Browse Items (1268 total)
Sort by:
-
Hungarian Stew
Hungarian Stew
6 Pork chops
6 tb sp uncooked rice
1½ C tomatoes
¼ tsp pepper
2 onions
2 c. water
Sear the pork chops in hot
Back:
frying pan. Place in a
buttered casserole and put
1 tb sp uncooked rice on each
chop. Slice onions on top.
Sprinkle with salt + pepper
and pour tomatoes + hot
water over chops. Bake for 3 h.
---
# Hungarian Stew
## Ingredients
- 6 pork chops
- 6 Tbsp uncooked rice
- 1 1/2 cups tomatoes
- 1/4 tsp pepper
- 2 onions
- 2 cups water
- Salt, to taste
## Instructions
1. Sear the pork chops in hot frying pan.
2. Place in a buttered casserole and put 1 Tbsp uncooked rice on each chop.
3. Slice onions on top.
4. Sprinkle with salt and pepper.
5. Pour tomatoes and hot water over chops.
6. Bake at 300F for 3 hours. -
Hurry Up Salmon Bisque
Hurry Up Salmon Bisque
1 can (7-3/4 oz.) salmon 1/4 teaspoon onion powder
1 can (11-1/2 oz.) condensed 1 cup milk
green pea soup 1 cup water
1 can (10-3/4 oz.) condensed Crisp croutons and paprika
cream of celery soup
Place undrained salmon in large saucepan. Break up salmon with fork.
Add green pea soup, celery soup and onion powder. Slowly add milk and
water and heat through. Do not boil. To serve, sprinkle with croutons and
paprika. Makes 4 to 6 servings.
Note: For a more elegant bisque, add 2 tablespoons vermouth or
white wine.
Remember, there's no need to remove the bones and skin from canned
salmon. They're tenderized during processing and contain a share of the
flavor and nutrients that make canned salmon an excellent food choice.
Keep a can of salmon chilling in the refrigerator for spur-of-the-moment
salads. Canned salmon is ideal for dieters, too, because it is highly
nutritious, yet relatively low in calories.
Back: blank
---
# Hurry Up Salmon Bisque
## Ingredients
- 1 can (7-3/4 oz.) salmon
- 1 can (11-1/2 oz.) condensed green pea soup
- 1 can (10-3/4 oz.) condensed cream of celery soup
- 1/4 tsp onion powder
- 1 cup milk
- 1 cup water
- Crisp croutons and paprika
## Instructions
1. Place undrained salmon in large saucepan. Break up salmon with fork.
2. Add green pea soup, celery soup, and onion powder.
3. Slowly add milk and water and heat through. Do not boil.
4. To serve, sprinkle with croutons and paprika.
Makes 4 to 6 servings.
Note: For a more elegant bisque, add 2 Tbsp vermouth or white wine.
Remember, there's no need to remove the bones and skin from canned salmon. They're tenderized during processing and contain a share of the flavor and nutrients that make canned salmon an excellent food choice.
Keep a can of salmon chilling in the refrigerator for spur-of-the-moment salads. Canned salmon is ideal for dieters, too, because it is highly nutritious, yet relatively low in calories. -
Ice Box Cookies
Ice Box Cookies
Recipe from the kitchen of Bertha Dansman
1 cups white sugar 1 c. chopped Nuts
1 cup Br. sugar 3 eggs
1 cups shortening 1 teasp. B. Powder
3½ c. flour 1 level teasp Soda
2 teasp. cinnamon
Mix sugar & shortening with hand
like pie crust. Add eggs & sifted
dry ingredients & nuts - Make in
Rolls & put in Ice Box a few hours.
Slice & Bake in a 350° oven (10 or 12 min)
Back: blank
---
# Ice Box Cookies
## Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup shortening
- 3 1/2 cups flour
- 2 tsp cinnamon
- 1 cup chopped nuts
- 3 eggs
- 1 tsp baking powder
- 1 level tsp baking soda
## Instructions
1. Mix sugar and shortening with hand like pie crust.
2. Add eggs and sifted dry ingredients and nuts.
3. Form into rolls and put in the ice box (refrigerator) for a few hours.
4. Slice and bake in a 350° oven for 10 or 12 minutes. -
Ice Box Cookies
Ice Box Cookies.
