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Prune and Apricot Coffee Cake
Prune and Apricot Coffee Cake
(Barbara Mead)
3/4 c. dried prunes 3/4 c. soft shortening
3/4 c. dried apricots 3/4 c. sugar
2 c. flour 2 eggs
2 tsp. baking powder 3/4 c. milk
1/2 tsp. salt 1 tsp. vanilla
2/3 c. brown sugar 6 tbsp. melted butter
1 tbsp. flour 1/3 c. chopped walnuts
3 tsp. cinnamon
Cover prunes and apricots with hot water and let
stand five minutes. Drain fruit, chop finely and set
aside. Sift the 2 cups flour with baking powder and
salt and set aside.
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# Prune and Apricot Coffee Cake
## Ingredients
- 3/4 c. dried prunes
- 3/4 c. dried apricots
- 2 c. flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 c. soft shortening
- 3/4 c. sugar
- 2 eggs
- 3/4 c. milk
- 1 tsp. vanilla
## Topping
- 2/3 c. brown sugar
- 1 Tbsp. flour
- 3 tsp. cinnamon
- 6 Tbsp. melted butter
- 1/3 c. chopped walnuts
## Instructions
1. Cover prunes and apricots with hot water and let stand five minutes.
2. Drain fruit, chop finely, and set aside.
3. Sift the 2 cups flour with baking powder and salt and set aside. -
Prize Winning Meat Loaf
PRIZE WINNING MEAT LOAF QUAKER
1 cup tomato juice
3/4 cup Quaker Oats (Quick or old-fashioned,
uncooked
1 egg, beaten
¼ cup chopped onion
1 teaspoon salt
¼ teaspoon pepper
1½ pound lean ground beef
Heat oven to 350 F. Combine all ingredients ex-
cept ground beef; mix well. Add ground beef; mix
lightly but thoroughly. Press into 8x4" loaf
pan. Bake 1 hour. Let stand 5 minutes before
serving.
Card 1 Back: blank
---
# Prize Winning Meat Loaf
*Recipe by Quaker*
## Ingredients
- 1 cup tomato juice
- 3/4 cup Quaker Oats (Quick or old-fashioned, uncooked)
- 1 egg, beaten
- 1/4 cup chopped onion
- 1 tsp salt
- 1/4 tsp pepper
- 1 1/2 lb lean ground beef
## Instructions
1. Heat oven to 350°F.
2. Combine all ingredients except ground beef; mix well.
3. Add ground beef; mix lightly but thoroughly.
4. Press into 8x4" loaf pan.
5. Bake 1 hour.
6. Let stand 5 minutes before serving. -
Pretzel Salad
Pretzel Salad
2 c Crushed Pretzels
3/4 c margarine
Mix together put in 9x13 pan
Bake at 400° for 8 min. DO NOT
overbake.
8 oz Cream Cheese
1 c Sugar
1 lg Cool Whip
Back:
1 Lg Strawberry Jello
1 3/4 c Boiling H2O
2 10 oz pkg Frozen Strawberries
Cream together Cream Cheese,
Sugar. Fold in Cool Whip & spread
over cooled Crust. Mix Jello &
Boiling H2O, Stir in Strawberries.
Pour over mixture. Refrigerate
---
# Pretzel Salad
## Crust
- 2 cups crushed pretzels
- 3/4 cup margarine
## Cream Cheese Layer
- 8 oz cream cheese
- 1 cup sugar
- 1 large Cool Whip
## Jello Layer
- 1 large package strawberry Jello
- 1 3/4 cups boiling water
- 2 (10 oz) packages frozen strawberries (thawed)
## Instructions
1. Mix together crushed pretzels and margarine. Put in a 9x13 pan. Bake at 400° for 8 minutes. DO NOT overbake. Allow to cool.
2. Cream together cream cheese and sugar. Fold in Cool Whip and spread over cooled crust.
3. Mix Jello with boiling water. Stir in thawed strawberries. Pour over cream cheese mixture.
4. Refrigerate until set. -
Powdered Sugar Frostings / Peanut Butter Powdered Sugar Frosting / Chocolate Coffee Powdered Sugar Frosting / Chocolate DeLuxe Frosting
Powdered Sugar Frostings
(1) ~~mix~~ Work into the desired am't of Pd. sugar
as much Peanut butter as you want
smoothing it out with milk. Spread on cake
(2) Combine chocolate, Pd. sugar, & coffee to smooth
paste & spread between layers & on top.
