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Ginger Sauce
GINGER SAUCE
5 ounces onion, peeled, chopped
fine (1 small onion)
4½ ounces peeled, very finely
chopped fresh gingerroot (a
scant ½ cup)
About 1/5 rind of whole lemon
Dash monosodium glutamate
⅜ cup vinegar
2¼ cups soy sauce
Mix onion, gingerroot, lemon rind,
MSG, vinegar and soy sauce. Serve as
dipping sauce with vegetables and sea-
food.
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# Ginger Sauce
## Ingredients
- 5 oz onion, peeled, chopped fine (1 small onion)
- 4 1/2 oz fresh gingerroot, peeled, very finely chopped (a scant 1/2 cup)
- About 1/5 rind of whole lemon
- Dash monosodium glutamate (MSG)
- 3/8 cup vinegar
- 2 1/4 cups soy sauce
## Instructions
1. Mix onion, gingerroot, lemon rind, MSG, vinegar and soy sauce.
2. Serve as dipping sauce with vegetables and seafood. -
Gingerbread
Ginger bread
1/2 cup shortening
1/2 cup brown sugar packed
1 egg
1/2 cup of molasses
1 1/2 cup of flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ginger
over
Card 1 Back:
1/2 teaspoon Cinnamon
1/2 cup boiling water
Beat shortening + sugar until creamy
add egg + molasses
mix dry ingredient add to molasses
mixture with boiling water
Bake 350° 90 for 35 to 40 min
serve warm.
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# Gingerbread
## Ingredients
- 1/2 cup shortening
- 1/2 cup brown sugar, packed
- 1 egg
- 1/2 cup molasses
- 1 1/2 cups flour
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 cup boiling water
## Instructions
1. Beat shortening and brown sugar until creamy.
2. Add egg and molasses.
3. Mix the dry ingredients (flour, salt, baking soda, ginger, and cinnamon) together and add to the molasses mixture along with the boiling water.
4. Bake at 350°F for 35 to 40 minutes.
5. Serve warm. -
Gingered Zucchini Marmalade
GINGERED ZUCCHINI MARMALADE
An inexpensive topping for English muffins served on
a chilly winter morning.
4 pounds pared, seeded, cubed zucchini (about 12
cups)
4 lemons, juice and thinly pared peel
3 whole cloves
1 (1-inch) piece gingerroot, peeled and bruised
5½ cups sugar
4 tablespoons crystallized ginger, chopped
Cut zucchini into small cubes and place in steamer
basket or in top of double boiler. Cover and steam 15 to
20 minutes or until squash is tender crisp. Meanwhile,
place lemon peel, cloves and bruised ginger in small
cheesecloth bag and put in large mixing bowl. Top with
drained, hot steamed squash cubes and add lemon juice.
Add sugar and mix thoroughly, leaving spice bag com-
pletely immersed in cubed zucchini. Cover bowl and
allow flavors to blend 24 hours.
[continued — clipped text, rotated:]
Tranfer contents of bowl to large preserving kettle.
Place over low heat until sugar is dissolved. Then stir in
crystallized ginger. Increase heat and cook marmalade
until zucchini is transparent and jelling point is reached.
This will take approximately 20 to 25 minutes. Remove
pan from heat. With slotted spoon, lift out and discard
spice bag. Ladle marmalade into hot sterilized jars and
seal.
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# Gingered Zucchini Marmalade
*An inexpensive topping for English muffins served on a chilly winter morning.*
## Ingredients
- 4 pounds pared, seeded, cubed zucchini (about 12 cups)
- 4 lemons, juice and thinly pared peel
- 3 whole cloves
- 1 (1-inch) piece gingerroot, peeled and bruised
- 5 1/2 cups sugar
- 4 Tbsp crystallized ginger, chopped
## Instructions
1. Cut zucchini into small cubes and place in a steamer basket or in the top of a double boiler. Cover and steam 15 to 20 minutes or until squash is tender crisp.
2. Meanwhile, place lemon peel, cloves, and bruised gingerroot in a small cheesecloth bag and put in a large mixing bowl.
3. Top with drained, hot steamed squash cubes and add lemon juice.
4. Add sugar and mix thoroughly, leaving spice bag completely immersed in cubed zucchini.
5. Cover bowl and allow flavors to blend 24 hours.
6. Transfer contents of bowl to a large preserving kettle. Place over low heat until sugar is dissolved.
7. Stir in crystallized ginger. Increase heat and cook marmalade until zucchini is transparent and jelling point is reached. This will take approximately 20 to 25 minutes.
