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Guatemalan Chicken
Card 1 Front:
3 1/2 lb chicken cut up Guatemalan Chicken
1/2 onion slices
1 clove minced garlic
2 T. flour
1 t salt
2 c peeled tomatoes
1 c sour cream
1/2 grat. parm. cheese
Heat fat 1/4" in skillet, brown chicken-
when browned remove, drain except 2 T fat, add
onion & garlic until lightly brown. Blend in
flour, salt; add tomato & mix well.
Card 1 Back:
add chicken, cover, cook 35m.
until tender.
Do this Put chicken in serving dish - add
at sour cream & cheese to sauce,
(unclear) heat until hot, not boiling.
house) Pour over chicken.
5:00PM. Be at HAH.
---
# Guatemalan Chicken
## Ingredients
- 3 1/2 lbs chicken, cut up
- 1/2 onion, sliced
- 1 clove garlic, minced
- 2 Tbsp flour
- 1 tsp salt
- 2 cups peeled tomatoes
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
## Instructions
1. Heat fat to 1/4 inch depth in a skillet. Brown chicken on all sides.
2. When browned, remove chicken and drain fat from skillet, leaving 2 Tbsp fat.
3. Add onion and garlic to skillet; cook until lightly browned.
4. Blend in flour and salt. Add tomatoes and mix well.
5. Add chicken back to skillet. Cover and cook 35 minutes until tender.
6. Remove chicken to a serving dish.
7. Add sour cream and cheese to the sauce in the skillet. Heat until hot but **not boiling**.
8. Pour sauce over chicken and serve. -
Pumpkin Chip Cookies
Card 1 Front:
Pumpkin Chip Cookies
1c. cooked or canned pumpkin 1t. soda dissolved in 1t. milk
1c. sugar 1c. Choc. chips
1/2 c. cooking oil 1/2c. Chopped nuts - optional
1 egg 1t. Vanilla
2c. flour
2t. baking powder
1t. cinnamon
1/2t. salt
Combine pumpkin, sugar, oil and egg. Stir together flour
baking powder, cinnamon and salt. Add to pumpkin
mixture along with dissolved soda and mix well. Stir
in Choc. chips, nuts, vanilla.
Drop by teaspoonful on lightly greased teflon coated
cookie sheet. Bake @375° 10-13 mins.
YIELD 3 1/2 dozen
Card 1 Back: blank
---
# Pumpkin Chip Cookies
*Yields 3 1/2 dozen*
## Ingredients
- 1 cup cooked or canned pumpkin
- 1 cup sugar
- 1/2 cup cooking oil
- 1 egg
- 2 cups flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda dissolved in 1 tsp milk
- 1 cup chocolate chips
- 1/2 cup chopped nuts — optional
- 1 tsp vanilla
## Instructions
1. Combine pumpkin, sugar, oil, and egg.
2. Stir together flour, baking powder, cinnamon, and salt.
3. Add flour mixture to pumpkin mixture along with dissolved soda and mix well.
4. Stir in chocolate chips, nuts, and vanilla.
5. Drop by teaspoonful onto a lightly greased teflon-coated cookie sheet.
6. Bake at 375°F for 10–13 minutes. -
Hot Fudge Sauce
Card 1 Front:
Hot Fudge Sauce
2 squares bitter chocolate
1 cup sugar
1½ T butter or margarine
Put all ingredients into saucepan. Do not use
a teflon-lined pan. Cook over low heat, stirring
constantly until chocolate melts. Without removing
pan from heat, beat mixture with electric beater
until mixture is well blended and thick.
