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Lasagna
LASAGNA serves: 8
1# gd beef - browned & drained
Add & simmer 5 min: 32 oz jar spaghetti Sauce
3/4 c water
1t basil & Oregano
Combine 12oz cottage cheese, 1 egg
9-12 pieces lasagna (uncooked)
12oz sliced or 3c Shredded mozzarella
Cheese Ungreased 9 x 12 pan
Layer 1/3 each noodle, meat & Sauce, Cottage
Back:
Cheese, mozzarella
Repeat twice
Sprinkle with parmesan
Cover with foil
Bake 350° 30 min
Uncover - bake 30 more minutes
Let Stand 10-15 min before serving
---
# Lasagna
## Ingredients
- 1 lb ground beef, browned & drained
- 32 oz jar spaghetti sauce
- 3/4 cup water
- 1 tsp basil & oregano
- 12 oz cottage cheese
- 1 egg
- 9–12 pieces lasagna noodles (uncooked)
- 12 oz sliced or 3 cups shredded mozzarella cheese
- Parmesan cheese, for sprinkling
## Instructions
1. Brown ground beef and drain. Add spaghetti sauce, water, and basil & oregano. Simmer 5 minutes.
2. Combine cottage cheese and egg in a bowl.
3. In an ungreased 9 x 12 pan, layer 1/3 each of noodles, meat & sauce, cottage cheese, and mozzarella.
4. Repeat layers twice more.
5. Sprinkle top with parmesan cheese.
6. Cover with foil and bake at 350° for 30 minutes.
7. Uncover and bake 30 more minutes.
8. Let stand 10–15 minutes before serving. -
Krispie Cream Roll
Krispie Cream Roll (10)
1½ cups whipped cream
8 marshmellows
¼ cup honey
½ cup dates
¼ cup chopped nutmeats
3½ cups oven puffed rice
cereal
Method
①Whip cream till stiff reserving ¾ cup. ②
cut marshmellows into small pieces add
Back:
ing them to the cream. Add honey, dates
and nuts.③ Roll the rice cereal into fine
crumbs. add 1 cup to cream mixture
Blend well. ④ spread remainder of crumbs on
piece of wax paper evenly & place mixture on
& mold into a roll & chill for several
hours. Slice & serve garnished with
remainder of whipped cream. Chopped
nutmeats or fruit slices & Berries.
---
# Krispie Cream Roll
*Serves 10*
## Ingredients
- 1 1/2 cups whipped cream
- 8 marshmallows
- 1/4 cup honey
- 1/2 cup dates
- 1/4 cup chopped nutmeats
- 3 1/2 cups oven puffed rice cereal
## Instructions
1. Whip cream till stiff, reserving 3/4 cup.
2. Cut marshmallows into small pieces; add them to the cream.
3. Add honey, dates, and nuts.
4. Roll the rice cereal into fine crumbs. Add 1 cup to cream mixture. Blend well.
5. Spread remainder of crumbs on a piece of wax paper evenly, and place mixture on top. Mold into a roll and chill for several hours.
6. Slice and serve garnished with remainder of whipped cream, chopped nutmeats, or fruit slices and berries. -
Kosher Dill Pickles
KOSHER DILL PICKLES
Medium sized cucumbers
1/3 teaspoon mustard seed
1/3 teaspoon celery seed
4 to 6 heads dill
2 quarts vinegar
1 cup sugar
2 quarts water
1/2 cup salt
Small piece each of red pepper, onion, garlic,
bay leaf and alum (optional)
Scald cucumbers and cover with cold water to cool.
Dry and pack into quart jars. Into each jar put the above
mentioned quantity of mustard and celery seed, dill, red
pepper, onion, garlic, bay leaf and alum (if desired).
Combine vinegar, sugar, water and salt, heat and fill jars.
Seal. This yields enough liquid for about 50 cucumbers.
Back: blank
---
# Kosher Dill Pickles
## Ingredients
- Medium sized cucumbers
- 1/3 tsp mustard seed (per jar)
- 1/3 tsp celery seed (per jar)
- 4 to 6 heads dill
- 2 quarts vinegar
- 1 cup sugar
- 2 quarts water
- 1/2 cup salt
- Small piece each of red pepper, onion, garlic, bay leaf, and alum (optional)
## Instructions
1. Scald cucumbers and cover with cold water to cool.
2. Dry and pack into quart jars.
3. Into each jar put the above-mentioned quantity of mustard seed and celery seed, dill, red pepper, onion, garlic, bay leaf, and alum (if desired).