2 cups Dark Brown Sugar (1 #)
1 " Butter or Oleo. - (1/2 #) } creamed
2 eggs Beatin } add to above
1 tsp from Vanilla} mix ture
4 cups sifted flour
1 teaspoon soda - sc ant- } sift together 3 times
1 " cream tartar } and added to the above
1/4 " salt Alternately with 3/4 cups
Pecans meats cut up. (over)
Back:
Mix together and form into
2 Rolls.
Let stand in refrigerator
over nite and slice thin with sharp
knife.
Bake in 400° oven about 12 Min.
You can use Baking Powder if
you do not have cream tartar.
"Good Luck"
---
# Ice Box Cookies
## Ingredients
- 2 cups dark brown sugar (1 lb)
- 1 cup butter or oleo (1/2 lb)
- 2 eggs, beaten
- 1 tsp vanilla
- 4 cups sifted flour
- 1 scant tsp baking soda
- 1 tsp cream of tartar
- 1/4 tsp salt
- 3/4 cup pecan meats, cut up
## Instructions
1. Cream together the dark brown sugar and butter or oleo.
2. Beat the eggs and add vanilla; add to the creamed mixture and mix well.
3. Sift flour, baking soda, cream of tartar, and salt together 3 times.
4. Add the sifted dry ingredients to the creamed mixture alternately with the cut-up pecan meats; mix together.
5. Form dough into 2 rolls.
6. Let stand in refrigerator overnight.
7. Slice thin with a sharp knife.
8. Bake in a 400° oven for about 12 minutes. -
Ice Cream (Eagle Brand)
1 Can Eagle Brand Sweetened
Condensed Milk
28oz bottle soda pop or 2 12oz cans
Mix in Mixing bowl - Pour in
freezer tray until firm slush
Beat and replace in freezer
Can be turned in the ice cream freezer
Back:
t or
Ier
t 2
---
# Ice Cream (Eagle Brand)
## Ingredients
- 1 can Eagle Brand Sweetened Condensed Milk
- 28 oz bottle soda pop or 2 12 oz cans
## Instructions
1. Mix in mixing bowl.
2. Pour in freezer tray until firm slush.
3. Beat and replace in freezer.
4. Can be turned in the ice cream freezer. -
Ice Cream Cones
Card 1 Front:
ICE CREAM CONES Better Homes & Gardens
2/3 cups flour ¼ cup sugar
¼ c. cooking oil 3 tablespoons water
2 egg whites 1 teaspoon vanilla
½ teaspoon cooking oil
Preheat an 8" skillet over low heat. Stir
together flour and sugar. Add the ¼ c. oil,
water, egg whites and vanilla; stir until
smooth. Brush bottom of skillet with ½ tsp.
oil. Pour 2 TB. batter into skillet, spreading
batter to a 5½" circle. Cook over low heat 3
minutes or until light brown. With a wide
spatula, lift and turn wafer; cook 1 min. more.
Card 1 Back:
Working quickly, roll into a cone shape;
secure with a pick. Cool, pick side down.
Repeat with remaining batter. (Do not add more
oil to skillet.) Remove picks when cool.
Store cones tightly covered.
Makes about 10.
For Chocolate Cones: use this recipe, but
add 2 ounces melted unsweetened chocolate to
the batter and reduce the oil to 3 tablespoons.