Serve hot over ice cream or cake. Store
remaining sauce in refrigerator. Can be reheated
after refrigeration. YIELD 1 PINT
Card 1 Back: blank
---
# Hot Fudge Sauce
*Yields 1 pint*
## Ingredients
- 2 squares bitter chocolate (unsweetened baking chocolate)
- 1 cup sugar
- 1 1/2 Tbsp butter or margarine
## Instructions
1. Put all ingredients into saucepan. Do not use a teflon-lined pan.
2. Cook over low heat, stirring constantly until chocolate melts.
3. Without removing pan from heat, beat mixture with electric beater until mixture is well blended and thick.
4. Serve hot over ice cream or cake.
5. Store remaining sauce in refrigerator. Can be reheated after refrigeration. -
Sugar Cookies — Roll Out Xmas Cookies
Sugar Cookies - Roll Out Xmas Cookies
2/3 c. shortening
3/4 c. sugar
1/2 t. grated orange peel
1/2 t. vanilla
1 egg
4 t. milk
2 c. sifted all purpose flour
1 1/2 t. baking powder
1/4 t. salt
Cream shortening, sugar, orange peel, and vanilla.
Add egg; beat 'til fluffy. Stir in milk. Sift together
dry ingredients, blend in creamed mix. Divide dough
in half. Chill 1 hr. Roll on floured surface. Roll 1/8" thick
* greased cookie sheet - 5 to 6 min @ 375°
Card 1 Back: blank
---
# Sugar Cookies — Roll Out Xmas Cookies
## Ingredients
- 2/3 cup shortening
- 3/4 cup sugar
- 1/2 tsp grated orange peel
- 1/2 tsp vanilla
- 1 egg
- 4 tsp milk
- 2 cups sifted all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
## Instructions
1. Cream shortening, sugar, orange peel, and vanilla.
2. Add egg; beat until fluffy.
3. Stir in milk.
4. Sift together dry ingredients, then blend into creamed mixture.
5. Divide dough in half.
6. Chill 1 hour.
7. Roll out on a floured surface to 1/8" thick.
8. Cut into desired shapes and place on a greased cookie sheet.
9. Bake at 375°F for 5 to 6 minutes. -
Light and Fluffy Yogurt Pancakes
Recipe: Cut out & save.
Light and Fluffy Yogurt Pancakes
(A before school or weekend treat)
1 egg 1 cup all-purpose flour
1 cup milk ½ teaspoon salt
2 rounded tablespoons plain or 1 tablespoon sugar
flavored yogurt 1 tablespoon baking power
2 tablespoons melted butter
Combine egg, milk, yogurt, and melted butter in mixing bowl or blender. Stir
until blended. Pour in dry ingredients. Beat with a wire whisk or mix with
blender until batter is smooth. Drop by tablespoonfuls onto hot, lightly
greased griddle. Brown on both sides. Makes 10 to 12 pancakes.
Left over batter can be refrigerated in covered container for several days.
For each cup batter, it may be necessary to add one or two tablespoons of
milk in which ½ teaspoon extra baking powder has been dissolved, just
before cooking pancakes.
Card 1 Back:
Educational Grants
from Puget Power
In addition to informational programs,
each year Puget Power offers education
grants to students living in communities
served by the Company. The grants are
based upon financial need, personal quali-
ties and individual achievement. We see
them as an investment to provide new
leaders and insure the economic future of
our area. The grants are given in several
subject areas such as, business adminis-
tration, communications, education, engi-
neering, environmental studies, home
economics and physics.
Coloring
Calendars
Combine Fun
with Learning
Last year Puget Power distributed 72,000
coloring calendars to elementary schools
in our service area. This year's calendar
will feature electrical safety and conser-
vation tips in fun pictures for coloring.
