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Aunt Myrls Baked Beans
(Aunt Myrls Baked Beans)
Soak over night what would be about 2 qts.
Add water to about an inch over the beans
(cold)
* add ½ tsp. soda bring to a boil, Boil until
when you test a few beans in spoon, blow
on them if the skins began to crack or peal
Pour off- put in Pot.
I mix the mixture in a qt dipper.
2 or 3 Tblsp. molasses ½ dipper of water.
1 tsp salt- cut up small onion- pepper as you
like it. I put a dash or two- one to two tsps.
prepared mustard
some use brown sugar to sweeten more
Mix well Pour over beans- add water
to cover. You add more water- a time or
two, because they will be to dry.
I usually bake them about 6 hrs. 350°-
* watch the soda water- it might boil
up and over if it boils to hard.
Orla and I always liked the taste of the
beans, rather then the other spices. ha.
Now my dear I hope you can figure
this out. So Frank must of liked them
the way we did. ha. You know that
scamp never told me he liked those beans.
ha.
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# Aunt Myrls Baked Beans
## Ingredients
- About 2 qts dry beans, soaked overnight
- 1/2 tsp baking soda
- 2 or 3 Tbsp molasses
- 1/2 dipper of water
- 1 tsp salt
- 1 small onion, cut up
- Pepper, to taste (a dash or two)
- 1 to 2 tsp prepared mustard
- Brown sugar, to sweeten more (optional)
- Water to cover
## Instructions
1. Soak beans overnight in enough water to cover by about an inch (cold water).
2. Add 1/2 tsp baking soda and bring to a boil. Boil until when you test a few beans in a spoon and blow on them, the skins begin to crack or peel.
3. Pour off the water and put beans in pot.
4. In a qt dipper, mix together the molasses, water, salt, cut up small onion, pepper, and prepared mustard. Some use brown sugar to sweeten more.
5. Mix well and pour over beans. Add water to cover.
6. You will need to add more water a time or two during baking, because they will be too dry.
7. Bake at 350° for about 6 hours.
8. Watch the soda water — it might boil up and over if it boils too hard. -
Lemon Bread
Lemon Bread
We like it and hope you will
too —
1 cup shortening ) cream
1 1/2 cups sugar )
4 eggs beaten one at a time
3 cups flour, 2 teaspoons baking
powder, 1 teaspoon salt sifted to-
gether.
1 cup milk added alternately
with the flour. Grated rind of
2 lemons. 1 cup nuts. Bake at
350 from 40 to 50 minutes
Remove from oven and im-
mediately pour over the follow-
ing mixture making fork holes
through the loaves so it goes
into the bread. 1/2 cup sugar and
juice from 2 lemons. Let stand
in pans for at least 1/2 hour before
removing the loaves. Makes 3 loaves
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1/2 receipt Lemon Bread.
1/2 C. shortening ) cream.
3/4 C. sugar )
2 eggs beaten one at a time
1 1/2 C. flour 1 tsp baking powder
1/2 tsp salt sifted together
1/2 C milk added alternately with flour
Grated rind of one lemon. 1/2 C nuts.
Bake at 350° from 40 to 50 min.
Remove from oven and immediately
pour over the following mixture
making fork holes through the
loaves so it goes into the bread.
1/2 C. sugar and juice from
one lemon. Let stand in pans
for at least 1/2 hr. before re-
moving the loaves. Makes one
good size loaf.
---
# Lemon Bread
*"We like it and hope you will too."*
---
## Full Recipe
*Makes 3 loaves*
### Ingredients
#### Batter
- 1 cup shortening
- 1 1/2 cups sugar
- 4 eggs, beaten in one at a time
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- Grated rind of 2 lemons
- 1 cup chopped nuts
#### Lemon Glaze
- 1/2 cup sugar
- Juice of 2 lemons
### Instructions
1. Preheat oven to 350°F. Grease three loaf pans.
2. Cream shortening and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Sift together flour, baking powder, and salt.
