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Favorite Bread Sticks
Favorite Bread Sticks
1 pkg dry yeast
1 1/2 c. warm water
1 Tablespoon malted milk powder
1 Tablespoon honey
1 teas. salt
4 to 4 1/2 c. unsifted flour
Dissolve yeast in water + honey. Add m. milk
powder, salt, + flour. Knead until dough
forms a ball. Divide dough into 12 large
Back:
pieces or 24 small pieces. Form into rope.
Place on greased cookie sheet. Brush
tops with melted butter. Sprinkle with
one of the following seasoning salt,
coarse salt, Parmesan cheese, poppy
seeds, sesame seeds, herb mixture,
etc. Allow to rise 15-30 min.
Bake 400° for about 15 min.
---
# Favorite Bread Sticks
*Makes 12 large or 24 small breadsticks*
## Ingredients
- 1 pkg dry yeast
- 1 1/2 cups warm water
- 1 Tbsp malted milk powder
- 1 Tbsp honey
- 1 tsp salt
- 4 to 4 1/2 cups unsifted flour
- Melted butter, for brushing
- Topping of choice: seasoning salt, coarse salt, Parmesan cheese, poppy seeds, sesame seeds, herb mixture, etc.
## Instructions
1. Dissolve yeast in warm water and honey.
2. Add malted milk powder, salt, and flour.
3. Knead until dough forms a ball.
4. Divide dough into 12 large pieces or 24 small pieces.
5. Form each piece into a rope.
6. Place on a greased cookie sheet.
7. Brush tops with melted butter.
8. Sprinkle with one of the following toppings: seasoning salt, coarse salt, Parmesan cheese, poppy seeds, sesame seeds, herb mixture, etc.
9. Allow to rise 15–30 minutes.
10. Bake at 400°F for about 15 minutes. -
Favorite Bread Sticks
Card 1 Front:
Favorite Bread Sticks
1 pkg. dry yeast
1 ½ c. warm water
1 Tble. malted milk powder
1 Tble. honey
1 tea. salt
4 to 4 ½ c. unsifted flour
Dissolve yeast in water and honey. Add
remaining ingredients. Knead lightly -
add more flour if necessary for dough
Card 1 Back:
to form a ball. Divide dough into 12 pieces
& shape into long rope 12-14 inches long or
24 small sticks. Place on grease cookie
sheet & Brush tops with melted butter.
Sprinkle with seasoning salt, coarse salt,
parmesan cheese, poppy seeds, sesame
seeds, herb mixture, etc. Allow to rise
15-30 min. Bake 400° for about 20
min. until lightly brown
---
# Favorite Bread Sticks
## Ingredients
- 1 pkg. dry yeast
- 1 1/2 c. warm water
- 1 Tbsp. malted milk powder
- 1 Tbsp. honey
- 1 tsp. salt
- 4 to 4 1/2 c. unsifted flour
### Toppings (as desired)
- Melted butter (for brushing)
- Seasoning salt
- Coarse salt
- Parmesan cheese
- Poppy seeds
- Sesame seeds
- Herb mixture
## Instructions
1. Dissolve yeast in warm water and honey.
2. Add remaining ingredients. Knead lightly, adding more flour if necessary for dough to form a ball.
3. Divide dough into 12 pieces and shape into long ropes 12–14 inches long, or 24 small sticks.
4. Place on a greased cookie sheet and brush tops with melted butter.
5. Sprinkle with any desired toppings: seasoning salt, coarse salt, parmesan cheese, poppy seeds, sesame seeds, herb mixture, etc.
6. Allow to rise 15–30 minutes.
7. Bake at 400°F for about 20 minutes, until lightly brown. -
Feather Cake
Feather Cake (Isabell Small)
1 egg beaten light with ½ cups brown sugar
½ cups white sugar
1 tablesp melted butter
3/4 cup sweet milk
2 teasp baking powder sifted with 1½ cup flour
Flavor 1 teasp vanilla or spice or any
extract.
