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Shoo-Fly Pie
SHOO-FLY PIE
A good old Pennsylvania Dutch Recipe!
For the liquid part:
½ CUP MOLASSES
½ CUP HOT WATER
½ TEASPOON BAKING SODA
For the crumb part:
¼ CUP SHORTENING
1 CUP BROWN SUGAR
1½ CUPS FLOUR ¼ Tsp. SALT
1 Tsp. CINNAMON
A LITTLE NUTMEG, GINGER
and CLOVES
Combine the dry ingredients and work
in the shortening to make crumbs. Into
an unbaked pie shell, put crumbs and
liquid in alternating layers with crumbs
on bottom and top. Bake in hot oven 450
degrees, for 15 minutes, then reduce heat
to 350 degrees for 20 minutes.
To the Pennsylvania Dutch housewife
Baking day was important. From the big
outdoor oven she produced countless
cakes, pies and loaves of golden-crusted
bread.
Back:
...y memorable moments
...y when you visit the
estoga Crafts Product by L. E. Smith Wholesale Distributors, Gettysburg, P...
---
# Shoo-Fly Pie
*A good old Pennsylvania Dutch Recipe!*
## Liquid Part
- 1/2 cup molasses
- 1/2 cup hot water
- 1/2 tsp baking soda
## Crumb Part
- 1 unbaked pie shell
- 1/4 cup shortening
- 1 cup brown sugar
- 1 1/2 cups flour
- 1/4 tsp salt
- 1 tsp cinnamon
- A little nutmeg, ginger, and cloves
## Instructions
1. Combine the dry ingredients and work in the shortening to make crumbs.
2. Into an unbaked pie shell, put crumbs and liquid in alternating layers with crumbs on bottom and top.
3. Bake in hot oven 450 degrees for 15 minutes, then reduce heat to 350 degrees for 20 minutes. -
Wild Rice Stuffing
Fred Meyer Nutrition Centers
WILD RICE STUFFING
1 cup raw wild rice
3 cups chicken broth*
1 cup diced celery
¼ cup instant minced onion
½ cup melted butter
4 oz. can mushrooms
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon sage
¼ teaspoon thyme
Cook rice in boiling broth. Saute celery, onion and mushrooms in butter for 2 or 3 minutes.
Combine all ingredients. Makes about 6 cups or enough dressing for a 10 lb. turkey. Also great
with any wild game!
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# Wild Rice Stuffing
*From Fred Meyer Nutrition Centers*
## Ingredients
- 1 cup raw wild rice
- 3 cups chicken broth*
- 1 cup diced celery
- 1/4 cup instant minced onion
- 1/2 cup melted butter
- 4 oz. can mushrooms
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp sage
- 1/4 tsp thyme
## Instructions
1. Cook rice in boiling broth.
2. Saute celery, onion and mushrooms in butter for 2 or 3 minutes.
3. Combine all ingredients.
Makes about 6 cups or enough dressing for a 10 lb. turkey. Also great with any wild game! -
Broiled Mushrooms
BROILED MUSHROOMS SERVES: 4
1 lb. Fresh Mushrooms
½ Cup Margarine
Salt
Wash mushrooms and pat dry with paper towel. Remove stems (chops
and freeze for use in sauces, gravies and casseroles.
Melt margarine in small saucepan. Dip mushrooms in melted margarine
and place stem side up on broiler sheet. Pour remaining margarine in
stem cavities and sprinkle salt over all.
Broil 3 inches from heat for 5 minutes. Serve hot.
ALBERTSON'S HOME ECONOMIST
155
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# Broiled Mushrooms
*From Albertson's Home Economist*
## Ingredients
- 1 lb fresh mushrooms
- 1/2 cup margarine
- Salt
## Instructions
1. Wash mushrooms and pat dry with paper towel. Remove stems (chop and freeze for use in sauces, gravies and casseroles).
2. Melt margarine in small saucepan. Dip mushrooms in melted margarine and place stem side up on broiler sheet.
3. Pour remaining margarine in stem cavities and sprinkle salt over all.
4. Broil 3 inches from heat for 5 minutes. Serve hot. -
High Protein Cole Slaw
High Protein Cole Slaw
12 grams usable protein in each serving.
2 cups cabbage, shredded
1 cup carrot, grated
1/2 cup apples, diced
1/2 cup raisins
1/2 cup roasted peanuts
2/3 cup sunflower seeds
Dressing:
1/2 banana, mashed
1/3 cup buttermilk or yogurt
1/2 cup ricotta cheese
1/4 cup apple juice
Blend dressing ingredients by hand or in blender. Com-
bine with other ingredients and chill well before serv-
ing.