4. Combine vinegar, sugar, water, and salt; heat and fill jars.
5. Seal. This yields enough liquid for about 50 cucumbers. -
Kona Banana Bread
Kona Banana Bread
Versatile! Buttered warm, it's delicious
with fruit salad. Topped with sliced
banana or whipped cream, it's dessert—
½ cup shortening
1 cup sugar
2 eggs
¾ cup mashed ripe banana
• •
1¼ cups sifted cake flour
¾ teaspoon soda
½ teaspoon salt
Cream shortening and sugar until
light. Add eggs, one at a time,
beating well after each. Stir in
banana. Sift together dry ingredi-
ents; add to banana mixture. Mix
till well blended. Pour into a
greased 9x9x2-inch pan. Bake in
moderate oven (350°) 30 to 35
minutes. Cut in squares to serve.
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---
# Kona Banana Bread
*Versatile! Buttered warm, it's delicious with fruit salad. Topped with sliced banana or whipped cream, it's dessert*
## Ingredients
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 3/4 cup mashed ripe banana
- 1 1/4 cups sifted cake flour
- 3/4 tsp baking soda
- 1/2 tsp salt
## Instructions
1. Cream shortening and sugar until light.
2. Add eggs, one at a time, beating well after each.
3. Stir in banana.
4. Sift together dry ingredients; add to banana mixture.
5. Mix till well blended.
6. Pour into a greased 9x9x2-inch pan.
7. Bake in moderate oven (350°) 30 to 35 minutes.
8. Cut in squares to serve. -
Key Lime Pie
Card 1 Front:
KEY LIME PIE HERSHEY'S/BORDEN
1 9-or10-inch baked pastry shell or graham
cracker crumb crust
6 egg yolks
2 14-ounce cans Eagle Sweetened Condensed Milk
(NOT evaporated milk)
1 8-ounce bottle ReaLime Juice from Concentrate
Yellow or green food coloring, optional
Whipped cream or whipped topping
Preheat oven to 325 degrees. In large mixer
bowl, beat egg yolks with sweetened condensed
milk, ReaLime brand and food coloring, if de-
sired. Pour into prepared pastry shell; bake
40 minutes. Cool. Chill. Top with whipped
Card 1 Back:
cream. Garnish as desired. Refrigerate left-
overs.
*If using frozen packaged pie shell or 6-ounce
packaged graham cracker crumb pie crust, use 1
can Eagle Brand Sweetened Condensed Milk, 3 egg
yolks and ½ cup ReaLime brand. Bake 30 minutes.
Proceed as above.
**Use only Grade A clean, uncracked eggs.
Makes one 9-or10-inch pie.
---
# Key Lime Pie
*Recipe from the kitchen of Hershey's/Borden*
*Makes one 9- or 10-inch pie*
## Ingredients
- 1 (9- or 10-inch) baked pastry shell or graham cracker crumb crust
- 6 egg yolks
- 2 (14-ounce) cans Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 1 (8-ounce) bottle ReaLime Juice from Concentrate