Bake in two flat tins
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# Feather Cake
*From Isabell Small*
## Ingredients
- 1 egg, beaten light
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 Tbsp melted butter
- 3/4 cup sweet milk
- 2 tsp baking powder
- 1 1/2 cups flour
- 1 tsp vanilla or spice or any extract
## Instructions
1. Beat egg light with brown sugar and white sugar.
2. Add melted butter and sweet milk.
3. Sift baking powder with flour and add to mixture.
4. Add 1 tsp vanilla or spice or any extract; mix to combine.
5. Bake in two flat tins. -
Feather Weight White Cake
Feather weight white cake
1/2 cup spry 2 teaspin baking powder
1 " sugar 1/2 salt.
2/3 " milk. 3 egg whites
2 " flour. 1 t vanilla.
cream as usual. fold in the egg whites
whiped stiff. two round layer pans. bake at
350 oven. about 25 minutes put together
and cover with plain white icing. decorate with
silver candies and french cream.
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# Feather Weight White Cake
## Ingredients
- 1/2 cup shortening (Spry or Crisco)
- 1 cup sugar
- 2/3 cup milk
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 egg whites, whipped stiff
- 1 tsp vanilla
## Instructions
1. Cream shortening and sugar as usual.
2. Add milk, flour, baking powder, and salt; mix together.
3. Add vanilla.
4. Fold in the egg whites, whipped stiff.
5. Pour into two round layer pans.
6. Bake at 350° for about 25 minutes.
7. Put layers together and cover with plain white icing.
8. Decorate with silver candies and French cream. -
Festive Broccoli Casserole
FESTIVE BROCCOLI CASSEROLE
½ cup chopped onion
½ cup chopped celery
2 tablespoons butter
1 (10-ounce) package chopped
broccoli
1 (10½-ounce) can cream of
mushroom soup
1 cup cooked rice
½ cup Cheese Whiz
½ cup grated Cheddar cheese OR
½ can french-fried onion rings
In a 1½-quart casserole, combine cel-
ery, onion, green pepper and butter. Mi-
crowave 3 minutes on high. Add broccoli
and microwave 5 minutes on high, stir-
ring once during cooking. Add rice, soup
and Cheese Whiz. Microwave 8 minutes
on high. Garnish with Cheddar cheese or
with onion rings. Microwave 1 minute on
high or until cheese melts or onion rings
are heated through.
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# Festive Broccoli Casserole
## Ingredients
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 Tbsp butter
- 1 (10-ounce) package chopped broccoli
- 1 (10 1/2-ounce) can cream of mushroom soup
- 1 cup cooked rice
- 1/2 cup Cheese Whiz
- 1/2 cup grated Cheddar cheese OR 1/2 can french-fried onion rings (for garnish)
## Instructions
1. In a 1 1/2-quart casserole, combine celery, onion, green pepper and butter.
2. Microwave 3 minutes on high.
3. Add broccoli and microwave 5 minutes on high, stirring once during cooking.
4. Add rice, soup and Cheese Whiz.
5. Microwave 8 minutes on high.
6. Garnish with Cheddar cheese or with onion rings.
7. Microwave 1 minute on high or until cheese melts or onion rings are heated through. -
Fiber One Fruit Smoothies
Fiber One Fruit Smoothies
Recipe Summary
Prep Time 5 minutes
Ready In 5 minutes
Servings 2 (1 3/4 cup each)
Ingredients
2 containers (6 oz each) Yoplait® Original 99% Fat Free strawberry,
mixed berry or red raspberry yogurt
1 cup Fiber One® cereal
1 cup fresh strawberry halves or raspberries, or frozen whole
strawberries
1 1/2 cups fat-free (skim) milk
1 banana, sliced
Directions
1. In blender, place all ingredients. Cover; blend on high speed 10
seconds.
2. Stop blender and uncover; scrape down sides of blender. Cover; blend
an additional 20 seconds or until smooth.
