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Corn & Rice
Corn & Rice (Do not serve
with potatoes
1 layer of rice (cooked)
1 layer of corn
1 .. of green peppers-
White sauce
1½ tb sp flour
1½ .. .. fat.
pinch salt
1C. milk pour white sauce
Back:
over dish and grate a
litte cheese over top and
bake.
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# Corn & Rice
## Ingredients
### Layers
- 1 layer of rice (cooked)
- 1 layer of corn
- 1 layer of green peppers
### White Sauce
- 1 1/2 Tbsp flour
- 1 1/2 Tbsp fat
- Pinch of salt
- 1 cup milk
### Topping
- A little cheese, grated
## Instructions
1. Do not serve with potatoes (note from author).
2. Layer cooked rice, corn, and green peppers in a baking dish.
3. Prepare white sauce: combine flour, fat, and salt; gradually add milk and cook until thickened.
4. Pour white sauce over the layered dish.
5. Grate a little cheese over the top.
6. Bake until done. -
Fluffy Apricot Baby Food Pie
fruit juice - 1/3 C. juice - 1 tb tang
pineapple & grape-
fruit
apricots Baby food Pie.. fluffy.
2 cans strained apricots Baby
1 pkg lemon jello
1/4 C sugar, salt dash
1 C hot water
1 C cold water or juice
dream whip on top.
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# Fluffy Apricot Baby Food Pie
## Ingredients
- 2 cans strained apricots (baby food)
- 1 pkg lemon jello
- 1/4 cup sugar
- Dash of salt
- 1 cup hot water
- 1 cup cold water or juice
- Dream Whip (for topping)
## Instructions
1. Dissolve lemon jello and sugar with a dash of salt in 1 cup hot water.
2. Add 1 cup cold water or juice and strained apricots; stir to combine.
3. Chill until set.
4. Top with Dream Whip before serving. -
Rolled Cookies
ROLLED COOKIES
½ cup butter or margarine
1 cup sugar
1 teaspoon vanilla
2 eggs
2½ cups sifted all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
Have butter or margarine at room tem-
perature. Cream well, cream in sugar and
vanilla until mixture is light and fluffy.
Beat in eggs one at a time. Sift flour with
dry ingredients and stir in. Chill, if dough
seems rather soft. Roll out a little at a
time on a lightly floured board. Cut with
floured cutter and place on greased bak-
ing sheet.
Roll cookies are generally made less
than ¼-inch thick.
If desired, roll dough into 2-inch diame-
ter rolls in wax paper. Place roll in freezer
bags, seal and freeze. When firm, slice
with sharp knife in thickness to suit. Bake
cookies on greased baking sheet in 375-
degree oven for 10 to 14 minutes, depend-
ing upon thickness.
Sugar Cookies: Roll cookie dough about
⅓-inch thick. Place cut-out cookies on
greased baking sheet and sprinkle with
granulated sugar or non-pareils (colored
decorating sugar) before baking.
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# Rolled Cookies
## Ingredients
- 1/2 cup butter or margarine
- 1 cup sugar
- 1 tsp vanilla
- 2 eggs
- 2 1/2 cups sifted all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
## Instructions
1. Have butter or margarine at room temperature. Cream well, then cream in sugar and vanilla until mixture is light and fluffy.
2. Beat in eggs one at a time.
3. Sift flour with dry ingredients and stir in.
4. Chill dough if it seems rather soft.
5. Roll out a little at a time on a lightly floured board. Cut with a floured cutter and place on a greased baking sheet.
