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Noodles
NOODLES
[clipping 1 - left side, text begins mid-recipe]
der. Stir in egg yolks and egg.
Gradually stir in water. Stir to in-
corporate as much flour as possi-
ble.
Move dough to a lightly
floured surface. With floured
hands, knead until dough is
smooth and elastic. Mixture will
seem stiff, but it should be
springy. Cover with plastic wrap
and let stand 10 minutes.
Cut dough into four equal por-
tions. Working with one portion
at a time, roll dough as thinly as
possible with a rolling pin. If you
have a pasta machine, roll the
dough into a rectangle and feed it
through the rollers of the pasta
machine.
[clipping 2 - upper right]
Noodles
2 cups sifted flour
2 teaspoons salt
Pinch baking powder
3 egg yolks
1 whole egg
1/4 cup, plus 2 tablespoons, water
Mix flour, salt and baking pow-
[clipping 3 - lower right]
Cut into strips for noodles. Or
cut into rectangles and pinch
each rectangle in the center to
make bow ties. Let stand about 30
minutes to dry.
To serve, cook in a generous
amount of boiling salted water.
Cook 20 to 25 minutes or until
tender.
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---
# Noodles
## Ingredients
- 2 cups sifted flour
- 2 tsp salt
- Pinch baking powder
- 3 egg yolks
- 1 whole egg
- 1/4 cup plus 2 Tbsp water
## Instructions
1. Mix flour, salt and baking powder. Stir in egg yolks and egg. Gradually stir in water. Stir to incorporate as much flour as possible.
2. Move dough to a lightly floured surface. With floured hands, knead until dough is smooth and elastic. Mixture will seem stiff, but it should be springy. Cover with plastic wrap and let stand 10 minutes.
3. Cut dough into four equal portions. Working with one portion at a time, roll dough as thinly as possible with a rolling pin. If you have a pasta machine, roll the dough into a rectangle and feed it through the rollers of the pasta machine.
4. Cut into strips for noodles. Or cut into rectangles and pinch each rectangle in the center to make bow ties. Let stand about 30 minutes to dry.
5. To serve, cook in a generous amount of boiling salted water. Cook 20 to 25 minutes or until tender. -
Noodle or Rice Soup
Noodle or Rice Soup
Leg bone or any kind of
onion soup meat
celery
can tomatoes
cook until meat is done
add noodles or rice.
(Empty out refrigerator and
make vegetable soup)
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---
# Noodle or Rice Soup
## Ingredients
- Leg bone or any kind of soup meat
- Onion
- Celery
- 1 can tomatoes
- Noodles or rice
## Instructions (Partially Inferred)
1. Combine leg bone or soup meat, onion, celery, and canned tomatoes.
2. Add water just to cover the ingredients (~2 quarts).
2. Cook on low until meat is done.
3. Add noodles or rice.
4. Add any other vegetables you have in your refrigerator. -
Noel Bowl
Card 1 Front:
NOEL BOWL BON APPETIT 11-90
4 cups water 2 cups sugar
12 whole cloves 4 cinnamon sticks
4 allspice berries 2 TB chopped fresh ginger
8 cups apple cider 3 cups fresh lemon juice
Rum (optional) (from about 9 lemons)
Combine first six (going across) ingredients
in heavy large saucepan over medium heat. Bring
to boil, stirring to dissolve sugar. Boil 10
minutes. Remove syrup from heat. Cover and
let stand 1 hour.
Strain sugar syrup into large bowl. Stir in
apple cider, orange and lemon juices.Chill
Card 1 Back:
punch or warm in heavy large pot over medium
heat. Transfer to large bowl. Serve.
Can be prepared 2 days ahead. Cover and re-
frigerate.
Yield: 10 servings.
---
# Noel Bowl
*Bon Appétit, November 1990*
*Yields 10 servings*
## Ingredients
- 4 cups water
- 2 cups sugar
- 12 whole cloves
- 4 cinnamon sticks
- 4 allspice berries
- 2 Tbsp chopped fresh ginger
- 8 cups apple cider
- 3 cups fresh lemon juice (from about 9 lemons)
- 2 cups fresh orange juice (from about 6 oranges)
- Rum (optional)
## Instructions
1. Combine the first six ingredients (going across: water, sugar, whole cloves, cinnamon sticks, allspice berries, and chopped fresh ginger) in a heavy large saucepan over medium heat.
