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Lasagne
sagne
Lasagne after boiling
½ lb hamburger
½ c. chopped onion
pinch oregano
shake of garlic salt
1 can tomato sauce
3 tablespoons catsup
1 tablespoon brown sugar
1 tablespoon vinegar
salt & pepper
8oz lasagne
cook lasagne in 1 qt water
until tender. Drain.
alternate lasagne &
sauce v. serve a can
bake 15 min. for 300°
sprinkle
Brown hamburger in greased
frying pan until all
kernals are separate.
add onions & orguin.
Brown. Add salt, pepper,
catsup, tomato
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---
# Lasagne
## Ingredients
- 1/2 lb hamburger
- 1/2 cup chopped onion
- Pinch of oregano
- Shake of garlic salt
- 1 can tomato sauce
- 3 Tbsp catsup
- 1 Tbsp brown sugar
- 1 Tbsp vinegar
- Salt and pepper, to taste
- 8 oz lasagne noodles
## Instructions
1. Brown hamburger in a greased frying pan until all kernels are separate.
2. Add onions and oregano. Brown.
3. Add salt, pepper, catsup, and tomato sauce.
4. Add brown sugar and vinegar.
5. Cook lasagne noodles in 1 qt water until tender. Drain.
6. Alternate layers of lasagne noodles and sauce in a baking dish.
7. Bake 15 minutes at 300°F.
8. Sprinkle with cheese and/or chopped herbs -
Punch
Punch
1 - 12 oz orange
2 lemons
4 cups sugar
8 " water
freeze -
ginger ale
Back:
Please excuse
2 March 1966
[?] female farmer
[?] Don't
[?] Point
---
# Punch
*2 March 1966*
## Ingredients
- 1 — 12 oz can frozen orange juice concentrate
- 2 lemons, juiced
- 4 cups sugar
- 8 cups water
- Ginger ale
## Instructions
1. Combine orange, lemons, sugar, and water.
2. Freeze mixture.
3. Add ginger ale before serving. -
Jello Dessert
JELLO DESSERT
Dissolve 1 large package of strawberry jello in 2 cups boiling water, add
1½ cups cold water. Let set until clabbery.
Chill 1 large can (14 oz) evaporated milk until still but not frozen, so it
will whip. Whip until stiff and then add 3/4 cup sugar and juice and grated
(fine) rind of 1½ lemons.
Whip jello until foamy and then fold in milk mixutre. Crush until fine 12-15
graham crackers. Sprinkle 1/2 of the cracker crumbs in 10x14 pand. Pour in
jello mixutre and sprinkle remaining cracker crumbs over top. Chill over
nite or longer.
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---
# Jello Dessert
## Ingredients
- 1 large package strawberry jello
- 2 cups boiling water
- 1 1/2 cups cold water
- 1 large can (14 oz) evaporated milk
- 3/4 cup sugar
- Juice of 1 1/2 lemons
- Grated (fine) rind of 1 1/2 lemons
- 12–15 graham crackers, crushed fine
## Instructions
1. Dissolve 1 large package of strawberry jello in 2 cups boiling water; add 1 1/2 cups cold water. Let set until clabbery (partially set and thickened).
2. Chill the 14 oz can of evaporated milk until very cold but not frozen, so it will whip. Whip until stiff.
3. Add 3/4 cup sugar and the juice and finely grated rind of 1 1/2 lemons to the whipped evaporated milk mixture.
4. Whip the partially set jello until foamy, then fold in the milk mixture.
5. Crush 12–15 graham crackers until fine. Sprinkle half of the cracker crumbs into a 10x14 pan.
6. Pour the jello mixture over the crumbs and sprinkle the remaining cracker crumbs over the top.
7. Chill overnight or longer before serving.
## Editor's Notes
- **"clabbery"** — a period term meaning partially set or thickened to a clabber-like consistency; the jello should be set enough to be foamy when whipped but not fully firm. -
Lemon Cake
Lemon Cake
1 Box Duncan Hines Supreme
Lemon Cake Mix
1 Pkg. Instant Lemon Pudding
Mix
4 Eggs unbeaten
1/2 cup oil
1 cup water
Put all ingredients in a
bowl and mix very well
Bake in a large greased tube
pan 50 - 60 min. 350° oven
Let cool in inverted pan.