- Yellow or green food coloring, optional
- Whipped cream or whipped topping, for serving
## Instructions
1. Preheat oven to 325°F.
2. In a large mixer bowl, beat egg yolks with sweetened condensed milk, ReaLime brand, and food coloring, if desired.
3. Pour into prepared pastry shell; bake 40 minutes.
4. Cool. Chill.
5. Top with whipped cream. Garnish as desired.
6. Refrigerate leftovers.
---
*\*If using a frozen packaged pie shell or a 6-ounce packaged graham cracker crumb pie crust, use 1 can Eagle Brand Sweetened Condensed Milk, 3 egg yolks, and 1/2 cup ReaLime brand. Bake 30 minutes. Proceed as above.*
*\*\*Use only Grade A clean, uncracked eggs.* -
Key Lime Pie
Key Lime Pie 3 pts -148 Calories
1 box (.3 oz) sugar-free lime gelatin
1/4 C boiling water
2 8oz Containers key lime pie flavor light yogurt
1 8oz container frozen fat free whipped
topping, thawed
1 prepared 8" reduced fat graham cracker
pie crust
1) Dissolve gelatin in boiling water
2) Stir in yogurt with wire whisk
3) Fold in whipped topping
4) Pour into crust. Refrig. over nite or at least 2 hours
Back: blank
---
# Key Lime Pie
*3 pts — 148 Calories*
## Ingredients
- 1 box (.3 oz) sugar-free lime gelatin
- 1/4 cup boiling water
- 2 (8 oz) containers key lime pie flavor light yogurt
- 1 (8 oz) container frozen fat-free whipped topping, thawed
- 1 prepared 8" reduced-fat graham cracker pie crust
## Instructions
1. Dissolve gelatin in boiling water.
2. Stir in yogurt with wire whisk.
3. Fold in whipped topping.
4. Pour into crust. Refrigerate overnight or at least 2 hours.
## Editor's Notes
- **"3 pts -148 Calories"** — This appears to be a Weight Watchers points notation (3 points, 148 calories per serving). Rendered as an attribution/yield-style italic line for context rather than discarded. -
Key Lime Cookies
Key Lime Cookies
½ cup butter 1 cup flour
1½ cups powdered sugar ½ teaspoon baking powder
1 egg ¼ teaspoon salt
1 tablespoon grated key lime zest 2 cups crushed corn flakes
2 tablespoons key lime juice
Cream together butter and sugar. Add egg, lime juice and zest. Stir in
flour, baking powder and salt. Drop 1 tablespoon of batter at a time into a
bowl of crushed corn flakes, rolling to coat completely. Place on ungreased
cookie sheet and bake for 16 minutes in preheated 350-degree oven.
(These cookies spread significantly in the oven, so space them widely
on the cookie sheet.)
Makes 24 cookies.
Nutritional information per serving: 94 calories; carbohydrates 14g; fat
4g; protein 1g, fiber 1g.
Source: "Florida Citrus Treasures Cookbook: A Collection of Heritage Recipes"
(University of Florida, 2003, third edition).
Back: blank
---
# Key Lime Cookies
## Ingredients
- 1/2 cup butter
- 1 1/2 cups powdered sugar
- 1 egg
- 1 Tbsp grated key lime zest
- 2 Tbsp key lime juice
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups crushed corn flakes
## Instructions
1. Cream together butter and sugar.
2. Add egg, lime juice and zest.
3. Stir in flour, baking powder and salt.
4. Drop 1 Tbsp of batter at a time into a bowl of crushed corn flakes, rolling to coat completely.
5. Place on ungreased cookie sheet and bake for 16 minutes in preheated 350-degree oven.
6. Note: These cookies spread significantly in the oven, so space them widely on the cookie sheet.
Makes 24 cookies. -
Kate Smith 14 Day Pickles
Kate Smith
14 day pickels [sic]
75–100 small cukes
Salt
Water
1 tbsp Alum
Place cukes in a stone jar & cover with brine (1 pt salt to 1 gal Water). These [stand] [in the] brine — [drain], 7 [days/7th day]. [Cover with boiling water? with] the Alum [well?] desolved [sic] — Soak 24 hrs — Wash cukes — Split in Half. Cover with Boiling Wotr [sic] & let [stand] another 24 [hrs], [drain], cover with follow[in]g
Back:
1 oz celery seed — ½ oz stick cinnamon — ½ oz whole cloves
6 cups white sugar — 5 qts Boiling Vinegar
These [stand] [in this] 7 days [before] sealing ([each] [morning/day] dr[ain?] 3 [?] [drain off] liquid, heat to boiling, add 1 cup sugar), pour back to cukes. Let stand 3 days undisturbed. Drain liquid, Heat to Boiling & pour over pickels after placing in jars — Seal While Hot!
