/2 cup mayonnaise
- 3/4 tsp salt
- 1-1/2 cups milk
- 2 eggs
- 1 can mushroom soup
- 1 cup grated sharp cheese
## Instructions (Partially Inferred)
1. Dice 2 slices of bread into a greased baking dish (size for cake mix).
2. Mix turkey, chicken, or ham with onion, celery, green pepper, and mayonnaise and spoon over bread cubes. Note: Meat should be pre-cooked; recipe designed as a leftover/make-ahead dish.
3. Put remaining diced bread on top as the next layer.
4. Beat eggs, add milk, and pour over casserole.
5. Spoon mushroom soup over the top and spread it out.
6. Refrigerate overnight.
7. Bake at 325°F until firm, about 1/2 hour.
8. Sprinkle cheese over top and bake until brown, about 20 minutes.
Serves 8. -
Glacé Fruits
Glacé Fruits
Using top of double boiler,
Cook 2 C. sugar, 1 C. water,
1/8 t. cream of tartar till
temperature of 300°, washing
sides of pan with a pastry
brush that has been
dampened with water in
order to remove crystals
which will form on
sides of pan. When tem-
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perature is reached place
over boiling water. Quickly
dip grapes, strawberries, or
nuts into hot syrup.
Place on rack to cool.
Fruits will remain crisp
about 7 hrs. in dry tempera-
ture
after this, they tend to
become sticky.
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# Glacé Fruits
## Ingredients
- 2 cups sugar
- 1 cup water
- 1/8 tsp cream of tartar
- Grapes, strawberries, or nuts
## Instructions
1. Using the top of a double boiler, cook sugar, water, and cream of tartar until temperature reaches 300°, washing sides of pan with a pastry brush that has been dampened with water in order to remove crystals which will form on sides of pan.
2. When temperature is reached, place over boiling water.
3. Quickly dip grapes, strawberries, or nuts into the hot syrup.
4. Place on rack to cool.
5. Fruits will remain crisp about 7 hours in dry temperature; after this, they tend to become sticky. -
Pie Filling Cake
Pie Filling Cake
1- Can Pie Filling (fruit)
2- Boxes Jiffy White Cake Mix
1- Stick Margarine
Put fruit mixture in pan 8 x 8
or 9 x 7. Sprinkle cake mix over
fruit dry. Cut up margarine over
top.
Bake 45 minutes at 350°
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# Pie Filling Cake
## Ingredients
- 1 can pie filling (fruit)
- 2 boxes Jiffy White Cake Mix
- 1 stick margarine
## Instructions
1. Put fruit mixture in pan 8x8 or 9x7.
2. Sprinkle cake mix over fruit dry.
3. Put margarine over top.
4. Bake 45 minutes at 350°. -
Barley
Barley —
Melt 1/4 # butter in skillet
Add 1 3/4 c quick barley.
Stir until golden brown
add 1 large onion chopped
not too fine, 1 cup mushrooms
Add 4c boiling water in which
6 chicken bouillon cubes are
dissolved. Bake covered, 1hr.
at 325 deg.
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# Barley
## Ingredients
- 1/4 lb butter
- 1 3/4 cups quick barley
- 1 large onion, chopped not too fine
- 1 cup mushrooms
- 4 cups boiling water
- 6 chicken bouillon cubes
## Instructions
1. Melt butter in a skillet.
2. Add quick barley and stir until golden brown.
3. Add chopped onion and mushrooms.
4. Dissolve 6 chicken bouillon cubes in 4 cups boiling water and add to the skillet.
5. Bake covered at 325°F for 1 hour. -
Snickerdoodles
Snickerdoodles
Mix together thoroughly 1 c. soft shortening,
1½ c. sugar, 2 eggs. Sift together & stir in
2¾ c. sifted Gold Medal flour, 2 t. cream of
tarter, 1 tsp. soda, ½ tsp. salt. Chill dough
and roll into ball size of small walnut or
smaller.
Roll in mixture of 2 T. sugar, 2 t.
cinnamon, place 2 inches apart on
ungreased baking sheet. Bake until lightly
browned but still soft. These cookies puff
up at first then flatten out with crinkle
top. Temperature 375°. Time 8 to 10 min.
Makes about 5 doz. 2 inch cookies.
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# Snickerdoodles
## Ingredients
- 1 c. soft shortening
- 1 1/2 c. sugar
- 2 eggs
- 2 3/4 c. sifted Gold Medal flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
## Rolling Mixture
- 2 Tbsp sugar
- 2 tsp cinnamon
## Instructions
1. Mix together thoroughly the shortening, sugar, and eggs.
2. Sift together the flour, cream of tartar, baking soda, and salt; stir into the shortening mixture.
3. Chill dough and roll into balls the size of a small walnut or smaller (~1").
4. Roll balls in the mixture of 2 Tbsp sugar and 2 tsp cinnamon.
5. Place 2 inches apart on an ungreased baking sheet.
6. Bake at 375° for 8 to 10 minutes, until lightly browned but still soft.
7. These cookies puff up at first then flatten out with a crinkle top.
8. Makes about 5 dozen 2-inch cookies.