6. Roll cookies are generally made less than 1/4-inch thick.
7. Bake on a greased baking sheet in a 375°F oven for 10 to 14 minutes, depending upon thickness.
### Freezer Method (Optional)
1. Roll dough into 2-inch diameter rolls and wrap in wax paper.
2. Place rolls in freezer bags, seal, and freeze.
3. When firm, slice with a sharp knife to desired thickness.
4. Bake on a greased baking sheet at 375°F for 10 to 14 minutes, depending upon thickness.
### Sugar Cookie Variation
1. Roll cookie dough about 1/3-inch thick.
2. Cut into desired shapes and place on a greased baking sheet.
3. Sprinkle with granulated sugar or non-pareils (colored decorating sugar) before baking. -
Cream Wafers
Cream Wafers
1cup soft butter 2 cups flour
1/3 cup thick Cream
Mix well butter, cream, flour
chill. Heat oven 375° Roll out 1/8"
thick on floured cloth covered board. Cut
with 1 1/2" Cookie cutter. Roll only 1/3 of
dough at a time. Keep rest refrigerated
until ready to roll Transfer rounds
to piece of waxed paper that is heavily
covered with granulated sugar. Turn
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# Cream Wafers
## Ingredients
### Dough
- 1 cup butter, softened
- 1/3 cup heavy cream
- 2 cups flour
### Coating
- Granulated sugar (generous amount for rolling)
## Instructions
1. Combine butter, cream, and flour; mix well until a smooth dough forms.
2. Chill dough until firm — at least 1 hour or overnight.
3. Preheat oven to 375°F.
4. Work with one third of the dough at a time; keep remaining dough refrigerated until ready to roll.
5. On a floured cloth-covered board, roll dough out to 1/8 inch thickness.
6. Cut into rounds with a 1 1/2 inch cookie cutter.
7. Transfer rounds to a sheet of wax paper heavily covered with granulated sugar.
8. Turn each round to coat both sides generously with sugar.
9. Place sugared rounds on ungreased baking sheets.
10. Prick each round 3 to 4 times with a fork.
11. Bake at 375°F for 7 to 9 minutes until just set and very lightly golden at edges.
12. Cool on pan briefly before transferring to a wire rack. -
Fruit Cookies
Fruit Cookies
2c. B sugar, 2 eggs well beaten
1c. shortening, 3½c. flour.
1 tsp. vanilla
1c. chopped dates.
1c. " nuts
2 T.B. cream or sweet milk
1 tsp. cream of tartar
1 tsp. soda.
few drops of maple flavoring
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# Fruit Cookies
## Ingredients
- 2 cups brown sugar
- 2 eggs, well beaten
- 1 cup shortening
- 3 1/2 cups flour
- 1 tsp vanilla
- 1 cup chopped dates
- 1 cup chopped nuts
- 2 Tbsp cream or sweet milk
- 1 tsp cream of tartar
- 1 tsp baking soda
- Few drops of maple flavoring
## Instructions
1. Combine brown sugar, shortening, and well-beaten eggs.
2. Add vanilla and maple flavoring.
3. Stir in cream or sweet milk.
4. Sift together flour, cream of tartar, and baking soda; add to wet mixture.
5. Fold in chopped dates and nuts.
6. Drop or shape cookies and bake until done. -
Orange Cookies
Orange Cookies
1 1/2 C. Brown sugar.
3/4 C. shortening
2 eggs - 1 tsp grated
orange rind
1/2 tsp Salt
1 1/2 tsp B. Powder.
1 tsp soda.
1/2 C. liquid 1/2 sour
(milk 1/2 orange juice)
(2 3/4 C. flour) 1 tsp vanilla
no more )
Frosting 1 1/2 tsp grated orange
1 1/2 C. Powdered Sugar 1 tsp butter
1 1/3 C. orange juice
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# Orange Cookies
## Ingredients
### Cookies
- 1 1/2 cups brown sugar
- 3/4 cup shortening
- 2 eggs
- 1 tsp grated orange rind
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup liquid (1/2 sour milk + 1/2 orange juice)
- 1 tsp vanilla
- 2 3/4 cups flour (no more)
### Frosting
- 1 1/2 tsp grated orange rind
- 1 1/2 cups powdered sugar
- 1 tsp butter
- 1 1/3 cups orange juice
## Instructions
### Cookies
1. Cream together brown sugar and shortening.
2. Beat in eggs, grated orange rind, and vanilla.
3. Mix in salt, baking powder, and baking soda.
4. Add the liquid (sour milk and orange juice combined) alternately with flour. Use no more than 2 3/4 cups flour.
5. Drop or shape cookies and bake until done.
### Frosting
1. Combine powdered sugar, grated orange rind, butter, and enough orange juice to reach a spreadable consistency.
2. Spread or drizzle over cooled cookies. -
Hot Turkey Soufflé
Hot Turkey Souffle.
6 slices white bread.
2 C. diced turkey.
½ C. mayonnaise.
½ C. chopped onion
½ C. " green pepper.
½ C. " celery.
1½ C. milk
2. beaten eggs.
¼ C. slivered almonds.
1 C. cream of mushroom soup.
½ C. grated cheese, salt, pepper.
