Browse Items (1268 total)
Sort by:
-
Play Dough
Card 1 Front of recipe RCA0009-20260629-0018
PLAY DOUGH
BOIL: 1½C. water
½ C. salt
REMOVE: Quickly add
1 T. oil
2 T. alum
QUICKLY ADD:
2 C. flour and stir up
Cool until it can be handled
KNEED
DIVIDE into 4 sections, add food color to each or leave one white.
Can work together two primary colors to get secondary colors.
WRAP TIGHTLY to keep from drying out.
Card 1 Back: blank
---
# Play Dough
## Ingredients
- 1 1/2 c. water
- 1/2 c. salt
- 1 Tbsp. oil
- 2 Tbsp. alum
- 2 c. flour
- Food coloring (assorted colors, optional)
## Instructions
1. Boil the water and salt together.
2. Remove from heat and quickly add the oil and alum.
3. Quickly add the flour and stir until combined.
4. Cool until the dough can be handled.
5. Knead the dough.
6. Divide into 4 sections. Add food coloring to each section, or leave one white. Two primary colors can be worked together to create secondary colors.
7. Wrap tightly to keep from drying out. -
Barb's Hearty Pea Soup
Card 1 Front of recipe RCA0009-20260629-0017
Barb's Hearty Pea Soup
3 qts boiling water 2t. seasoned salt (veg-e-
1 ham hock, smoked salt)
1 pkg peas (dried, halved or whole) 1t. garlic salt
2-3 stalks celery, chopped (w/ leaves) 1t. Accent
2 carrots, chopped Salt & pepper to taste
1-2 medium onions, chopped
2 medium potatoes, peeled & chopped
Boil water, add ham hock, peas, celery, carrots, onions,
potatoes. Simmer for 1-1½ hours, until most
everything is mushy. Add seasonings. Mash everything
in the pot - but leave a few lumps. If the soup isn't
thick enough, add a little broth to 2 T. flour, then
gradually stir into soup. You may want to increase
any of the vegetables to suit your taste.
Card 1 Back: blank
---
# Barb's Hearty Pea Soup
*Recipe from the kitchen of Barb*
## Ingredients
- 3 qts boiling water
- 1 ham hock, smoked
- 1 pkg peas (dried, halved or whole)
- 2–3 stalks celery, chopped (with leaves)
- 2 carrots, chopped
- 1–2 medium onions, chopped
- 2 medium potatoes, peeled & chopped
- 2 tsp seasoned salt (Veg-e-Salt)
- 1 tsp garlic salt
- 1 tsp Accent
- Salt & pepper to taste
## Instructions
1. Boil water, then add ham hock, peas, celery, carrots, onions, and potatoes.
2. Simmer for 1–1 1/2 hours, until most everything is mushy.
3. Add seasonings.
4. Mash everything in the pot, but leave a few lumps.
5. If the soup isn't thick enough, add a little broth to 2 Tbsp flour, then gradually stir into soup.
6. You may want to increase any of the vegetables to suit your taste. -
Chicken Enchilada Casserole
Chicken Enchilada Casserole
1 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter
2 cups cooked chicken
chopped.
1 4 oz. can green chili
peppers, rinsed, seeded,
and chopped.
3 tablespoons butter
1/4 cup all purpose flour
1 tsp. ground coriander
seed
3/4 tsp. salt
2 1/2 cups chicken broth
1 cup dairy sour cream
1 1/2 cup shredded
montery jack cheese
12 6 inch tortillas.
In large saucepan cook
onion & green pepper in
the 2 tablespoons butter
till tender. Combine in a
bowl with chopped
chicken and green chili
peppers; set aside.
In same saucepan melt
the 3 tablespoons butter
Blend in flour, coriander,
and salt. Stir in
chicken broth all at
once; cook & stir till
thickened & bubbly. Remove
from heat; stir in sour
cream & 1/2 cup of cheese.
Stir 1/2 cup of the sauce
into chicken. Dip each
tortilla into remaining
hot sauce to soften;
fill each with about
1/4 cup of the chicken
mixture. Roll up. Arrange
rolls in a 13 x 9 x 2
inch baking dish; pour
remaining sauce
over. Sprinkle with
remaining cheese.
