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Cinnamon Twists
CINNAMON TWISTS
½ recipe Basic Sweet Dough
(recipe above)
2 tablespoons softened butter or
margarine
½ cup sugar
2 teaspoons ground cinnamon
Roll dough into a 12-x-12-inch square.
Spread with butter. Combine sugar and
cinnamon. Sprinkle center third of
square with 3 tablespoons of the sugar
mixture. Fold one third of the dough
over the center third. Sprinkle this por-
tion with 3 tablespoons sugar mixture.
Fold remaining third of dough over the
two layers. Cut into 1-inch strips. Pick
up each strip, holding one end in each
hand, and twist tightly in opposite direc-
tions. Place about 1½ inches apart on
greased cookie sheet. Sprinkle tops with
remaining sugar mixture. Cover and let
rise in a warm place (85° F.) until dou-
ble in bulk, about 1 hour.
Heat oven to 350° F. (moderate).
Bake twists about 25 minutes. Makes 12.
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# Cinnamon Twists
## Ingredients
- 1/2 recipe Basic Sweet Dough
- 2 Tbsp softened butter or margarine
- 1/2 cup sugar
- 2 tsp ground cinnamon
## Instructions
1. Roll dough into a 12-x-12-inch square.
2. Spread with butter.
3. Combine sugar and cinnamon.
4. Sprinkle center third of square with 3 Tbsp of the sugar mixture.
5. Fold one third of the dough over the center third.
6. Sprinkle this portion with 3 Tbsp sugar mixture.
7. Fold remaining third of dough over the two layers.
8. Cut into 1-inch strips.
9. Pick up each strip, holding one end in each hand, and twist tightly in opposite directions.
10. Place about 1-1/2 inches apart on greased cookie sheet.
11. Sprinkle tops with remaining sugar mixture.
12. Cover and let rise in a warm place (85° F.) until double in bulk, about 1 hour.
13. Heat oven to 350° F. (moderate).
14. Bake twists about 25 minutes. Makes 12. -
Citrus Chicken Iberia
CITRUS CHICKEN IBERIA
1 chicken (about 3 pounds), cut in
quarters
2 tablespoons flour
½ teaspoon salt
⅛ teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons olive oil
1 clove garlic, minced
1 can (6 ounces) frozen
concentrated orange juice,
thawed, undiluted
½ cup chicken broth or water
1 teaspoon dried leaf oregano
1 green pepper, cut in strips
1 red onion, sliced
½ pound mushrooms, sliced
½ cup black olives, sliced
Wash chicken, pat dry. Combine flour,
salt and pepper; dredge chicken in flour
mixture. In large skillet, heat butter and
oil; saute garlic until lightly browned. Add
chicken and brown on both sides. Com-
bine concentrated orange juice, chicken
broth and oregano; pour over chicken.
Cover. Cook 15 minutes. Baste chicken
with pan juices. Add green pepper and
onion; cover, cook 5 minutes longer. Add
mushrooms and black olives; cover, cook
5 minutes or until chicken is tender.
Makes 4 servings.
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# Citrus Chicken Iberia
*Makes 4 servings*
## Ingredients
- 1 chicken (about 3 pounds), cut in quarters
- 2 Tbsp flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 Tbsp butter or margarine
- 2 Tbsp olive oil
- 1 clove garlic, minced
- 1 can (6 ounces) frozen concentrated orange juice, thawed, undiluted
- 1/2 cup chicken broth or water
- 1 tsp dried leaf oregano
- 1 green pepper, cut in strips
- 1 red onion, sliced
- 1/2 pound mushrooms, sliced
- 1/2 cup black olives, sliced
## Instructions
1. Wash chicken and pat dry.
2. Combine flour, salt, and pepper; dredge chicken in flour mixture.
3. In a large skillet, heat butter and oil; sauté garlic until lightly browned.
4. Add chicken and brown on both sides.
5. Combine concentrated orange juice, chicken broth, and oregano; pour over chicken.
6. Cover. Cook 15 minutes.
7. Baste chicken with pan juices.
8. Add green pepper and onion; cover and cook 5 minutes longer.
9. Add mushrooms and black olives; cover and cook 5 minutes or until chicken is tender. -
Clam Sauce for Linguine/Fettuccine
Clam Sauce for Linguinie/Fettacini
2 T olive oil or Salad Oil
1/2 tsp garlic Powdr
1/4 tsp crumbled Oregano leaves
1 T. dried parsley flakes
1 Can Minced Clams
1/8 tsp ground black pepper
1/2 tsp salt
1 Pkg 8oz Spaghetti
Parmesan Cheese
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3 min
1/2 c.