Films and
Brochures
Available
---
# Light and Fluffy Yogurt Pancakes
*Puget Power promotional card*
*Makes 10 to 12 pancakes*
## Ingredients
- 1 egg
- 1 cup milk
- 2 rounded Tbsp plain or flavored yogurt
- 2 Tbsp melted butter
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 Tbsp sugar
- 1 Tbsp baking powder
## Instructions
1. Combine egg, milk, yogurt, and melted butter in a mixing bowl or blender. Stir until blended.
2. Pour in dry ingredients. Beat with a wire whisk or mix with blender until batter is smooth.
3. Drop by tablespoonfuls onto a hot, lightly greased griddle.
4. Brown on both sides.
5. Leftover batter can be refrigerated in a covered container for several days. For each cup of batter, it may be necessary to add one or two tablespoons of milk in which 1/2 tsp extra baking powder has been dissolved, just before cooking pancakes. -
Chicken Pot Pie
Chicken Pot Pie
Serves 6
Ingredients:
2 Ready-To-Bake Pie Crust
2 cups cooked, diced chicken breast
1-15 oz. can mixed vegetables, drained
1-10.75 oz. can condensed cream of
chicken soup
1/2 cup milk
Baking Instructions:
Preheat oven to 350ºF. In a bowl, combine
cooked chicken, vegetables, cream of chicken
soup and milk. Prepare one crust according to
directions for bottom of two crust pie. Place one
pie crust in baking pan and fill with mixture.
Cover with second pie crust and crimp the
edges to seal. Poke holes in the top crust. Bake
at 350ºF for 40 - 45 minutes or until crust is
golden brown.
Refrigerate any leftovers.
CAUTION: POT PIE WILL BE HOT
Card 1 Back:
[Kroger brand "Unrolled Pie Crust" packaging label — 15 OZ (425g) — back of card is the reverse side of a product label used as card stock]
---
# Chicken Pot Pie
*Serves 6*
## Ingredients
- 2 Ready-To-Bake Pie Crusts
- 2 cups cooked, diced chicken breast
- 1 (15 oz.) can mixed vegetables, drained
- 1 (10.75 oz.) can condensed cream of chicken soup
- 1/2 cup milk
## Instructions
1. Preheat oven to 350°F.
2. In a bowl, combine cooked chicken, vegetables, cream of chicken soup, and milk.
3. Prepare one crust according to directions for bottom of a two-crust pie.
4. Place one pie crust in baking pan and fill with the mixture.
5. Cover with second pie crust and crimp the edges to seal.
6. Poke holes in the top crust.
7. Bake at 350°F for 40–45 minutes or until crust is golden brown.
8. Refrigerate any leftovers.
> **CAUTION: POT PIE WILL BE HOT** -
Apple Kuchen
Apple Kuchen
½ cup butter or margarine, softened
1 package Betty Crocker yellow cake mix
½ cup flaked coconut
1 can (20 ounces) pie-sliced apples, well drained
or 2½ cups sliced pared baking apples
½ cup sugar
1 teaspoon cinnamon
1 cup dairy sour cream
2 egg yolks or 1 egg
Heat oven to 350°. Cut butter into cake mix (dry) until crumbly. Mix in coconut. Pat mixture lightly into
ungreased oblong pan, 13x9x2 inches, building up slight edges. Bake 10 minutes.
Arrange apple slices on warm crust. Mix sugar and cinnamon; sprinkle on apples. Blend sour cream
and egg yolks; drizzle over apples. (Topping will not completely cover apples.) Bake 25 minutes or until
edges are light brown. (Do not over bake.) Serve warm. 12 to 15 servings.
You'll also want to try:
PEAR KUCHEN: Substitute 2 cans (16 ounces each) sliced pears, drained on paper towels, for the
apples and 1 package Betty Crocker devils food cake mix or German chocolate cake mix for the
yellow cake mix.
PEACH KUCHEN: Substitute 1 can (29 ounces) sliced peaches, drained on paper towels, for the apples
and 1 package Betty Crocker white cake mix or sour cream white cake mix for the yellow cake mix.
Card 1 Back:
INSTRUCTIONS
FOR PINK HOOD
ON PAGE 14
---
# Apple Kuchen
*Betty Crocker promotional card*
*Makes 12 to 15 servings*
## Ingredients
- 1/2 cup butter or margarine, softened
- 1 package Betty Crocker yellow cake mix
- 1/2 cup flaked coconut
- 1 can (20 oz) pie-sliced apples, well drained, or 2 1/2 cups sliced pared baking apples
