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Squash Soufflé
Squash Souffle'
2 summer squash salt & pepper to taste
2 eggs 1 dash nutmeg
2 rounded tbsp flour 1 c rich milk
1 c sugar
Pare squash & cut in small pieces Boil till
tender. Drain & mash. piece of butter size of walnut
Add sugar, salt & nutmeg then beaten egg yolks
separately. Mix well with flour & milk till
smooth. Lastly add beaten egg whites & pour into
well buttered casserole. Bake in mod. oven
300 - 325 for 45 min
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# Squash Soufflé
## Ingredients
- 2 summer squash
- 2 eggs, separated
- 2 heaping Tbsp flour
- 1 cup sugar
- Salt & pepper to taste
- 1 dash nutmeg
- 1 cup rich milk
- 1 piece butter, size of a walnut
## Instructions
1. Pare squash and cut in small pieces. Boil till tender.
2. Drain and mash.
3. Add butter (size of walnut) and mash together.
4. Add sugar, salt, and nutmeg, then beaten egg yolks.
5. Mix well with flour and milk until smooth.
6. Lastly, add beaten egg whites and pour into a well-buttered casserole.
7. Bake in moderate oven at 300–325°F for 45 minutes. -
Squash Pickles
Squash pickles
2 gal. sliced - squash
3 large onions - sliced
1 c. salt
6 c. vinegar
6 c. sugar
3 T.bsp. celery seed
3 T bsp. mustard seed
3 T bsp. ginger
3 T bsp. turmeric
(over)
Card 1 Front:
Add salt in ice water. Cover
squash & onions. Let stand for 2 hrs.
Bring all spices, sugar & vinegar to a
boil. Drain squash, onions, pour
in mixture, & return to a boil.
Boil 2 minutes. Let stand in hot
mixture for 3 minutes. Take fork
& put squash in jars. Pour mix-
ture over squash.
Card 1 Back:
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# Squash Pickles
## Ingredients
- 2 gal. sliced squash
- 3 large onions, sliced
- 1 cup salt
- 6 cups vinegar
- 6 cups sugar
- 3 Tbsp celery seed
- 3 Tbsp mustard seed
- 3 Tbsp ginger
- 3 Tbsp turmeric
## Instructions
1. Add the salt to ice water. Pour over the sliced squash and onions to cover. Let stand for 2 hours.
2. Bring all the spices, sugar, and vinegar to a boil.
3. Drain the squash and onions. Pour the hot mixture over them and return to a boil.
4. Boil for 2 minutes.
5. Let stand in the hot mixture for 3 minutes.
6. Using a fork, lift the squash into jars.
7. Pour the hot mixture over the squash. -
Spy Wednesday Biscuits
SPY WEDNESDAY BISCUITS THE TAMPA TRIBUNE
½ cup currants 1 teaspoon salt
1 pkg. active dry yeast 1 c. chilled vegetable
1 c. warm water shortening, cut into
4 cups flour bits
½ cup sugar 1 cup buttermilk
1 tsp. baking soda 2/3 c. butter, melted
4 tsp. baking powder and cooled
Place currants in a dish, cover with hot water
and set aside.
Mix yeast with 1 cup of warm water in a bowl,
and set aside for 5 minutes, until frothy.
Sift flour, sugar, baking soda, baking powder
Card 1 Back:
and salt together in a bowl. Cut in shortening
with a pastry blender until the mixture has the
texture of coarse cornmeal. Or use a food pro-
cessor.
Drain currants, and mix into the dough. Lightly
stir in the yeast mixture and the buttermilk
just until ingredients are moist. Transfer
dough to a floured surface and knead gently.
Line 2 lg. baking sheets with parchment paper.
Roll or pat the dough into a rectangle about ½"
thick. Cut rounds with a 2½" biscuit cutter.
Scraps can be gently kneaded together and rolled
and cut. Dip each cut biscuit into the melted
butter; place them 1" apart on the parchment.
Card 2 Front:
SPY WEDNESDAY BISCUITS, CARD NUMBER 2
Set aside to rise.
Preheat oven to 425 degrees. Bake about 15
minutes, until golden brown. Serve warm.
