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Parmesan Garlic Pretzels
Parmesan Garlic Pretzels
1 Big or 2 regular bags of pretzels
1 packet of dry ranch (Hidden Vally)
1 12oz bottle Orville Redenbacher Popcorn Butter
1/4 tsp cayanne pepper
1/4 tsp garlic salt
1/4 tsp lemon pepper
1/4 tsp dill weed
1/2 cup parmesian cheese (add more if you like)
mix everything but P. Cheese in bowl. Dip/Soak Pretzels
Back:
Then place in container.
Bake on cookie sheet or broiler pan
@ 200° for 30-40 minutes. Flip every
10 minutes. Pour into large bowl &
shake cheese on top!
---
# Parmesan Garlic Pretzels
## Ingredients
- 1 big or 2 regular bags of pretzels
- 1 packet dry ranch (Hidden Valley)
- 1 12 oz bottle Orville Redenbacher Popcorn Butter
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic salt
- 1/4 tsp lemon pepper
- 1/4 tsp dill weed
- 1/2 cup Parmesan cheese (add more if you like)
## Instructions
1. Mix everything except the Parmesan cheese together in a bowl.
2. Dip/soak pretzels in the mixture, then place in a container.
3. Spread pretzels on a cookie sheet or broiler pan.
4. Bake at 200° for 30–40 minutes, flipping every 10 minutes.
5. Pour into a large bowl and shake Parmesan cheese on top. -
Pacific Pie / Pecan Pie
Pacific Pie
1# can salmon, dash of pepper
1/2 tsp salt, 1 egg beaten, ½ c finely
diced sweet pickle, 1½ c fresh bread
crumbs, ½ (6oz) can mushroom sauce
1/3 c. liquid (fish liquid plus water)
2 hard cooked eggs, finely chopped, 2 (6 oz)
cans mushroom sauce heated.
Drain salmon, reserving liquid. Discard
skin & bones. Flake fish. Blend with remaining
ingredients except eggs & 2 cans of mushroom sauce
Back:
Pack mixture into greased 8 inch
round pie pan. Bake in moderate
oven (350 degrees about 40 min. or until
pie is lightly browned & firm. Cut into
serving wedges garnish with hard cooked
eggs and serve with hot mushroom sauce
6 servings.
Pecan Pie Bake in 1 crust
pie unbaked.
1 c sugar
3 eggs well beaten
1 c syrup then add your pecan
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# Pacific Pie and Pecan Pie
*Two recipes on one card*
---
# Pacific Pie
*Serves 6*
## Ingredients
### Filling
- 1 lb can salmon, drained (reserve liquid)
- 1/2 tsp salt
- Dash of pepper
- 1 egg, beaten
- 1/2 cup sweet pickle, finely diced
- 1 1/2 cups fresh bread crumbs
- 1/2 of a 6 oz can mushroom sauce (approximately 3 oz)
- 1/3 cup liquid (reserved salmon liquid topped up with water)
- 2 hard cooked eggs, finely chopped
### Serving Sauce
- 2 cans (6 oz each) mushroom sauce, heated
## Instructions
1. Preheat oven to 350°F. Grease an 8 inch round pie pan.
2. Drain salmon, reserving liquid. Discard skin and bones. Flake fish into a large bowl.
3. Add salt, pepper, beaten egg, sweet pickle, bread crumbs, mushroom sauce, and 1/3 cup liquid (salmon liquid topped up with water). Mix until well blended.
4. Fold in chopped hard cooked eggs.
5. Pack mixture firmly into prepared pie pan.
6. Bake at 350°F for approximately 40 minutes until lightly browned and firm.
7. Cut into wedges and garnish with additional sliced hard cooked egg if desired.
8. Serve with heated mushroom sauce spooned over each wedge.
## Editor's Notes
- **Mushroom sauce** appears twice in different roles — 1/2 of a 6 oz can is incorporated into the filling as a binder and flavor base; 2 full 6 oz cans are heated separately as a serving sauce. The same bottled mushroom sauce referenced in the Cheese Spread for Canapés and Bran Meat Cakes recipes elsewhere in this collection. Modern substitute: Worcestershire sauce in the filling; a simple cream of mushroom sauce for serving.
