Browse Items (1268 total)
Sort by:
-
Best of All Pickles
Best of all Pickles - YIELD 4 QUARTS
4 qts cucumbers, 3-4" long
3-4 onion slices per quart
2 celery sticks
8 bunches of dill
4 c. sugar
1/2c. salt
1 qt. vinegar
1 pint water
Pick and pack cucumbers the same day. Wash and
cut lengthwise and pack into jars. Place 3-4 onion slices
and 2 bunches dill in each quart. Dissolve 4c. sugar,
1/2c salt in 1 qt vinegar and 1 pint water. Heat to
boiling. Pour over cucumbers at once while hot & seal.
Place in cool place Ready to serve in about 1 month.
Card 1 Back: blank
---
# Best of All Pickles
*Yields 4 quarts*
## Ingredients
- 4 qts cucumbers, 3–4" long
- 3–4 onion slices per quart
- 2 celery sticks
- 8 bunches of dill
- 4 cups sugar
- 1/2 cup salt
- 1 qt vinegar
- 1 pint water
## Instructions
1. Pick and pack cucumbers the same day.
2. Wash and cut lengthwise and pack into jars.
3. Place 3–4 onion slices and 2 bunches of dill in each quart.
4. Dissolve 4 cups sugar and 1/2 cup salt in 1 qt vinegar and 1 pint water.
5. Heat to boiling.
6. Pour over cucumbers at once while hot and seal.
7. Place in a cool place. Ready to serve in about 1 month. -
Better Biscuits
BETTER BISCUITS THE TAMPA TRIBUNE
Card 1 Front:
Use chilled butter, margarine or shortening
and a pastry blender or your fingertips to com-
bine fat with dry ingredients.
Stir just until dry ingredients are moistened.
Too much flour and over-kneading dough will
make biscuits tough.
Roll or pat dough to an even thickness, usually
½-inch.
Card 1 Back:
Cut biscuits with a floured biscuit cutter and
a straight downward motion. Avoid twisting
the biscuit cutter.
---
# Tips for Better Biscuits
*The Tampa Tribune*
## Instructions
1. Use chilled butter, margarine, or shortening and a pastry blender or your fingertips to combine fat with dry ingredients.
2. Stir just until dry ingredients are moistened.
3. Avoid using too much flour and over-kneading the dough, as both will make biscuits tough.
4. Roll or pat dough to an even thickness, usually 1/2-inch.
5. Cut biscuits with a floured biscuit cutter using a straight downward motion. Avoid twisting the biscuit cutter. -
Betty Cooper's Strawberry Pie
Betty Coopers Strawberry Pie
Graham Cracker Crust.
Cook together: 1c Sugar
until thick 3tbsp Cornstarch
let cool 1/2c H2O
Cream together: 1c mashed
Strawberries 1 pkg Cream
Cheese, 1/4c Powdered Sugar
Back:
Spread Cream Cheese mixture
on bottom of Crust. Add
Strawberries then pour
thickened mixture over all.
Refrigerate
---
# Betty Cooper's Strawberry Pie
## Ingredients
- 1 graham cracker crust
- 2 cups Strawberries (sliced)
**Cook together:**
- 1 cup sugar
- 3 tablespoons cornstarch
- ½ cup water
**Cream together:**
- 1 cup mashed strawberries
- 1 package cream cheese
- ¼ cup powdered sugar
## Instructions
1. Cook together the sugar, cornstarch, and water until thick. Let cool.
2. Cream together the mashed strawberries, cream cheese, and powdered sugar.
3. Spread cream cheese mixture on bottom of crust.
4. Add strawberries, then pour thickened mixture over all.
5. Refrigerate. -
Bhajan's Banquet
From the desk of -
LOWELL E. WRIGHT
Charlotte S. Bhajan's Banquet
2 C mung beans 2 stalks celery, chopped
2 C brown rice 1 large carrot, chopped
10 C water 2 bunches broccoli, chopped
2 T oil 2 onions, chopped
1 t coriander 1 bell pepper "
1¼ t turmeric
1 t garlic powder
pinch black pepper and cayenne
1 t cumin
1 t celery seeds
1 t mustard, ground
2/3 C soy sauce
Wash rice and beans well. Add water and cook for a
approx. 45 min. When the beans pop out of their sk
skins, they are done. Add vegetables and oil and c
cook until soft. Lastly add spices, stir well,
cook for 15 min. Add water to facilitate cooking
but not soupy (I haven't done this.) Serve dish
with cheese melted on top and garnished with
sprouts.