[later annotation, ink, different hand or sitting]: ⅓ˢ — almost certainly a scaling note ("make ⅓ batch"), worth flagging in provenance since it's the only ink on a pencil card
---
# Kate Smith 14 Day Pickles
*Attributed to Kate Smith (radio broadcast, likely late 1930s–1940s)*
## Ingredients
- 75–100 small cucumbers
- 1 pint salt per gallon water (for brine)
- 1 Tbsp alum
- 1 oz celery seed
- 1/2 oz stick cinnamon
- 1/2 oz whole cloves
- 6 cups white sugar (plus approximately 1 cup per day during syrup stage)
- 5 quarts white vinegar
## Instructions
1. Place cucumbers in a stone jar and cover with brine (1 pint salt to 1 gallon water). Let stand 7 days, then drain.
2. Cover with boiling water in which alum has been dissolved. Soak 24 hours.
3. Wash cucumbers and split in half.
4. Cover with fresh boiling water and let stand another 24 hours. Drain.
5. Combine vinegar, 6 cups sugar, celery seed, cinnamon, and cloves; bring to a boil. Pour over cucumbers.
6. Each day for approximately 3 to 4 days, drain off the syrup, heat to boiling, add 1 cup sugar, and pour back over cucumbers.
7. Let stand undisturbed for 3 days.
8. Drain syrup and heat to boiling. Pack cucumbers into jars, pour boiling syrup over, and seal while hot.
## Editor's Notes
- **Attribution:** Card is headed "Kate Smith 14 Day Pickles" — Kate Smith hosted daytime radio programs in the late 1930s and 1940s that regularly featured recipes. The card's phonetic spellings ("pickels," "desolved," "Wotr") and mixed longhand/Gregg shorthand are consistent with real-time dictation transcription from a radio broadcast. Treat as probable provenance, not confirmed.
- **Gregg shorthand:** The card mixes careful longhand for quantities and unusual words with Gregg shorthand outlines for repeated process phrases ("stand," "drain," "each"). This pattern is characteristic of dictation transcription. All shorthand has been expanded with high to moderate confidence; one passage in the verso parenthetical remains uncertain and is reconstructed from recipe context.
- **Alum** was a standard period ingredient for crisping pickles. It is no longer recommended for home canning by the USDA; modern recipes substitute calcium chloride (Pickle Crisp) or simply omit it.
- **Sugar quantity** accumulates over the syrup stage — the 6 cups in the initial syrup plus approximately 1 cup added per reheat day produces a very sweet finished pickle, consistent with the 14-day sweet pickle tradition.
- **"Seal while hot"** — period canning instruction; follow current USDA home canning guidelines for safe processing.
- **Stone jar** for the brine stage = a ceramic crock; a large glass or food-safe plastic container is the modern equivalent. -
Karo Nut Pie
KARO NUT PIE THE TAMPA TRIBUNE
Dough for single-crusted 9-inch pie
3 whole eggs 1 cup dark Karo syrup
2/3 c. dark brown sugar ½ TB. vanilla
1½/3 c.pecans Unsweetened whipped
cream
5 TB. butter, melted and cooled
Place pie dough in 9" pie pan and crimp or
flute edges.
Preheat oven to 425 degrees.
Beat eggs until yolks and whites are well-mixed
Add syrup, brown sugar, melted butter and va-
nilla extract. Mix well. Stir in pecans
gently, taking care not to break them. Pour
Card 1 Back:
into pie shell.
Bake 15 minutes. Reduce heat to 350 degrees.
Bake 20-25 minutes more, or until just set (in-
terior is no longer syrupy; knife inserted will
come out clean.)
Remove from oven and let cool. Serve slightly
warm, topped with unsweetened whipped cream,
if desired.
---
# Karo Nut Pie
*The Tampa Tribune*
## Ingredients
- Dough for single-crusted 9-inch pie
- 3 whole eggs
- 1 cup dark Karo syrup
- 2/3 cup dark brown sugar
- 1/2 Tbsp vanilla
- 1 1/3 cups pecans
- 5 Tbsp butter, melted and cooled
- Unsweetened whipped cream, for serving
## Instructions
1. Place pie dough in a 9-inch pie pan and crimp or flute edges.
2. Preheat oven to 425°F.
3. Beat eggs until yolks and whites are well mixed.
4. Add syrup, brown sugar, melted butter, and vanilla extract. Mix well.
5. Stir in pecans gently, taking care not to break them.
6. Pour into pie shell.
7. Bake 15 minutes. Reduce heat to 350°F.
8. Bake 20–25 minutes more, or until just set (interior is no longer syrupy; knife inserted will come out clean).
9. Remove from oven and let cool. Serve slightly warm, topped with unsweetened whipped cream, if desired. -
K. F. Coleslaw
K. F. Coleslaw
2 lbs cabbage
1/4 c. onion
1/4 carrots
3 T veg. oil
2/3 c. Miracle Whip
3 T Tarragon Vinegar
1/2 c. sugar.