(3.) Chocolate DeLuxe
Combine: 1 large egg, 2 cups sifted
pd sugar, ¼ t. salt, ⅓ C. soft shortening
2 sq. (2 oz.) unsweetened chocolate (melted)
Beat with rotary beater till fluffy
Card 1 Back: blank
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# Powdered Sugar Frostings — Three Variations
---
# Peanut Butter Powdered Sugar Frosting
## Ingredients
- Powdered sugar, desired amount
- Peanut butter, to taste
- Milk, to smooth
## Instructions
1. Work peanut butter into the desired amount of powdered sugar.
2. Smooth out with milk to spreading consistency.
3. Spread on cake.
---
# Chocolate Coffee Powdered Sugar Frosting
## Ingredients
- Chocolate
- Powdered sugar
- Coffee
## Instructions
1. Combine chocolate, powdered sugar, and coffee to a smooth paste.
2. Spread between layers and on top of cake.
---
# Chocolate DeLuxe Frosting
## Ingredients
- 1 large egg
- 2 cups sifted powdered sugar
- 1/4 tsp salt
- 1/3 cup soft shortening
- 2 squares (2 oz.) unsweetened chocolate, melted
## Instructions
1. Combine egg, sifted powdered sugar, salt, soft shortening, and melted chocolate.
2. Beat with rotary beater until fluffy. -
Pound Cake
Pound cake
1 lb oleo
1 " powdered sugar
6 eggs - one at a time
Cream sugar & oleo with mixer
Add eggs, Add powdered lux oz of cake
flour - flavor to taste vanilla
325° - 1 hr or til done
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# Pound Cake
## Ingredients
- 1 lb oleo
- 1 lb powdered sugar
- 6 eggs
- 1 box cake flour (1 lb)
- Vanilla to taste
## Instructions
1. Cream sugar and oleo together with mixer.
2. Add eggs one at a time.
3. Add cake flour.
4. Flavor to taste with vanilla.
5. Bake at 325° for 1 hour or until done. -
Potatoes au Gratin
Potatoes au Gratin
3c cubed cooked potatoes
1½ cups medium white sauce
1 cup grated cheese
¼ cup dry bread crumbs
1 tablespoon butter, melted
1) cook potatoes, dice, Put into
buttered casserole
2) make sauce, stir in cheese
and pour over potatoes
Back:
Sprinkle with buttered crumbs.
Bake 15 mins or till brown
---
# Potatoes au Gratin
## Ingredients
- 3 cups cubed cooked potatoes
- 1 1/2 cups medium white sauce
- 1 cup grated cheese
- 1/4 cup dry bread crumbs
- 1 Tbsp butter, melted
## Instructions
1. Cook potatoes, dice, and put into buttered casserole.
2. Make sauce, stir in cheese, and pour over potatoes.
3. Sprinkle with buttered crumbs.
4. Bake 15 minutes or till brown. -
Potato Rising Bread
Card 1 Front:
Potato Rising Bread 3 5X9 PANS
Use non-mealy 2½" diameter, new red-skinned potatoes for the starter.
Place them in a stainless steel bowl. Set bowl in water in an electric
dutch oven w/heat maintained at about 115-120°. Results in 15 hours.
Pare, the cut into thin slices : 2½ c. new non-mealy potatoes
Sprinkle over them: 1 T. salt , 2 T. water ground corn meal.
Add & stir until salt is dissolved: 4c. boiling water. Permit
potato mixture to stand, covered w/cloth for 15hrs. Now squeeze out
potatoes. Discard them. Drain liquid into a bowl and add, stirring until
well blended: 1t. soda, 1½ t. salt , 5c. sifted all purpose flour.
Beat & beat until the arm rebels. Set the sponge in a warm place to
rise until light. Bubbles should come to the surface and the
sponge should increase its volume by about ½. This will take 1½ hrs.
Scald: 1c. milk , 1t. sugar. When lukewarm, add:
1½ T. butter. Add this mixture to the potato sponge with
6 c. all purpose flour.
Card 1 Back:
(cont)
Knead dough for about 10 minutes before shaping into
3 loaves. Place in greased pans. Permit to rise, covered
until light and not quite double in bulk. Bake in a
preheated 350° oven for about 1 hour.
---
# Potato Rising Bread
*Makes 3 loaves (5×9 pans)*
## Ingredients
- 2 1/2 c. new non-mealy red-skinned potatoes (2 1/2" diameter), pared and cut into thin slices
- 1 Tbsp salt (for starter)
- 2 Tbsp water-ground corn meal
- 4 c. boiling water
- 1 tsp baking soda
- 1 1/2 tsp salt
- 5 c. sifted all-purpose flour (for sponge)
- 1 c. milk, scalded
- 1 tsp sugar
- 1 1/2 Tbsp butter
- 6 c. all-purpose flour (for final dough)
## Instructions
1. Use non-mealy, 2 1/2" diameter new red-skinned potatoes for the starter. Place them in a stainless steel bowl. Set bowl in water in an electric dutch oven with heat maintained at about 115–120°. Results in 15 hours.
