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Meat Loaf (Every Day)
Meat Loaf (every day)
2 eggs
2/3 c. bread crumbs
3/4 tsp salt
dash pepper
3/4 c milk
2 tbs onion
1/2 tsp sage
1 1/2 lbs hamburger
sauce
1/4 c catsup
2 tbs brown sugar
1 tsp mustard
small can evaporated milk
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# Meat Loaf (Every Day)
## Ingredients
- 1 1/2 lbs hamburger
- 2 eggs
- 2/3 cup bread crumbs
- 3/4 tsp salt
- Dash pepper
- 3/4 cup milk
- 2 Tbsp onion
- 1/2 tsp sage
- Small can evaporated milk
## Sauce
- 1/4 cup catsup
- 2 Tbsp brown sugar
- 1 tsp mustard
## Instructions
1. Combine hamburger, eggs, bread crumbs, salt, pepper, milk, onion, sage, and evaporated milk; mix well.
2. Shape into a loaf.
3. Mix together catsup, brown sugar, and mustard for the sauce.
4. Spread sauce over top of meat loaf.
5. Bake until cooked through. -
Meat Loaf
MEAT LOAF SANDI PATTI
3 pounds ground beef
1 small grape nuts (small box cereal)
½ cup onion, chopped
2 eggs, beaten
1 cup light pancake syrup
1 cup ketchup
2 tablespoons mustard
garlic and pepper to taste
Pour ½ of glaze into meat. Put meat into an
iron skillet. Poke a couple of holes and
spread glaze over the top. Bake for 1½-2
hours in oven.
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# Meat Loaf
*Recipe from the kitchen of Sandi Patti*
## Ingredients
- 3 pounds ground beef
- 1 small box Grape Nuts cereal
- 1/2 cup onion, chopped
- 2 eggs, beaten
- 1 cup light pancake syrup
- 1 cup ketchup
- 2 Tbsp mustard
- Garlic and pepper to taste
## Instructions
1. Combine the pancake syrup, ketchup, and mustard to make the glaze.
2. Pour half of the glaze into the meat mixture along with the Grape Nuts, onion, eggs, and garlic and pepper to taste. Mix to combine.
3. Place the meat mixture into an iron skillet.
4. Poke a couple of holes in the top of the meat loaf.
5. Spread the remaining glaze over the top.
6. Bake at 350°F for 1 1/2 to 2 hours in oven. -
Mayonnaise Dressing / French Dressing
Mayonnaise Dressing
½ teaspoon mustard ½ teaspoon salt
2 tablespoons Sunkist lemon juice Few grains cayenne
½ teaspoon powdered sugar 1 egg yolk
¾ cup olive or peanut oil
Sift together, mustard, salt, sugar and
cayenne; add egg yolk and one-half teaspoon
Sunkist lemon juice. While stirring con-
stantly, add, drop by drop, three teaspoons
of oil; then add oil, in a fine, steady stream,
continuing the beating, and thinning occa-
sionally with lemon juice, until all the oil
and lemon juice is used.
French Dressing
Mix ½ teaspoon salt, ¼ teaspoon paprika, 4 table-
spoons oil, 2 tablespoons Sunkist lemon juice, and
stir or shake thoroughly just before serving. A half-
pint glass jar, with screw top, or a French Dressing
bottle, is best for mixing.
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# Mayonnaise Dressing
## Ingredients
- 1/2 tsp mustard
- 1/2 tsp salt
- Few grains cayenne
- 1/2 tsp powdered sugar
- 1 egg yolk
- 2 Tbsp Sunkist lemon juice
- 3/4 cup olive or peanut oil
## Instructions
1. Sift together mustard, salt, sugar, and cayenne.
2. Add egg yolk and one-half teaspoon Sunkist lemon juice.
3. While stirring constantly, add, drop by drop, three teaspoons of oil.
4. Then add the remaining oil in a fine, steady stream, continuing the beating and thinning occasionally with lemon juice, until all the oil and lemon juice is used.
