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Mayonnaise Dressing
Mayonnaise Dressing 1 cup of more
1/2 tsp sugar ✓ 1 egg
1/2 tsp salt 1 to 3 tbs vinegar
1/2 tsp Mustard 1 cup or more oil
Method:
① Mix dry ingredients with egg & 1
T vinegar ② beat until well mixed (not
to much) add 1T of oil in 5 installments
beat hard ③ pour remaining oil slowly
into mixture beat vigorously untill
Back:
thickened
Note. when more then 1 T of
vinegar is used the remaining
amount is added slowly & alternately
with oil after the mayonnaise has
started to thicken if dressing
separate place a teaspoon of
cold water in a bowl and slowly
add the separated dressing beating
as before or start with fresh egg
beating in separated dressing gradually
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# Mayonnaise Dressing
*Makes 1 cup or more*
## Ingredients
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp mustard
- 1 egg
- 1 to 3 Tbsp vinegar
- 1 cup or more oil
## Instructions
1. Mix dry ingredients (sugar, salt, mustard) with egg and 1 Tbsp vinegar.
2. Beat until well mixed (not too much).
3. Add 1 Tbsp of oil in 5 installments, beating hard after each addition.
4. Pour remaining oil slowly into the mixture, beating vigorously until thickened.
**Note:** When more than 1 Tbsp of vinegar is used, the remaining vinegar is added slowly and alternately with the oil, after the mayonnaise has started to thicken.
**If dressing separates:** Place a teaspoon of cold water in a bowl and slowly add the separated dressing, beating as before — or start with a fresh egg, beating the separated dressing in gradually. -
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. -
Low Calorie Lemon French Dressing
LOW CALORIE
LEMON FRENCH DRESSING
1 teaspoon unflavored gelatin
1 tablespoon cold water
¼ cup boiling water
2 to 3 tablespoons sugar
½ teaspoon salt
1 teaspoon grated lemon peel
½ cup fresh lemon juice
¼ teaspoon garlic salt
⅛ teaspoon pepper
⅛ teaspoon dry mustard
¼ teaspoon Worcestershire sauce
Soften gelatin in cold water. Add boiling water and stir until gelatin dissolves.
Stir in sugar and salt until dissolved. Combine mixture with grated lemon peel, lemon juice, garlic salt, pepper, dry mustard
and Worcestershire sauce. Shake well. Serve cool, but not chilled over salad greens.
This may be covered and stored in refrigerator. If so, before serving, place container of dressing in pan of hot water for
5 minutes to reliquefy the gelatin. Yields about 1 cup, 12 to 13 calories per tablespoon.
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# Low Calorie Lemon French Dressing
*Yields about 1 cup, 12 to 13 calories per tablespoon*
## Ingredients
- 1 tsp unflavored gelatin
- 1 Tbsp cold water
- 1/4 cup boiling water
- 2 to 3 Tbsp sugar
- 1/2 tsp salt
- 1 tsp grated lemon peel
- 1/2 cup fresh lemon juice
- 1/4 tsp garlic salt
- 1/8 tsp pepper
- 1/8 tsp dry mustard
- 1/4 tsp Worcestershire sauce
## Instructions
1. Soften gelatin in cold water.
2. Add boiling water and stir until gelatin dissolves.
3. Stir in sugar and salt until dissolved.
4. Combine mixture with grated lemon peel, lemon juice, garlic salt, pepper, dry mustard, and Worcestershire sauce.
5. Shake well.
6. Serve cool, but not chilled, over salad greens.
> **Storage:** This may be covered and stored in the refrigerator. Before serving, place the container of dressing in a pan of hot water for 5 minutes to reliquefy the gelatin. -
Zucchini Corn Chowder
ZUCCHINI CORN CHOWDER
3 ears fresh corn
4 strips bacon
1 pound summer squash, sliced (3
cups)
1 cup onions, minced
¾ cup green pepper, minced
1 garlic clove, minced
1 cup water
1½ teaspoons salt
¼ teaspoon dried basil leaves
¼ teaspoon tarragon
2 cups milk
2 eggs, beaten
Pepper
Cut corn from cobs. Saute bacon until
crisp, crumble and set aside. Add zucchini,
onions, green pepper, garlic and saute in
bacon drippings. Add corn, water, salt,
basil, tarragon and pepper. Bring mixture
to a boil. Reduce heat and simmer slowly
for 10 minutes.
Combine milk and eggs. Add to pot and
simmer until thickened. Do not allow
chowder to boil. Sprinkle bacon bits on
top. Serves 6.