8. Remove pan from heat. With a slotted spoon, lift out and discard spice bag.
9. Ladle marmalade into hot sterilized jars and seal. -
Glacé Fruits
Glacé Fruits
Using top of double boiler,
Cook 2 C. sugar, 1 C. water,
1/8 t. cream of tartar till
temperature of 300°, washing
sides of pan with a pastry
brush that has been
dampened with water in
order to remove crystals
which will form on
sides of pan. When tem-
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perature is reached place
over boiling water. Quickly
dip grapes, strawberries, or
nuts into hot syrup.
Place on rack to cool.
Fruits will remain crisp
about 7 hrs. in dry tempera-
ture
after this, they tend to
become sticky.
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# Glacé Fruits
## Ingredients
- 2 cups sugar
- 1 cup water
- 1/8 tsp cream of tartar
- Grapes, strawberries, or nuts
## Instructions
1. Using the top of a double boiler, cook sugar, water, and cream of tartar until temperature reaches 300°, washing sides of pan with a pastry brush that has been dampened with water in order to remove crystals which will form on sides of pan.
2. When temperature is reached, place over boiling water.
3. Quickly dip grapes, strawberries, or nuts into the hot syrup.
4. Place on rack to cool.
5. Fruits will remain crisp about 7 hours in dry temperature; after this, they tend to become sticky. -
Glazed Biscuits
Glazed Biscuits.
2 cups flour 4 tblps. shortening
4 tps. baking powder. 1 egg
½ " salt. 3/4 cup milk.
sift dry ingredients. work in the shortening
Beat egg. reserve one tblsp. for glazing. combine
remainder with milk. roll one half inch.
place 2 inches apart. brush top with reserved eggs
bake in hot oven. 400 F. about 20 minutes.
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# Glazed Biscuits
## Ingredients
- 2 cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp shortening
- 1 egg
- 3/4 cup milk
## Instructions
1. Sift dry ingredients. Work in the shortening.
2. Beat egg. Reserve one Tbsp for glazing. Combine remainder with milk.
3. Roll one half inch thick.
4. Place 2 inches apart.
5. Brush top with reserved egg.
6. Bake in hot oven, 400°F, about 20 minutes. -
Gold Nuggets
Gold nuggets, Belle's
recipe
3/4 c. Butter
3/4 c. White sugar
1 egg
1 C. strained carrots Baby food.
2c. flour 1 tsp B. powder
1 tsp salt + 1 tsp vanilla
Drop by tsp. 375° 350°
Frosting juice + rind of 1 orange
powdered sugar to spread
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# Gold Nuggets
*Carrot Drop Cookies*
*From Belle*
## Ingredients
### Cookies
- 3/4 cup butter
- 3/4 cup white sugar
- 1 egg
- 1 cup strained carrots (see Editor's Notes)
- 2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla
### Orange Frosting
- Juice and grated rind of 1 orange
- Powdered sugar, enough to make a spreadable glaze (approximately 1 to 1 1/2 cups)
## Instructions
### Cookies
1. Preheat oven to 350°F. Grease baking sheets.
2. Cream butter and sugar together until light and fluffy.
3. Beat in egg.
4. Stir in strained carrots and vanilla.
5. Sift together flour, baking powder, and salt; add to creamed mixture and mix until combined.
6. Drop by teaspoonfuls onto prepared baking sheets.
7. Bake at 350°F for 10 to 12 minutes until edges are lightly golden.
8. Cool completely before frosting.
### Orange Frosting
1. Combine orange juice and grated orange rind.
2. Whisk in powdered sugar gradually until a smooth, spreadable glaze forms.
3. Spread over cooled cookies. -
Golden Raisin Crisps
GOLDEN RAISIN CRISPS
(shown on page 96)
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla
1-1/2 cups flour
1 teaspoon cream of tartar
1/2 teaspoon each baking soda and salt
1 cup plumped dark seedless raisins
(see Note)
In large bowl beat butter and sugar
until well blended. Add egg and va-
nilla and beat until mixture is light and
fluffy. Stir together flour, cream of tartar,
soda and salt; stir into butter mixture. Stir
in raisins. If necessary, chill until easy to
handle. Shape in 1-inch balls; place 2 inches
apart on greased baking sheets. With
greased fingertips press to flatten slightly.
Bake in preheated 375° oven 10 to 12 min-
utes or until golden. Remove to racks to
cool. Makes 60. NOTE To plump raisins,
cover with hot water and let stand 5 min-
utes; drain and dry on paper towels. Per
cookie: 46 cal, 1 g pro, 8 g car, 2 g fat, 9 mg
chol with butter, 5 mg chol with margarine
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# Golden Raisin Crisps
## Ingredients
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 1 egg
- 1/2 tsp vanilla
- 1-1/2 cups flour
- 1 tsp cream of tartar
- 1/2 tsp each baking soda and salt
- 1 cup plumped dark seedless raisins (see Note)
