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Creamy Squash Casserole
Creamy Squash Casserole
1 1/2 lb tender yellow squash sliced
1 Can (10 3/4 oz) condensed Cream of
chicken soup, undiluted.
1 Carton (8 oz) sour Cream
1 jar (4 oz) pimientos, drained (Chopped)
2 medium or 1 lg. onion finely chopped.
1 stick oleo or butter
1 pkg (8 oz) herb stuffing mix.
If using fresh squash, cook in salted
Card 1 Back:
water - 12 to 15 minutes. Drain well.
Add next five ingredients. Melt 3/4 stick
of butter in frying pan; add 3/4 of stuffing
mix and mix well. Pack stuffing in
bottom of casserole dish. Save some
stuffing for top. Pour squash mixture
over stuffing, sprinkle remaining buttered
stuffing over top. Dot rest of butter on top
of casserole. Bake at 350°F for 30 or
35 minutes. (Try it, its good)
(You do not use a full pkg of stuffing)
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# Creamy Squash Casserole
## Ingredients
- 1 1/2 lb tender yellow squash, sliced
- 1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
- 1 carton (8 oz) sour cream
- 1 jar (4 oz) pimientos, drained and chopped
- 2 medium or 1 large onion, finely chopped
- 1 stick oleo (margarine) or butter
- 1 package (8 oz) herb stuffing mix (not all of the package is used)
## Instructions
1. If using fresh squash, cook in salted water 12 to 15 minutes. Drain well.
2. Add the soup, sour cream, pimientos, and onion to the drained squash and mix.
3. Melt 3/4 stick of butter in a frying pan. Add 3/4 of the stuffing mix and mix well.
4. Pack the stuffing in the bottom of a casserole dish, saving some stuffing for the top.
5. Pour the squash mixture over the stuffing.
6. Sprinkle the remaining buttered stuffing over the top.
7. Dot the rest of the butter on top of the casserole.
8. Bake at 350°F for 30 or 35 minutes. -
Creme De Menthe Pie
Creme De Menthe Pie
28 lge Marshmallows
1/2 C milk
2 T creme de menthe
18 creme filled choc cookies - crushed
1/3 stick of butter
1/2 pt heavy cream, whipped
Combine marshmallows
& milk in double boiler; cook 'til
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dissolved. Cool; add creme
de menthe. Cool thoroughly.
Combine cookies & butter; mix
well. Press into 8" pie pan.
fold whipped cream into
marshmallow mixture; pour
into pie shell Sprinkle with
add'l crumbs - chill 5 hrs.
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# Creme De Menthe Pie
## Ingredients
- 18 creme filled chocolate cookies, crushed
- 1/3 stick butter
- 28 large marshmallows
- 1/2 cup milk
- 2 Tbsp creme de menthe
- 1/2 pint heavy cream, whipped
## Instructions
1. Combine marshmallows and milk in a double boiler; cook until dissolved.
2. Cool; add creme de menthe. Cool thoroughly.
3. Combine crushed cookies and butter; mix well. Press into an 8" pie pan to form the crust.
4. Fold whipped cream into marshmallow mixture; pour into pie shell.
5. Sprinkle with additional cookie crumbs.
6. Chill 5 hours. -
Creme de Menthe Pie
Creme de Menthe Pie
25 large marshmallows } Put in double
2/3 c milk } boiler and blend
Cool under low heat.
Add 2T white creme de cocoa &
1/4c creme de menthe.
Cool thoroughly, mix with ½ pint
whipped cream.
Pour into shell. Sprinkle
with choc. crumbs.
Chill 24 hours.
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Chocolate Crust
1½ finely rolled chocolate wafers
Add ¼c sugar
½ c melted butter.