Back:
Cube 2 slices bread, spread in
greased 8 x 8 pan. Combine turkey
vegetables, nuts & mayonnaise
salt, pepper. Spread over cubed
bread. then crust of other 4 slices
and lay over top. Cover and chill
over nite. in morning spoon
soup, mix milk and eggs. and
bake 1 hr at 350° and last few
minutes spread grated cheese
and paprika & finish baking.
Serves - 6 to 8 - people.
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# Hot Turkey Soufflé
*Serves 6 to 8*
## Ingredients
- 6 slices white bread
- 2 cups diced turkey
- 1/2 cup mayonnaise
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 1 1/2 cups milk
- 2 beaten eggs
- 1/4 cup slivered almonds
- 1 can (approximately 1 cup) cream of mushroom soup
- 1/2 cup grated cheese
- Salt and pepper, to taste
- Paprika, for topping
## Instructions
1. Cube 2 slices of bread and spread them in a greased 8×8 pan.
2. Combine turkey, vegetables (onion, green pepper, celery), nuts, mayonnaise, salt, and pepper.
3. Spread the turkey mixture over the cubed bread.
4. Remove the crusts from the remaining 4 slices of bread and lay them over the top of the turkey mixture.
5. Cover the pan and refrigerate overnight.
6. In the morning, spoon cream of mushroom soup over the top, then pour the milk and beaten eggs over the dish.
7. Bake at 350°F for 1 hour.
8. During the last few minutes of baking, spread grated cheese and paprika over the top and finish baking until melted and lightly browned. -
Alfajores
ALFAJORES
2/3 cup butter or margarine
1 cup sugar
1 egg
2 egg yolks
1 teaspoon vanilla extract
2 teaspoons grated lemon rind
2 cups cornstarch (yes, cups)
1/2 cup flour
1 teaspoon baking powder
1 tablespoon brandy
Cream butter, add sugar and continue creaming. Add
the egg and egg yolks, beating until light and frothy. Add
the vanilla and rind. Sift the cornstarch, flour and baking
powder and add to butter mixture, mixing well. Add
brandy. Blend until dough is smooth.
Chill dough in refrigerator for a few hours, or until
firm enough to roll out. Preheat oven to 325 degrees. Roll
dough 1/2-inch thick on a floured surface. Cut into rounds
with a 1 3/4-inch floured cookie cutter. Place on buttered
baking sheet. Bake at 325 degrees for 15 to 20 minutes,
or until very lightly browned. Set aside to cool. Fill each
pair of cookies with Dulce de Leche. Roll edges in coco-
nut. Yield: 24 filled cookies.
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# Alfajores
*Yields 24 filled cookies*
## Ingredients
- 2/3 cup butter or margarine
- 1 cup sugar
- 1 egg
- 2 egg yolks
- 1 tsp vanilla extract
- 2 tsp grated lemon rind
- 2 cups cornstarch (yes, cups)
- 1/2 cup flour
- 1 tsp baking powder
- 1 Tbsp brandy
**For filling and finishing:**
- Dulce de Leche (amount as needed)
- Shredded coconut (amount as needed)
## Instructions
1. Cream butter, add sugar and continue creaming.
2. Add the egg and egg yolks, beating until light and frothy.
3. Add the vanilla and lemon rind.
4. Sift the cornstarch, flour, and baking powder together, then add to butter mixture, mixing well.
5. Add brandy. Blend until dough is smooth.
6. Chill dough in refrigerator for a few hours, or until firm enough to roll out.
7. Preheat oven to 325°F.
8. Roll dough 1/2-inch thick on a floured surface.
9. Cut into rounds with a 1 3/4-inch floured cookie cutter.
10. Place on a buttered baking sheet.
11. Bake at 325°F for 15 to 20 minutes, or until very lightly browned.
12. Set aside to cool completely.
13. Fill each pair of cookies with Dulce de Leche.
14. Roll the edges in shredded coconut. -
Blueberry Sauce
BLUEBERRY SAUCE
This sauce can be used for French toast,
pancakes, waffles, over ice cream or cake,
layered with pudding in parfait glasses —
however you enjoy it.
2 cups fresh blueberries
½ cup water
6 tablespoons corn syrup
1 tablespoon lemon juice
1 tablespoon butter or margarine
Simmer 1 cup of blueberries with wa-
ter, corn syrup and lemon juice for 10 to
15 minutes. Remove from heat, add but-
ter, stir and let cool slightly. Stir in anoth-
er cup of blueberries. Serve warm or cold.