## Instructions
1. In large bowl beat butter and sugar until well blended.
2. Add egg and vanilla and beat until mixture is light and fluffy.
3. Stir together flour, cream of tartar, soda and salt; stir into butter mixture.
4. Stir in raisins. If necessary, chill until easy to handle.
5. Shape in 1-inch balls; place 2 inches apart on greased baking sheets.
6. With greased fingertips press to flatten slightly.
7. Bake in preheated 375° oven 10 to 12 minutes or until golden.
8. Remove to racks to cool. Makes 60.
**Note:** To plump raisins, cover with hot water and let stand 5 minutes; drain and dry on paper towels. -
Golden Yam Delight
Fred Meyer Nutrition Centers
GOLDEN YAM DELIGHT
¼ cup honey or maple syrup
⅓ cup orange juice
2 tablespoons safflower oil
2 medium yams—cooked, peeled and diced
1 apple, sliced raw with skin
1 large carrot—cooked and diced
2 tablespoons raisins
Combine honey, orange juice, oil. In a casserole make alternating layers of
the vegetables and the liquid mixture.
Top with raisins, cover and bake in a preheated 375° oven for 35 minutes.
Uncover and bake 10 more minutes.
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# Golden Yam Delight
*From Fred Meyer Nutrition Centers*
## Ingredients
- 1/4 cup honey or maple syrup
- 1/3 cup orange juice
- 2 Tbsp safflower oil
- 2 medium yams, cooked, peeled and diced
- 1 apple, sliced raw with skin
- 1 large carrot, cooked and diced
- 2 Tbsp raisins
## Instructions
1. Combine honey, orange juice, and oil.
2. In a casserole, make alternating layers of the vegetables and the liquid mixture.
3. Top with raisins, cover and bake in a preheated 375° oven for 35 minutes.
4. Uncover and bake 10 more minutes. -
Gourmet Treat for Feathered Friends
GOURMET TREAT FOR FEATHERED FRIENDS ANN-MONTANA
Simply hang or stake in an area away from any
other feeder. Cardinals, Chickadees, Nut-
hatches, Finches and more will be attracted to
the cookie.
When birdseed is gone, shape can be covered
honey or peanut butter, recovered with seed and
used again and again.
Card 1 Back: blank
Card 2 Front:
Your Feathered Friends Will Enjoy This Treat!
Handmade With All Natural Ingredients in Montana's Gallatin Valley.
Instructions: Simply hang or stake in an area away from any other feeder.
Cardinals, Chickadees, Nuthatches, Finches and more will be attracted to
your cookie.
Note: Shapes can be covered with honey or peanut butter, recovered with
seed and reused again and again!
Warranty: Singing Tree warrants to the extent of the purchase price only, that the feed on
this item is as described on label within recognized tolerances. Singing Tree's extent of
liability is limited to purchase price only. Seller is not liable for any consequential or damages
including injury to property of others.
MADE IN MONTANA
Card 2 Back:
SINGING TREE
" A Gourmet Treat
For Your
Feathered Friends"
Contents - Guaranteed Analysis Ingredients: Millets, Wheat,
Min. Crude Protein .......... 10% Sunflower, Calcium Carbonate
Min. Crude Fat .................. 4% Pellets, Vitamin A Supplement,
Max. Crude Fiber ............ 18% Vitamin D-3 Supplement, Potassium
Calcium ................................ 9% Iodine, Vegetable Oil, White Glue
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# Gourmet Treat for Feathered Friends
*Recipe from the kitchen of Ann — Montana*
## Ingredients
- Birdseed cookie (handmade with all natural ingredients)
- Millets
- Wheat
- Sunflower seeds
- Calcium Carbonate Pellets
- Vitamin A Supplement
- Vitamin D-3 Supplement
- Potassium Iodine
- Vegetable Oil
- White Glue
**For refreshing/recoating:**
- Honey or peanut butter
- Additional birdseed
## Instructions
1. Hang or stake the birdseed cookie in an area away from any other feeder.
2. Cardinals, Chickadees, Nuthatches, Finches and more will be attracted to the cookie.
3. When the birdseed is gone, cover the shape with honey or peanut butter.
4. Re-coat with birdseed and reuse again and again. -
Government Sauce
GOVERNMENT SAUCE
3 quarts ripe tomatoes, peeled and chopped
2 quarts apples, peeled, cored and chopped
5 medium onions, chopped
2 cups vinegar
1¾ cups sugar
1½ teaspoons paprika
1 teaspoon dry mustard
1 teaspoon cinnamon
½ teaspoon cloves
2 teaspoons salt
Combine prepared vegetables and apples with other
ingredients. Cook until mixture is thickened, stirring
occasionally, usually about 30 minutes. Pour into hot,
sterilized jars and seal. If you prefer to insure the seal by
processing, process for 10 minutes in boiling water bath.
Yields 7 to 8 pints.