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 cup dairy sour cream
- 2 egg yolks or 1 egg
## Instructions
1. Heat oven to 350°F.
2. Cut butter into cake mix (dry) until crumbly. Mix in coconut.
3. Pat mixture lightly into ungreased oblong pan, 13x9x2 inches, building up slight edges. Bake 10 minutes.
4. Arrange apple slices on warm crust.
5. Mix sugar and cinnamon; sprinkle on apples.
6. Blend sour cream and egg yolks; drizzle over apples. (Topping will not completely cover apples.)
7. Bake 25 minutes or until edges are light brown. Do not overbake.
8. Serve warm.
---
### Variations
**Pear Kuchen:** Substitute 2 cans (16 oz each) sliced pears, drained on paper towels, for the apples, and 1 package Betty Crocker devils food cake mix or German chocolate cake mix for the yellow cake mix.
**Peach Kuchen:** Substitute 1 can (29 oz) sliced peaches, drained on paper towels, for the apples, and 1 package Betty Crocker white cake mix or sour cream white cake mix for the yellow cake mix. -
Crunchy Jumble Cookies
Card 1 Front:
Crunchy Jumble Cookies 350°(12min) 3½dz
1¼c. reg. flour 1t. vanilla
½t. soda 2c rice krispies
¼t. salt 1-6oz pkg choc chips
½c. margarine softened 1c. seedless raisins (optional)
1c. sugar
1 egg
Sift together flour, soda, salt. Set aside.
Beat until well blended margarine & sugar. Add egg &
vanilla, beat well. Add dry ingredients, mix. Stir in
rice krispies, choc chips & raisins Drop by level tea-
spoon on greased cookie sheet. Bake - Remove
immediately from cookie sheets, cool on wire racks
Card 1 Back: blank
---
# Crunchy Jumble Cookies
*Makes 3 1/2 dozen*
## Ingredients
- 1 1/4 cups regular flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup margarine, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 cups Rice Krispies
- 1 (6 oz) package chocolate chips
- 1 cup seedless raisins (optional)
## Instructions
1. Sift together flour, soda, and salt. Set aside.
2. Beat margarine and sugar together until well blended.
3. Add egg and vanilla; beat well.
4. Add dry ingredients and mix.
5. Stir in Rice Krispies, chocolate chips, and raisins.
6. Drop by level teaspoon onto a greased cookie sheet.
7. Bake at 350°F for 12 minutes.
8. Remove immediately from cookie sheets and cool on wire racks. -
50% Stone-Ground Whole Wheat Bread
Card 1 Front:
50% Stone-ground Whole Wheat Bread (Stone-buhr)
recipe
1 pkg. active dry yeast 1 c. boiling water
1/4 c. lukewarm water 2 1/2c. unsifted Stone Buhr white flour
1/4 c. sugar 3C. unsifted whole wheat flour
2 tsp. salt
2 tbispn shortening
1 c. milk
Dissolve yeast in lukewarm water. In another bowl, mix sugar
salt, shortening, milk & boiling water. When milk mixture is
lukewarm, add yeast & 2 1/2c. white flour. Slowly start adding whole
wheat flour. When dough is stiff enough to handle, turn onto a
floured board & knead until dough is smooth & elastic. Place in
an oiled bowl, cover and let rise until double in bulk. Knead
and let rise again. Shape into 2 loaves; put into greased 9 x 5 loaf
pans & let rise again until doubled. Bake @ 400° for 45 minutes
or until golden brown & the loaf sounds hollow when tapped w/ the
fingers. Remove from pans & cool on wire racks. Makes 2 loaves.