Mix well. Pat into bottom of
pan. Cool at least 1 hour —
saving a little for top
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# Creme de Menthe Pie
## Ingredients
### Chocolate Crust
- 1 1/2 cups finely rolled chocolate wafers
- 1/4 cup sugar
- 1/2 cup melted butter
### Filling
- 25 large marshmallows
- 2/3 cup milk
- 2 Tbsp white crème de cacao
- 1/4 cup crème de menthe
- 1/2 pint whipping cream, whipped
## Instructions
### Chocolate Crust
1. Combine finely rolled chocolate wafers, sugar, and melted butter. Mix well.
2. Pat into the bottom of pan, saving a little for the top.
3. Chill at least 1 hour.
### Filling
1. Put marshmallows and milk in a double boiler. Heat under low heat, blending until smooth.
2. Cool.
3. Add white crème de cacao and crème de menthe.
4. Cool thoroughly, then mix with whipped cream.
### Assembly
1. Pour filling into prepared chocolate crust shell.
2. Sprinkle with reserved chocolate crumb mixture.
3. Chill 24 hours. -
Crisp Sugar Cookies
Crisp sugar Cookies
2 1/4 Cups sifted flour 2 eggs
1/2 t soda 1 t. vanilla
1 t B. Powder 1 T milk
1/2 Cup shortening
1 Cup sugar
Bake in 425° oven about 10
minutes - can wrap dough in
wax paper + chill.
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# Crisp Sugar Cookies
## Ingredients
- 2 1/4 cups sifted flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 Tbsp milk
## Instructions
1. Cream the shortening and sugar. Beat in the eggs, vanilla, and milk.
2. Sift together the flour, baking soda, and baking powder, and mix into the creamed mixture.
3. The dough may be wrapped in wax paper and chilled.
4. Bake in a 425°F oven for about 10 minutes. -
Crispy Lunch Pickles
Crispy Lunch Pickles
25-30 medium cukes and 8 large white onions
1/2 c pickling salt
2 large sweet red peppers
5 cups cider vinegar
5 cups sugar
2 tblsp mustard seed
1 tsp tumeric
1/2 tsp cloves
Slice cukes thin as possible. Chop onions and
peppers. Combine with cukes and salt. Let sta
stand 3 hrs and drain. Combine vinegar, sugar
and spices in large kettle and bring to boil.
Add drained vegetables. Heat thoroughly but
DO NOT BOIL. Pack in jars, seal at once.
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# Crispy Lunch Pickles
## Ingredients
- 25–30 medium cucumbers
- 8 large white onions
- 1/2 cup pickling salt
- 2 large sweet red peppers
- 5 cups cider vinegar
- 5 cups sugar
- 2 Tbsp mustard seed
- 1 tsp turmeric
- 1/2 tsp cloves
## Instructions
1. Slice cucumbers as thin as possible.
2. Chop onions and peppers.
3. Combine onions and peppers with cucumbers and salt. Let stand 3 hours, then drain.
4. Combine vinegar, sugar, and spices in a large kettle and bring to a boil.
5. Add drained vegetables. Heat thoroughly but **DO NOT BOIL**.
6. Pack into jars and seal at once. -
Crumb Pie Crust
Crumb Pie Crust
Crush enough crackers
1 c crumbs -- to make
1 t. flour -- - Add & mix well
1/2 c softened butte)
¼ cup sugar
1 t. cinnamon
Press evenly into Bottom and
sides of a pie plate.
Set in frig. To cool.
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# Crumb Pie Crust
## Ingredients
- 1 cup crumbs (crush enough crackers to make)
- 1 tsp flour
- 1/2 cup softened butter
- 1/4 cup sugar
- 1 tsp cinnamon
## Instructions
1. Crush enough crackers to make 1 cup crumbs.
2. Add flour and mix well.
3. Add softened butter, sugar, and cinnamon.
4. Press evenly into bottom and sides of a pie plate.
5. Set in refrigerator to cool. -
Crunchy Jumble Cookies
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Crunchy Jumble Cookies 350°(12min) 3½dz
1¼c. reg. flour 1t. vanilla
½t. soda 2c rice krispies
¼t. salt 1-6oz pkg choc chips
½c. margarine softened 1c. seedless raisins (optional)
1c. sugar
1 egg
Sift together flour, soda, salt. Set aside.