2. Bring to a boil, stirring to dissolve the sugar. Boil 10 minutes.
3. Remove syrup from heat. Cover and let stand 1 hour.
4. Strain sugar syrup into a large bowl. Stir in apple cider, orange and lemon juices. Chill punch, or warm in a heavy large pot over medium heat.
5. Transfer to a large bowl. Serve.
6. Can be prepared 2 days ahead. Cover and refrigerate.
## Editor's Notes
- **"Orange and lemon juices"** referenced in instructions but only lemon juice (3 cups) appears in the ingredient list. Orange juice quantity absent from card; 2 cups fresh orange juice (approximately 6 oranges) inferred from recipe volume and citrus balance. The original Bon Appétit November 1990 source likely specified this quantity but it was not captured on the card. -
No-Mix Cherry-Pineapple Nut Cake
No-Mix Cherry-Pineapple
Nut Cake
1 20-ounce can crushed
pineapple in heavy syrup
1 21-ounce can cherry-pie filling
1 package yellow-cake mix
(2-layer size)
1 cup chopped pecans
½ cup (1 stick) butter
or margarine
Preheat oven to 350 degrees.
Grease a 9-by-13-inch baking
pan. Spread pineapple with its
syrup evenly in the pan. Spoon
pie filling evenly over pineapple.
Sprinkle dry cake mix evenly
over mixture, then the chopped
nuts over all. Slice the chilled
butter or margarine in thin
slices, then put strips evenly
over the other ingredients.
Bake for 50 minutes or until
golden. Serve warm. Makes 12
servings.
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---
# No-Mix Cherry-Pineapple Nut Cake
## Ingredients
- 1 (20-ounce) can crushed pineapple in heavy syrup
- 1 (21-ounce) can cherry-pie filling
- 1 package yellow cake mix (2-layer size)
- 1 cup chopped pecans
- 1/2 cup (1 stick) butter or margarine
## Instructions
1. Preheat oven to 350 degrees.
2. Grease a 9-by-13-inch baking pan.
3. Spread pineapple with its syrup evenly in the pan.
4. Spoon pie filling evenly over pineapple.
5. Sprinkle dry cake mix evenly over mixture.
6. Sprinkle the chopped nuts over all.
7. Slice the chilled butter or margarine in thin slices, then put strips evenly over the other ingredients.
8. Bake for 50 minutes or until golden.
9. Serve warm. Makes 12 servings. -
No-Bake Peanut Butter Oatmeal Cookies
NO-BAKE PEANUT BUTTER OATMEAL COOKIES
ST. PETERSBURG TIMES
½ cup margarine
3 tablespoons unsweetened cocoa
2 cups sugar
½ cup evaporated milk
½ cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla
Bring first four ingredients to a boil; boil for
1 minute. Remove from heat; add peanut butter,
oats and vanilla. Stir until it loses shine.
Drop by teaspoonfuls on waxed paper or into
Card 1 Back:
pan. Let dropped ones set for 10 minutes, the
pan cookies longer.