Card 1 Back: blank
---
# Bhajan's Banquet
*Recipe from the kitchen of Charlotte S. Wright*
## Ingredients
- 2 cups mung beans
- 2 cups brown rice
- 10 cups water
- 2 Tbsp oil
- 1 tsp coriander
- 1 1/4 tsp turmeric
- 1 tsp garlic powder
- Pinch black pepper and cayenne
- 1 tsp cumin
- 1 tsp celery seeds
- 1 tsp mustard, ground
- 2/3 cup soy sauce
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 bunches broccoli, chopped
- 2 onions, chopped
- 1 bell pepper, chopped
## Instructions
1. Wash rice and beans well.
2. Add water and cook for approximately 45 minutes. When the beans pop out of their skins, they are done.
3. Add vegetables and oil and cook until soft.
4. Lastly add spices, stir well, and cook for 15 minutes.
5. Add water to facilitate cooking but not soupy. (Note on card: "I haven't done this.")
6. Serve dish with cheese melted on top and garnished with sprouts. -
Bhajan's Banquet
Card 1 Front:
Bhajan's Banquet
2 C mung beans 2 stalks chopped celery
2 C brown rice 1 large carrot, chopped
10 C water 2 bunches broccoli...
2 T oil 2 onions, chopped
1 bell pepper chopped
1 t coriander ground
1 1/4 t turmeric
1 t garlic powder
pinch black pepper + cayenne
1 t cumin, ground
1 t celery seeds
1 t mustard ground
2/3 C soy sauce
Card 1 Back:
Wash rice & beans 3 times. Add 10 C. water
and cook for app. 45 min. When the beans
pop out of their skins, they are done. Then add
the vegetables and oil and cook till they are
soft. Lastly add spices, stir well, cook for
15 min. Add soy sauce during last 5 min.
Add water to facilitate cooking if necessary.
Serve dish with cheese melted on top
and garnished with sprouts. It is also
good with chopped tomato placed on each
serving & cheese melted over it. Serves
at least 8-10.
---
# Bhajan's Banquet
*Serves at least 8–10*
## Ingredients
- 2 cups mung beans
- 2 cups brown rice
- 10 cups water
- 2 Tbsp oil
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 bunches broccoli
- 2 onions, chopped
- 1 bell pepper, chopped
- 1 tsp coriander, ground
- 1 1/4 tsp turmeric
- 1 tsp garlic powder
- Pinch black pepper
- Pinch cayenne
- 1 tsp cumin, ground
- 1 tsp celery seeds
- 1 tsp mustard, ground
- 2/3 cup soy sauce
### For Serving
- Cheese (for melting on top)
- Sprouts (for garnish)
- Chopped tomato (optional)
## Instructions
1. Wash rice and beans 3 times.
2. Add 10 cups water and cook for approximately 45 minutes. When the beans pop out of their skins, they are done.
3. Add the vegetables and oil and cook until they are soft.
4. Lastly, add spices, stir well, and cook for 15 minutes.
5. Add soy sauce during the last 5 minutes.
6. Add water to facilitate cooking if necessary.
7. Serve dish with cheese melted on top and garnished with sprouts.
8. It is also good with chopped tomato placed on each serving and cheese melted over it. -
Biscuits
Biscuits Allie
June 1/75
1 cup self rising flour
1/2 cup milk
2 Tablespoons mayonnaise
mix together in bowl
450 degrees about 10 mins.