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# Blueberry Sauce
## Ingredients
- 2 cups fresh blueberries (divided)
- 1/2 cup water
- 6 Tbsp corn syrup
- 1 Tbsp lemon juice
- 1 Tbsp butter or margarine
## Instructions
1. Simmer 1 cup of the blueberries with the water, corn syrup, and lemon juice for 10 to 15 minutes.
2. Remove from heat, add butter, stir, and let cool slightly.
3. Stir in the remaining cup of blueberries.
4. Serve warm or cold. -
Spaghetti with Tuna Fish
Spaghetti with Tuna Fish
By BETTY CROCKER
Prepared for The Minneapolis Star Home Service department.
Spaghetti with tuna fish is one of the best hurry-up main dishes I know of.
All you'll need with it will be salad or relishes, bread and butter, jam or jelly, and cookies and sauce for dessert.
Here's the recipe:
SPAGHETTI WITH TUNA FISH
1/2 lb. spaghetti (2 cups uncooked)
1 can tuna fish (1/2 pound)
1 tbsp. chopped parsley
1 tsp. minced onion or tiny pieces
of garlic
1 1/2 cups canned tomato soup
Cook spaghetti in 3 quarts of boiling water to which 1 tbsp. salt has been added. Drain.
Remove tuna fish from can.
Break into large pieces and put in hot frying pan with some of the oil from the can. Cook for 5 minutes.
Add the chopped parsley, onions and tomato soup. Cover and cook slowly for 10 minutes. Add cooked spaghetti to tomato and fish mixture. Serve hot. This will make about 6 servings.
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# Spaghetti with Tuna Fish
*Recipe by Betty Crocker — prepared for The Minneapolis Star Home Service Department*
*Makes about 6 servings*
## Ingredients
- 1/2 lb. spaghetti (2 cups uncooked)
- 1 can tuna fish (1/2 pound)
- 1 Tbsp. chopped parsley
- 1 tsp. minced onion or tiny pieces of garlic
- 1 1/2 cups canned tomato soup
- 1 Tbsp. salt (for pasta water)
## Instructions
1. Cook spaghetti in 3 quarts of boiling water to which 1 Tbsp. salt has been added. Drain.
2. Remove tuna fish from can. Break into large pieces and put in a hot frying pan with some of the oil from the can. Cook for 5 minutes.
3. Add the chopped parsley, onions, and tomato soup. Cover and cook slowly for 10 minutes.
4. Add cooked spaghetti to the tomato and fish mixture.
5. Serve hot. -
Chocolate Fudge Cake
Chocolate Fudge Cake
2 c sifted cake flour
2 tsp B. Powder 1/2 tsp salt.
1/2 c Butter or other short.
1 c sugar
2 sq B chocolate melted
1 egg well beaten
1 tsp vanilla
3/4 c. milk
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# Chocolate Fudge Cake
## Ingredients
- 2 cups cake flour, sifted
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter or shortening
- 1 cup sugar
- 2 oz (2 squares) Baker's unsweetened chocolate, melted and cooled slightly
- 1 egg, well beaten
- 1 tsp vanilla
- 3/4 cup milk
## Instructions
1. Preheat oven to 350°F. Grease and flour a standard 9x5 inch loaf pan.
2. Sift together cake flour, baking powder, and salt; set aside.
3. Cream butter or shortening and sugar together until light and fluffy.
4. Blend in melted chocolate until fully incorporated.
5. Add well beaten egg and vanilla; mix well.
6. Add sifted dry ingredients alternately with milk, beginning and ending with flour, mixing just until combined.
7. Pour into prepared loaf pan.
8. Bake at 350°F for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
9. Cool in pan 10 minutes before turning out onto a wire rack.
10. Cool completely before slicing. -
Almond Ice Box Cookies
Almond Ice Box Cookies
½ cu p butter ½ tsp. soda
¾ cup granulated sugar 3/4 tsp. cinnamon
¼ cup brown sugar 1 well beaten egg
1½ cups flour 1/3 c. sliced blanched almonds
Shape in rolls, wrap in wax paper, chill over night. Cut
in thin slices. Bake at 350° till crisp.
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# Almond Ice Box Cookies
## Ingredients
- 1/2 cup butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1 egg, well beaten
- 1/3 cup sliced blanched almonds
## Instructions
1. Combine all ingredients and shape dough into rolls.
2. Wrap rolls in wax paper and chill overnight in the refrigerator.
3. Cut into thin slices.
4. Bake at 350°F until crisp.