---
# No-Bake Peanut Butter Oatmeal Cookies
*St. Petersburg Times*
## Ingredients
- 1/2 cup margarine
- 3 Tbsp unsweetened cocoa
- 2 cups sugar
- 1/2 cup evaporated milk
- 1/2 cup crunchy peanut butter
- 3 cups quick-cooking oats
- 1 tsp vanilla
## Instructions
1. Combine margarine, cocoa, sugar, and evaporated milk in a saucepan. Bring to a boil; boil for 1 minute.
2. Remove from heat. Add peanut butter, oats, and vanilla.
3. Stir until the mixture loses its shine.
4. Drop by teaspoonfuls onto waxed paper, or spread into a pan.
5. Let dropped cookies set for 10 minutes; pan cookies will need longer to set. -
No-Bake Cookies
No-Bake Cookies
① Mix in pan
2 cups sugar
1/4 cocoa
1/2 cup milk
1/4 pound oleo
② Put on medium
heat & cook till
it starts to boil
③ Remove
from heat,
cool for
1 minute
④ Add:
1 teaspoon
vanilla →
1 pinch
salt
1/2 cup
chunky
peanut
butter
Back:
3 cups quick
cooking oatmeal
⑤ stir well
⑥ Drop by
Teaspoons
on wax paper
⑦ EAT
---
# No-Bake Cookies
## Ingredients
- 2 cups sugar
- 1/4 cup cocoa
- 1/2 cup milk
- 1/4 pound oleo
- 1 pinch salt
- 1/2 cup chunky peanut butter
- 1 tsp vanilla
- 3 cups quick cooking oatmeal
## Instructions
1. Mix in pan: sugar, cocoa, milk, and oleo.
2. Put on medium heat and cook till it starts to boil.
3. Remove from heat, cool for 1 minute.
4. Add salt, chunky peanut butter, and vanilla.
5. Add oatmeal and stir well.
6. Drop by teaspoons on wax paper.
7. Eat. -
No-Bake Chocolate Oat Cookies
Boil 1½ min.
Combine 2 - cups Sugar
½ c Whole Milk
3 Tablespoons unsweetened cocoa powder
¼ C. unsalted butter ½ stick
3 cup Rolled oats
1 Cup Flaked Coconut
1 tsp Vanilla
add 1 cup Mini Marsh.
& stir
Drop & chill Cookie sheet
c wax paper
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---
# No-Bake Chocolate Oat Cookies
## Ingredients
- 2 cups sugar
- 1/2 cup whole milk
- 3 Tbsp unsweetened cocoa powder
- 1/4 cup unsalted butter (1/2 stick)
- 3 cups rolled oats
- 1 cup flaked coconut
- 1 tsp vanilla
- 1 cup mini marshmallows
## Instructions
1. Combine sugar, whole milk, cocoa powder, and butter in a saucepan. Boil for 1 1/2 minutes.
2. Add rolled oats, flaked coconut, vanilla, and mini marshmallows; stir to combine.
3. Drop by spoonfuls onto a cookie sheet lined with wax paper.
4. Chill until set. -
No-Bake Chocolate Almond Cheesecake
NO-BAKE CHOCOLATE ALMOND CHEESECAKE
2 cups finely crushed vanilla wafer crumbs
1 cup ground toasted almonds
½ cup butter, melted
½ cup sugar
FILLING:
1 package (12-oz.) milk chocolate pieces
½ cup milk
1 envelope unflavored gelatin
2 packages (8-oz. EACH) cream cheese, softened
½ cup dairy sour cream
½ teaspoon almond extract
½ cup whipping cream, whipped
To make crust, in small bowl, combine vanilla
Card 1 Back:
wafer crumbs, almonds, butter and sugar; mix
well. Pat firmly into 9" springform pan, cover-
ing bottom and 2" up sides; set aside.
To make filling, melt over hot (not boiling)
water, milk chocolate morsels; stir until
smooth. Set aside. Pour milk in small sauce-
pan; sprinkle gelatin on top. Set aside for 1
minute. Cook over low heat, stirring constantly
until gelatin dissolves. Set aside.
In large bowl, combine cream cheese, sour
cream and melted morsels; beat until fluffy.
Beat in gelatin mixture and almond extract. Fold
in whipped cream. Turn into prepared pan.
Chill until firm (3 hours). Run knife around
edge of cake to separate from pan; remove rim.
Makes 1 9" cheesecake.