makes 12 small biscuits
Back: blank
---
# Biscuits
## Ingredients
- 1 cup self rising flour
- 1/2 cup milk
- 2 Tbsp mayonnaise
## Instructions (Partially Inferred)
1. Mix together in bowl.
2. Roll to ~1/2" thick.
3. Cut into 3 inch squares.
4. Bake at 450 degrees for about 10 minutes.
5. Makes 12 small biscuits. -
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
Back: blank
---
# 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. -
Black-Bottom Cheesecake
BLACK-BOTTOM CHEESECAKE
1½ cups cream-filled chocolate cookie crumbs
3 tablespoons butter, melted
4 packages (8-oz. EACH) cream cheese, softened
½ cup butter, softened
1 cup sugar
4 eggs
3/4 cup dairy sour cream
2 ounces semi-sweet chocolate, melted and cooled
1 tablespoon cornstarch
¼ cup rum
2 teaspoons rum extract
1½ ounces grated chocolate
Rum-Cream Topping
Grease sides only on a 9" springform pan.
Card 1 Back:
Combine cookie crumbs and 3 TB melted butter;
press over bottom and halfway up side of pan.
Bake in preheated 350-degree oven 10 min.; line
outside of pan with foil to prevent butter in
crust from leaking. Cool.
In a large mixer bowl, beat cream cheese, ½
cup butter and sugar until perfectly smooth &
fluffy. Add eggs, one at a time, beating well
after each addition. Beat in sour cream until
blended. Remove 2½ cups cream cheese mixture;
stir in melted chocolate.
Pour into prepared crust; smooth top. Add
Add cornstarch, rum and rum extract to remaining
light creamcheese mixture; beat until blended.
Gently spoon rum-cheese mixture over chocolate
mixture; smooth top.
Card 2 Front:
BLACK-BOTTOM CHEESECAKE, CARD NO. 2
Bake in center of preheated oven 1 hour 15
minutes. Turn off oven. Without opening oven
door, let cheesecake cool in oven 30 minutes.
Leave cheesecake in oven 30 minutes longer with
oven door propped open 1-3 inches. Cool in pan
on a rack to room temperature. Cool and re-
frigerate overnight.
To loosen cheesecake, run a thin knife around
inside edge of pan; remove side of pan. Using
2 large metal spatulas, carefully slide cheese-
cake off pan bottom onto a serving plate. Pre-
pare Rum-Cream Topping, spread over top of
cheesecake. Decorate a 2" band on outer edge
Card 2 Back:
of top with grated chocolate.
Makes 10-12 servings.
RUM-CREAM TOPPING: In a small bowl, beat 1 cup
whipping cream to soft-peak stage. Add 2 TB.
powdered sugar; gradually drizzle in 3 TB. rum
beating until mixture is stiff
---
# Black-Bottom Cheesecake
*Makes 10–12 servings*
## Ingredients
### Crust
- 1 1/2 cups cream-filled chocolate cookie crumbs
- 3 Tbsp butter, melted
### Cheesecake Filling
- 4 packages (8 oz each) cream cheese, softened
- 1/2 cup butter, softened
- 1 cup sugar
- 4 eggs
- 3/4 cup dairy sour cream
- 2 oz semi-sweet chocolate, melted and cooled
- 1 Tbsp cornstarch
- 1/4 cup rum
- 2 tsp rum extract
### Rum-Cream Topping
- 1 cup whipping cream
- 2 Tbsp powdered sugar
- 3 Tbsp rum
### Decoration
- 1 1/2 oz grated chocolate
## Instructions
### Crust
1. Grease sides only of a 9" springform pan.
2. Combine cookie crumbs and 3 Tbsp melted butter; press over bottom and halfway up side of pan.
3. Bake in preheated 350°F oven 10 minutes. Line outside of pan with foil to prevent butter in crust from leaking. Cool.
### Cheesecake Filling
1. In a large mixer bowl, beat cream cheese, 1/2 cup butter, and sugar until perfectly smooth and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in sour cream until blended.