Bake uncovered, in
350° oven about
25 minutes or till
bubbly. Serves 6.
Card 1 Back: blank
---
# Chicken Enchilada Casserole
*Serves 6*
## Ingredients
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 2 Tbsp butter
- 2 cups cooked chicken, chopped
- 1 (4 oz.) can green chili peppers, rinsed, seeded, and chopped
- 3 Tbsp butter
- 1/4 cup all-purpose flour
- 1 tsp ground coriander seed
- 3/4 tsp salt
- 2 1/2 cups chicken broth
- 1 cup dairy sour cream
- 1 1/2 cups shredded Monterey Jack cheese
- 12 (6-inch) tortillas
## Instructions
1. In a large saucepan, cook onion and green pepper in the 2 Tbsp butter till tender.
2. Combine in a bowl with chopped chicken and green chili peppers; set aside.
3. In the same saucepan, melt the 3 Tbsp butter. Blend in flour, coriander, and salt.
4. Stir in chicken broth all at once; cook and stir till thickened and bubbly.
5. Remove from heat; stir in sour cream and 1/2 cup of the cheese.
6. Stir 1/2 cup of the sauce into the chicken mixture.
7. Dip each tortilla into the remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up.
8. Arrange rolls in a 13 x 9 x 2 inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese.
9. Bake uncovered in a 350° oven about 25 minutes or till bubbly. -
Alice's Salad
Alice's Salad
1 small cabbage, or ½ larger one
4 green onions, with part of green
Slice above fine, put in
bowl — refrigerate until ready
to serve
Dressing -
2 T sugar
1 T salt
¼ T pepper
1 t Accent
½ c oil
3 T vinegar
Seasoning packet from 1 pkg
Top Ramen Noodles, chicken
flavor
Mix above, refrigerate until ready
to serve
Crush uncooked noodles in pkg, reserve.
½ c slivered almonds ) toast at 350°
2 T sesame seeds ) about 10 min.
Mix all, but not until ready to serve.
Card 1 Back: blank
---
# Alice's Salad
## Ingredients
### Salad
- 1 small cabbage, or 1/2 larger one
- 4 green onions, with part of green
### Dressing
- 2 Tbsp sugar
- 1 Tbsp salt
- 1/4 Tbsp pepper
- 1 tsp Accent
- 1/2 cup oil
- 3 Tbsp vinegar
- Seasoning packet from 1 pkg Top Ramen Noodles, chicken flavor
### Topping
- 1 pkg Top Ramen Noodles, uncooked (noodles only, reserved from above)
- 1/2 cup slivered almonds
- 2 Tbsp sesame seeds
## Instructions
### Salad
1. Slice cabbage and green onions fine.
2. Put in bowl and refrigerate until ready to serve.
### Dressing
1. Combine sugar, salt, pepper, Accent, oil, vinegar, and seasoning packet.
2. Mix well and refrigerate until ready to serve.
### Topping
1. Crush uncooked noodles in the package and reserve.
2. Combine crushed noodles, slivered almonds, and sesame seeds.
3. Toast at 350° for about 10 minutes.
### Assembly
1. Mix all components together, but not until ready to serve. -
Carrot Cake
Carrot Cake
2c flour
2c sugar mix together
2t bkg soda set aside 6bc
1t salt 3/80
2t cinnamon
break 4 eggs in bowl. beat until frothy
Beat in 1 c. oil, gradually.
Turn mixer to low speed and add
dry ingredients - til smooth
By hand mix in 4c. grated raw carrot
and ½ c. chopped pecans.
Bake in 3 greased & floured 8"
cake tins, 350° @ 25-30 min.
Cool 10 min., turn out, put layers
together & frost.
Frosting
½ cube soft butter
6oz soft Cream cheese (6-8oz) blend
Beat until fluffy - together
gradually add in 1 lb. sifted XXX sugar
Add 1 t. vanilla & 1 t. maple flavoring
Beat until light & fluffy - Decorate w/ whole
pecan pieces.