Back:
Reflections
n our vantage point it is easy to condemn the
risees for their unwillingness to hear Jesus.
Israel was always deaf to her prophets. We,
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dent to be taken seriously.
eat and weeds must always grow together. Not
n churches are exempt from this eternal rule.
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gdom of God. Those do who care for the poor,
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13:31-32 T[...]
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from it.
---
# High Protein Cole Slaw
*12 grams usable protein in each serving.*
## Ingredients
- 2 cups cabbage, shredded
- 1 cup carrot, grated
- 1/2 cup apples, diced
- 1/2 cup raisins
- 1/2 cup roasted peanuts
- 2/3 cup sunflower seeds
## Dressing
- 1/2 banana, mashed
- 1/3 cup buttermilk or yogurt
- 1/2 cup ricotta cheese
- 1/4 cup apple juice
## Instructions
1. Blend dressing ingredients by hand or in blender.
2. Combine with other ingredients and chill well before serving. -
Nutty Chicken Salad
NUTTY CHICKEN SALAD
3 c. cubed cooked chicken
2 T. lemon juice
1 c. chopped pecans
4 hard cooked eggs, chopped
½ t. salt
½ t. pepper
1½ c. chopped celery
3 T. chopped sweet pickle
¾ c. mayonnaise
2 T. Durkee dressing
Combine all ingredients, add mayonnaise. Chill. Serve on
lettuce cups. Yield: 6 servings.
Think "Pecans" When Cooking
Back:
...that the very
best people
- The Holden
To
the right one.
ane Willson
---
# Nutty Chicken Salad
## Ingredients
- 3 cups cubed cooked chicken
- 2 Tbsp lemon juice
- 1 cup chopped pecans
- 4 hard cooked eggs, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups chopped celery
- 3 Tbsp chopped sweet pickle
- 3/4 cup mayonnaise
- 2 Tbsp Durkee dressing
## Instructions
1. Combine all ingredients, add mayonnaise.
2. Chill.
3. Serve on lettuce cups.
Yield: 6 servings. -
Indian Pudding
Fred Meyer Nutrition Centers
INDIAN PUDDING
1 quart milk, scalded ½ teaspoon nutmeg
5 tablespoons stoneground corn meal 2 tablespoons butter
2 well beaten eggs 1 cup unsulphured molasses
1 teaspoon sea salt ½ cup raisins
½ teaspoon ground ginger
Preheat oven to 325°. Pour the milk over the cornmeal in a saucepan and bring
to a boil. Cook over low heat, stirring constantly till smooth and creamy, about
15 minutes.
Pour milk-cornmeal mixture over the beaten eggs. Add the salt, ginger,
nutmeg, butter, mollasses and raisins and pour into a greased baking dish.
Bake approximately 1½ hours. Serve warm with ice cream or whipped cream.
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# Indian Pudding
*From Fred Meyer Nutrition Centers*
## Ingredients
- 1 quart milk, scalded
- 5 Tbsp stoneground corn meal
- 2 well beaten eggs
- 1 tsp sea salt
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 2 Tbsp butter
- 1 cup unsulphured molasses
- 1/2 cup raisins
## Instructions
1. Preheat oven to 325°.
2. Pour the milk over the cornmeal in a saucepan and bring to a boil.
3. Cook over low heat, stirring constantly till smooth and creamy, about 15 minutes.
4. Pour milk-cornmeal mixture over the beaten eggs.
5. Add the salt, ginger, nutmeg, butter, molasses, and raisins and pour into a greased baking dish.
6. Bake approximately 1 1/2 hours.
7. Serve warm with ice cream or whipped cream. -
Pumpkin Bread
Fred Meyer Nutrition Centers
PUMPKIN BREAD
2 cups whole wheat flour 1 cup solid pack pumpkin
2 teaspoons low sodium baking or cooked pumpkin puree
powder ½ cup milk
1 teaspoon sea salt 2 eggs
1 teaspoon cinnamon ¼ cup butter or margarine
½ teaspoon nutmeg 1 cup brown sugar
1 cup chopped nuts
1) Sift together first six ingredients. 2) Combine pumpkin, eggs, sugar and
milk. 3) Cream butter into dry ingredients. 4) Mix pumpkin mixture into flour/
butter mixture. 5) Stir in nuts. 6) Spread in loaf pans. Bake at 350° for
45-55 minutes.