3. Pour into 2 glasses. Serve immediately.
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# Fiber One Fruit Smoothies
## Ingredients
- 2 containers (6 oz each) Yoplait Original 99% Fat Free strawberry, mixed berry or red raspberry yogurt
- 1 cup Fiber One cereal
- 1 cup fresh strawberry halves or raspberries, or frozen whole strawberries
- 1 1/2 cups fat-free (skim) milk
- 1 banana, sliced
## Instructions
1. In blender, place all ingredients. Cover; blend on high speed 10 seconds.
2. Stop blender and uncover; scrape down sides of blender. Cover; blend an additional 20 seconds or until smooth.
3. Pour into 2 glasses. Serve immediately. -
Fiesta Rice
Fiesta Rice
1/2 cup oleo
1 medium onion chopped
1 3/4 cup frozen peas
1/2 cup of Celery
1/2 cup of s chopped red peppers
3/4 chicken broth
1/2 teaspoon dry thyme
1/4 teaspoon of Cayenne pepper
3 cup of go cooked Rice
melt butter in large fry pan
over medium heat. add onion
Cook till tender about 5 minutes
Stir in peas red peppers, Chicken
broth thyme Cayenne. Cover
cook till pea are tender and
mixture is hot toss with rice
---
# Fiesta Rice
## Ingredients
- 1/2 cup oleo (margarine)
- 1 medium onion, chopped
- 1 3/4 cups frozen peas
- 1/2 cup celery
- 1/2 cup chopped red peppers
- 3/4 cup chicken broth
- 1/2 tsp dry thyme
- 1/4 tsp cayenne pepper
- 3 cups cooked rice
## Instructions
1. Melt the oleo in a large frying pan over medium heat. Add the onion and cook until tender, about 5 minutes.
2. Stir in the peas, red peppers, celery, chicken broth, thyme, and cayenne. Cover.
3. Cook until the peas are tender and the mixture is hot.
4. Toss with the rice. -
Fiesta Salmon Loaf
Fiesta Salmon Loaf
1 can (15-1/2 oz.) salmon or
2 cans (7-3/4 oz.) salmon
1-1/2 cups cooked rice
1 can (8-3/4 oz.) cream-style
corn
1/3 cup chopped green pepper
2 tablespoons chopped green
onions
3 tablespoons diced green
chilies
1 cup grated Monterey Jack
cheese
1 egg, beaten
1/4 teaspoon seasoning salt
3 drops Tabasco sauce
Drain and flake salmon, reserving liquid. Combine salmon and reserved
salmon liquid with remaining ingredients. Turn into an oiled 8-1/2 x 4-1/2-
inch loaf pan. Bake at 350 degrees 1 hour. Remove from oven and let stand
5 minutes. Turn out on platter and garnish with lemon slice and parsley.
Makes 6 servings.
Because the fat content in canned salmon is the polyunsaturated type, it
is recommended for those on low cholesterol diets.
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# Fiesta Salmon Loaf
## Ingredients
- 1 can (15-1/2 oz.) salmon or 2 cans (7-3/4 oz.) salmon
- 1-1/2 cups cooked rice
- 1 can (8-3/4 oz.) cream-style corn
- 1/3 cup chopped green pepper
- 2 Tbsp chopped green onions
- 3 Tbsp diced green chilies
- 1 cup grated Monterey Jack cheese
- 1 egg, beaten
- 1/4 tsp seasoning salt
- 3 drops Tabasco sauce
## Instructions
1. Drain and flake salmon, reserving liquid.
2. Combine salmon and reserved salmon liquid with remaining ingredients.
3. Turn into an oiled 8-1/2 x 4-1/2-inch loaf pan.
4. Bake at 350 degrees for 1 hour.
5. Remove from oven and let stand 5 minutes.
6. Turn out on platter and garnish with lemon slice and parsley.
Makes 6 servings. -
Fig Conserve
FIG CONSERVE
5 cups figs
4 cups sugar
2 tablespoons lemon juice
3 cups drained, crushed pineapple
1/4 cup thinly sliced whole orange
1/4 cup chopped walnuts
Treat black figs with soda. Chop figs and mix with
sugar, lemon juice, pineapple and orange. Cook about 15
to 20 minutes or until thick. Add walnuts, bring to boil,
ladle into hot, sterilized jars and seal immediately. Yields
7 to 8 half pints.