Card 1 Back: blank
---
# Carrot Cake
## Ingredients
### Cake
- 2 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 4 eggs
- 1 cup oil
- 4 cups grated raw carrot
- 1/2 cup chopped pecans
### Frosting
- 1/2 cube (4 Tbsp) soft butter
- 6–8 oz soft cream cheese
- 1 lb sifted powdered (XXX) sugar
- 1 tsp vanilla
- 1 tsp maple flavoring
- Whole pecan pieces, for decoration
## Instructions
### Cake
1. Combine flour, sugar, baking soda, salt, and cinnamon. Mix together and set aside.
2. Break 4 eggs into a bowl. Beat until frothy.
3. Beat in 1 cup oil gradually.
4. Turn mixer to low speed and add dry ingredients. Mix until smooth.
5. By hand, mix in 4 cups grated raw carrot and 1/2 cup chopped pecans.
6. Bake in 3 greased and floured 8" cake tins at 350° for 25–30 minutes.
7. Cool 10 minutes, then turn out.
### Frosting
1. Blend 1/2 cube soft butter and 6–8 oz soft cream cheese together.
2. Beat until fluffy.
3. Gradually add in 1 lb sifted powdered sugar.
4. Add 1 tsp vanilla and 1 tsp maple flavoring.
5. Beat until light and fluffy.
### Assembly
1. Put layers together and frost.
2. Decorate with whole pecan pieces. -
Punch Recipe
Punch Recipe
3 c. water
2 c. cranberry juice
1 can (6oz) frozen Orange juice
concentrate, thawed
1 can frozen lemonade concentrate
thawed
1/2 c. sugar
1 1/2 litre 7 up - chilled or ice
Mix 1st 5 ingredients until
sugar is dissolved, chill
(or use ice)
Add 7-Up just before serving
Yields 24 servings (3 qts)
Card 1 Back:
---
# Punch Recipe
*Yields 24 servings (3 qts)*
## Ingredients
- 3 c. water
- 2 c. cranberry juice
- 1 can (6 oz) frozen orange juice concentrate, thawed
- 1 can frozen lemonade concentrate, thawed
- 1/2 c. sugar
- 1 1/2 litre 7-Up, chilled or ice
## Instructions
1. Mix the first 5 ingredients until sugar is dissolved.
2. Chill (or use ice).
3. Add 7-Up just before serving. -
Chocolate No-Bake Cookies
Choc no bake cookies
1/2c butter
2c sugar
1/2c milk
4T cocoa
1/2c peanut butter
3 1/2c quick cook oats
2t vanilla
add 1st 4 ingredients
saucepan. Bring to roll-
ing boil for 1 min. Stir
in next 3 ingredients
drop on wax paper
Let cool and set
Card 1 Back:
S 50 36.9
Bldg #9
---
# Chocolate No-Bake Cookies
## Ingredients
- 1/2 cup butter
- 2 cups sugar
- 1/2 cup milk
- 4 Tbsp cocoa
- 1/2 cup peanut butter
- 3 1/2 cups quick-cook oats
- 2 tsp vanilla
## Instructions
1. Add the first 4 ingredients (butter, sugar, milk, cocoa) to a saucepan.
2. Bring to a rolling boil and boil for 1 minute.
3. Stir in the next 3 ingredients (peanut butter, oats, vanilla).
4. Drop by spoonfuls onto wax paper.
5. Let cool and set. -
Zucchini Cake
Card 1 Front:
ANNUAL COOKBOOK
SUPPLEMENT
WISCONSIN STATE JOURNAL—Sunday, September 5, 1976
Cakes
Second in category
Zucchini Cake
Two cups flour
One-half teaspoon salt
One teaspoon baking soda
One teaspoon baking powder
One-half teaspoon nutmeg
One egg, beaten
One cup sugar
Two-thirds cup cooking oil
Two teaspoons grated orange rind
One-half cup Rice Krispies
Two cups of ground zucchini squash
(unpeeled)
*Frosting
Measure flour by dip-level-pour
method or sift.
Blend flour, salt, baking soda, baking
powder and nutmeg. Set aside.