Beat until well blended margarine & sugar. Add egg &
vanilla, beat well. Add dry ingredients, mix. Stir in
rice krispies, choc chips & raisins Drop by level tea-
spoon on greased cookie sheet. Bake - Remove
immediately from cookie sheets, cool on wire racks
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# Crunchy Jumble Cookies
*Makes 3 1/2 dozen*
## Ingredients
- 1 1/4 cups regular flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup margarine, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 cups Rice Krispies
- 1 (6 oz) package chocolate chips
- 1 cup seedless raisins (optional)
## Instructions
1. Sift together flour, soda, and salt. Set aside.
2. Beat margarine and sugar together until well blended.
3. Add egg and vanilla; beat well.
4. Add dry ingredients and mix.
5. Stir in Rice Krispies, chocolate chips, and raisins.
6. Drop by level teaspoon onto a greased cookie sheet.
7. Bake at 350°F for 12 minutes.
8. Remove immediately from cookie sheets and cool on wire racks. -
Crust for Meat Pie
3 girls
1/8 recipes Crust for Meat Pie
2 c flour 2/3 to 3/4 c. milk
1t sugar 1/2 t salt
3t baking powder 4T butter or fat
method
1) mix and sift dry ingredients cut
fat into mixture add milk
gradually Pat or roll the
dough to 3/8 in thick. 2) place
materials for pie in baking dish
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cover with crust and bake
in oven 400° to 425°F for 15 or
18 min. sides of dish may be
lined with crust if desired
3) The top crust may be made
of circles cut with doughnut
cutter. these indicate
individual servings
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# Crust for Meat Pie
## Ingredients
- 2 cups flour
- 1 tsp sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp butter or fat
- 2/3 to 3/4 cup milk
## Instructions
1. Mix and sift dry ingredients. Cut fat into mixture. Add milk gradually.
2. Pat or roll the dough to 3/8 inch thick.
3. Place materials for pie in baking dish. Cover with crust and bake in oven at 400°F to 425°F for 15 or 18 minutes. Sides of dish may be lined with crust if desired.
4. The top crust may be made of circles cut with a doughnut cutter. These indicate individual servings. -
Cucumber Chips with Horseradish
Cucumber chips with
horse radish
and without cooking-
Place into jars with a
little horse radish and pour
over hot vinegar with a cup of
sugar to a cup of vinegar, and
seal at once. if desired a
little red pepper maybe used.
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# Cucumber Chips with Horseradish (Without Cooking)
## Ingredients
- Cucumbers, sliced into chips
- A little horseradish
- Hot vinegar
- 1 cup sugar per 1 cup vinegar
- A little red pepper (optional)
## Instructions
1. Place cucumber chips into jars with a little horseradish.
2. Mix sugar and hot vinegar together (1 cup sugar to 1 cup vinegar).
3. Pour the hot vinegar mixture over the cucumbers in the jars.
4. If desired, add a little red pepper.
5. Seal at once. -
Cucumber Salad with Sour Cream Dressing
2 cucumbers and slice thinly
sprinkle with 2tsp salt (set in refrigerator)
1cup sour cream put 2 T lemon juice
1/4 tsp sugar
2 T diced dill pickles
2 T diced onion (1T dry and add water)
6 radishes sliced
speck of pepper
parsley can be sprinkled on top
Add to cucumbers.
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# Cucumber Salad with Sour Cream Dressing
## Ingredients
- 2 cucumbers, sliced thinly
- 2 tsp salt
- 1 cup sour cream
- 2 Tbsp lemon juice
- 1/4 tsp sugar
- 2 Tbsp diced dill pickles
- 2 Tbsp diced onion (or 1 Tbsp dry onion reconstituted with water)
- 6 radishes, sliced
- Speck of pepper
- Parsley (optional, for garnish)
## Instructions
1. Slice 2 cucumbers thinly and sprinkle with 2 tsp salt. Set in refrigerator.
2. Combine sour cream, lemon juice, sugar, diced dill pickles, diced onion, sliced radishes, and a speck of pepper.
3. Add dressing mixture to cucumbers and toss to combine.
4. Sprinkle parsley on top if desired. -
Cup Cake
Cup Cake Thornton
1 ½ cup flour.