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# Pumpkin Bread
*From Fred Meyer Nutrition Centers*
## Ingredients
- 2 cups whole wheat flour
- 2 tsp low sodium baking powder
- 1 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup solid pack pumpkin or cooked pumpkin puree
- 1/2 cup milk
- 2 eggs
- 1/4 cup butter or margarine
- 1 cup brown sugar
- 1 cup chopped nuts
## Instructions
1. Sift together first six ingredients.
2. Combine pumpkin, eggs, sugar, and milk.
3. Cream butter into dry ingredients.
4. Mix pumpkin mixture into flour/butter mixture.
5. Stir in nuts.
6. Spread in loaf pans. Bake at 350° for 45–55 minutes. -
Tiffin Style Beef Stroganoff
Tiffin Style Beef Stroganoff
Cut 1½ lbs. Filet of choice beef into julienne strips 1
inch long and ¼ inch wide. Season with salt, a grating
of black pepper and paprika.
Heat butter the size of an egg in skillet and saute beef
quickly on a sharp fire until just medium rare. Remove
meat from pan.
Now in same pan saute 2 tablespoons finely chopped
onion, cook about half done, add ½ pound sliced—fresh
mushrooms and cook a few minutes more, adding butter
if necessary.
Next sprinkle over the mushrooms 1 scant tablespoon
flour. Stir as you add slowly 2 cups soured heavy cream.
To this sauce add 1 teaspoon tomato paste, ½ teaspoon
worcestershire, 3 finely sliced sweet pickles, ¼ teaspoon
salt and ½ teaspoon nutmeg. Return meat to sauce.
Serve hot over toast or on fluffy rice in a Chafing Dish.
The Chef of TIFFIN INN
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# Tiffin Style Beef Stroganoff
*From The Chef of Tiffin Inn*
## Ingredients
- 1 1/2 lbs filet of choice beef, cut into julienne strips 1 inch long and 1/4 inch wide
- Salt, to season
- Black pepper (a grating), to season
- Paprika, to season
- Butter the size of an egg (plus more if necessary)
- 2 Tbsp finely chopped onion
- 1/2 lb fresh mushrooms, sliced
- 1 scant Tbsp flour
- 2 cups soured heavy cream
- 1 tsp tomato paste
- 1/2 tsp Worcestershire sauce
- 3 sweet pickles, finely sliced
- 1/4 tsp salt
- 1/2 tsp nutmeg
## Instructions
1. Cut beef into julienne strips 1 inch long and 1/4 inch wide. Season with salt, a grating of black pepper, and paprika.
2. Heat butter the size of an egg in a skillet and sauté beef quickly on a sharp fire until just medium rare. Remove meat from pan.
3. In the same pan, sauté the finely chopped onion until about half done. Add the sliced fresh mushrooms and cook a few minutes more, adding butter if necessary.
4. Sprinkle 1 scant tablespoon of flour over the mushrooms. Stir as you slowly add 2 cups of soured heavy cream.
5. To this sauce add the tomato paste, Worcestershire sauce, sweet pickles, salt, and nutmeg. Return meat to sauce.
6. Serve hot over toast or on fluffy rice in a Chafing Dish. -
Quiche Lorraine
Quiche Lorraine
Prepare your favorite pastry pie dough and place in
9 inch pie tin.
Saute finely chopped onion (size of an egg) with diced
lean bacon (3 strips) until onion is brown.
Sprinkle onion and bacon over uncooked pie shell.
Next prepare cheese mixtures, using the following in-
gredients: ½ lb. grated Swiss cheese, 4 well beaten
eggs, 2 cups light cream, 1 tablespoon melted butter, ½
teaspoon nutmeg, pinch of salt and pepper and dash of
tabasco sauce.
Now pour cheese mixture into pie shell and bake in
hot oven (400°) for 15 minutes. Reduce oven heat to
350° and finish baking for 30 minutes.
Cool at room temperature. Cut pie shape wedges and
serve hot with accompliments of your choice.