Beat egg. Add sugar gradually. Add
oil, orange rind, Rice Krispies and
zucchini.
Blend in dry ingredients and pour into
greased and floured 8 by 8-inch pan.
Bake in preheated moderate oven (350
F.) 45 minutes or until done. (It some-
times takes longer). Frost while warm.
*FROSTING
One and one-half cups confectioners'
sugar
Enough lemon juice to allow easy
spreading
Spread frosting thinly over cake.
NOTE: Zucchini peel does not change
the taste and gives interesting green
flecks. Red cherries and nuts may be
added to make a Christmas cake. This
is an original recipe.
SECOND PLACE: Sister Mariquita
Luby, Hillsboro.
[Handwritten margin note, left side, reading bottom to top:]
Nice, but nuts are tastier than Krispies, which get soggy & tough. Carolyn
Harrington
Card 1 Back:
Nature's
Toothbrush Fresh
Sweet Cider
Cheese & Pure Honey
Sausage
HOME GROWN—FRESH PICKED
APPLES
This year's crop from our own or-
chards. Enjoy them at their finest.
Available by
the pound, peck,
bu. or truckload
HALVERSON'S ORCHARD &
FARM
MARKET
---
# Zucchini Cake
*Second Place — Wisconsin State Journal Annual Cookbook Supplement, September 5, 1976*
*Recipe from the kitchen of Sister Mariquita Luby, Hillsboro*
## Ingredients
### Cake
- 2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1 egg, beaten
- 1 cup sugar
- 2/3 cup cooking oil
- 2 tsp grated orange rind
- 1/2 cup Rice Krispies
- 2 cups ground zucchini squash (unpeeled)
### Frosting
- 1 1/2 cups confectioners' sugar
- Enough lemon juice to allow easy spreading
## Instructions
### Cake
1. Measure flour by dip-level-pour method or sift.
2. Blend flour, salt, baking soda, baking powder, and nutmeg. Set aside.
3. Beat egg. Add sugar gradually. Add oil, orange rind, Rice Krispies, and zucchini.
4. Blend in dry ingredients and pour into a greased and floured 8×8-inch pan.
5. Bake in a preheated moderate oven (350°F) for 45 minutes or until done. (It sometimes takes longer.)
6. Frost while warm.
### Frosting
1. Combine confectioners' sugar with enough lemon juice to allow easy spreading.
### Assembly
1. Spread frosting thinly over warm cake. -
Quiche Lorraine
Card 1 Front:
Quiche Lorraine
12 slices of bacon or ½ lb. crumbled
1 c. natural swiss cheese 4 oz.
1/3 c. minced onion
4 eggs or 5 if small
2 C. whipping cream or light cream
3/4 t. salt
1/4 c. sugar (optional)
1/8 t. cayenne
Cook store bought shells at 400 or 425
for 5 minutes.
Beat eggs and add ingredients except bacon
and onions which are in bottom of pie pan.
Then add egg/cheese mixture. Add cup of
mixture and spinach, mushrooms, clams or
crabs or anything else.
Bake in oven 375-400 for 30-40 minutes.
Done when knife comes out clean.
Let stand 5 minutes before cutting.
Card 1 Back:
(Hagg Plan) 1963
(Hagg Plan) 1963
(Hagg Plan) 1963
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
(Hagg Plan) Phase II
ing Phase I, Plan and Index (D0458 through D0461)
(SHEET MISSING)
One Line Diagram, Phase I
ck Details, Phase I
Details, Phase I
beway - Title Sheet, Sht 1/10 (D0462 thru D0471)
beway - Plan, Locator Map, Sht 2/10
beway - Plan and Profile, Sht 3/10
beway - Miscellaneous Details, Sht 4/10
hole TR-30 Plans, Sections, General Notes, Sht 5/10
hole TR-31, Plans and Sections, Sht 6/10
[handwritten] Beginning of
Rebuilding
4/16/76 35 79-7 00
---
# Quiche Lorraine
## Ingredients
- 12 slices of bacon, or 1/2 lb. crumbled
- 1 c. (4 oz.) natural Swiss cheese
- 1/3 c. minced onion
- 4 eggs (or 5 if small)
- 2 c. whipping cream or light cream
- 3/4 tsp. salt
- 1/4 c. sugar (optional)
- 1/8 tsp. cayenne
- Store-bought pie shells
## Instructions
1. Cook store-bought shells at 400°F or 425°F for 5 minutes.
2. Place bacon and onions in the bottom of the pie pan.
3. Beat eggs and add remaining ingredients (except the bacon and onions already in the pan), combining into an egg/cheese mixture.