---
# Pecan Pie
*Baked in 1 unbaked pie crust*
## Ingredients
- 1 unbaked 9" pie crust
- 3 eggs, well beaten
- 1 cup sugar
- 1 cup corn syrup (light or dark Karo)
- 1 to 1 1/2 cups pecan halves
- 2 Tbsp butter, melted (see Editor's Notes)
- 1 tsp vanilla (see Editor's Notes)
- Pinch of salt (see Editor's Notes)
## Instructions
1. Preheat oven to 350°F.
2. Beat eggs well in a large bowl.
3. Add sugar and corn syrup; mix until well combined.
4. Stir in melted butter, vanilla, and salt.
5. Fold in pecans.
6. Pour filling into unbaked pie crust.
7. Bake at 350°F for 50 to 60 minutes until filling is set and does not jiggle when gently shaken.
8. Cool completely before slicing — filling sets fully as it cools. -
Oven Stew Short Ribs
OVEN STEW SHORT RIBS
By Florence Harting, Dayton, Washington, Past President of State Cow
Belles Association and wife of John Harting, a former Columbia County
Cattleman of the Year.
2 lbs. boned short ribs 4 carrots
or round steak Flour, salt, pepper, paprika
1 can small onions (garlic salt and Worcestershire
1 can small new potatoes sauce optional)
Cut beef in small pieces, roll in flour, and braise meat in small amount
of fat. Put in baking dish. Add flour to fat in braising pan, adding liquid
of onions and potatoes to make gravy.
RECOMMENDED BY THE WASHINGTON COW BELLES
Compliments of the WASHINGTON CATTLEMEN'S ASS'N.
(See other side)
Back:
Some water may be necessary. Pour gravy over beef. Cover and bake
2½ hours at 325° F. Add whole canned onions and potatoes and sliced
carrots. Season. Bake 1 hour longer. Serves six.
(I like to bone some of the short ribs and freeze pieces cut in cubes
for stew.)
Short ribs are among the many Thrifty Beef Buys. You can easily
bone them out yourself and save money. They can be used many different
ways.
---
# Oven Stew Short Ribs
*Recipe from the kitchen of Florence Harting, Dayton, Washington*
*Serves 6*
## Ingredients
- 2 lbs. boned short ribs or round steak
- 1 can small onions
- 1 can small new potatoes
- 4 carrots, sliced
- Flour
- Salt, pepper, paprika
- Garlic salt and Worcestershire sauce (optional)
- Fat (for braising)
- Water (as needed)
## Instructions
1. Cut beef into small pieces and roll in flour.
2. Braise meat in a small amount of fat. Transfer to a baking dish.
3. Add flour to the fat remaining in the braising pan. Add the liquid from the canned onions and potatoes to make a gravy. Add some water if necessary.
4. Pour gravy over the beef. Cover and bake at 325°F for 2 1/2 hours.
5. Add the whole canned onions, whole canned potatoes, and sliced carrots. Season with salt, pepper, paprika, and optionally garlic salt and Worcestershire sauce.
6. Bake 1 hour longer. -
Oriental King Mackerel Steak
ORIENTAL KING MACKERAL STEAK
2 lbs. King Mackerel Steak or other fish steak
¼ cup orange juice
¼ cup soy sauce
2 tablespoons catsup
2 tablespoons melted fat or oil
2 tablespoons chopped parsley
1 tablespoon lemon juice
1 clove garlic, finely chopped
½ teaspoon oregano
½ teaspoon pepper
Card 1 Back:
Cut into serving portions and place in a single
layer in a shallow baking dish. Combine re-
maining ingredients. Pour over fish and let
stand for 30 minutes, turning once.
Remove fish, reserving sauce for basting. Place
fish in well-greased hinged wire grill or on
foil paper. Cook about 4" from moderately
hot coals for 8 minutes. Baste with sauce;
turn and cook for 7-10 minutes longer or until
fish flakes easily when tested with a fork.
Serves 6.
---
# Oriental King Mackerel Steak
*Serves 6*
## Ingredients
- 2 lbs. King Mackerel Steak or other fish steak
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 2 Tbsp catsup
- 2 Tbsp melted fat or oil
- 2 Tbsp chopped parsley
- 1 Tbsp lemon juice
- 1 clove garlic, finely chopped
- 1/2 tsp oregano
- 1/2 tsp pepper
## Instructions
1. Cut fish into serving portions and place in a single layer in a shallow baking dish.
2. Combine remaining ingredients and pour over fish. Let stand for 30 minutes, turning once.
3. Remove fish, reserving sauce for basting.
4. Place fish in a well-greased hinged wire grill or on foil paper.
5. Cook about 4 inches from moderately hot coals for 8 minutes.
6. Baste with sauce; turn and cook for 7–10 minutes longer, or until fish flakes easily when tested with a fork. -
Oriental Dressing
ORIENTAL DRESSING
5 ounces peeled onion, cut up fine
(about 1 small onion)
½ ounce celery stalk (1 small
stalk), cut up fine
¼ ounce fresh gingerroot, peeled
and cut up very finely (about 1¼
teaspoons)
About 1/5 of rind from whole
lemon
Squeeze of lemon juice
⅜ cup vinegar
1½ cups oil
¼ cup soy sauce
¼ cup water
Dash monosodium glutamate
Dash of salt and pepper
2 tablespoons ketchup
Mix onion, celery, gingerroot, lemon
rind, lemon juice, vinegar, oil, soy sauce,
water, MSG, salt, pepper and ketchup.