1/2 t salt
(over) From Sandy
Back:
Refrigerate for 12 hours.
---
# K. F. Coleslaw
## Ingredients
- 2 lbs cabbage
- 1/4 cup onion
- 1/4 carrots
- 3 Tbsp vegetable oil
- 2/3 cup Miracle Whip
- 3 Tbsp Tarragon Vinegar
- 1/2 cup sugar
- 1/2 tsp salt
## Instructions
1. Combine all ingredients.
2. Refrigerate for 12 hours. -
Jewish Coffee Cake
Jewish Coffee Cake
1 box yellow cake mix
1 large box instant vanilla
pudding mix
1/2 Cup Oil
4 eggs
1 t. vanilla - 1 cup water - mix
beat 10 minutes.
Topping
1/2 Cup sugar - 1 or 2 tablespoons
cinnamon, 1/2 cup nuts - Grease +
flour pan
Card 1 Front:
Pour 1/2 batter in pan - sprinkle
with topping - add rest of batter - rest
of topping - marbleize with knife
Bake 325° about 1 hr or until done.
Card 1 Back:
---
# Jewish Coffee Cake
## Ingredients
### Cake
- 1 box yellow cake mix
- 1 large box instant vanilla pudding mix
- 1/2 cup oil
- 4 eggs
- 1 tsp vanilla
- 1 cup water
### Topping
- 1/2 cup sugar
- 1 or 2 Tbsp cinnamon
- 1/2 cup nuts
## Instructions
### Cake
1. Grease and flour the pan.
2. Combine the cake mix, pudding mix, oil, eggs, vanilla, and water. Mix, then beat for 10 minutes.
### Topping
3. Combine the sugar, cinnamon, and nuts.
### Assembly
4. Pour half of the batter into the prepared pan.
5. Sprinkle with half of the topping.
6. Add the rest of the batter, then the rest of the topping.
7. Marbleize with a knife.
8. Bake at 325°F for about 1 hour, or until done. -
Jewish Coffee Cake
Jewish Coffee Cake
Recipe from the kitchen of Bea Vail
Cake Dough:
1 box yellow cake mix
1 package instant vanilla pudding
½ cup oil
1 cup sour cream
4 eggs
2 teaspoons vanilla
Topping/Filling Mix together:
1/3 cup sugar 1 teaspoon cinnamon
1 teaspoon cocoa ½ cup chopped pecans
(I prefer to double this for more filling.)
Back:
Combine all cake ingredients and beat until very
thick and smooth. Pour ½ batter in greased tube
pan or 10" springform pan. Sprinkle with a littl
more than ½ of filling. Pour on rest of batter
and sprinkle with rest of topping. Bake at 350.
50-55 minutes for tube pan
60-65 minutes for springform pan
Use toothpick to test for doneness.
This is a fairly plain, type of cake that is so
delicious you find yourself having a tiny piece,
then another and another. Men seem to prefer thi
cake over most others because there is no gook
or overly sweet icing.
---
# Jewish Coffee Cake
## Ingredients
- 1 box yellow cake mix
- 1 package instant vanilla pudding
- 1/2 cup oil
- 1 cup sour cream
- 4 eggs
- 2 tsp vanilla
## Topping/Filling
- 1/3 cup sugar
- 1 tsp cinnamon
- 1 tsp cocoa
- 1/2 cup chopped pecans
## Instructions
1. Mix together all topping/filling ingredients and set aside. (Double the topping/filling for more filling.)
2. Combine all cake ingredients and beat until very thick and smooth.
3. Pour half the batter into a greased tube pan or 10" springform pan.
4. Sprinkle with a little more than half of the filling.
5. Pour the remaining batter on top and sprinkle with the rest of the topping.
6. Bake at 350°F — 50–55 minutes for a tube pan, or 60–65 minutes for a springform pan.
7. Use a toothpick to test for doneness.