4. Add a cup of the mixture along with optional additions such as spinach, mushrooms, clams, crabs, or anything else desired.
5. Pour the full mixture into the pie shell over the bacon and onions.
6. Bake in oven at 375–400°F for 30–40 minutes. Done when a knife inserted in the center comes out clean.
7. Let stand 5 minutes before cutting. -
Grated Zucchini Sautéed with Onions / Gratin de Courgettes Mornay / Boiled Summer Squash Greek Style / Oil and Lemon Dressing
Card 1 Front:
Grated Z Sautéed w/onions
1 lb zuch. - (3 x 8" x 13/4 inch)
1/4 t salt
1-11/2 c. sliced onions
3 T. butter or olive oil
Optional: 1 clove garlic, pureed
Slice off stem, shave off other end, scrub under cold water, grate unpeeled
zucc. into a colander set over a saucepan. Toss w/salt, let macerate
(stand) while you set onions to cook w/ butter or oil in covered frying pan,
8-10 min, until tender & translucent but not brown. Add garlic at
end. Then pack zucc. into a potato ricer (or twist by handfuls in the
corner of a dish towel) squeeze hard, letting juices fall into saucepan; preserve
juices. When onions tender, stir in zucchini & saute over moderately high
heat, toss then turn 2. to several minutes, until tender. If you wish to serve
Z. as is, cover and cook a few minutes. Cover, season, Turn into hot
vegetable dish - or use as base for below:
Gratin de Courgettes, Mornay
The preceding sautéed zucchini in its frying pan
2-4 T. butter Needed
3 T. flour
Z squeezing juices, heated
1/3-1/2 c. milk or cream
Salt & pepper
abt 1/2 c. grated Swiss cheese
2-3 T. fresh white bread crumbs
Setting frying pan w/onions & sautéed zucc. over moderate heat
add 3 T. of melted butter, stir in flour; cook, stirring 2 min,
remove pan from heat. Mix in hot Z juices, blending thoroughly
w/the vegetables. Pour and stir in 1/3 c. to eliminate heat, Bring to
simmer, thinning out w/spoonfuls of milk or cream. mixture
should be fairly thick but not stiff. Season w/salt, pepper,
then stir in 1/3 c. cheese. Butter a shallow 11/2 qt. baking dish,
and turn the zuc. in it. Spread on mixture of remaining cheese
& bread crumbs, drizzle on 1/2 T butter.
Abt 15-20 min before serving, set in upper third of a preheated
425° oven until bubbling and top has browned nicely.
Card 1 Back:
Boiled Summer Squash, Greek Style
1 lb summer squash, preferably Z salt & pepper
1 c. water Oil & Lemon Dressing
1/4 t. Sugar or Garlic Sauce
1 t. mint or dill
Wash & cut off ends of squash. Do not peel. Slice into 1"
rounds. Put squash in a pan & add water & salt. Cover &
boil until soft, aprox 15 min. Serve with sauce above,
or cruet of olive oil & wedges of lemon for individual
seasoning.
Oil & Lemon Dressing
1/2 c. olive oil
juice of 1 or 2 T. vinegar
1/4 t. salt
dash white pepper, to taste
1/4 t. oregano
Mix ingredients w/a few whisks of fork just before ready to
Serve. Use over hot or cold vegetables, fresh greens, fish, olives.
It is also an excellent marinade for meats & fowl.