---
# No-Bake Chocolate Almond Cheesecake
*Makes 1 9" cheesecake*
## Ingredients
### Crust
- 2 cups finely crushed vanilla wafer crumbs
- 1 cup ground toasted almonds
- 1/2 cup butter, melted
- 1/2 cup sugar
### Filling
- 1 package (12 oz.) milk chocolate pieces
- 1/2 cup milk
- 1 envelope unflavored gelatin
- 2 packages (8 oz. each) cream cheese, softened
- 1/2 cup dairy sour cream
- 1/2 tsp almond extract
- 1/2 cup whipping cream, whipped
## Instructions
### Crust
1. In a small bowl, combine vanilla wafer crumbs, almonds, butter, and sugar; mix well.
2. Pat firmly into a 9" springform pan, covering bottom and 2" up sides; set aside.
### Filling
1. Melt milk chocolate morsels over hot (not boiling) water, stirring until smooth. Set aside.
2. Pour milk into a small saucepan; sprinkle gelatin on top. Set aside for 1 minute.
3. Cook over low heat, stirring constantly, until gelatin dissolves. Set aside.
4. In a large bowl, combine cream cheese, sour cream, and melted morsels; beat until fluffy.
5. Beat in gelatin mixture and almond extract.
6. Fold in whipped cream.
### Assembly
1. Turn filling into prepared crust in pan.
2. Chill until firm (3 hours).
3. Run a knife around edge of cake to separate from pan; remove rim. -
No Fail French Bread
Card 1 Front:
No Fail French Bread
1/2 c warm water
2 yeast cakes
3 Tble. sugar
2 c. hot water
1 Tble. salt
1/3 c. melted shortening or salad oil
6 c. flour
Dissolve yeast in warm water with
sugar. Combine 3 c. flour, & salt. Add
Card 1 Back:
Hot water & 3c. flour beat well. Add
oil and remaining flour & beat well.
Leave dough on mixer & let rest for
10 min., beat down. Repeat rest &
beat 4 more times. Divide dough into
3 balls. Roll each ball into 9X12" rectangle.
Roll like jelly roll. Place on greased
cookie sheet. Brush top of loaves with egg
white or water. Slash diagonally 3 times.
Let rise. Bake 400° for 35 min or
until brown
---
# No Fail French Bread
## Ingredients
- 1/2 cup warm water
- 2 yeast cakes
- 3 Tbsp sugar
- 2 cups hot water
- 1 Tbsp salt
- 1/3 cup melted shortening or salad oil
- 6 cups flour
## Instructions
1. Dissolve yeast in warm water with sugar.
2. Combine 3 cups flour and salt.
3. Add hot water and 3 cups flour; beat well.
4. Add oil and remaining flour and beat well.
5. Leave dough on mixer and let rest for 10 minutes, then beat down. Repeat rest and beat 4 more times (5 rest-and-beat cycles total).
6. Divide dough into 3 balls.
7. Roll each ball into a 9×12" rectangle.
8. Roll up like a jelly roll.
9. Place on a greased cookie sheet.
10. Brush tops of loaves with egg white or water.
11. Slash diagonally 3 times.
12. Let rise.
13. Bake at 400°F for 35 minutes or until brown. -
No Fail French Bread
No Fail French Bread
1/2 c. warm water
2 yeast cakes
2 c. hot water
3 Tablespoons Sugar
1 Tablespoon Salt
1/3 c. melted shortening or salad oil
6 c. flour
Dissolve yeast in warm water + sugar.
Combine remaining ingredients, using
Back:
only 3 c. flour, beat well. Add remaining
flour to make soft dough. Let dough
rest for 10 minutes + punch down. Let
rest + punch down for total of 5 times.
Turn dough on floured board- Knead to
coat dough- divide into 2 or 3 parts-
roll into rectangle + roll up like jelly roll.
Place on greased cookie sheet. Brush tops
with beaten egg whites or water, sprinkle
with sesame seed, slash top diagonally 3
times. Let rise. Bake at 400° for about 30
min- or until done
---
# No Fail French Bread
## Ingredients
- 1/2 cup warm water
- 2 yeast cakes
- 2 cups hot water
- 3 Tbsp sugar
- 1 Tbsp salt
- 1/3 cup melted shortening or salad oil
- 6 cups flour
- Beaten egg whites or water (for brushing tops)
- Sesame seeds (for topping)