Sprinkle with powdered sugar
or ice
Back:
vacation now. I hope he
went to visit Nell & Glenn. A
vacation alone would be a
terrible thing - especially this
year.
This is all for this time
Take care of yourselves and
Love,
Mar
— Over —
---
# Lemon Cake
## Ingredients
- 1 box Duncan Hines Supreme Lemon Cake Mix
- 1 pkg instant Lemon Pudding Mix
- 4 eggs, unbeaten
- 1/2 cup oil
- 1 cup water
## Instructions
1. Put all ingredients in a bowl and mix very well.
2. Bake in a large greased tube pan for 50–60 minutes at 350°F.
3. Let cool in inverted pan.
4. Sprinkle with powdered sugar or ice. -
Stir 'n Drop Sugar Cookies
Stir 'n Drop Sugar Cookies
Crisp sugar cookies, rather porous in texture.
2 eggs 2 teaspoons vanilla
3/4 cup sugar 2 cups Gold Medal® flour*
2/3 cup salad oil 2 teaspoons baking powder
1 teaspoon grated lemon peel, 1/2 teaspoon salt
if desired
Heat oven to 400°. Mix eggs, sugar, salad oil, lemon peel and vanilla thoroughly.
Stir in remaining ingredients. Drop dough by teaspoonfuls about 2 inches apart
onto ungreased baking sheet. Flatten with greased bottom of glass dipped in
sugar. Bake 8 to 10 minutes. 4 dozen cookies.
High Altitude: No adjustments are necessary.
*If using self-rising flour, omit baking powder and salt.
® Reg. T.M. of General Mills, Inc.
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# Stir 'n Drop Sugar Cookies
*Makes 4 dozen cookies*
## Ingredients
- 2 eggs
- 3/4 cup sugar
- 2/3 cup salad oil
- 1 tsp grated lemon peel, if desired
- 2 tsp vanilla
- 2 cups Gold Medal flour*
- 2 tsp baking powder
- 1/2 tsp salt
*\*If using self-rising flour, omit baking powder and salt.*
## Instructions
1. Heat oven to 400°F.
2. Mix eggs, sugar, salad oil, lemon peel, and vanilla thoroughly.
3. Stir in remaining ingredients (flour, baking powder, and salt).
4. Drop dough by teaspoonfuls about 2 inches apart onto an ungreased baking sheet.
5. Flatten each cookie with the greased bottom of a glass dipped in sugar.
6. Bake 8 to 10 minutes.
**High Altitude:** No adjustments are necessary. -
Sourdough Pancakes or Waffles
SOURDOUGH PANCAKES OR WAFFLES
The night before: Place one cup starter in large bowl.
Stir in 2 cups warm water and 2½ cups flour. Will
be lumpy; but, will be smooth after it ferments.
The next morning: Put 1 or 2 cups of starter back into
your sourdough starter pot. Cover and refrigerate
until ready to use again. To the batter remaining in
the bowl add:
1 egg
2 tablespoons cooking oil
1/4 cup evaporated milk
Beat thoroughly. Then combine:
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar
Blend together until smooth eliminating any lumps of soda.
Stir gently into batter. This will cause a gentle foaming
action. Allow batter to rest a few minutes, then fry on a
hot lightly greased griddle. If pancakes do not brown
rapidly and sizzle slightly as you drop each spoonful of
(over)
Back:
batter on the griddle it isn't hot enough. Always make dollar s-
ize pancakes for ease in turning.
WAFFLES: Do not thin with milk the above batter. Sourdough
waffles are extra crispy and light.
---
# Sourdough Pancakes or Waffles
## Ingredients
- 1 cup sourdough starter
- 2 cups warm water
- 2 1/2 cups flour
- 1 egg
- 2 Tbsp cooking oil
- 1/4 cup evaporated milk
- 1 tsp salt
- 1 tsp baking soda
- 2 Tbsp sugar
## Instructions
1. **The night before:** Place one cup starter in a large bowl. Stir in 2 cups warm water and 2 1/2 cups flour. The mixture will be lumpy, but will smooth out after it ferments overnight.
2. **The next morning:** Put 1 or 2 cups of the starter back into your sourdough starter pot. Cover and refrigerate until ready to use again.
3. To the batter remaining in the bowl, add the egg, cooking oil, and evaporated milk. Beat thoroughly.
4. In a separate small bowl, combine the salt, baking soda, and sugar. Blend together until smooth, eliminating any lumps of soda.