4. Remove 2 1/2 cups of the cream cheese mixture; stir in melted chocolate.
5. Pour chocolate mixture into prepared crust; smooth top.
6. Add cornstarch, rum, and rum extract to remaining light cream cheese mixture; beat until blended.
7. Gently spoon rum-cheese mixture over chocolate mixture; smooth top.
### Baking
1. Bake in center of preheated 350°F oven 1 hour 15 minutes.
2. Turn off oven. Without opening oven door, let cheesecake cool in oven 30 minutes.
3. Leave cheesecake in oven 30 minutes longer with oven door propped open 1–3 inches.
4. Cool in pan on a rack to room temperature.
5. Refrigerate overnight.
### Rum-Cream Topping
1. In a small bowl, beat 1 cup whipping cream to soft-peak stage.
2. Add 2 Tbsp powdered sugar; gradually drizzle in 3 Tbsp rum, beating until mixture is stiff.
### Assembly
1. To loosen cheesecake, run a thin knife around inside edge of pan; remove side of pan.
2. Using 2 large metal spatulas, carefully slide cheesecake off pan bottom onto a serving plate.
3. Spread Rum-Cream Topping over top of cheesecake.
4. Decorate a 2" band on outer edge of top with grated chocolate. -
Blue Cheese Dip for Sugar Snap Peas
BLUE CHEESE DIP FOR
SUGAR SNAP PEAS
Makes 1 cup for $1.23.
Dairy sour cream (8 ounces)
1 envelope (0.7 ounce) blue cheese
salad dressing mix
1 tablespoon milk
Sugar Snap peas, washed and strung
Combine sour cream, salad dressing mix
and milk in small bowl.. Cover; chill about
2 hours. Use as dip for peas.
Back: blank
---
# Blue Cheese Dip for Sugar Snap Peas
*Makes 1 cup for $1.23*
## Ingredients
- 8 oz dairy sour cream
- 1 envelope (0.7 oz) blue cheese salad dressing mix
- 1 Tbsp milk
- Sugar snap peas, washed and strung
## Instructions
1. Combine sour cream, salad dressing mix, and milk in a small bowl.
2. Cover; chill about 2 hours.
3. Use as dip for peas. -
Blueberry Coffeecake
BLUEBERRY COFFEECAKE
1 egg
½ cup sugar
1¼ cups sifted (see Note) all-purpose flour
2 teaspoons double-acting baking powder
¾ teaspoon salt
⅓ cup milk
3 tablespoons butter or regular margarine,
melted
1 cup fresh blueberries
2 tablespoons sugar
1 tablespoon butter or margarine
1. Night before: Lightly grease an
8-by-8-by-2-inch baking pan.
2. In medium-size bowl, with
wooden spoon, beat egg; then gradually
add ½ cup sugar, beating until well
combined.
3. Sift together flour, baking powder
and salt. Add to sugar mixture alter-
nately with milk; beat well after each
addition.
4. Add the melted butter and beat
thoroughly. Then gently fold in blue-
berries.
5. Pour batter into prepared pan.
Sprinkle top with 2 tablespoons sugar.
Refrigerate overnight.
6. To serve next day: Preheat oven
to 350F. Bake 35 minutes, or until top
springs back when lightly touched with
fingertip. Brush top with 1 tablespoon
butter. Cut into squares; serve warm
with butter.
Makes 9 servings.
Note: Sift before measuring.
*Recipes given for starred dishes.
126 McCALL'S, AUGUST 1976
Card 1 Back:
x.®
very time!
re you can make a perfect cup of coffee —
you do it two days in a row?
Max-Pax® Ground Coffee Filter Rings.
ly Max-Pax takes just the right amount
round coffee and wraps it in a filter so
make a perfect cup of coffee every time!
p playing the coffee guessing game and
ing Max-Pax, Range-Top™ or Electra-
blend — both make a perfect cup of coffee
ime.