## Instructions
1. Dissolve yeast in warm water and sugar.
2. Combine remaining ingredients, using only 3 cups of the flour; beat well.
3. Add remaining flour to make a soft dough.
4. Let dough rest for 10 minutes, then punch down. Let rest and punch down for a total of 5 times.
5. Turn dough out onto a floured board; knead to coat dough.
6. Divide into 2 or 3 parts; roll each into a rectangle and roll up like a jelly roll.
7. Place on a greased cookie sheet.
8. Brush tops with beaten egg whites or water; sprinkle with sesame seeds; slash top diagonally 3 times.
9. Let rise.
10. Bake at 400°F for about 30 minutes, or until done. -
No Bake Cookies
NO BAKE COOKIES Freda Adolph
2½ cups quick oats
1/2 c chopped nuts
1/2 c peanut butter
Next mix this syrup -
2 cups sugar
1/2 c milk
1/4 lb margarine
4 tbsp cocoa
Cook this and when it comes to a boil, turn
to low, and boil 2 minutes. Remove from burn
er and add 2 tsp vanilla. Pour syrup over
dry mix and mix well. Drop by tsp. on
waxed paper and let set for 3 hours.
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# No Bake Cookies
## Dry Mix
- 2 1/2 cups quick oats
- 1/2 cup chopped nuts
- 1/2 cup peanut butter
## Syrup
- 2 cups sugar
- 1/2 cup milk
- 1/4 lb margarine
- 4 Tbsp cocoa
- 2 tsp vanilla
## Instructions
1. Combine oats, chopped nuts, and peanut butter in a bowl; set aside.
2. In a saucepan, combine sugar, milk, margarine, and cocoa to make the syrup.
3. Cook syrup over heat until it comes to a boil, then turn to low and boil for 2 minutes.
4. Remove from burner and add vanilla.
5. Pour syrup over dry mix and mix well.
6. Drop by teaspoon onto waxed paper and let set for 3 hours. -
New-Fashioned Boston Beans
NEW-FASHIONED
BOSTON BEANS
(Basic recipe — Makes 6
servings)
1 pound dried navy
or pea beans
Water
6 strips bacon, cut
into 1½x1-inch
pieces
3 tablespoons
brown sugar,
packed
3 tablespoons
molasses
3 tablespoons
ketchup
½ cup chopped
onion
1½ teaspoons salt
½ teaspoon dry
mustard
2 cups water
OVEN METHOD: (6
hours, 30 minutes baking
time) Wash beans thor-
oughly and soak overnight
in enough cold water to
cover. The next day, drain
off water. Place beans in
4-quart Dutch oven. Add 4
cups water. Cook over
high heat until mixture
comes to a boil, about 10
minutes. Reduce heat to
low. Cover and simmer 20
minutes. Pour beans with
liquid into 2-quart glass
casserole or bean pot. Stir
in bacon, brown sugar,
molasses, ketchup, onion,
salt, mustard and 2 cups
water. Cover. Bake in 300-
degree oven 5½ hours,
adding some hot water if
necessary during the last 2
hours to keep beans moist.
Uncover. Bake 30 minutes
more.
Back:
PRESSURE COOLER
METHOD: (1 hour, 8 min-
utes plus 20 minutes wait-
ing time) Use ingredients
listed in basic recipe, but
reduce salt to ½ teaspoon
and water to 3 cups and
add ¼ cup cooking oil and
1 tablespoon salt for soak-
ing beans. Wash beans
thoroughly. Soak beans
overnight in ¼ cup cook-
ing oil, 1 tablespoon salt
and enough water to cov-
er. The next day, drain off
water.
Fry bacon in 4-quart
pressure cooker over medi-
um heat until crisp, about
8 minutes. Add drained
beans, brown sugar, mo-
lasses, ketchup, onion, ½
teaspoon salt, mustard and
3 cups water. Close cover
securely. Place over high
heat. Bring to 15 pounds
pressure, according to
manufacturer's directions
for your pressure cooker,
about 10 minutes. When
pressure is reached (con-
trol will begin to jiggle),
reduce heat immediately
and cook 50 minutes. Re-
move from heat. Let pres-
sure drop of its own ac-
cord, about 20 minutes.