Serve with salad. Yields enough for 10 to
20 people, depending on amount of dress-
ing used.
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---
# Oriental Dressing
*Yields enough for 10 to 20 people, depending on amount of dressing used.*
## Ingredients
- 5 oz peeled onion, cut up fine (about 1 small onion)
- 1/2 oz celery stalk (1 small stalk), cut up fine
- 1/4 oz fresh gingerroot, peeled and cut up very finely (about 1 1/4 tsp)
- About 1/5 of rind from a whole lemon
- Squeeze of lemon juice
- 3/8 cup vinegar
- 1 1/2 cups oil
- 1/4 cup soy sauce
- 1/4 cup water
- Dash monosodium glutamate (MSG)
- Dash of salt and pepper
- 2 Tbsp ketchup
## Instructions
1. Combine onion, celery, gingerroot, lemon rind, lemon juice, vinegar, oil, soy sauce, water, MSG, salt, pepper, and ketchup.
2. Mix well.
3. Serve with salad. -
Oriental Cabbage Salad
ORIENTAL CABBAGE SALAD
2 tsp. sesame seeds 1/2 tsp. pepper
1/2 cup sliced almonds 2 tsp. sugar
1/2 head cabbage, chopped 1/2 cup oil
4 green onions, chopped 3 Tbsp. vinegar
1 pkg. chicken-flavored ramen noodles 1 tsp. salt
Toast sesame seeds and almonds 5-10 minutes in 350 degree oven.
Break noodles into bite-size pieces and add to sesame seeds and almonds.
Combine cabbage and onions. Combine flavor packet from ramen noodles
with pepper, sugar, oil, vinegar and salt and mix well.
At serving time, add seeds, almonds and noodles to cabbage and
onions and mix well. For softer noodles in salad, combine all ingredients in
advance of serving time.
Back: blank
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# Oriental Cabbage Salad
## Ingredients
- 2 tsp sesame seeds
- 1/2 cup sliced almonds
- 1/2 head cabbage, chopped
- 4 green onions, chopped
- 1 pkg chicken-flavored ramen noodles
- 1/2 tsp pepper
- 2 tsp sugar
- 1/2 cup oil
- 3 Tbsp vinegar
- 1 tsp salt
## Instructions
1. Toast sesame seeds and almonds 5–10 minutes in a 350°F oven.
2. Break noodles into bite-size pieces and add to sesame seeds and almonds.
3. Combine cabbage and onions.
4. Combine flavor packet from ramen noodles with pepper, sugar, oil, vinegar, and salt and mix well.
5. At serving time, add seeds, almonds, and noodles to cabbage and onions and mix well.
6. For softer noodles in salad, combine all ingredients in advance of serving time. -
Orange Slice Cookies
Orange Slice Cookies
1 cup shortening 1 cup chopped
2 cups brown sugar pecans
2 cups flour 1 cup oranged
1 t. soda slices
1 t. B. Powder (Chopped)
2 eggs
1 cup coconut
2 cups oatmeal
1/4 t salt.
Bake in 325° oven until
light brown.