Yields: about 40 biscuits.
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# Spy Wednesday Biscuits
*The Tampa Tribune*
*Yields about 40 biscuits*
## Ingredients
- 1/2 cup currants
- 1 pkg. active dry yeast
- 1 cup warm water
- 4 cups flour
- 1/2 cup sugar
- 1 tsp. baking soda
- 4 tsp. baking powder
- 1 tsp. salt
- 1 cup chilled vegetable shortening, cut into bits
- 1 cup buttermilk
- 2/3 cup butter, melted and cooled
## Instructions
1. Place currants in a dish, cover with hot water, and set aside.
2. Mix yeast with 1 cup of warm water in a bowl, and set aside for 5 minutes, until frothy.
3. Sift flour, sugar, baking soda, baking powder, and salt together in a bowl. Cut in shortening with a pastry blender until the mixture has the texture of coarse cornmeal. Or use a food processor.
4. Drain currants and mix into the dough. Lightly stir in the yeast mixture and the buttermilk just until ingredients are moist. Transfer dough to a floured surface and knead gently.
5. Line 2 large baking sheets with parchment paper. Roll or pat the dough into a rectangle about 1/2" thick. Cut rounds with a 2 1/2" biscuit cutter. Scraps can be gently kneaded together, rolled, and cut.
6. Dip each cut biscuit into the melted butter and place them 1" apart on the parchment.
7. Set aside to rise.
8. Preheat oven to 425°F. Bake about 15 minutes, until golden brown. Serve warm. -
Spritz Cookies
Card 1 Front:
Spritz Cookies
2½ c. all-Purpose flour
½ t. baking powder
⅛ t. salt
1 c. butter or Margarine
¾ c. Sugar
1 t. almond extract
Sift together flour baking P. + salt.
Cream butter or margarine add
gradually add & sift dry ingredients
blending well then add extract.
Card 1 Back:
Force through cookie press onto
cookie sheet. Run from press in a
continuous ribbon untill sheets is
filled cut into 3 inch lengths. Bake
in hot oven 400°F. for 7 to 10 minutes
Run sheet under broiler sent about
½ minute to give darker color.
app. 6 dz. cookies
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# Spritz Cookies
*Yields approximately 6 dozen cookies*
## Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 cup butter or margarine
- 3/4 cup sugar
- 1 tsp almond extract
## Instructions
1. Sift together flour, baking powder, and salt.
2. Cream butter or margarine, then add sugar gradually.
3. Add and sift in dry ingredients, blending well.
4. Add almond extract and blend thoroughly.
5. Force dough through a cookie press onto an ungreased cookie sheet, running the press in a continuous ribbon until the sheet is filled.
6. Cut into 3-inch lengths.
7. Bake in a hot oven at 400°F for 7 to 10 minutes.
8. Run sheet under broiler for about 1/2 minute to give a darker color. -
Spritz Butter Cookies
SPRITZ BUTTER COOKIES
1 c. (2sticks) butter, softened
3/4 cup sugar
1 large egg
1 tsp. EACH: vanilla/almond extract
2 cups all-purpose flour
½ c. toasted sliced blanched almonds, finely
ground
Dash of salt
Glace cherries, sugar sprinkles or dragees
optinal
Preheat oven to 375 degrees. Cream butter in
large mixer bowl. Add sugar, beat until light
and fluffy. Beat in egg and extracts. Grad-
ually blend in flour, almonds, and salt. Using
Card 1 Back:
pastry bag and large star tip, pipe dough into
rosettes or stars about 1 3/4" in diameter
onto unbuttered cookie sheets. Decorate with
cherries, sprinkles, or dragees, if desired.
Bake 10-12 minutes or until pale golden. Re-
move from cookie sheets; cool completely on
wire racks.
Yield: about 3½ dozen cookies.