Card 1 Back: blank
---
# 50% Stone-Ground Whole Wheat Bread
*Stone-Buhr recipe*
*Makes 2 loaves*
## Ingredients
- 1 pkg. active dry yeast
- 1/4 cup lukewarm water
- 1/4 cup sugar
- 2 tsp. salt
- 2 Tbsp shortening
- 1 cup milk
- 1 cup boiling water
- 2 1/2 cups unsifted Stone Buhr white flour
- 3 cups unsifted whole wheat flour
## Instructions
1. Dissolve yeast in lukewarm water.
2. In another bowl, mix sugar, salt, shortening, milk, and boiling water.
3. When milk mixture is lukewarm, add yeast and 2 1/2 cups white flour.
4. Slowly start adding whole wheat flour.
5. When dough is stiff enough to handle, turn onto a floured board and knead until dough is smooth and elastic.
6. Place in an oiled bowl, cover, and let rise until double in bulk.
7. Knead and let rise again.
8. Shape into 2 loaves; put into greased 9 x 5 loaf pans and let rise again until doubled.
9. Bake at 400°F for 45 minutes or until golden brown and the loaf sounds hollow when tapped with the fingers.
10. Remove from pans and cool on wire racks. -
White Bread
Card 1 Front:
White Bread - 2 loaves
Dissolve 2 pkgs dry yeast in 1/2 c. luke-warm water.
Mix in large bowl:
1 3/4 c. hot water
1 T. salt
2 T. sugar
2 T. shortening (lard, bacon grease, spry, etc)
Add yeast to above mixture, Stir
Gradually mix in 7 1/2 c. flour. I add 3 cups first & mix well
with spoon, then start mixing with hands. Kneed until dough
is smooth, take dough out of bowl, grease bowl, put dough
back in and kneed 20 three times more. Cover with towel and
let raise for about 1 hour. Take out and put in bread pans
(shaped in loaves). Cover and let raise again (45 min. to
1 hr) Bake for 35-45 Min @ 350°.
Card 1 Back: blank
---
# White Bread
*Makes 2 loaves*
## Ingredients
- 2 pkg dry yeast
- 1/2 cup lukewarm water
- 1 3/4 cup hot water
- 1 Tbsp salt
- 2 Tbsp sugar
- 2 Tbsp shortening (lard, bacon grease, Spry, etc.)
- 7 1/2 cups flour
## Instructions
1. Dissolve 2 packages of dry yeast in 1/2 cup lukewarm water.
2. In a large bowl, mix together the hot water, salt, sugar, and shortening.
3. Add the yeast mixture to the bowl and stir.
4. Gradually mix in 7 1/2 cups of flour. Add 3 cups first and mix well with a spoon, then start mixing with hands.
5. Knead until dough is smooth.
6. Take dough out of bowl, grease the bowl, and put dough back in. Knead 20 times, three times more.
7. Cover with a towel and let rise for about 1 hour.
8. Take out and put in bread pans, shaped into loaves.
9. Cover and let rise again (45 minutes to 1 hour).
10. Bake for 35–45 minutes at 350°. -
Bhajan's Banquet
Card 1 Front:
Bhajan's Banquet
2 C mung beans 2 stalks chopped celery
2 C brown rice 1 large carrot, chopped
10 C water 2 bunches broccoli...
2 T oil 2 onions, chopped
1 bell pepper chopped
1 t coriander ground
1 1/4 t turmeric
1 t garlic powder
pinch black pepper + cayenne
1 t cumin, ground
1 t celery seeds
1 t mustard ground
2/3 C soy sauce
Card 1 Back:
Wash rice & beans 3 times. Add 10 C. water
and cook for app. 45 min. When the beans
pop out of their skins, they are done. Then add
the vegetables and oil and cook till they are
soft. Lastly add spices, stir well, cook for
15 min. Add soy sauce during last 5 min.
Add water to facilitate cooking if necessary.
Serve dish with cheese melted on top
and garnished with sprouts. It is also
good with chopped tomato placed on each
serving & cheese melted over it. Serves
at least 8-10.
---
# Bhajan's Banquet
*Serves at least 8–10*
## Ingredients
- 2 cups mung beans
- 2 cups brown rice
- 10 cups water
- 2 Tbsp oil
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 bunches broccoli
- 2 onions, chopped
- 1 bell pepper, chopped
- 1 tsp coriander, ground
- 1 1/4 tsp turmeric
- 1 tsp garlic powder
- Pinch black pepper
- Pinch cayenne
- 1 tsp cumin, ground
- 1 tsp celery seeds
- 1 tsp mustard, ground
- 2/3 cup soy sauce
### For Serving
- Cheese (for melting on top)
- Sprouts (for garnish)
- Chopped tomato (optional)