SLOW COOKER METH-
OD: (6 hours, 8 minutes
cooking time) Use ingredi-
ents listed in basic recipe,
but use 6 cups water.
Wash beans thoroughly
and soak overnight in 6
cups cold water in 3½-
quart slow cooker. The
next day, cover and cook
on high setting 3 hours or
until beans are tender. Fry
bacon in 10-inch skillet
over medium heat until
browned, about 8 minutes.
(Do not drain.) Drain beans
in colander, reserving
cooking liquid. Combine 2
cups reserved cooking liq-
uid, bacon with bacon
drippings, brown sugar,
molasses, ketchup, onion,
salt and mustard in slow
cooker. Stir in drained
beans. Cover and cook on
high setting 3 hours more.
---
# New-Fashioned Boston Beans
*Serves 6*
## Ingredients
### Base Recipe
- 1 lb dried navy or pea beans
- 6 strips bacon, cut into 1 1/2 x 1 inch pieces
- 3 Tbsp brown sugar, packed
- 3 Tbsp molasses
- 3 Tbsp ketchup
- 1/2 cup onion, chopped
- 1 1/2 tsp salt
- 1/2 tsp dry mustard
- 2 cups water (plus additional water for soaking and parboiling)
---
## Method 1 — Conventional Oven
*Total time: approximately 7 hours (plus overnight soak)*
### Additional Ingredients
- 4 cups water (for parboiling)
- Hot water as needed during baking
### Instructions
1. Wash beans thoroughly and soak overnight in enough cold water to cover. Drain.
2. Place drained beans in a 4-quart Dutch oven. Add 4 cups fresh water.
3. Bring to a boil over high heat — approximately 10 minutes.
4. Reduce heat, cover, and simmer 20 minutes.
5. Pour beans and cooking liquid into a 2-quart glass casserole or bean pot.
6. Stir in bacon, brown sugar, molasses, ketchup, onion, salt, mustard, and 2 cups water.
7. Cover and bake at 300°F for 5 1/2 hours. During the last 2 hours, check periodically and add hot water as needed to keep beans moist.
8. Uncover and bake 30 minutes more until beans are tender and top is lightly browned.
---
## Method 2 — Pressure Cooker
*Total time: approximately 1 hour 8 minutes cooking plus 20 minutes pressure release (plus overnight soak)*
### Modified Ingredients
- Reduce salt to 1/2 tsp (from base recipe)
- Reduce water to 3 cups (from base recipe)
- Add 1/4 cup cooking oil (for soaking)
- Add 1 Tbsp salt (for soaking only)
### Instructions
1. Wash beans thoroughly. Soak overnight in 1/4 cup cooking oil, 1 Tbsp salt, and enough water to cover. Drain.
2. Fry bacon in a 4-quart pressure cooker over medium heat until crisp — approximately 8 minutes. Do not drain fat.
3. Add drained beans, brown sugar, molasses, ketchup, onion, 1/2 tsp salt, mustard, and 3 cups water to the pressure cooker.
4. Close cover securely according to manufacturer's directions.
5. Bring to 15 pounds pressure over high heat — approximately 10 minutes.
6. When pressure is reached and control begins to jiggle, reduce heat immediately and cook 50 minutes.
7. Remove from heat and allow pressure to drop on its own — approximately 20 minutes. Do not force-release.
---
## Method 3 — Slow Cooker
*Total time: approximately 6 hours 8 minutes cooking (plus overnight soak)*
### Modified Ingredients
- Increase water to 6 cups (from base recipe)
### Instructions
1. Wash beans thoroughly. Place in a 3 1/2-quart slow cooker and soak overnight in 6 cups cold water.
2. The next day, cover and cook on high setting for 3 hours or until beans are tender.
3. Fry bacon in a skillet over medium heat until browned — approximately 8 minutes. Do not drain fat.
4. Drain beans in a colander, reserving cooking liquid.
5. Combine 2 cups reserved cooking liquid, bacon with drippings, brown sugar, molasses, ketchup, onion, salt, and mustard in the slow cooker.
6. Stir in drained beans.
7. Cover and cook on high setting 3 hours more.