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# Zucchini Corn Chowder
*Serves 6*
## Ingredients
- 3 ears fresh corn
- 4 strips bacon
- 1 pound summer squash, sliced (3 cups)
- 1 cup onions, minced
- 3/4 cup green pepper, minced
- 1 garlic clove, minced
- 1 cup water
- 1 1/2 tsp salt
- 1/4 tsp dried basil leaves
- 1/4 tsp tarragon
- 2 cups milk
- 2 eggs, beaten
- Pepper, to taste
## Instructions
1. Cut corn from cobs.
2. Sauté bacon until crisp; crumble and set aside.
3. Add zucchini, onions, green pepper, and garlic to the pan and sauté in bacon drippings.
4. Add corn, water, salt, basil, tarragon, and pepper. Bring mixture to a boil.
5. Reduce heat and simmer slowly for 10 minutes.
6. Combine milk and eggs. Add to pot and simmer until thickened. Do not allow chowder to boil.
7. Sprinkle bacon bits on top. Serves 6. -
Zucchini Quiche Italiano
ZUCCHINI QUICHE ITALIANO
2 cups zucchini or other summer
squash, thinly sliced
1 cup onion, thinly sliced
1 garlic clove, minced
3 tablespoons olive oil
2 teaspoons salt
2 fresh tomatoes, peeled and
chopped
1 cup tomato sauce
1/4 teaspoon oregano
1/4 teaspoon tarragon
2 cups cottage cheese (small curd)
3 eggs
3/4 cup milk
1/2 cup Moazzarella cheese, grated
1 (10-inch) pie crust
Saute squash, onion and garlic in olive
oil. Season with salt. Remove. Simmer
tomatoes, sauce, oregano and tarragon un-
til tomatoes are soft.
Mix well the cottage cheese, eggs and
milk. Place squash mixture in pie shell.
Add egg mixture and 4 tablespoons toma-
to sauce. Bake 35 minutes in preheated
350-degree oven. Sprinkle grated Moz-
zarella cheese on top and return to oven
until cheese melts. Serve quiche with re-
maining tomato sauce. Serves 6.
To make in the microwave oven: Place
butter in a flat 1 1/2-quart microwave-
proof dish. Heat on high until melted. Stir
in onion and zucchini. Cover with plastic
wrap. Microwave on high for 6 to 7 min-
utes or until tender. Stir after 4 minutes.
Pour egg mixture over vegetables. Sprin-
kle with remaining cheese. Cover with
paper towel. Microwave on medium for 8
to 10 minutes or until firm.
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# Zucchini Quiche Italiano
*Serves 6*
## Ingredients
- 2 cups zucchini or other summer squash, thinly sliced
- 1 cup onion, thinly sliced
- 1 garlic clove, minced
- 3 Tbsp olive oil
- 2 tsp salt
- 2 fresh tomatoes, peeled and chopped
- 1 cup tomato sauce
- 1/4 tsp oregano
- 1/4 tsp tarragon
- 2 cups cottage cheese (small curd)
- 3 eggs
- 3/4 cup milk
- 1/2 cup mozzarella cheese, grated
- 1 (10-inch) pie crust
## Instructions
1. Sauté squash, onion, and garlic in olive oil. Season with salt. Remove from heat.
2. Simmer tomatoes, tomato sauce, oregano, and tarragon until tomatoes are soft.
3. Mix together the cottage cheese, eggs, and milk until well combined.
4. Place squash mixture in pie shell. Add egg mixture and 4 Tbsp of the tomato sauce.
5. Bake 35 minutes in a preheated 350°F oven.
6. Sprinkle grated mozzarella cheese on top and return to oven until cheese melts.
7. Serve quiche with remaining tomato sauce.
### Microwave Method
1. Place butter in a flat 1 1/2-quart microwave-proof dish. Heat on high until melted.
2. Stir in onion and zucchini. Cover with plastic wrap.
3. Microwave on high for 6 to 7 minutes or until tender, stirring after 4 minutes.
4. Pour egg mixture over vegetables. Sprinkle with remaining cheese.
5. Cover with paper towel. Microwave on medium for 8 to 10 minutes or until firm. -
Brown Stock (Meat Broth)
Brown Stock (meat broth) 6-8.
2 lbs of beef shin ~~cuts~~
1 1/4 qt. cold water
1 tsp salt.
1 or 2 cloves
2 to 4 pepper corns.
piece of bayleaf
2 tbsp each carrots + turnip + & celery and onion
or any other vegetable
(over)
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① white meat cut into small cubs. ② brown 1/2
meat with fat from the meat. or marrow from the
bone. ③ put remaining meat into soup kettle
④ add browned meat ✱ rinse frying pan with
water ✱ pour over meat. and bring very
gradually to a boiling point. ⑤ simmer for 4 hours
⑥ add vegetables and spices cook until tender
⑦. strain through cheese cloth increase with
added water to make up for loss during
cooking. ⑧ cool quickly do not remove fat
from top till soup is to be used. (Note) other seasonings
may be used such as parsley thyme mace etc.