The Chef of TIFFIN INN
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# Quiche Lorraine
*From The Chef of Tiffin Inn*
## Ingredients
- Your favorite pastry pie dough (for a 9-inch pie tin)
- 1 onion, finely chopped (size of an egg)
- 3 strips lean bacon, diced
- 1/2 lb grated Swiss cheese
- 4 eggs, well beaten
- 2 cups light cream
- 1 Tbsp melted butter
- 1/2 tsp nutmeg
- Pinch of salt and pepper
- Dash of Tabasco sauce
## Instructions
1. Prepare your favorite pastry pie dough and place in a 9-inch pie tin.
2. Sauté finely chopped onion with diced lean bacon (3 strips) until onion is brown.
3. Sprinkle onion and bacon over the uncooked pie shell.
4. Prepare cheese mixture by combining: 1/2 lb grated Swiss cheese, 4 well beaten eggs, 2 cups light cream, 1 Tbsp melted butter, 1/2 tsp nutmeg, pinch of salt and pepper, and dash of Tabasco sauce.
5. Pour cheese mixture into the pie shell and bake in a hot oven (400°) for 15 minutes.
6. Reduce oven heat to 350° and finish baking for 30 minutes.
7. Cool at room temperature. Cut into pie-shaped wedges and serve hot with accompaniments of your choice. -
Tiffin Famous French Pudding
Tiffin Famous French Pudding
1 lb. butter (room temperature) 2 cups chopped maraschino cherries
4 cups powdered sugar 1 tsp. vanilla
8 eggs—unbeaten Pinch of salt
2 cups chopped english walnuts 2 lbs. vanilla wafers, coarsely crushed
1 quart whipping cream
Step No. 1—Line a large buttered pan (10x16) with ½
the vanilla wafer crumbs. Cream butter well on electric
beater and add powdered sugar slowly. Add eggs one
at a time and beat until fluffy. Put this mixture in your
wafer lined pan. Place in refrigerator.
Step No. 2 — Whip the cream, add nuts, cherries and
vanilla. Cover over egg mixture and top with remaining
crumbs. Freeze.
Serve with any sauce, such as wine or apricot with
Kirsch.
The Chef of TIFFIN INN
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# Tiffin Famous French Pudding
*From The Chef of Tiffin Inn*
## Ingredients
- 1 lb. butter (room temperature)
- 4 cups powdered sugar
- 8 eggs, unbeaten
- 2 cups chopped English walnuts
- 2 cups chopped maraschino cherries
- 1 tsp vanilla
- Pinch of salt
- 2 lbs. vanilla wafers, coarsely crushed
- 1 quart whipping cream
## Instructions
1. Line a large buttered pan (10x16) with 1/2 the vanilla wafer crumbs.
2. Cream butter well on electric beater and add powdered sugar slowly.
3. Add eggs one at a time and beat until fluffy.
4. Put this mixture in the wafer lined pan. Place in refrigerator.
5. Whip the cream, add nuts, cherries and vanilla.
6. Cover over egg mixture and top with remaining crumbs.
7. Freeze.
8. Serve with any sauce, such as wine or apricot with Kirsch. -
Orange Glazed Sweet Potatoes / Cheese Corn Pudding
Minnegasco's RECIPE OF THE MONTH
©1959
ORANGE GLAZED SWEET POTATOES
(Prepare on top burner while turkey is in the oven)
6 to 8 medium sweet 2 tbsp. honey
potatoes 1 tbsp. grated orange rind
¼ cup butter 1/3 cup orange juice
1 cup brown sugar
Pare potatoes and cut in halves lengthwise. Brown in the butter in a skillet.
Place browned potatoes and butter in a 2 quart casserole. Mix together re-
maining ingredients and pour over potatoes. Cover and bake in a GAS oven
at 450º for 30 minutes. Uncover and continue baking, basting frequently with
the syrup, for 20 minutes or until tender and brown. Serves 8.
To Prepare on Top Burner: In aluminum skillet, brown potatoes in butter over
medium flame (325º on controlled burner). Add orange mixture and cook over
low flame (240º - 250º) for 20 minutes, or until tender. Uncover and simmer
about 20 minutes, basting frequently.
Back:
CHEESE CORN PUDDING
(Good oven companion with a roast)
½ cup milk 2 eggs, slightly beaten
1 tsp. sugar 1 cup grated mild Cheddar cheese
1 tsp. salt 1 No. 303 can cream-style corn
(about 2 cups)
Combine all ingredients. Pour in a greased 1 quart shallow casserole. Set
in a pan of warm water. Bake in a GAS oven at 325º for 1 hour and 15 min-
utes. Serves 6.