---
# Ice Cream Cones
*Better Homes & Gardens*
*Makes about 10*
## Ingredients
- 2/3 cup flour
- 1/4 cup sugar
- 1/4 cup cooking oil
- 3 tablespoons water
- 2 egg whites
- 1 tsp vanilla
- 1/2 tsp cooking oil (for skillet)
## Instructions
1. Preheat an 8" skillet over low heat.
2. Stir together flour and sugar.
3. Add the 1/4 cup oil, water, egg whites, and vanilla; stir until smooth.
4. Brush bottom of skillet with 1/2 tsp oil.
5. Pour 2 Tbsp batter into skillet, spreading batter to a 5 1/2" circle.
6. Cook over low heat 3 minutes or until light brown.
7. With a wide spatula, lift and turn wafer; cook 1 minute more.
8. Working quickly, roll into a cone shape; secure with a pick.
9. Cool pick side down.
10. Repeat with remaining batter. (Do not add more oil to skillet.)
11. Remove picks when cool.
12. Store cones tightly covered.
**For Chocolate Cones variation:** The card notes that 2 ounces of melted unsweetened chocolate may be added to the batter, with the oil reduced to 3 tablespoons. -
Ice Cream Mixer
ICE CREAM MIXER
Makes 2-4 quarts in 20-30 minutes
1½ c table salt }
or 2½ c rock salt } layer
10-15 Lbs crushed ice )
4 eggs Beat eggs til light. Add
2½ c sugar sugar gradually, beat til
7c milk thick. Add rest. Mix
3c whipping cream-heavy well. Freeze in 5 qt
2½ T. Vanilla ice cream freezer. 1 gallon
½ t. salt. let engine cool too soft (take top off deck)
then run it 5-10 min to cork goes in top when you put
another in freezer.
Card 1 Back: blank
---
# Ice Cream Mixer
*Makes 2–4 quarts in 20–30 minutes*
## Ingredients
### Ice Bath Layer
- 1 1/2 c table salt (or 2 1/2 c rock salt)
- 10–15 lbs crushed ice
### Ice Cream Base
- 4 eggs
- 2 1/2 c sugar
- 7 c milk
- 3 c heavy whipping cream
- 2 1/2 Tbsp vanilla
- 1/2 tsp salt
## Instructions
1. Beat eggs until light.
2. Add sugar gradually, beating until thick.
3. Add the rest of the ingredients (milk, heavy whipping cream, vanilla, and salt). Mix well.
4. Layer rock salt (or table salt) and crushed ice around the canister in a 5-quart ice cream freezer (1-gallon capacity).
5. Freeze according to the ice cream freezer's operation.
6. When finished, let the engine cool, then run it another 5–10 minutes if the ice cream is too soft.
7. Remove the top/lid of the dasher. A cork goes in the top when you put it in the freezer. -
Ice Water Pickles
Ice Water
Pickles
slice cucumbers
in length slices
soak in ice water
3 hours, drain. pack
into sterilized jars.
add 6 pickling onions
1 piece 1 celery. 1 tea-
spoon mustard seed
to each jar.
4qts white vinegar
1 c. salt. 3 c. sugar
Back: blank
---
# Ice Water Pickles
## Ingredients
- Cucumbers, sliced lengthwise
- 6 pickling onions per jar
- 1 piece celery per jar
- 1 tsp mustard seed per jar
### Brine
- 4 qt white vinegar
- 1 c. salt
- 3 c. sugar
## Instructions
1. Slice cucumbers lengthwise.
2. Soak cucumber slices in ice water for 3 hours.
3. Drain the cucumbers.
4. Pack into sterilized jars.
5. Add to each jar: 6 pickling mints, 1 piece of celery, and 1 tsp mustard seed.
6. Combine white vinegar, salt, and sugar for the brine; pour over cucumbers in jars. -
Icicle Pickles
Icicle Pickles
2 gal pickles cut lengthwise
1 gal boiling wtr.
1 qt salt
Pour over pickles
Drain, cover with Boiling Wtr. & let stand
24 hrs.
Drain, Cover with Boiling Water to which a
piece of alum size of walnut has been added
Let stand 24 hrs.