• This special feature by former Journal Food Editor Elizabeth Gillen-
water provides canning, preserving and freezing tips and recipes timed
for peak-of-the-season Northwest harvests. For further food preservation
advice, residents of the tri-county area also may call the Journal's
reader service number, 221-8544, weekdays between 8:30 a.m. and 5
p.m.
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# Fig Conserve
*Recipe by Elizabeth Gillenwater*
## Ingredients
- 5 cups figs
- 4 cups sugar
- 2 Tbsp lemon juice
- 3 cups drained, crushed pineapple
- 1/4 cup thinly sliced whole orange
- 1/4 cup chopped walnuts
## Instructions
1. Treat black figs with soda.
2. Chop figs and mix with sugar, lemon juice, pineapple, and orange.
3. Cook about 15 to 20 minutes or until thick.
4. Add walnuts and bring to a boil.
5. Ladle into hot, sterilized jars and seal immediately.
Yields 7 to 8 half pints. -
Filbert Holiday Pudding / Eggnog Pudding Sauce
FILBERT HOLIDAY PUDDING
¾ cup chopped filberts
2 eggs, separated
1 cup sugar
6 tablespoons cocoa
2 tablespoons melted butter
1½ cups flour
2 teaspoons baking powder
1 cup milk
Eggnog Pudding Sauce:
1 egg
1 cup powdered sugar
3 tablespoons melted butter
½ pint heavy cream, whipped
Nutmeg
Toast filberts in a 350-degree oven for 8 minutes. Beat
egg yolks. Add sugar and cocoa, blending well. Stir in
melted butter. Sift flour and baking powder together.
Blend into egg mixture. Add milk. Beat egg whites until
stiff but not dry and fold into mixture. Fold in chopped
filberts. Pour into well-greased ring mold. Cover and
steam 1½ hours. Serve with creamy Eggnog Pudding
Sauce. Yields 8 servings.
To make Eggnog Pudding Sauce: Whip egg with fork
until blended. Stir in powdered sugar and butter. Chill.
Just before serving, fold into whipped cream. Sprinkle
with nutmeg.
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# Filbert Holiday Pudding
## Ingredients
- 3/4 cup chopped filberts (hazelnuts)
- 2 eggs, separated
- 1 cup sugar
- 6 Tbsp cocoa
- 2 Tbsp melted butter
- 1 1/2 cups flour
- 2 tsp baking powder
- 1 cup milk
## Instructions
1. Toast filberts in a 350-degree oven for 8 minutes.
2. Beat egg yolks. Add sugar and cocoa, blending well.
3. Stir in melted butter.
4. Sift flour and baking powder together. Blend into egg mixture.
5. Add milk.
6. Beat egg whites until stiff but not dry and fold into mixture.
7. Fold in chopped filberts.
8. Pour into well-greased ring mold. Cover and steam 1 1/2 hours.
9. Serve with creamy Eggnog Pudding Sauce. Yields 8 servings.
## Eggnog Pudding Sauce
- 1 egg
- 1 cup powdered sugar
- 3 Tbsp melted butter
- 1/2 pint heavy cream, whipped
- Nutmeg
1. Whip egg with fork until blended.
2. Stir in powdered sugar and butter.
3. Chill.
4. Just before serving, fold into whipped cream.
5. Sprinkle with nutmeg. -
Filet of Sole – Sheperd Hotel
Filet of sole - Sheperd Hotel.
4 slices - sole.