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# Government Sauce
*Yields 7 to 8 pints*
## Ingredients
- 3 quarts ripe tomatoes, peeled and chopped
- 2 quarts apples, peeled, cored and chopped
- 5 medium onions, chopped
- 2 cups vinegar
- 1 3/4 cups sugar
- 1 1/2 tsp paprika
- 1 tsp dry mustard
- 1 tsp cinnamon
- 1/2 tsp cloves
- 2 tsp salt
## Instructions
1. Combine prepared vegetables and apples with all other ingredients.
2. Cook until mixture is thickened, stirring occasionally, usually about 30 minutes.
3. Pour into hot, sterilized jars and seal.
4. If you prefer to insure the seal by processing, process for 10 minutes in a boiling water bath. -
Grace Cobb's Miracle Cake
Grace Cobb's Miracle Cake
1 cup soft butter 4½ tsp. baking powder
2 cups sugar 1½ cups milk 4 2/3 cups cake flour
4 eggs ½ tsp. salt 2 tsp. flavoring
1. Cream butter, adding sugar and beat until fluffy. 2. Add whole eggs
one at a time, beating in thoroughly. 3. Add sifted dry ingredients
alternately with milk. Add flavoring and mix. 4. Divide the batter into
four equal parts. Cover each pan closely with heavy waxed paper or tinfoil;
fasten securely with rubber band. Store in refrigerator until ready to
bake. 5. Remove from refrigerator while preheating the oven and bake in a
375 degrees oven 30 minutes. Fill with your favorite cake frosting.
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# Grace Cobb's Miracle Cake
*From Grace Cobb*
## Ingredients
- 1 cup soft butter
- 2 cups sugar
- 4 eggs
- 1 1/2 cups milk
- 1/2 tsp salt
- 4 1/2 tsp baking powder
- 4 2/3 cups cake flour
- 2 tsp flavoring
## Instructions
1. Cream butter, adding sugar and beat until fluffy.
2. Add whole eggs one at a time, beating in thoroughly.
3. Add sifted dry ingredients alternately with milk. Add flavoring and mix.
4. Divide the batter into four equal parts. Cover each pan closely with heavy waxed paper or tinfoil; fasten securely with rubber band. Store in refrigerator until ready to bake.
5. Remove from refrigerator while preheating the oven and bake in a 375 degree oven 30 minutes. Fill with your favorite cake frosting. -
Graham Cracker Cake
Graham Cracker Cake
IDAHO RECIPE
DEAR FORUM FRIENDS: I am
one of the more distant Forum
readers and am glad to be able
to send in a recipe for graham
cracker layer cake, hoping that
this is the one wanted by
"Anxious" of St. Paul.
1-3 cup shortening.
1 cup sugar.
2 eggs.
1 cup milk.
1 cup flour.
2 teaspoons baking powder.
½ cup cocoanut.
1 cup graham cracker crumbs.
1 teaspoon vanilla.
1 cup chopped nut meats op-
tional).
Cream butter and sugar, add
beaten eggs, milk and flour sifted
with the baking powder, beat well
and stir in the coconut, nutmeats
(if liked) and the cracker crumbs
last. Mix quickly, flavor and bake
in two layer pans in a moderate
oven. Put the layers together with
a custard filling.
FILLING:
Cook in a double boiler a cup
of hot milk, 1 tablespoon of butter,
2 tablespoons of flour, 2 table-
spoons of sugar, 1 beaten egg, pinch
of salt and ¼ teaspoon of vanilla.
Cook in double boiler until thick,
stirring often. Add vanilla after
it has cooled.
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# Graham Cracker Cake
## Ingredients
### Cake
- 1/3 cup shortening
- 1 cup sugar
- 2 eggs
- 1 cup milk
- 1 cup flour
- 2 tsp baking powder
- 1/2 cup coconut
- 1 cup graham cracker crumbs
- 1 tsp vanilla
- 1 cup chopped nut meats (optional)
### Custard Filling
- 1 cup hot milk
- 1 Tbsp butter
- 2 Tbsp flour
- 2 Tbsp sugar
- 1 beaten egg
- Pinch of salt
- 1/4 tsp vanilla
## Instructions
### Cake
1. Cream shortening and sugar together.
2. Add beaten eggs, milk, and flour sifted together with the baking powder; beat well.
3. Stir in the coconut, nut meats (if liked), and the graham cracker crumbs last.
4. Mix quickly, add vanilla to flavor.
5. Bake in two layer pans in a moderate oven.
### Custard Filling
1. Combine hot milk, butter, flour, sugar, beaten egg, and pinch of salt in a double boiler.
2. Cook over double boiler, stirring often, until thick.
3. Remove from heat and add vanilla after it has cooled.
### Assembly
1. Put the two cake layers together with the custard filling between them.