2. Pare, then cut potatoes into thin slices. Sprinkle over them: 1 Tbsp salt and 2 Tbsp water-ground corn meal.
3. Add and stir until salt is dissolved: 4 c. boiling water. Permit potato mixture to stand, covered with cloth, for 15 hours.
4. Now squeeze out potatoes. Discard them.
5. Drain liquid into a bowl and add, stirring until well blended: 1 tsp soda, 1 1/2 tsp salt, and 5 c. sifted all-purpose flour.
6. Beat and beat until "the arm rebels." Set the sponge in a warm place to rise until light. Bubbles should come to the surface and the sponge should increase its volume by about 1/2. This will take 1 1/2 hours.
7. Scald 1 c. milk with 1 tsp sugar. When lukewarm, add 1 1/2 Tbsp butter.
8. Add this milk mixture to the potato sponge along with 6 c. all-purpose flour.
9. Knead dough for about 10 minutes before shaping into 3 loaves. Place in greased pans.
10. Permit to rise, covered, until light and not quite double in bulk.
11. Bake in a preheated 350° oven for about 1 hour.
## Editor's Notes
- The starter preparation described in the first paragraph (placing whole potatoes in a heated water bath at 115–120° for 15 hours) appears to describe a wild-yeast or natural fermentation starter process. No commercial yeast is listed anywhere on the card; the recipe appears to rely entirely on natural fermentation from the potato starter.
- **Food safety note:** The fermentation step involves leaving the potato mixture covered at warm temperatures (115–120°F) for 15 hours. Care should be taken to maintain consistent temperature to avoid spoilage.
- **"Water-ground cornmeal"** — cornmeal produced by water-powered millstone grinding rather than modern steel roller milling. The slower, cooler grinding process preserves the corn germ and natural oils, retaining wild yeasts that contribute to fermentation in this starter. Modern substitute: stone-ground whole grain cornmeal (Bob's Red Mill or similar). Standard degerminated cornmeal is a less faithful substitute as it lacks the germ where wild yeasts reside.* -
Potato Chip Cookies
Cookies Serves 3½ dz.
Recipe from the kitchen of Ruth H.
(small pkg.)
½ cup crushed pot chips
2 sticks margarine
½ cup sugar
1 teasp. vanilla
½ cup chopped pecans
2 cups flour
Cream margarine + sugar - fold
in flour, vanilla + potato chips,
and nuts.
Form into small balls. Place
(over)
Back:
on ungreased cookie sheet.
Flatten with glasses dipped
in sugar.
Bake 350° - 16-18 mins.
makes 3½ dozen
Tastes like Pecan Sandies
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# Potato Chip Cookies
## Ingredients
- 1/2 cup crushed potato chips (small pkg.)
- 2 sticks margarine
- 1/2 cup sugar
- 1 tsp vanilla
- 1/2 cup chopped pecans
- 2 cups flour
## Instructions
1. Cream margarine and sugar.
2. Fold in flour, vanilla, potato chips, and nuts.
3. Form into small balls.
4. Place on ungreased cookie sheet.
5. Flatten with a glass dipped in sugar.
6. Bake at 350° for 16–18 minutes.
7. Makes 3 1/2 dozen. -
Potato and Snap Pea Salad
POTATO AND SNAP PEA SALAD
Makes 4 servings at 42¢ each.
1 pound new potatoes
1 tablespoon tarragon vinegar
2 tablespoons peanut or vegetable oil
½ teaspoon salt
R2 FAMILY CIRCLE 7/1/81
1 teaspoon Dijon-style mustard
2 cups small Sugar Snap peas,
washed, strung and cut lengthwise
1 tablespoon mayonnaise
1 tablespoon milk
Back:
1. Scrub potatoes with vegetable brush.
Cook in boiling salted water to cover
in a large saucepan until tender, about
15 minutes. Drain; cut into 1-inch slices.
2. Combine vinegar, oil, salt and mustard
in medium-sized bowl. Add warm pot-
atoes; toss lightly to coat. Let stand at
room temperature until cool.
3. Add peas to potatoes; combine may-
onnaise and milk in small cup. Toss
lightly just to coat.