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# Spritz Butter Cookies
*Yields about 3 1/2 dozen cookies*
## Ingredients
- 1 cup (2 sticks) butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup toasted sliced blanched almonds, finely ground
- Dash of salt
- Glacé cherries, sugar sprinkles, or dragées (optional, for decoration)
## Instructions
1. Preheat oven to 375°F.
2. Cream butter in a large mixer bowl. Add sugar; beat until light and fluffy.
3. Beat in egg and extracts.
4. Gradually blend in flour, almonds, and salt.
5. Using a pastry bag and large star tip, pipe dough into rosettes or stars about 1 3/4" in diameter onto unbuttered cookie sheets.
6. Decorate with cherries, sprinkles, or dragées, if desired.
7. Bake 10–12 minutes or until pale golden.
8. Remove from cookie sheets; cool completely on wire racks. -
Spot Remover
Spot Remover
1 cup water
1/2 c. misk
1/2 c. lemon ammonia
Spray on spots, let stand
for a few min. & wash.
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# Spot Remover
## Ingredients
- 1 cup water
- 1/2 cup misk
- 1/2 cup lemon ammonia
## Instructions
1. Spray on spots, let stand for a few minutes and wash. -
Split Coffee Cake
Split Coffee Cake
Recipe from the kitchen of Bea Vail
½ cup oleo
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
8 oz. - 1 cup sour cream
Mix oleo sugar eggs and sour cream together.
Sift flour, powder and soda together and add
to other mixture gradually. Bake at 350.
(over)
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Use 8" square pan. (pre-greased and floured)
When cake is completely cooled, split into
two layers and spread bottom layer with your
favorite jam or preserver. Then replace with
top layer. Powdered sugar can be shaken over
top of cake if desired.
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# Split Coffee Cake
## Ingredients
- 1/2 cup oleo
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 8 oz (1 cup) sour cream
## Instructions
1. Mix oleo, sugar, eggs, and sour cream together.
2. Sift flour, baking powder, and baking soda together and add to other mixture gradually.
3. Bake at 350°F in an 8" square pan (pre-greased and floured).
4. When cake is completely cooled, split into two layers and spread bottom layer with your favorite jam or preserves.
5. Replace top layer.
6. Powdered sugar can be shaken over top of cake if desired. -
Spinach Salad
Spinach Salad
Recipe from: Jane Eller
MIX & CHILL: 1/4 c. vegetable oil
1/4 c. catsup 1/4 c. sugar
1/2 tsp salt 1/4 c. vinegar
1 sm. onion- minced 1 Tb. Worcestershire sauce
Add above dressing with the following & toss:
8 c. Fresh spinach (10 oz bag) torn & chilled
4 hard boiled eggs (or as desired)
8 slices (1/2 lb) bacon, crumbled
Add after dressing:
1 c. croutons
1 c. bean sprouts if desired
eggs if sliced.
Serves 8-10
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# Spinach Salad
## Dressing (Mix & Chill)
- 1/4 cup vegetable oil
- 1/4 cup catsup
- 1/4 cup sugar
- 1/2 tsp salt
- 1/4 cup vinegar
- 1 small onion, minced
- 1 Tbsp Worcestershire sauce
## Ingredients
- 8 cups fresh spinach (10 oz bag), torn and chilled
- 4 hard boiled eggs (or as desired)
- 8 slices (1/2 lb) bacon, crumbled
- 1 cup croutons
- 1 cup bean sprouts, if desired
## Instructions
1. Combine all dressing ingredients and chill.
2. Add dressing to spinach, hard boiled eggs, and crumbled bacon and toss.
3. Add croutons and bean sprouts after dressing and toss lightly.
4. Serves 8–10. -
Spiced Tea
Spiced Tea
1 large Tang
2 cups sugar (I omit this)
2/3 cups Instant Tea
2 teas cinnamon
1 teas cloves
1 pkg lemonade mix
Mix all ingredients in a large bowl.