# French Dressing
## Ingredients
- 1/2 tsp salt
- 1/4 tsp paprika
- 4 Tbsp oil
- 2 Tbsp Sunkist lemon juice
## Instructions
1. Mix salt, paprika, oil, and lemon juice.
2. Stir or shake thoroughly just before serving.
3. A half-pint glass jar with screw top, or a French Dressing bottle, is best for mixing. -
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
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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. -
Mayonnaise
1 Tablesps. Mayonnaise
dry mustard
2 eggs
2 Tbls. flour
salt + pepper
1/2 cup sugar
1/2 " vinegar
1 1/2 " water
mix together until
thickens
Olga - Apr. 10/75
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wine
sugar
Vinegar
water
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# Mayonnaise
## Ingredients
- 1 Tbsp dry mustard
- 2 eggs
- 2 Tbsp flour
- Salt & pepper
- 1/2 cup sugar
- 1/2 cup vinegar
- 1 1/2 cups water
## Instructions (Inferred)
1. Whisk all ingredients together in a saucepan
2. Cook over medium heat, stirring constantly
3. Continue until thickened (a few minutes once it comes to temperature)
4. Cool before using
Editors note: From what I can tell, this is a starch thickened, cooked "mayonnaise" also called "cooked dressing" or "boiled dressing" during this time period. -
Mary's Rolls / Mrs. Dufons Grape Jelly
Mary's Rolls
2/3 cup sugar
2 eggs
1/4 teaspoon nutmeg
1/2 lemon juice & grated rind
1 teaspoon salt
1/2 cup butter
1 cup milk, scald & cool
1 cup luke warm water
with 2 cakes yeast
Mrs. Dufons Grape Jelly
Simmer grapes of 1 basket with
1 cup water for 1 hour, then drain
& measure, take 3 cups sugar to
each 2 cups juice, heat juice &
add sugar, stir well till sugar
is dissolved bring to a boil only,
and fill glasses.
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# Mary's Rolls
## Ingredients
- 2/3 cup sugar
- 2 eggs
- 1/4 tsp nutmeg
- 1/2 lemon juice & grated rind
- 1 tsp salt
- 1/2 cup butter
- 1 cup milk, scalded & cooled
- 1 cup lukewarm water with 2 cakes yeast
- 5-6 cups flour (inferred)
## Instructions (inferred)
1. Dissolve yeast cakes in lukewarm water; let proof ~10 minutes until foamy
2. Combine scalded (then cooled) milk, sugar, salt, butter, eggs, lemon juice and zest, nutmeg
3. Mix in yeast mixture
4. Add flour gradually until a soft, slightly tacky dough forms
5. First rise: cover and let rise until doubled, roughly 1–1½ hours at room temperature
6. Punch down, shape into rolls
7. Second rise: let rise again until puffy, roughly 45–60 minutes
8. Bake at 375°F for 18–22 minutes until golden brown
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# Mrs. Dufons Grape Jelly
## Ingredients
- 1 basket grapes
- 1 cup water
- 3 cups sugar per every 2 cups juice
## Instructions
1. Simmer grapes of 1 basket with 1 cup water for 1 hour, then drain & measure.
2. Take 3 cups sugar to each 2 cups juice.
3. Heat juice & add sugar, stir well till sugar is dissolved.
4. Bring to a boil only, and fill glasses. -
Martha Yetka's Plain Dill Pickles
Martha Yetka's Plain Dill Pickles
Gather cucumbers, wash, and brush well and
drain. Make a brine of 13 cups of water,
1 cup vinegar, 1 cup salt. Pour hot over
cucumbers which have been packed in quart
or pint jars with dill and grape leaves,
if available--the dill in bottom of jar,
middle, and top. Leave in warm place until
they begin to cloud up (3 or 4 days(. Then
put away so they won't have to be moved
until they are through working. Makes about
7 quarts. Put in about 1/2 tsp alum in each
jar.
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# Martha Yetka's Plain Dill Pickles
*Recipe from the kitchen of Martha Yetka*
*Makes about 7 quarts*
## Ingredients
- Cucumbers (enough to fill 7 quart jars or equivalent pint jars)
- 13 cups water
- 1 cup vinegar
- 1 cup salt
- Fresh dill
- Grape leaves (if available)
- 1/2 tsp alum per jar
## Instructions
1. Gather cucumbers, wash, and brush well and drain.
2. Pack cucumbers into quart or pint jars along with dill (placed at bottom, middle, and top of each jar) and grape leaves if available.
3. Make a brine of 13 cups of water, 1 cup vinegar, and 1 cup salt. Heat until hot.
4. Pour the hot brine over the packed cucumbers in the jars.
5. Add 1/2 tsp alum to each jar.
6. Leave the jars in a warm place until the brine begins to cloud up, approximately 3 to 4 days.
7. Once clouding begins, put the jars away in a place where they will not need to be moved until they are through working (fermenting). -
Marshmallow Icing
Marshmallow Icing
¾c gran. sugar white of 1 egg
⅓c water vanilla
6or 8 marshmallows
Boil sugar & water until spins
thread, melt marshmallows in syrup
pour over beaten egg white add flavor
& spread thickly over cake. Melt
2 oz. unsweetened chocolate with
½ t. butter & spread thin coating
over icing when cool.