- heat oil
- Med. heat 3 min
- 1/2 c. butter
- add clam juice - bring to boil
- 3 butter boil sauce
- lower heat - add clams
- clams Parmesan spread
---
# Clam Sauce for Linguine/Fettuccine
## Ingredients
- 2 Tbsp olive oil or salad oil
- 1/2 tsp garlic powder
- 1/4 tsp crumbled oregano leaves
- 1 Tbsp dried parsley flakes
- 1 can minced clams
- 1/8 tsp ground black pepper
- 1/2 tsp salt
- 1 pkg (8 oz) spaghetti
- Parmesan cheese
## Instructions
1. Heat oil in pan over medium heat for 3 minutes.
2. Add 1/2 cup butter; bring to a boil with clam juice from can.
3. Boil sauce for 3 minutes.
4. Lower heat and add clams.
5. Serve over cooked pasta; top with Parmesan cheese. -
Clam Sauce for Pasta
CLAM SAUCE FOR PASTA THE WASHINGTON POST
b¼ c. olive oil 1 tsp. minced garlic
¼ c. minced onion 1 (10½-oz.) can whole
1 red bell pepper clams
sliced into thin ¼ c. minced parsley
matchsticks ½ lb. cooked past a
Heat ¼ c. of olive oil in a large pan. Add
minced onion and red bell pepper and let cook
for about 5 minutes or until softened.
Stir in garlic and juice from clams. Raise
heat and boil rapidly for about a minute. Add
clams and parsley and toss over heat just until
hot. Add pasta and toss again. Serve immed-
iately.
Makes 2-3 servings.
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# Clam Sauce for Pasta
*The Washington Post*
*Makes 2–3 servings*
## Ingredients
- 1/4 cup olive oil
- 1/4 cup minced onion
- 1 red bell pepper, sliced into thin matchsticks
- 1 tsp minced garlic
- 1 (10 1/2-oz.) can whole clams
- 1/4 cup minced parsley
- 1/2 lb cooked pasta
## Instructions
1. Heat 1/4 cup of olive oil in a large pan.
2. Add minced onion and red bell pepper and let cook for about 5 minutes or until softened.
3. Stir in garlic and juice from clams.
4. Raise heat and boil rapidly for about a minute.
5. Add clams and parsley and toss over heat just until hot.
6. Add pasta and toss again.
7. Serve immediately. -
Clams
Clams
wash cold
1 cup + 1 tsp salt
8 to 10 min
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# Clams
## Ingredients
- 1 cup + 1 tsp salt
## Instructions
1. Wash cold.
2. Cook 8 to 10 minutes.
# Steamed Clams
**Note: This recipe was inferred based on the rough base recipe**
## Ingredients
- 1 cup water
- 1 tsp salt
## Instructions
1. Soak clams in cold salted water for 1 hour to purge sand and grit. Scrub shells under cold running water.
2. Add 1 cup water and 1 tsp salt to a large pot with a lid. Bring to a boil.
3. Add clams, cover, and steam 8–10 minutes until shells open.
4. Discard any clams that do not open.
5. Serve immediately. -
Classic Omelet
Card 1 Front of recipe RCA0009-20260629-0045
Classic Omlet
3 eggs 4 drops Tabasco
1 T. Water 1T. lightly salted butter
1/8t salt
Heat 8½" omlet pan on low heat. Beat eggs, water, salt,
tabasco together with whisk or rotary beater until mixture
begins to froth slightly. Turn heat up to medium under
pan & add 1T butter, spreading over bottom & sides
of pan as it melts. Pour in eggs and scramble
with flat side of fork until creamy & light. Spread
eggs up to rim of pan and allow to set. Fold
omlet with rubber spatula, tilt pan & slide
onto platter. Serve at once.
CAN ADD: 1/2c grated cheddar cheese or bacon bits at scrambling
stage.
Card 1 Back: blank
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# Classic Omelet
## Ingredients
- 3 eggs
- 1 Tbsp water
- 1/8 tsp salt
- 4 drops Tabasco
- 1 Tbsp lightly salted butter
## Instructions
1. Heat an 8 1/2" omelet pan on low heat.
2. Beat eggs, water, salt, and Tabasco together with a whisk or rotary beater until the mixture begins to froth slightly.