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# Brown Stock (Meat Broth)
*Serves 6–8*
## Ingredients
- 2 lbs beef shin
- 1 1/4 qt cold water
- 1 tsp salt
- 1 or 2 cloves
- 2 to 4 peppercorns
- Piece of bay leaf
- 2 Tbsp each: carrots, turnip, celery, and onion (or any other vegetable)
## Instructions
1. Cut white meat into small cubes.
2. Brown 1/2 of the meat with fat from the meat, or marrow from the bone.
3. Put remaining (unbrowned) meat into soup kettle.
4. Add browned meat. Rinse frying pan with water and pour over meat. Bring very gradually to a boiling point.
5. Simmer for 4 hours.
6. Add vegetables and spices; cook until tender.
7. Strain through cheesecloth. Add water as needed to make up for loss during cooking.
8. Cool quickly. Do not remove fat from top until soup is to be used.
**Note:** Other seasonings may be used, such as parsley, thyme, mace, etc. -
Vegetable Soup
Vegatables Soup
1½ pk. tomatoes (grind+
1 2pk. carrots (cook
1 large head cabbage (until
8 large onions (done
1 hot pepper
4 stalks celery
okra
4 tb. sp. salt.
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# Vegetable Soup
## Ingredients
- 1 1/2 pecks (approximately 15 to 18 lbs) tomatoes, ground
- 1 to 2 pecks (approximately 10 to 20 lbs) carrots, chopped
- 1 large head cabbage, chopped
- 8 large onions, chopped
- 1 hot pepper, chopped
- 4 stalks celery, chopped
- Okra, quantity to taste (see Editor's Notes)
- 4 Tbsp salt
## Instructions
1. Grind tomatoes through a food grinder or food mill to produce a liquid base.
2. Combine ground tomatoes with carrots, cabbage, onions, hot pepper, celery, and okra in a large stockpot.
3. Add salt and stir to combine.
4. Cook over medium heat until all vegetables are tender and soup is well combined.
5. Adjust seasoning to taste. -
Cream of Tomato Soup
Cream of Tomato Soup.
3 c. canned or stewed tomatoes
⅛ t soda (if you wish to use soda)
Method
1. put tomatoes in sauce pan cover and
simmer for 5 or 10 min
2. press though sieve or coarse strainer
into mixing bowl.
3. add soda and mix thouroughly
4 make white sauce. but omit salt.
5. just before ready to serve reheat (over)
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tomato pulp. add to white sauce stirring
constantly.
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# Cream of Tomato Soup
## Ingredients
- 3 cups canned or stewed tomatoes
- 1/8 tsp soda (if you wish to use soda)
- White sauce (salt omitted)
## Instructions
1. Put tomatoes in sauce pan, cover and simmer for 5 or 10 minutes.
2. Press through sieve or coarse strainer into mixing bowl.
3. Add soda and mix thoroughly.
4. Make white sauce, but omit salt.
5. Just before ready to serve, reheat tomato pulp. Add to white sauce, stirring constantly. -
Cream of Corn Soup
Cream of Corn Soup 6-8 servings
1. slice onion
2c. boiling water
2 c corn
2 T butter or sub.
2 T flour
2 c. milk
few grains pepper.
(over.
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Method
1 put onion in sauce pan pour boiling water
over it let it come to a boil
2.. Remove onion add corn directly to water
simmer for 10 min
3. Make a thin white sauce (see white sauce
card. )
4. Add. Corn Continue Cooking 5-10 min.
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# Cream of Corn Soup
*Makes 6–8 servings*
## Ingredients
- 1 slice onion
- 2 c boiling water
- 2 c corn
- 2 Tbsp butter or substitute
- 2 Tbsp flour
- 2 c milk
- Few grains pepper
## Instructions
1. Put onion in sauce pan, pour boiling water over it; let it come to a boil.
2. Remove onion; add corn directly to water; simmer for 10 minutes.
3. Make a thin white sauce (see white sauce card).
4. Add corn; continue cooking 5–10 minutes. -
West Claims Chili Native Soup
West claims chili native soup
1 medium white onion, chopped
1 ripe tomato
1 clove garlic, minced
1 (8-ounce) can green chili salsa (sauce)
1 (8-ounce) can green chili peppers, seeded, diced
1 teaspoon dried leaf oregano
1 teaspoon Tabasco pepper sauce (yes, one
teaspoon)
1 tablespoon hot chili powder (if varying
strengths of chili powder aren't available, use 2
tablespoons of most common chili powder to
substitute for this and the next two ingredients)
1 tablespoon medium strength chili powder
1 heaping tablespoon mild chili powder
½ to 1 teaspoon salt
In separate skillets, cook pork and beef 10 minutes.