---
# Potato and Snap Pea Salad
*July 1, 1981*
*Makes 4 servings*
## Ingredients
- 1 lb new potatoes
- 1 Tbsp tarragon vinegar
- 2 Tbsp peanut or vegetable oil
- 1/2 tsp salt
- 1 tsp Dijon-style mustard
- 2 cups small Sugar Snap peas, washed, strung and cut lengthwise
- 1 Tbsp mayonnaise
- 1 Tbsp milk
## Instructions
1. Scrub potatoes with vegetable brush. Cook in boiling salted water to cover in a large saucepan until tender, about 15 minutes. Drain; cut into 1-inch slices.
2. Combine vinegar, oil, salt and mustard in medium-sized bowl. Add warm potatoes; toss lightly to coat. Let stand at room temperature until cool.
3. Add peas to potatoes; combine mayonnaise and milk in small cup. Toss lightly just to coat. -
Potatis Pannkaka (Potato Pancake)
potatis pannkaka
(potato pancake)
An easy and successful way to
shred the potatoes is to use the shredding
attachment on your electric mixer. Lack-
ing this, a hand grater may be used. Mix
together shredded potato, milk, flour, and
salt; spread in greased baking pan or
casserole, large enough so that the mix-
ture will be only about ½-inch thick.
Place pork slices on top and bake for 1
hour uncovered in a moderate oven (350°
F.). Serves six.
1½ quarts (6 cups) raw potatoes,
shredded
2 cups milk
½ cup flour
2 teaspoons salt
6 thin slices fresh pork
Tested by The American Home
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# Potatis Pannkaka (Potato Pancake)
## Ingredients
- 1 1/2 quarts (6 cups) raw potatoes, shredded
- 2 cups milk
- 1/2 cup flour
- 2 tsp salt
- 6 thin slices fresh pork
## Instructions
1. Shred the potatoes using the shredding attachment on an electric mixer, or a hand grater.
2. Mix together the shredded potato, milk, flour, and salt.
3. Spread the mixture in a greased baking pan or casserole, large enough so that the mixture will be only about 1/2-inch thick.
4. Place pork slices on top.
5. Bake uncovered in a moderate oven (350°F) for 1 hour.
6. Serves six. -
Pork-Zucchini Fry
Pork-zucchini fry
1 tablespoon salad oil
1 pound pork shoulder, cut in
thin strips
¼ cup chopped scallions
½ pound mushrooms, sliced
3 cups sliced unpared zucchini
(about 3)
1 tablespoon sherry
1 teaspoon monosodium
glutamate
½ teaspoon salt
⅛ teaspoon pepper
¼ teaspoon dried leaf thyme
In wok or large skillet, heat oil. Add
pork and cook over high heat, stirring
constantly, until lightly browned. Add
remaining ingredients, cover and cook 5
minutes over medium heat. Serve with
rice, if desired. Makes 4 servings.
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# Pork-Zucchini Fry
## Ingredients
- 1 Tbsp salad oil
- 1 lb pork shoulder, cut in thin strips
- 1/4 cup chopped scallions
- 1/2 lb mushrooms, sliced
- 3 cups sliced unpared zucchini (about 3)
- 1 Tbsp sherry
- 1 tsp monosodium glutamate
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 tsp dried leaf thyme
## Instructions
1. In wok or large skillet, heat oil.
2. Add pork and cook over high heat, stirring constantly, until lightly browned.
3. Add remaining ingredients, cover and cook 5 minutes over medium heat.
4. Serve with rice, if desired.
Makes 4 servings. -
Pork Chops with Apples & Sauerkraut
Pork Chops with Apples & Sauerkraut
4 Pork Chops 1-in. Thick
Salt & pepper
2 Baking Apples, Cored & diced
1 med. onion Coarsely chopped
1 # CAN Kraut, rinsed & drained
1 tsp Caraway seeds
1/2 c dry white wine
8 apple slices for garnish
(over)
Back:
Brown Chops in oil. Remove chops
add apples & onions & saute till
tender. Stir in kraut & Caraway seed.
Saute a little longer. Add Wine.
Transfer to Baking dish & arrange
Chops on top with 2 apple slices
Cover tightly & bake 325° for 45 min - 1 hr
or till chops are tender
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# Pork Chops with Apples & Sauerkraut
## Ingredients
- 4 pork chops, 1-inch thick
- Salt & pepper
- 2 baking apples, cored & diced
- 1 medium onion, coarsely chopped
- 1 lb can sauerkraut, rinsed & drained
- 1 tsp caraway seeds
- 1/2 cup dry white wine
- 8 apple slices for garnish
## Instructions
1. Brown chops in oil. Remove chops.
2. Add apples & onions and saute till tender.
3. Stir in kraut & caraway seeds. Saute a little longer.
4. Add wine.
5. Transfer to baking dish and arrange chops on top with 2 apple slices each.
6. Cover tightly and bake at 325° for 45 minutes to 1 hour, or till chops are tender.