3. Turn heat up to medium under pan and add 1 Tbsp butter, spreading over bottom and sides of pan as it melts.
4. Pour in eggs and scramble with the flat side of a fork until creamy and light.
5. Spread eggs up to rim of pan and allow to set.
6. Fold omelet with rubber spatula, tilt pan, and slide onto platter.
7. Serve at once.
- **Can Add:** The card specifies an optional addition of 1/2 cup grated cheddar cheese or bacon bits, to be added at the scrambling stage (Step 4). -
Classic Vichyssoise
CLASSIC VICHYSSOISE THE TAMPA TRIBUNE
4 medium leeks 1 cup half-and-half
4 medium potatoes 1 cup milk
1 medium onion 1½ teaspoon salt
1 garlic clove White Pepper
3 TB. butter 2 TB. chopped fresh parsley
4 cups chicken stock
Wash leeks thoroughly. Trim the leeks to about
2 inches from the top of the bulb, discarding
the coarse leaves. Cut leeks into thin slices.
Peel potatoes and onion and cut into thin
slices. Peel and mince garlic.
Melt butter in large kettle. Add leeks, pota-
Card 1 Back:
toes and onion and saute over medium heat for
4-5 minutes. Add chicken stock and simmer,
covered, for about 15 minutes, or until vege-
tables are tender.
Puree mixture in a food processor or blender.
Stir in cream and milk.
Chill. Season with salt and pepper. Taste and
adjust seasoning if necessary. At serving
time, garnish with parsley.
Yield: 8 servings.
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# Classic Vichyssoise
*The Tampa Tribune*
*Yields 8 servings*
## Ingredients
- 4 medium leeks
- 4 medium potatoes
- 1 medium onion
- 1 garlic clove
- 3 Tbsp butter
- 4 cups chicken stock
- 1 cup half-and-half
- 1 cup milk
- 1 1/2 tsp salt
- White pepper, to taste
- 2 Tbsp chopped fresh parsley
## Instructions
1. Wash leeks thoroughly. Trim the leeks to about 2 inches from the top of the bulb, discarding the coarse leaves. Cut leeks into thin slices.
2. Peel potatoes and onion and cut into thin slices. Peel and mince garlic.
3. Melt butter in a large kettle. Add leeks, potatoes, and onion and sauté over medium heat for 4–5 minutes.
4. Add chicken stock and simmer, covered, for about 15 minutes, or until vegetables are tender.
5. Puree mixture in a food processor or blender.
6. Stir in half-and-half and milk.
7. Chill. Season with salt and white pepper. Taste and adjust seasoning if necessary.
8. At serving time, garnish with parsley. -
Cloud Light Pancakes
Cloud Light Pancakes From the kitchen of
ALICE GALL
Fort Mitchell
Kentucky
1 cup plain flour
2 tablespoons sugar
2 " baking powder (Yes 2 tablespoons)
1/2 teaspoon salt
1 egg
2 tablespoons cooking oil
Milk (enough to make the batter pour
easily)
Combine dry ingredients, add egg,
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& oil & enough milk for mixture
to pour easily.
Mix lightly- Mixture will be bubbly
& foamy- Bake on well greased
griddle- yields 2 to 3 servings.
(Recipe I got from Edna Fausz)
---
# Cloud Light Pancakes
## Ingredients
- 1 cup plain flour
- 2 Tbsp sugar
- 2 Tbsp baking powder
- 1/2 tsp salt
- 1 egg
- 2 Tbsp cooking oil
- Milk, enough to make the batter pour easily
## Instructions
1. Combine dry ingredients.
2. Add egg, oil, and enough milk for mixture to pour easily.
3. Mix lightly — mixture will be bubbly and foamy.
4. Bake on a well greased griddle.
5. Yields 2 to 3 servings. -
CMP Cake
Cmp Cake
1st layer: 1 stick butter
1c flour 3/4c chopped peanuts
mix & press into 9x13 pan.
Bake at 350° for 20'. Cool
2nd layer: 1/4c peanut butter
8oz cream cheese. 1c powdered
sugar 1 3/4c Cool Whip.
mix peanut butter & cream cheese until
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fluffy. add sugar & cool
whip. Spread on cooled 1st
layer.
3rd layer: 1sm pkg instant
vanilla pudding, 1sm pkg chocolate
pudding. 2 3/4c milk.
mix together & pour over 2nd
layer. Top with cool whip & chopped
peanuts
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# CMP Cake
## Ingredients
### 1st Layer
- 1 stick butter
- 1 cup flour
- 3/4 cup chopped peanuts
### 2nd Layer
- 1/4 cup peanut butter
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 3/4 cup Cool Whip
### 3rd Layer
- 1 small pkg instant vanilla pudding
- 1 small pkg instant chocolate pudding
- 2 3/4 cup milk
### Topping
- Cool Whip
- Chopped peanuts
## Instructions
1. **1st Layer:** Mix butter, flour, and chopped peanuts together. Press into a 9x13 pan. Bake at 350° for 20 minutes. Cool completely.