For serving - use 2 heaping teas per cup
boiling water - same for iced tea
Back:
store in jars with tight lids
Doris Mahon
I divided & put in baby food jars
this makes a nice gift for friends
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# Spiced Tea
## Ingredients
- 1 large Tang
- 2 cups sugar (optional)
- 2/3 cup instant tea
- 2 tsp cinnamon
- 1 tsp cloves
- 1 pkg lemonade mix
## Instructions
1. Mix all ingredients in a large bowl.
2. Store in jars with tight lids.
3. For serving, use 2 heaping tsp per cup of boiling water. Same ratio for iced tea. -
Spiced Orange Chicken
Spiced Orange Chicken
3 tblsp all purp. flour In paper bag combine flour, salt
1 tsp salt cinnamon, cloves and dash of
1/4 tsp ground cinnamon pepper, add a few pieces of
1/4 tsp ground cloves chicken at a time and shake. In
2-2½ lb broiler cut up large skillet melt buttor or marg
2 tblsp shortening Add chicken and brown slowly till
2 tblsp margarine golden-20 min. Pare and section
4 oranges oranges, reserve juice; add enuf
1 tblsp brown sugar water to juice to measure ½ cup
1 tblsp soy sauce Stir in brown sugar and soy.
Drain fat; add juice mix; cover;
simmer 2-3 min more. Transfer
chicken and oranges to serving platter. Remove excess fat
from pan juices. Spoon juices over chicken--makes 4 serve.
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# Spiced Orange Chicken
*Makes 4 servings*
## Ingredients
- 3 Tbsp all-purpose flour
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- Dash of pepper
- 2–2 1/2 lb broiler chicken, cut up
- 2 Tbsp shortening
- 2 Tbsp margarine
- 4 oranges
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
## Instructions
1. In a paper bag, combine flour, salt, cinnamon, cloves, and a dash of pepper.
2. Add a few pieces of chicken at a time to the bag and shake to coat.
3. In a large skillet, melt shortening and margarine together.
4. Add chicken and brown slowly until golden, about 20 minutes.
5. Pare and section the oranges, reserving the juice. Add enough water to the reserved juice to measure 1/2 cup.
6. Stir brown sugar and soy sauce into the juice mixture.
7. Drain fat from the skillet; add the juice mixture; cover and simmer 2–3 minutes more.
8. Transfer chicken and orange sections to a serving platter.
9. Remove excess fat from the pan juices. Spoon pan juices over the chicken and serve. -
Spiced Mocha Mix
· SPICED MOCHA MIX
1 cup non-dairy creamer
1 cup cocoa mix
2/3 cup instant coffee powder
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Combine non-dairy creamer (dry), cocoa mix (dry)
instant coffee powder, sugar, cinnamon and nutmeg.
Store in glass jar or other air-tight container. Use 2
teaspoons of Mocha Mix per cup of very hot water.
This recipe isn't quite as instant as the Mocha Mix, but
offers another interesting flavor for a special coffee.
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# Spiced Mocha Mix
## Ingredients
- 1 cup non-dairy creamer (dry)
- 1 cup cocoa mix (dry)
- 2/3 cup instant coffee powder
- 1/2 cup sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
## Instructions
1. Combine non-dairy creamer, cocoa mix, instant coffee powder, sugar, cinnamon, and nutmeg.
2. Store in glass jar or other air-tight container.
3. Use 2 teaspoons of Mocha Mix per cup of very hot water. -
Spiced Fresh Fruit
SPICED FRESH FRUIT
1 small honeydew
melon
1 red apple, cored,
cut into cubes
1 pear, cored, cut
into cubes
1 cup halved,
seedless grapes
½ cup fresh orange
juice
1 tablespoon fresh
lime juice
¼ teaspoon ground
ginger
Halve melon, remove
seeds and rind, cut into
cubes. In a large bowl,
combine melon, apple,
pear, grapes, orange juice,
lime juice and ginger; mix
well. Cover. Chill at least 1
hour before serving. Yields
6 servings.
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# Spiced Fresh Fruit
## Ingredients
- 1 small honeydew melon
- 1 red apple, cored, cut into cubes
- 1 pear, cored, cut into cubes
- 1 cup halved, seedless grapes
- 1/2 cup fresh orange juice
- 1 tablespoon fresh lime juice
- 1/4 teaspoon ground ginger
## Instructions
1. Halve melon, remove seeds and rind, cut into cubes.
2. In a large bowl, combine melon, apple, pear, grapes, orange juice, lime juice and ginger; mix well.
3. Cover. Chill at least 1 hour before serving.
4. Yields 6 servings.