After December 1st, stop for your Christmas Cooky Book at one of our offices:
Main office - 8th & Marquette
Edina - Southdale Center
Robbinsdale - 4171 W. Broadway
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# Orange Glazed Sweet Potatoes
*From Minnegasco's Recipe of the Month, 1959*
## Ingredients
- 6 to 8 medium sweet potatoes
- 1/4 cup butter
- 1 cup brown sugar
- 2 Tbsp honey
- 1 Tbsp grated orange rind
- 1/3 cup orange juice
## Instructions
1. Pare potatoes and cut in halves lengthwise.
2. Brown in the butter in a skillet.
3. Place browned potatoes and butter in a 2 quart casserole.
4. Mix together remaining ingredients and pour over potatoes.
5. Cover and bake in a GAS oven at 450° for 30 minutes.
6. Uncover and continue baking, basting frequently with the syrup, for 20 minutes or until tender and brown.
7. Serves 8.
## To Prepare on Top Burner
1. In aluminum skillet, brown potatoes in butter over medium flame (325° on controlled burner).
2. Add orange mixture and cook over low flame (240°–250°) for 20 minutes, or until tender.
3. Uncover and simmer about 20 minutes, basting frequently.
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# Cheese Corn Pudding
## Ingredients
- 1/2 cup milk
- 1 tsp sugar
- 1 tsp salt
- 2 eggs, slightly beaten
- 1 cup grated mild Cheddar cheese
- 1 No. 303 can cream-style corn (about 2 cups)
## Instructions
1. Combine all ingredients.
2. Pour into a greased 1 quart shallow casserole.
3. Set in a pan of warm water.
4. Bake in a GAS oven at 325° for 1 hour and 15 minutes.
5. Serves 6. -
Canned Salmon... the Convenient Source of Important Protein!
Canned salmon...
the convenient source of important protein!
High in vitamins and minerals and free of cholesterol.
Delicious canned salmon, from the icy waters of the great Pacific Northwest, is a
convenience food that's rich in nutrients! The protein in salmon is complete...in the
same food group as meat, poultry, cheese and eggs.
And when you use the whole can of salmon...including the liquid, bones and
skin...you get the full benefit of the iodine, phosphorus, calcium, vitamin A, vitamin
D, and the B-group vitamins.
Canned salmon is relatively low in calories, and because it contains polyunsatu-
rated fat, it is an ideal food for people on a low cholesterol diet.
Canned salmon is available in the familiar 15-1/2 oz. tall cans, each containing two
cups; in 7-3/4 ounce flat cans containing one cup; and the smaller 3-3/4 ounce cans.
Serve canned salmon often, just as it comes from the can, or use it as the basic
ingredient in many easy and quick-to-prepare dishes such as those in this booklet.
Choose the choice Sockeye or Chinook salmon when color is important as in
salads and appetizers. When mixed with other ingredients in casseroles, soups and
sandwich fillings, the less expensive Pink or Chum salmon is ideal.
Hot or cold, served plain or fancy, canned salmon is a delicious, nutritious,
convenient natural food, with nothing added but salt for flavoring.
Back:
Canned Salmon Institute
SUITE 110, 190 QUEEN ANNE BLDG./SEATTLE, WASHINGTON 98109/206-284-8383
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# Canned Salmon... the Convenient Source of Important Protein!
*From the Canned Salmon Institute*
## About Canned Salmon
Delicious canned salmon, from the icy waters of the great Pacific Northwest, is a convenience food that's rich in nutrients! The protein in salmon is complete...in the same food group as meat, poultry, cheese and eggs.
And when you use the whole can of salmon...including the liquid, bones and skin...you get the full benefit of the iodine, phosphorus, calcium, vitamin A, vitamin D, and the B-group vitamins.
Canned salmon is relatively low in calories, and because it contains polyunsaturated fat, it is an ideal food for people on a low cholesterol diet.
Canned salmon is available in the familiar 15-1/2 oz. tall cans, each containing two cups; in 7-3/4 ounce flat cans containing one cup; and the smaller 3-3/4 ounce cans.
Serve canned salmon often, just as it comes from the can, or use it as the basic ingredient in many easy and quick-to-prepare dishes such as those in this booklet.
Choose the choice Sockeye or Chinook salmon when color is important as in salads and appetizers. When mixed with other ingredients in casseroles, soups and sandwich fillings, the less expensive Pink or Chum salmon is ideal.
Hot or cold, served plain or fancy, canned salmon is a delicious, nutritious, convenient natural food, with nothing added but salt for flavoring.