---
# Blueberry Coffeecake
*McCall's, August 1976*
*Makes 9 servings*
## Ingredients
- 1 egg
- 1/2 cup sugar
- 1 1/4 cups all-purpose flour, sifted before measuring
- 2 tsp double-acting baking powder
- 3/4 tsp salt
- 1/3 cup milk
- 3 Tbsp butter or regular margarine, melted
- 1 cup fresh blueberries
- 2 Tbsp sugar (for topping)
- 1 Tbsp butter or margarine (for finishing)
## Instructions
1. **Night before:** Lightly grease an 8-by-8-by-2-inch baking pan.
2. In a medium-size bowl, with a wooden spoon, beat egg; then gradually add 1/2 cup sugar, beating until well combined.
3. Sift together flour, baking powder, and salt. Add to sugar mixture alternately with milk; beat well after each addition.
4. Add the melted butter and beat thoroughly. Then gently fold in blueberries.
5. Pour batter into prepared pan. Sprinkle top with 2 Tbsp sugar. Refrigerate overnight.
6. **To serve next day:** Preheat oven to 350°F. Bake 35 minutes, or until top springs back when lightly touched with fingertip. Brush top with 1 Tbsp butter. Cut into squares; serve warm with butter. -
Blueberry Corn Bread
Blueberry Corn Bread
This unusual taste treat is made in an electric
skillet. A good energy saver, it also helps to keep
the kitchen cool.
Wash and drain the blueberries. If necessary,
pat dry before using.
Mix together:
1 cup cornmeal
1-1/2 cups sifted flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
Beat together until creamy and smooth-looking:
1-1/2 cups milk
2 eggs
1/4 cup oil
Mix wet and dry ingredients together briefly.
Fold in blueberries, being careful to leave as
whole as possible. Grease an electric skillet.
Preheat to 250 degrees. Pour in the batter. Cover
and cook with the vent open for about 25 minutes.
Corn bread is done when a toothick inserted into
the center comes out clean.
Back: blank
---
# Blueberry Corn Bread
## Ingredients
- 1 cup cornmeal
- 1 1/2 cups sifted flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups milk
- 2 eggs
- 1/4 cup oil
- Blueberries (washed and drained)
## Instructions
1. Wash and drain the blueberries. If necessary, pat dry before using.
2. Mix together the cornmeal, sifted flour, sugar, baking powder, and salt.
3. Beat together until creamy and smooth-looking: milk, eggs, and oil.
4. Mix wet and dry ingredients together briefly.
5. Fold in blueberries, being careful to leave them as whole as possible.
6. Grease an electric skillet. Preheat to 250°F.
7. Pour in the batter. Cover and cook with the vent open for about 25 minutes.
8. Corn bread is done when a toothpick inserted into the center comes out clean. -
Blueberry Delight
here's what's cookin'
Blueberry Delight
recipe from: House of Burgesses
serves:
1 package large cream cheese
1 container of cool whip
1 cup 2 tablespoon powdered sugar
1 gram cracker pie crust
1 can of blueberry pie filling
Blend first 3 ingredients
together and put into pie
shell. Then put blueberry
pie filling on top.
If desired sprinkle gram
cracker crumbs over the
blueberries.
Strawberry or cherry pie
filling may be substituted
in place of blueberry.
Back: blank
---
# Blueberry Delight
*Recipe from: House of Burgesses*
## Ingredients
- 1 graham cracker pie crust
- 1 package large cream cheese (8 oz)
- 1 container Cool Whip
- 1 cup + 2 Tbsp powdered sugar
- 1 can blueberry pie filling
## Instructions
1. Blend cream cheese, Cool Whip, and powdered sugar together.
2. Put mixture into pie shell.
3. Spread blueberry pie filling on top.
4. If desired, sprinkle graham cracker crumbs over the blueberries.
*Note: Strawberry or cherry pie filling may be substituted in place of blueberry.*