1 egg plant - cut in 1/4 - brush with butter
in oven for 10 minutes, scoop out mash
with butter egg chalot or onion pepper salt
fold in half - fillet - in buttered pan
Sprinkle with thin sliced mushrooms
1 Tbsp tomatoes add more shallot pepper salt
1/2 cup sherry - cook slowly
stuffing back in shells. lay fillet on each shell
Back:
butter & flour - thicken sauce Glaze in
oven
1 egg yolk & butter
1 tbs whipped cream -
mop & return to oven -
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# Filet of Sole – Sheperd Hotel
## Ingredients
- 4 slices sole
- 1 eggplant, cut in 1/4
- Butter (for brushing and mashing)
- 1 egg
- Shallot or onion, to taste
- Pepper and salt, to taste
- Thin sliced mushrooms
- 1 Tbsp tomatoes
- 1/2 cup sherry
## Sauce
- Butter and flour (to thicken)
- 1 egg yolk and butter
- 1 Tbsp whipped cream
## Instructions
1. Cut eggplant in quarters, brush with butter, and place in oven for 10 minutes.
2. Scoop out the eggplant and mash with butter, egg, shallot or onion, pepper, and salt.
3. Fold fillets in half and place in a buttered pan.
4. Sprinkle with thin sliced mushrooms.
5. Add 1 Tbsp tomatoes; add more shallot, pepper, and salt.
6. Add 1/2 cup sherry and cook slowly.
7. Place stuffing back in eggplant shells; lay a fillet on each shell.
## Glaze
1. Make a sauce by thickening butter and flour.
2. Glaze in oven.
3. Combine 1 egg yolk and butter with 1 Tbsp whipped cream.
4. Mop over the dish and return to oven. -
Filled Cookies
[front of card]
Spry Cook Book
Filled Cookies
1 cup shortening 1 tsp vanilla
2 cups brown sugar 1 pound pitted dates
2 eggs beaten 2/3 cup orange juice
3 1/3 cups sifted all purpose flour 2 tbsp honey
2 tsp baking powder
1 tsp salt
Method
1 Use the butter cake method of
mixing 2 shape dough into
two rolls about 3 in in diameter
Back:
3) wrap in wax paper and chill one
night in a cool place. (Filling) Cook
dates and orange juice in top of
double boiler untill hot mass.
Stir in honey and cool. Cut
chilled dough into thin slices and
place on greased Baking sheet
add tsp of filling and top with
a second slice. Bake at
375° for 12-15 min.
---
# Filled Cookies
*From Spry Cookbook*
## Ingredients
### Cookie Dough
- 1 cup shortening (Spry)
- 2 cups brown sugar
- 2 eggs, beaten
- 3 1/3 cups all-purpose flour, sifted
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla
### Date Filling
- 1 lb pitted dates
- 2/3 cup orange juice
- 2 Tbsp honey
## Instructions
### Cookie Dough
1. Cream shortening and brown sugar together until light and fluffy.
2. Add beaten eggs and vanilla; mix well.
3. Sift together flour, baking powder, and salt; add to creamed mixture and mix until a firm dough forms.
4. Divide dough in half and shape each half into a log approximately 3 inches in diameter.
5. Wrap each log in wax paper and refrigerate overnight.
### Date Filling
1. Combine dates and orange juice in the top of a double boiler.
2. Cook over boiling water, stirring occasionally, until the mixture forms a thick, cohesive paste.
3. Stir in honey.
4. Cool completely before using.
### Assembly and Baking
1. Preheat oven to 375°F. Grease baking sheets.
2. Remove chilled dough logs from refrigerator and slice into thin rounds approximately 1/8 to 1/4 inch thick.
3. Place half the slices on prepared baking sheets.
4. Place 1 tsp of cooled date filling in the center of each slice.
5. Top each with a second dough slice and press edges gently to seal.
6. Bake at 375°F for 12 to 15 minutes until lightly golden at edges.
7. Cool on pan for a few minutes before transferring to a wire rack.