---
# Grated Zucchini Sautéed with Onions, Gratin de Courgettes Mornay, Boiled Summer Squash Greek Style, and Oil & Lemon Dressing
*Four recipes on one sheet*
---
# Grated Zucchini Sautéed with Onions
## Ingredients
- 1 lb zucchini (about 3 pieces, each approximately 8 inches x 1 3/4 inches)
- 1/4 tsp salt
- 1 to 1 1/2 cups onions, sliced
- 3 Tbsp butter or olive oil
- 1 clove garlic, pureed (optional)
## Instructions
1. Slice off the stem end and shave off the other end of each zucchini. Scrub under cold water.
2. Grate unpeeled zucchini into a colander set over a saucepan.
3. Toss grated zucchini with salt and let macerate (stand) while preparing the onions.
4. In a covered frying pan, cook sliced onions in butter or olive oil over medium heat for 8 to 10 minutes, until tender and translucent but not browned. Add garlic near the end of cooking.
5. Pack the macerated zucchini into a potato ricer (or twist by handfuls in the corner of a dish towel) and squeeze hard, letting the juices fall into the saucepan below. Reserve these juices.
6. When onions are tender, stir in the squeezed zucchini and sauté over moderately high heat, tossing and turning for several minutes until tender.
7. To serve as a finished dish: cover and cook a few minutes more, season, and turn into a hot vegetable dish.
8. To use as a base for Gratin de Courgettes Mornay, proceed directly to that recipe using this sautéed zucchini and onion mixture, still in its frying pan.
---
# Gratin de Courgettes Mornay
*Built on the preceding Sautéed Zucchini with Onions*
## Ingredients
- Sautéed zucchini and onions (preceding recipe, in its frying pan)
- 2 to 4 Tbsp butter, as needed
- 3 Tbsp flour
- Reserved zucchini juices, heated
- 1/3 to 1/2 cup milk or cream
- Salt and pepper, to taste
- About 1/2 cup Swiss cheese, grated, divided
- 2 to 3 Tbsp fresh white bread crumbs
- 1/2 Tbsp butter, melted (for topping)
## Instructions
1. Preheat oven to 425°F.
2. Return the frying pan with the sautéed onions and zucchini to moderate heat.
3. Add 3 Tbsp melted butter and stir in flour; cook, stirring, for 2 minutes. Remove pan from heat.
4. Mix in the hot reserved zucchini juices, blending thoroughly with the vegetables.
5. Stir in a portion of the milk or cream to bring the mixture to a manageable temperature, then return to heat and bring to a simmer, thinning further with additional milk or cream as needed. The mixture should be fairly thick but not stiff.
6. Season with salt and pepper, then stir in about half of the grated Swiss cheese.
7. Butter a shallow 1 1/2 quart baking dish and turn the zucchini mixture into it.
8. Combine remaining Swiss cheese with bread crumbs and spread evenly over the top. Drizzle with melted butter.
9. Bake in the upper third of the oven for 15 to 20 minutes until bubbling and the top is nicely browned.
---
# Boiled Summer Squash, Greek Style
## Ingredients
- 1 lb summer squash, preferably zucchini
- 1 cup water
- 1/4 tsp sugar
- Salt and pepper, to taste
- Oil and Lemon Dressing (see recipe) or garlic sauce
- 1 tsp fresh mint or dill
## Instructions
1. Wash squash and cut off ends. Do not peel.
2. Slice into 1 inch rounds.
3. Place squash in a pan with water, sugar, and salt.
4. Cover and boil until soft, approximately 15 minutes.
5. Serve with Oil and Lemon Dressing or garlic sauce, garnished with mint or dill, or with a cruet of olive oil and lemon wedges for individual seasoning at the table.