5. Stir the dry mixture gently into the batter. This will cause a gentle foaming action.
6. Allow the batter to rest a few minutes.
7. Fry on a **hot** lightly greased griddle. If pancakes do not brown rapidly and sizzle slightly as you drop each spoonful of batter onto the griddle, it isn't hot enough.
8. Always make dollar-size pancakes for ease in turning.
### For Waffles
9. Do not thin the above batter with milk. Sourdough waffles are extra crispy and light. -
Orange Punch
Orange Punch
Makes 10 gallon
8 pkg. Orange C. aid
12 qts water
8 c sugar
4 lg cans p. apple juice
8 cans 12 z Frozen Lemonade
8 small can Frozen Orange Juice
6 qts water
6 qts 7 up or Fresca
Back:
A Major Gas for Less
PARTS –
ALL OILS
FOR LESS GRANT'S
U-SAVE
Delridge Way & W. Barton
Seattle GOODYEAR
TIRES
---
# Orange Punch
*Makes 10 gallons*
## Ingredients
- 8 pkg. Orange Kool-Aid (or similar orange drink mix)
- 12 qt. water
- 8 cups sugar
- 4 large cans pineapple juice
- 8 cans (12 oz.) frozen lemonade
- 8 small cans frozen orange juice
- 6 qt. water
- 6 qt. 7-Up or Fresca
## Instructions
1. Mix orange drink mix, 12 qt. water, and sugar together until sugar is dissolved.
2. Add pineapple juice, thawed frozen lemonade, and thawed frozen orange juice; stir to combine.
3. Add remaining 6 qt. water and mix well.
4. Just before serving, stir in 6 qt. 7-Up or Fresca. -
Jello Dessert
JELLO DESSERT
Dissolve 1 large package strawberry jello in 2 cups boiling water, add 1½
cups cold water. Let set until clabbery.
Chill 1 large can (14 oz) evaporated milk chilled until still, but not
frozen, so it will whip. Whip until stiff and then add 3/4 cup sugar and juice
and grated (fine) rind of 1½ lemons.
Whip jello until foamy and then fold in milk mixture. Crush until fine 12-15
graham crackers. Sprinkle 1/2 of the cracker crumbs in 10x14 pan. Pour in
jello mixture and sprinkle remaining cracker crumbs over top. Chill over nite
or longer.
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# Jello Dessert
## Ingredients
- 1 large package strawberry Jell-O
- 2 cups boiling water
- 1 1/2 cups cold water
- 1 large can (14 oz) evaporated milk, chilled until still but not frozen
- 3/4 cup sugar
- Juice of 1 1/2 lemons
- Grated (fine) rind of 1 1/2 lemons
- 12–15 graham crackers, crushed fine
## Instructions
1. Dissolve the strawberry Jell-O in 2 cups boiling water. Add 1 1/2 cups cold water. Let set until clabbery (partially gelled).
2. Chill the evaporated milk until very cold but not frozen, so it will whip. Whip until stiff, then add the sugar and the juice and grated rind of 1 1/2 lemons.
3. Whip the partially set Jell-O until foamy, then fold in the whipped milk mixture.
4. Crush the graham crackers until fine. Sprinkle half of the cracker crumbs into a 10x14 pan.
5. Pour the Jell-O mixture over the crumb layer, then sprinkle the remaining cracker crumbs over the top.
6. Chill overnight or longer before serving.
## Editor's Notes
- **"clabbery"** — a period term meaning partially set or thickened, used to describe Jell-O at the soft-gel stage, similar to a loose pudding consistency. Equivalent to "slightly thickened" or "syrupy" in modern recipe language. -
Pumpkin Bread
Pumpkin Bread
3 loaves
3 c. sugar 1 tsp. nutmeg
1 c. salad oil 3½ c. flour
4 eggs 2 tsp. soda
1½ tsp. salt 2 c. pumpkin
1 tsp. cinnamon 2/3 c. water
Place all ingredients in a large mixing bowl.
Mix thoroughly. Divide batter between 3 loaf
pans that have been greased and floured.
Bake 350° oven for 1 hr. or until done. Freezes
well. 1 c. nuts may be added.