Card 1 Back: blank
---
# Orange Slice Cookies
## Ingredients
- 1 cup shortening
- 2 cups brown sugar
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 1 cup coconut
- 2 cups oatmeal
- 1/4 tsp salt
- 1 cup chopped pecans
- 1 cup orange slice candies, chopped
## Instructions
1. Cream the shortening and brown sugar; beat in the eggs.
2. Combine the flour, baking soda, baking powder, and salt; add to the creamed mixture.
3. Stir in the coconut, oatmeal, chopped pecans, and chopped orange slice candies.
4. Drop by spoonfuls onto a baking sheet and bake in a 325°F oven until light brown. -
Orange Slice Cake (Bread)
Orange Slice Cake (Bread)
2 stiks oleo )
2 cups sugar - salt ) cream well
4 eggs )
add
1 1/3 cups butter milk
1 tsp soda
4 cups flour
2 tsp vanilla
1 - lb candy orange slices - cut
1 - lb dates - cut over
Back:
2 cups nuts - pecans or Eng walnuts
grease pans well & line with
wax paper - bake at 300° - 2 1/2 hrs
makes 3 small loaves +
1 large loaf
---
# Orange Slice Cake (Bread)
## Ingredients
- 2 sticks oleo
- 2 cups sugar
- Salt
- 4 eggs
- 1 1/3 cups buttermilk
- 1 tsp soda
- 4 cups flour
- 2 tsp vanilla
- 1 lb candy orange slices, cut
- 1 lb dates, cut
- 2 cups nuts (pecans or English walnuts)
## Instructions
1. Cream oleo, sugar, and salt well.
2. Add eggs and mix.
3. Add buttermilk, soda, flour, and vanilla.
4. Stir in cut orange slices, cut dates, and nuts.
5. Grease pans well and line with wax paper.
6. Bake at 300° for 2 1/2 hours.
7. Makes 3 small loaves and 1 large loaf. -
Orange Slice Cake
Orange Slice Cake
1 cup butter
2 cups sugar
4 eggs
1 tsp. soda
3 1/2 cups flour
1 cup buttermilk
1 lb. orange slices cut up
1 1/2 cups coconut
2 cups diced dates
2 cups pecans
Cream butter + sugar
Stir in beaten eggs
Add soda to buttermilk
Add alternately to dry
ingredients.
Add candy, dates +
coconut + nuts.
Bake at 300° for 2 hrs.
in 10 in. tube cake pan.
While cake is baking
prepare topping. (over)
Back:
Topping
1 1/2 c. sugar
3/4 c. buttermilk
3/4 tsp. soda - stirred in buttermilk
1 1/2 Tbls. white syrup
1/2 stick butter
3/4 tsp. vanilla
Boil 2 min.
Pour over cake while cake is still hot.
Punch holes in cake so topping will
penetrate. Let cake cool before removing
from pan.
---
# Orange Slice Cake
## Ingredients
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 1 tsp baking soda
- 3 1/2 cups flour
- 1 cup buttermilk
- 1 lb. orange slice candy, cut up
- 1 1/2 cups coconut
- 2 cups diced dates
- 2 cups pecans
## Instructions
1. Cream butter and sugar.
2. Stir in beaten eggs.
3. Add soda to buttermilk.
4. Add buttermilk mixture alternately with egg mixture to dry ingredients.
5. Add candy, dates, coconut, and nuts.
6. Bake at 300° for 2 hours in a 10-inch tube cake pan.
7. While cake is baking, prepare topping.
## Topping
- 1 1/2 cups sugar
- 3/4 cup buttermilk
- 3/4 tsp baking soda, stirred into buttermilk
- 1 1/2 Tbsp white syrup
- 1/2 stick butter
- 3/4 tsp vanilla
## Topping Instructions
1. Combine all topping ingredients and boil 2 minutes.
2. Pour over cake while cake is still hot.
3. Punch holes in cake so topping will penetrate.
4. Let cake cool before removing from pan. -
Orange Salads
Orange Salads
ORANGES AND COCOANUT ORANGES AND BANANAS ORANGES AND DATES
ORANGES AND APPLE ORANGES ON LETTUCE ORANGES AND PINEAPPLE
Back: blank
---
# Orange Salads
## Ingredients
### Oranges and Cocoanut
*(no ingredients listed)*
### Oranges and Bananas
*(no ingredients listed)*
### Oranges and Dates
*(no ingredients listed)*
### Oranges and Apple
*(no ingredients listed)*
### Oranges on Lettuce
*(no ingredients listed)*
### Oranges and Pineapple
*(no ingredients listed)*
## Instructions
*(No instructions provided — this card is an illustrated reference card depicting six orange salad presentations by name only.)* -
Orange Punch
Orange Punch
8 Pky. Orange Cool aid
12 qt Water
8 cups sugar
4 large can Pineapple juice
8-12 oz cans frozen lemonade
8 small cans Orange juice frozen
6 qts Water
6 qts. 7 up or Gingerale
Back: blank
---
# Orange Punch
*Yield: approximately 43 quarts; serves approximately 100*
## Ingredients
- 8 pkg. Orange Kool-Aid
- 12 qt water
- 8 cups sugar
- 4 large cans pineapple juice
- 8 (12 oz) cans frozen lemonade
- 8 small cans frozen orange juice
- 6 qt water
- 6 qt 7-Up or ginger ale
## Instructions
1. Combine all ingredients and mix well until sugar and frozen concentrates are fully dissolved.
2. Serve chilled or over ice. -
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.