---
# Oil and Lemon Dressing
## Ingredients
- 1/2 cup olive oil
- Juice of 1 lemon (see Editor's Notes)
- 2 Tbsp vinegar
- 1/4 tsp salt
- Dash white pepper, to taste
- 1/4 tsp oregano
## Instructions
1. Combine olive oil, lemon juice, vinegar, salt, white pepper, and oregano in a bowl.
2. Mix with a few whisks of a fork just before ready to serve.
3. Use over hot or cold vegetables, fresh greens, fish, or olives. Also excellent as a marinade for meats and fowl. -
Charlene's Coffee Cake
Card 1 Front:
Charlene's Coffee Cake
INGREDIENTS:
1/2 cup butter 1 teaspoon baking powder FROSTING:
1 cup sugar 1 teaspoon baking soda Butter
2 eggs 1/2 teaspoon salt Powdered Sugar
2 cups flour 1 teaspoon vanilla Sour Cream
1 cup sour cream
Blend together 1/2 cup butter with 1 cup white sugar. Beat in 2 eggs
(one at a time). Combine in sifter 2 cups flour, 1 teaspoon baking
powder, 1 teaspoon baking soda, 1/2 teaspoon salt. Get 1 cup of
sour cream and alternating cream with dry ingredients add them to
the sugar, butter, & egg mixture. To this add 1 teaspoon vanilla.
Put half of batter in well greased cake pan (9" by 13"). Spoon in
desired amount of applesauce, dropping it in small amounts all over
the cake. Put rest of batter on top and then more applesauce.
Bake in 350° oven for 35-40 minutes. Let cool while you make topping.
For the topping you take 1/4 cup butter, 1/4 cup sour cream, and
enough powdered sugar until it is the consistency you would like
it to be. Spread this on top of cake.
The End
Card 1 Back:
8336 8011
13 3/8" long
9" wide
---
# Charlene's Coffee Cake
*Recipe from the kitchen of Charlene*
## Ingredients
### Cake
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 1 cup sour cream
- Applesauce, desired amount
### Frosting
- 1/4 cup butter
- 1/4 cup sour cream
- Powdered sugar, enough to reach desired consistency
## Instructions
### Cake
1. Blend together 1/2 cup butter with 1 cup white sugar.
2. Beat in 2 eggs, one at a time.
3. Combine in sifter: 2 cups flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt.
4. Alternating the sour cream with the dry ingredients, add them to the sugar, butter, and egg mixture.
5. Add 1 tsp vanilla and stir to combine.
6. Put half of batter into a well-greased 9" × 13" cake pan.
7. Spoon desired amount of applesauce over the batter, dropping it in small amounts all over the cake.
8. Put the rest of the batter on top, then add more applesauce.
9. Bake in a 350°F oven for 35–40 minutes.
10. Let cool while you make the frosting.
### Assembly
1. For the frosting, combine 1/4 cup butter, 1/4 cup sour cream, and enough powdered sugar to reach desired consistency.
2. Spread frosting on top of cooled cake.
3. The End -
Chow Mein Hot Dish
Card 1 Front:
Chow Mein Hot Dish
BLANCH 1 CUP OF RICE (BRING TO BOIL
AND LET SET ½ HOUR)
BROWN 1½ lb. HAMBURGER IN 6 TABLESPOONS
SOY SAUCE.
1 MED CHOPPED ONION
4 CUPS CELERY CHOPPED
ADD RICE
1 CAN CREAM OF MUSHROOM SOUP
2 CANS CHICKEN RICE SOUP
3 CANS WATER
MIX THROUGHLY
BAKE 375° OVEN - ONE TO TWO HOURS
STIR ONCE OR TWICE WHILE BAKING
UNCOVERED.
Card 1 Back:
JOE OTT
Appleton
Wisconsin
---
# Chow Mein Hot Dish
*Recipe from the kitchen of Joe Ott — Appleton, Wisconsin*
## Ingredients
- 1 cup rice
- 1 1/2 lb hamburger
- 6 Tbsp soy sauce
- 1 medium onion, chopped
- 4 cups celery, chopped
- 1 can cream of mushroom soup
- 2 cans chicken rice soup
- 3 cans water
## Instructions
1. Blanch the rice: bring to a boil and let set 1/2 hour.
2. Brown 1 1/2 lb hamburger in 6 Tbsp soy sauce.
3. Add chopped onion and chopped celery to the browned hamburger.
4. Add the blanched rice.
5. Add cream of mushroom soup, chicken rice soup, and water. Mix thoroughly.
6. Bake in a 375°F oven, uncovered, for one to two hours, stirring once or twice while baking.