1 " sugar
½ teasp soda
1 " cream tartar, little salt
Sift all three times
¼ cup shorting (butter & lard)
Break 2 eggs into shorting then fill cup with
sweet milk. Vanilla 3 5 0
25, to 30
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# Cup Cake
*From Thornton*
## Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 tsp soda
- 1 tsp cream of tartar
- Little salt
- 1/4 cup shortening (butter & lard)
- 2 eggs
- Sweet milk (enough to fill cup after adding eggs)
- Vanilla
## Instructions
1. Combine flour, sugar, soda, cream of tartar, and a little salt; sift all together three times.
2. Measure 1/4 cup shortening (butter and lard) into a cup.
3. Break 2 eggs into the shortening, then fill the cup (8 oz total) with sweet milk.
4. Add the liquid mixture and vanilla to the dry ingredients; mix to combine.
5. Bake at 350°F for 25–30 minutes. -
Curried Casserole (Turkey, Chicken or Veal)
CURRIED CASSEROLE
(TURKEY, CHICKEN OR VEAL)
3 cups cooked rice
1 medium onion, chopped
1 tart apple, diced
¼ cup butter or margarine
¼ cup flour
1 to 2 teaspoons curry powder
1 teaspoon salt
¼ teaspoon powdered ginger
1 cup milk
1 cup turkey or chicken broth, or 1 cup water
plus 1 chicken bouillon cube
2 cups cubed cooked turkey, chicken or veal
Chopped parsley
Cook rice according to directions on package. Pan-fry
onion and apple in butter or margarine in a large skillet
until onion is transparent, but not browned. Combine
flour, curry powder, salt and ginger and sprinkle over
the onion and apple. Stir to blend. Add milk and broth
gradually; stir and cook until thickened. Simmer gently 2
or 3 minutes. Add turkey, chicken or veal. Heat. Taste
and add more curry powder if desired.
Place cooked rice in a shallow 1½ or 2 quart casserole.
Pour curry mixture over rice. Sprinkle chopped parsley
over curry. Bake in a slow oven, 325 degrees, for 30
minutes or until bubbly. Serve hot with two or three
condiments, such as chutney, chopped peanuts, finely
chopped hard-cooked eggs or chopped cooked bacon.
Yields 6 to 8 servings.
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# Curried Casserole (Turkey, Chicken or Veal)
*Yields 6 to 8 servings*
## Ingredients
- 3 cups cooked rice
- 1 medium onion, chopped
- 1 tart apple, diced
- 1/4 cup butter or margarine
- 1/4 cup flour
- 1 to 2 tsp curry powder
- 1 tsp salt
- 1/4 tsp powdered ginger
- 1 cup milk
- 1 cup turkey or chicken broth, or 1 cup water plus 1 chicken bouillon cube
- 2 cups cubed cooked turkey, chicken, or veal
- Chopped parsley
## Instructions
1. Cook rice according to directions on package.
2. Pan-fry onion and apple in butter or margarine in a large skillet until onion is transparent, but not browned.
3. Combine flour, curry powder, salt, and ginger and sprinkle over the onion and apple. Stir to blend.
4. Add milk and broth gradually; stir and cook until thickened. Simmer gently 2 or 3 minutes.
5. Add turkey, chicken, or veal. Heat. Taste and add more curry powder if desired.
6. Place cooked rice in a shallow 1 1/2 or 2 quart casserole.
7. Pour curry mixture over rice. Sprinkle chopped parsley over curry.
8. Bake in a slow oven at 325°F for 30 minutes or until bubbly.
9. Serve hot with two or three condiments, such as chutney, chopped peanuts, finely chopped hard-cooked eggs, or chopped cooked bacon.