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# Pumpkin Bread
*Makes 3 loaves*
## Ingredients
- 3 cups sugar
- 1 cup salad oil
- 4 eggs
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 3 1/2 cups flour
- 2 tsp baking soda
- 2 cups pumpkin
- 2/3 cup water
- 1 cup nuts (optional)
## Instructions
1. Place all ingredients in a large mixing bowl.
2. Mix thoroughly.
3. Divide batter between 3 loaf pans that have been greased and floured.
4. Bake in a 350°F oven for 1 hour, or until done.
5. Freezes well. -
Homemade Hot Chocolate Mix
pkg
1 - 14 qt Instant milk
1 jar (large) Preme or any non dairy cream
2 to 2 1/2 cans Double dutch chocolate
1 pkg (1 lb) Powdered Sugar (sifted)
1 teaspoon Salt
Mix well - store and use
as wanted
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# Homemade Hot Chocolate Mix
## Ingredients
- 1 pkg (14 qt) instant milk
- 1 jar (large) Preme or any non-dairy creamer
- 2 to 2 1/2 cans Double Dutch chocolate
- 1 pkg (1 lb) powdered sugar, sifted
- 1 tsp salt
## Instructions
1. Mix all ingredients together well.
2. Store and use as wanted. -
Campbelled Eggs
CAMPBELLED EGGS
1 can Campbell's Cream of Celery, Cream of Chicken,
or Cream of Mushroom Soup*
8 eggs, slightly beaten
Dash pepper
2 tablespoons butter or margarine
In bowl, stir soup until smooth; gradually blend in eggs and pepper. In 10-inch
skillet, melt butter; pour in egg mixture. Cook over low heat; do not stir. As
mixture begins to set around edges, gently lift cooked portions with spatula so
that thin, uncooked portion can flow to the bottom. Continue gently lifting
cooked portions until eggs are completely set, but still moist (about 8 minutes).
4 servings.
*or use 1 can Campbell's New England Clam Chowder
or Cream of Potato Soup.
Back:
Scrambled Eggs
Campbell Style
[image of eggs] + [image of Campbell's Soup can] =
M'm! M'm! Good!
(recipe on other side)
---
# Campbelled Eggs
*Makes 4 servings*
## Ingredients
- 1 can Campbell's Cream of Celery, Cream of Chicken, or Cream of Mushroom Soup*
- 8 eggs, slightly beaten
- Dash of pepper
- 2 Tbsp butter or margarine
*\*or use 1 can Campbell's New England Clam Chowder or Cream of Potato Soup*
## Instructions
1. In a bowl, stir soup until smooth; gradually blend in eggs and pepper.
2. In a 10-inch skillet, melt butter; pour in egg mixture.
3. Cook over low heat; do not stir.
4. As mixture begins to set around edges, gently lift cooked portions with spatula so that thin, uncooked portion can flow to the bottom.
5. Continue gently lifting cooked portions until eggs are completely set, but still moist (about 8 minutes). -
Chicken Casserole
Chicken Casserole
(From kitchen of Pres. & Sis. Kimball)
2 cups cooked rice (½ cup uncooked)
2 cups cooked chicken
1 cup chopped celery
1 can cream of mushroom soup
1 can cream of chicken soup
2 hard boiled eggs
¼ cup finely chopped onion
(Saute' in butter with celery)
Put in layers in baking dish.
Bake at 350° for 30 Min.
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# Chicken Casserole
*Recipe from the kitchen of Pres. & Sis. Kimball*
## Ingredients
- 2 cups cooked rice (1/2 cup uncooked)
- 2 cups cooked chicken
- 1 cup chopped celery
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 hard boiled eggs
- 1/4 cup finely chopped onion
## Instructions
1. Sauté the finely chopped onion in butter together with the chopped celery.
2. Put all ingredients in layers in a baking dish.
3. Bake at 350°F for 30 minutes.
## Editor's Notes
- **"Pres. & Sis. Kimball"** — "Pres." is an abbreviation for "President" and "Sis." for "Sister," titles consistent with LDS (Latter-day Saint) church usage. This likely refers to Spencer W. Kimball and his wife Camilla, who served as LDS Church President from 1973–1985.
- **Egg preparation** — The 2 hard boiled eggs are listed as ingredients but no instruction is given for how they are incorporated (sliced, chopped, layered whole, etc.). The instruction to layer all ingredients in the dish is assumed to include them. Readers may wish to slice or chop them before layering.