## Instructions
1. Wash rice and beans 3 times.
2. Add 10 cups water and cook for approximately 45 minutes. When the beans pop out of their skins, they are done.
3. Add the vegetables and oil and cook until they are soft.
4. Lastly, add spices, stir well, and cook for 15 minutes.
5. Add soy sauce during the last 5 minutes.
6. Add water to facilitate cooking if necessary.
7. Serve dish with cheese melted on top and garnished with sprouts.
8. It is also good with chopped tomato placed on each serving and cheese melted over it. -
Steamed Cod with Drawn Butter / Jiffy Fillets
KITCHEN TESTED SEAFOOD RECIPES SERIES 207
STEAMED COD WITH
DRAWN BUTTER
This is called the "poor man's lobster."
2 I.Q.F. cod fillets 1/4 cup lemon juice
(about 3/4 lb. each), Bay leaf
thawed 2 onion slices
2 tablespoons salt
Lay thawed cod fillets in deep skillet.
Cover with water, add salt, lemon juice,
bay leaf and onion slices. Bring almost to
a boil, lower heat, cover, and let simmer 3
minutes or until meat flakes easily when
fork is inserted. Serves 4.
To Make Drawn Butter: Melt butter and
skim froth off the top. Pour clear butter
off milky sediment which settles to the
bottom.
JIFFY FILLETS
2 lbs. I.Q.F. fillets 1 teaspoon salt
1/4 cup melted fat or oil Dash white pepper
2 tablespoons lemon juice Paprika
Thaw frozen fillets. Cut into serving
size portions. Combine fat, lemon juice,
salt, and pepper. Place fish, skin side up,
on a well-greased broiler pan and brush
with fat. Sprinkle with paprika. Broil
about 3 inches from source of heat for 4
or 5 minutes. Turn carefully and brush
with remaining fat. Sprinkle with paprika.
Broil 4 or 5 minutes longer, or until fish
flakes easily when tested with a fork.
Serves 6.
NOTE: SEE ADDITIONAL SERIES FOR OTHER "MOUTH WATERING" RECIPES.
Card 1 Back: blank
---
# Steamed Cod with Drawn Butter and Jiffy Fillets
*Two recipes on one Kitchen Tested Seafood Recipes promotional card — Series 207*
---
# Steamed Cod with Drawn Butter
*Serves 4*
> This is called the "poor man's lobster."
## Ingredients
- 2 I.Q.F. cod fillets (about 3/4 lb. each), thawed
- 2 Tbsp salt
- 1/4 cup lemon juice
- 1 bay leaf
- 2 onion slices
### For the Drawn Butter
- Butter (quantity as needed)
## Instructions
1. Lay thawed cod fillets in deep skillet.
2. Cover with water; add salt, lemon juice, bay leaf, and onion slices.
3. Bring almost to a boil, lower heat, cover, and let simmer 3 minutes or until meat flakes easily when fork is inserted.
### To Make Drawn Butter
1. Melt butter and skim froth off the top.
2. Pour clear butter off milky sediment which settles to the bottom.
3. Serve drawn butter alongside steamed cod.
## Editor's Notes
- **"I.Q.F."** — Individually Quick Frozen; a standard commercial freezing method for fish fillets common from the mid-20th century onward.
---
# Jiffy Fillets
*Serves 6*
## Ingredients
- 2 lbs. I.Q.F. fillets
- 1/4 cup melted fat or oil
- 2 Tbsp lemon juice
- 1 tsp salt
- Dash white pepper
- Paprika
## Instructions
1. Thaw frozen fillets. Cut into serving size portions.
2. Combine fat, lemon juice, salt, and pepper.
3. Place fish, skin side up, on a well-greased broiler pan and brush with fat mixture.
4. Sprinkle with paprika.
5. Broil about 3 inches from source of heat for 4 or 5 minutes.
6. Turn carefully and brush with remaining fat. Sprinkle with paprika.
7. Broil 4 or 5 minutes longer, or until fish flakes easily when tested with a fork.