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# Marshmallow Icing
## Ingredients
- 3/4 cup granulated sugar
- 1/3 cup water
- 6 or 8 marshmallows
- White of 1 egg
- Vanilla
- 2 oz unsweetened chocolate
- 1/2 tsp butter
## Instructions
1. Boil sugar and water until it spins a thread (230–235°F).
2. Melt marshmallows in the syrup.
3. Pour over beaten egg white; add vanilla flavoring.
4. Spread thickly over cake.
5. Melt 2 oz unsweetened chocolate with 1/2 tsp butter and spread a thin coating over the icing when cool. -
Marshmallow Fudge Sauce
MARSHMALLOW FUDGE SAUCE BORDEN
30 large marshmallows
2/3 cup milk
¼ cup margarine or butter
¼ teaspoon salt
1 (12-ounce) package semi-sweet chocolate
morsels
1½ teaspoons vanilla extract
In medium saucepan, over low heat, combine marsh
mallows, milk, margarine and salt; cook and
stir until marshmallows melt and ingredients
are well blended, about 5 minutes. Remove from
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heat. Add chocolate morsels and vanilla; stir
until morsels are melted. Serve warm over ice
cream. Refrigerate leftovers.
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# Marshmallow Fudge Sauce
*Recipe by Borden*
## Ingredients
- 30 large marshmallows
- 2/3 cup milk
- 1/4 cup margarine or butter
- 1/4 tsp salt
- 1 (12-ounce) package semi-sweet chocolate morsels
- 1 1/2 tsp vanilla extract
## Instructions
1. In a medium saucepan over low heat, combine marshmallows, milk, margarine, and salt.
2. Cook and stir until marshmallows melt and ingredients are well blended, about 5 minutes.
3. Remove from heat.
4. Add chocolate morsels and vanilla; stir until morsels are melted.
5. Serve warm over ice cream.
6. Refrigerate leftovers. -
Marshmallow Fudge Balls
Marshmellow Fudge Ball
12 marshmellows cut in half.
1 sqr - choc melted add over hot water
1/2 cup Condence Milk - sweet.
about five minutes, roll in
3/4 chopped nuts - drop by spn. on
wax paper & let cool -
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# Marshmallow Fudge Balls
## Ingredients
- 12 marshmallows, cut in half
- 1 oz chocolate, melted over hot water
- 1/2 cup sweetened condensed milk
- 3/4 cup chopped nuts
## Instructions
1. Cut marshmallows in half.
2. Melt chocolate over hot water and add sweetened condensed milk.
3. Cook about five minutes.
4. Roll marshmallows in chocolate mixture, then roll in chopped nuts.
5. Drop by spoonful onto wax paper and let cool. -
Marinated Limas
Marinated Limas
2 pkgs frozen lima beans cooked
according to pkg. - add
1 cup salome or pepperoni.
½ cup chopped onions.
Dressing
½ cup oil 1 clove garlic
¼ " lemon juice ½ teas salt
¼ " parsley ¼ teas dry mustard
¼ teas pepper
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Shake or beat dressing and pour
over beans & chill 1 hr. before
serving
At serving time arrange lettuce
leaves in bowl and spoon limas
on.
Doris Mahon
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# Marinated Limas
## Ingredients
- 2 pkgs frozen lima beans, cooked according to pkg.
- 1 cup salome or pepperoni
- 1/2 cup chopped onions
## Dressing
- 1/2 cup oil
- 1/4 cup lemon juice
- 1/4 cup parsley
- 1 clove garlic
- 1/2 tsp salt
- 1/4 tsp dry mustard
- 1/4 tsp pepper
## Instructions
1. Cook lima beans according to package directions.
2. Add salome or pepperoni and chopped onions.
3. Shake or beat dressing ingredients together and pour over beans.
4. Chill 1 hour before serving.
5. At serving time, arrange lettuce leaves in bowl and spoon limas on. -
Margaritas with a Grapefruit Wallop
MARGARITAS WITH A
GRAPEFRUIT WALLOP
1 cup fresh squeezed grapefruit
juice
1 cup tequila
5 tablespoons Triple Sec or
Cointreau
2½ cups cracked ice
Salt
In a blender, combine grapefruit juice,
tequila, Triple Sec and ice. Blend until
smooth. Serve in salt-rimmed stemmed
glasses. (Note: Moisten rim of glasses
with grapefruit or lemon juice, dip in
salt.) Yields 5 servings.
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# Margaritas with a Grapefruit Wallop
## Ingredients
- 1 cup fresh squeezed grapefruit juice
- 1 cup tequila
- 5 Tbsp Triple Sec or Cointreau
- 2 1/2 cups cracked ice
- Salt
## Instructions
1. In a blender, combine grapefruit juice, tequila, Triple Sec, and ice.
2. Blend until smooth.
3. Moisten the rim of stemmed glasses with grapefruit or lemon juice, then dip in salt.
4. Serve in the salt-rimmed stemmed glasses.