Add ½ teaspoon cumin to each skillet. In a 6-quart
saucepot, combine celery, onion, tomato, garlic, chili
salsa, chili peppers, oregano and Tabasco sauce. Combine
chili powders in a small bowl; add a small amount of
water to form a paste; add to saucepot, mix well. Cook,
covered, 20 minutes, stirring occasionally. Drain juice
from meat, reserving ¼ cup; add meat and
reserved meat juice to chili mixture. Cook, stirring fre-
quently, 1 to 1½ hours, or until meat is tender. Before
serving, add salt to taste. Yields 4 to 6 servings.
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# West Claims Chili Native Soup
*Yields 4 to 6 servings*
## Ingredients
- 1 medium white onion, chopped
- 1 ripe tomato
- 1 clove garlic, minced
- 1 (8-oz) can green chili salsa (sauce)
- 1 (8-oz) can green chili peppers, seeded, diced
- 1 tsp dried leaf oregano
- 1 tsp Tabasco pepper sauce
- 1 Tbsp hot chili powder*
- 1 Tbsp medium strength chili powder*
- 1 heaping Tbsp mild chili powder*
- 1/2 to 1 tsp salt
- 1/2 tsp cumin (for pork skillet)
- 1/2 tsp cumin (for beef skillet)
*If varying strengths of chili powder are not available, substitute 2 Tbsp of standard chili powder for all three chili powder ingredients.
## Instructions
1. In separate skillets, cook pork and beef for 10 minutes. Add 1/2 tsp cumin to each skillet.
2. In a 6-quart saucepot, combine celery, onion, tomato, garlic, chili salsa, chili peppers, oregano, and Tabasco sauce.
3. Combine chili powders in a small bowl; add a small amount of water to form a paste. Add paste to saucepot and mix well.
4. Cook, covered, for 20 minutes, stirring occasionally.
5. Drain juice from meat, reserving 1/4 cup. Add meat and reserved meat juice to chili mixture.
6. Cook, stirring frequently, 1 to 1 1/2 hours, or until meat is tender.
7. Before serving, add salt to taste. -
Secret Chocolate Sensation
Secret Chocolate Sensation
1 pkg chocolate
cake mix
(with pudding
in the mix)
1 cup BEST FOODS®
Real Mayonnaise
1 cup water
3 eggs
Grease and flour 2 (9") layer cake pans. In large
bowl with mixer at low speed blend all ingredients 30
seconds. Beat at medium speed 2 minutes or 300
strokes by hand. Pour into prepared pans. Bake in
350° F. oven 30 to 35 minutes or until cake pulls
away from sides of pans and springs back when
touched lightly in center. Cool in pans 10 minutes. Remove;
cool on wire racks. Fill and frost as desired.
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# Secret Chocolate Sensation
## Ingredients
- 1 pkg chocolate cake mix (with pudding in the mix)
- 1 cup Best Foods Real Mayonnaise
- 1 cup water
- 3 eggs
## Instructions
1. Grease and flour two 9-inch layer cake pans.
2. In a large bowl, combine all ingredients and blend at low mixer speed for 30 seconds.
3. Beat at medium speed for 2 minutes, or 300 strokes by hand.
4. Pour batter into the prepared pans.
5. Bake at 350°F for 30 to 35 minutes, or until the cake pulls away from the sides of the pans and springs back when touched lightly in the center.
6. Cool in pans for 10 minutes.
7. Remove from pans and cool completely on wire racks.
8. Fill and frost as desired. -
Sourdough Chocolate Cake
SOURDOUGH CHOCOLATE CAKE
2/3 cup shortening
1 2/3 cups sugar
3 eggs
1 cup sourdough starter
1 3/4 cups unsifted all-purpose flour
2/3 cup cocoa
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup water
Blend the shortening and sugar; add eggs and sour-
dough starter. Sift together the flour, cocoa, baking
powder, soda and salt. Add flour mixture to egg and
starter mixture alternately with water. Mix.
Bake in a greased and floured tube pan at 350 degrees
for 35 to 45 minutes, or until cake tests done.
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# Sourdough Chocolate Cake
## Ingredients
- 2/3 cup shortening
- 1 2/3 cups sugar
- 3 eggs
- 1 cup sourdough starter
- 1 3/4 cups unsifted all-purpose flour
- 2/3 cup cocoa
- 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup water
## Instructions
1. Blend the shortening and sugar; add eggs and sourdough starter.
2. Sift together the flour, cocoa, baking powder, baking soda, and salt.
3. Add the flour mixture to the egg and starter mixture alternately with water. Mix.
4. Bake in a greased and floured tube pan at 350°F for 35 to 45 minutes, or until cake tests done.