Drain, cover with following
2½ qts cider vinegar
3 pts. white sugar
Handful of pickling spices (hot)
Let stand over nite
Drain & reheat syrup - Pour over pickles
each morning for 4 days
Pack in jars last day or leave in crock
Back: blank
---
# Icicle Pickles
## Ingredients
- 2 gallons cucumbers, cut lengthwise
- 1 gallon boiling water
- 1 qt salt
- 1 gallon boiling water (second soak)
- 1 piece of alum, size of a walnut
- 2 1/2 qts cider vinegar
- 3 pts white sugar
- Handful of pickling spices (hot)
## Instructions
1. Cut cucumbers lengthwise and place in crock or large container.
2. Combine 1 gallon boiling water and 1 qt salt. Pour over cucumbers.
3. Drain. Cover with boiling water and let stand 24 hours.
4. Drain. Cover with boiling water to which a piece of alum the size of a walnut has been added. Let stand 24 hours.
5. Drain. Combine cider vinegar, white sugar, and pickling spices. Pour over cucumbers. Let stand overnight.
6. Each morning for 4 days: drain the syrup, reheat it, and pour it back over the cucumbers.
7. On the final (4th) day, pack into jars or leave in crock.
## Editor's Notes
- **"piece of alum size of walnut"** — Alum (potassium alum or aluminum sulfate) was historically used as a crisping agent in home pickle recipes. Modern food safety guidance advises against using alum in pickles, as it can cause gastrointestinal distress. The USDA no longer recommends alum in home canning. Readers should be aware of this risk.
- **"pickling spices (hot)"** — The parenthetical "(hot)" most likely refers to hot/spicy pickling spice blend rather than temperature, and is transcribed accordingly. -
Impossible Caesar and Crab Pie
IMPOSSIBLE CAESAR AND CRAB PIE–THE TAMPA TRIBUNE
1 package (10 oz.) frozen asparagus, cut, thawed
and drained.
1 pkg. (8 oz.) imitation flake-style crab meat
1 cup shredded mozzarella cheese
1 cup buttermilk baking mix
½ cup milk
½ cup Caesar salad dressing
2 eggs
Heat oven to 400 degrees. Grease a 9" pie
plate. Sprinkle asparagus, crab, and cheese
into pie plate.
Stir remaining ingredients with fork until
blended. Pour into plate. Bake 30-35 minutes
Card 1 Back:
or until knife inserted in center comes out
clean. Makes 6-8 servings.
NUTRITION DATA PER SERVING:
calories – 312
protein – 20 g
sodium – 640 mg
fat – 19 g
fiber – 1 g
carbohydrates – 16 g
cholesterol – 150 mg
calories from fats – 55%
---
# Impossible Caesar and Crab Pie
*The Tampa Tribune*
*Makes 6–8 servings*
## Ingredients
- 1 package (10 oz.) frozen asparagus, cut, thawed and drained
- 1 pkg. (8 oz.) imitation flake-style crab meat
- 1 cup shredded mozzarella cheese
- 1 cup buttermilk baking mix
- 1/2 cup milk
- 1/2 cup Caesar salad dressing
- 2 eggs
## Instructions
1. Heat oven to 400°F.
2. Grease a 9" pie plate.
3. Sprinkle asparagus, crab, and cheese into pie plate.
4. Stir remaining ingredients (buttermilk baking mix, milk, Caesar salad dressing, and eggs) with a fork until blended.
5. Pour mixture into pie plate.
6. Bake 30–35 minutes or until a knife inserted in the center comes out clean.
## Nutrition Data Per Serving
-
Impossible Cheeseburger Pie
Card 1 Front:
IMPOSSIBLE CHEESEBURGER PIE BISQUICK
1 pound ground beef 1½ c. chopped onion
½ tsp. salt ¼ tsp. pepper
1 c. shredded Cheddar 1½ cups milk
cheese (4 Oz.) 3/4 Bisquick baking mix
3 eggs
Heat oven to 400 degrees. Lightly grease 10"
pie plate. Cook and stir beef and onion until
brown; drain. Stir in salt and pepper. Spread
beef in pie plate; sprinkle with cheese. Beat
remaining ingredients until smooth, 15 seconds
in blender on high speed or 1 minute with hand
beater. Pour in pie plate. Bake until golden
brown and knife inserted in center comes out
Card 1 Back:
clean, about 30 minutes. Let stand 5 minutes;
garnish as desired. Refrigerate remaining
pie.