2. **2nd Layer:** Mix peanut butter and cream cheese until fluffy. Add powdered sugar and Cool Whip. Spread over cooled 1st layer.
3. **3rd Layer:** Mix vanilla pudding, chocolate pudding, and milk together. Pour over 2nd layer.
4. **Topping:** Top with Cool Whip and chopped peanuts. -
Cocoa
Cocoa
1½ T. sugar.
1½ T. cocoa
pinch salt
¼ c. hot water
2 c. milk
2 servings
1. Mix sugar, cocoa, and salt in
top of double boiler.
2. Add water to cocoa mixture ½.
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Min., stirring
3. Add milk to cocoa mixture,
place over hot water, cover.
Heat to serving temperture
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# Cocoa
*Makes 2 servings*
## Ingredients
- 1 1/2 Tbsp sugar
- 1 1/2 Tbsp cocoa
- Pinch of salt
- 1/4 cup hot water
- 2 cups milk
## Instructions
1. Mix sugar, cocoa, and salt in top of double boiler.
2. Add hot water to cocoa mixture; stir for a few minutes, stirring.
3. Add milk to cocoa mixture; place over hot water, cover.
4. Heat to serving temperature. -
Cocoa 1-Minute
(Cocoa 1-minute)
1/2 c. sugar
1/2 t. cocoa
1 pinch salt
1/4 c. hot water
2 c. milk
1 Mix sugar, cocoa, and salt in
top of double boiler.
2 Add water to cocoa mixture; boil
for 1 minutes, stirring over
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3. Add milk to coca mixture; place over
hot water, cover. Heat to serving temper-
ature.
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# Cocoa 1-Minute
## Ingredients
- 1/2 c. sugar
- 1/2 tsp cocoa
- 1 pinch salt
- 1/4 c. hot water
- 2 c. milk
## Instructions
1. Mix sugar, cocoa, and salt in top of double boiler.
2. Add water to cocoa mixture; boil for 1 minute, stirring.
3. Add milk to cocoa mixture; place over hot water, cover. Heat to serving temperature. -
Cocoa Brownies
Cocoa Brownies A. Thornton
I egg
I cup sugar
½ " Melted butter or spry
I½ cups Flour add cocoa, 3 tablesps--sift several times.
½ teasp soda in flour
½ cup sweet milk
½ cup nuts--chopped fine
I teasp vanilla
Bake on cookie sheet for I5 minutes at 350'
I make a choclate frosten--
I cup confectioners sugar
¼ cup hot milk--large piece of butter
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# Cocoa Brownies
*From A. Thornton*
## Ingredients
- 1 egg
- 1 cup sugar
- 1/2 cup melted butter or shortening (Spry)
- 1 1/2 cups flour
- 3 Tbsp cocoa
- 1/2 tsp baking soda
- 1/2 cup whole milk (sweet milk)
- 1/2 cup chopped nuts
- 1 tsp vanilla
## Frosting Ingredients
- 1 cup confectioners sugar
- 2-3 Tbsp cocoa (see Editor's Notes)
- 1/4 cup hot milk
- 2-3 Tbsp butter
## Instructions
1. Preheat oven to 350°F. Grease a rimmed cookie sheet or jelly roll pan.
2. Beat egg and sugar together until combined.
3. Stir in melted butter or shortening.
4. Sift together flour, cocoa, and baking soda several times until evenly combined.
5. Add sifted dry ingredients alternately with milk, mixing until smooth.
6. Stir in chopped nuts and vanilla.
7. Spread batter evenly onto prepared cookie sheet — batter will be thin.
8. Bake at 350°F for 15 minutes until set and edges are just pulling away from pan.
9. Frost while still warm.
## Frosting Instructions
1. Combine confectioners sugar and cocoa in a bowl.
2. Melt butter into hot milk.
3. Pour hot milk mixture over sugar and cocoa; stir until smooth and glossy.
4. Pour immediately over warm brownies and spread evenly.
5. Allow to set before cutting into bars.
## Editor's Notes
- **Cocoa missing from frosting** — original card lists "chocolate frosting" but omits cocoa from the ingredients. A frosting of powdered sugar, hot milk, and butter alone produces a plain glaze rather than a chocolate one; 2-3 Tbsp cocoa inferred as the missing ingredient.