Yield: 6-8 servings.
NOTE: If using 9" pie plate, decrease milk to
1 cup, baking mix to ½ cup and eggs to 2.
HIGH ALTITUDE: Directions (3500-6500 feet): Bake
10" pie about 35 minutes; bake 9" pie 30-35
minutes.
---
# Impossible Cheeseburger Pie — Bisquick
*Yields 6–8 servings*
## Ingredients
- 1 pound ground beef
- 1 1/2 cups chopped onion
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup shredded Cheddar cheese (4 oz.)
- 1 1/2 cups milk
- 3/4 cup Bisquick baking mix
- 3 eggs
## Instructions
1. Heat oven to 400°F. Lightly grease a 10" pie plate.
2. Cook and stir beef and onion until brown; drain.
3. Stir in salt and pepper.
4. Spread beef mixture in pie plate; sprinkle with cheese.
5. Beat remaining ingredients (milk, Bisquick, and eggs) until smooth — 15 seconds in blender on high speed, or 1 minute with a hand beater.
6. Pour over beef and cheese in pie plate.
7. Bake until golden brown and a knife inserted in the center comes out clean, about 30 minutes.
8. Let stand 5 minutes; garnish as desired.
9. Refrigerate remaining pie.
### Notes on the Card
**For a 9" pie plate:** Decrease milk to 1 cup, baking mix to 1/2 cup, and eggs to 2.
**High Altitude (3,500–6,500 feet):** Bake 10" pie about 35 minutes; bake 9" pie 30–35 minutes. -
Impossible Chicken Taco Pie
IMPOSSIBLE CHICKEN TACO PIE THE TAMPA TRIBUNE
2 cups cut-up cooked chicken
½ cup chopped onion
2 tablespoons taco seasoning mix (½ packet)
1 cup buttermilk baking mix
1 cup milk
2 eggs
1 cup shredded Cheddar cheese
Heat oven to 400 degrees. Grease a 9" pie
plate. Mix chicken, onion and seasoning mix.
Sprinkle in plate. Stir baking mix, milk,
and eggs with fork until blended. Pour into
plate.
Bake 30-35 minutes or until knife inserted in
center comes out clean. Sprinkle with cheese.
Card 1 Back:
Bake 1-2 minutes longer or until cheese is
melted. Garnish with lettuce, tomatoes, olives
and sour cream, if desired.
Makes 6-8 servings.
NUTRITION DATA PER SERVING:
Calories - 378
Protein - 30 g
Sodium - 556 mg
Fat - 21 g
Fiber - 0 g
Carbohydrates - 16 g
Cholesterol - 158 mg
Calories from fats - 51%
---
# Impossible Chicken Taco Pie
*The Tampa Tribune*
*Makes 6–8 servings*
## Ingredients
- 2 cups cut-up cooked chicken
- 1/2 cup chopped onion
- 2 Tbsp taco seasoning mix (1/2 packet)
- 1 cup buttermilk baking mix
- 1 cup milk
- 2 eggs
- 1 cup shredded Cheddar cheese
## Instructions
1. Heat oven to 400°F. Grease a 9" pie plate.
2. Mix chicken, onion, and seasoning mix. Sprinkle into greased pie plate.
3. Stir baking mix, milk, and eggs with a fork until blended. Pour into plate.
4. Bake 30–35 minutes or until a knife inserted in the center comes out clean.
5. Sprinkle with shredded Cheddar cheese. Bake 1–2 minutes longer or until cheese is melted.
6. Garnish with lettuce, tomatoes, olives, and sour cream, if desired.
## Nutrition Data Per Serving