5. Add sifted dry ingredients alternately with milk, beginning and ending with flour.
6. Fold in grated lemon rind and chopped nuts.
7. Divide batter evenly among prepared loaf pans.
8. Bake at 350°F for 40 to 50 minutes until a toothpick inserted in the center comes out clean.
9. Remove from oven. Immediately poke fork holes through the top of each loaf.
10. Combine sugar and lemon juice for glaze; pour evenly over hot loaves, allowing it to soak into the holes.
11. Let stand in pans for at least 30 minutes before removing.
---
## Half Recipe
*Makes 1 good size loaf*
### Ingredients
#### Batter
- 1/2 cup shortening
- 3/4 cup sugar
- 2 eggs, beaten in one at a time
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- Grated rind of 1 lemon
- 1/2 cup chopped nuts
#### Lemon Glaze
- 1/4 cup sugar
- Juice of 1 lemon
### Instructions
Follow full recipe instructions above using a single loaf pan. -
Easy Dump Cake
in a recent issue of Mail Box News and
we'd like to share it with readers who
frequently ask for this type of recipe from
our readers' service department.
EASY DUMP CAKE
1 (1-pound, 4-ounce) can
undrained, crushed pineapple
1 (1-pound, 5-ounce) can cherry or
blueberry pie filling
1 box regular (2-layer) cake mix
1 cup chopped nuts
2 sticks margarine in evenly sliced
pats
In a 9x13x2-inch ungreased baking pan,
spread crushed pineapple and pie filling.
Lightly combine cake mix, nuts and mar-
garine; "dump" on top. Bake 50-55 min-
utes at 350 degrees. Serve topped with
whipped cream, if desired.
Note: This cake is great for making
when unexpected company drops by. All
the ingredients can be kept on hand for
such emergencies.
Q.: My kids are pestering me to make
Taco Salad for them, something they had
at a friend's house. Is there a recipe and
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# Easy Dump Cake
*From Mail Box News*
## Ingredients
- 1 (1-pound, 4-ounce) can undrained, crushed pineapple
- 1 (1-pound, 5-ounce) can cherry or blueberry pie filling
- 1 box regular (2-layer) cake mix
- 1 cup chopped nuts
- 2 sticks margarine, evenly sliced into pats
- Whipped cream, to serve (optional)
## Instructions
1. In a 9x13x2-inch ungreased baking pan, spread crushed pineapple and pie filling.
2. Lightly combine cake mix, nuts, and margarine; "dump" on top.
3. Bake 50–55 minutes at 350 degrees.
4. Serve topped with whipped cream, if desired. -
Pear Honey Bread
PEAR HONEY BREAD
1 (1-pound 13-ounce) can Bartlett
pear halves
2/3 cup brown sugar
3/4 cup honey
1/4 cup salad oil
1 cup pear syrup
2 eggs
2 teaspoons grated lemon peel
3/4 cup chopped pecans
4 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
Drain pear halves, reserving two for
garnish. Finely chop remaining pear
halves. Combine brown sugar, honey, oil,
pear syrup, eggs and lemon peel. Stir in
pears and nuts. Sift flour, baking powder,
soda and salt. Add to pear mixture, stir-
ring just until blended.
Pour into two greased 4 1/2x8 1/2-inch
loaf pans. Slice reserved pear halves and
arrange over top of batter. Bake at 350
degrees for 50 to 60 minutes or until
toothpick comes out clean when inserted
in center. Remove from pans and cool.
Yields 2 loaves. (For best flavor, wrap in
foil and let stand overnight or longer.
Keeps up to one week.)
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# Pear Honey Bread
## Ingredients
- 1 (1-pound 13-ounce) can Bartlett pear halves
- 2/3 cup brown sugar
- 3/4 cup honey
- 1/4 cup salad oil
- 1 cup pear syrup
- 2 eggs
- 2 tsp grated lemon peel
- 3/4 cup chopped pecans
- 4 cups flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
## Instructions
1. Drain pear halves, reserving two for garnish. Finely chop remaining pear halves.
2. Combine brown sugar, honey, oil, pear syrup, eggs, and lemon peel.
3. Stir in chopped pears and nuts.
4. Sift flour, baking powder, baking soda, and salt. Add to pear mixture, stirring just until blended.
5. Pour into two greased 4 1/2 x 8 1/2-inch loaf pans.
6. Slice reserved pear halves and arrange over top of batter.
7. Bake at 350 degrees for 50 to 60 minutes, or until a toothpick comes out clean when inserted in center.
8. Remove from pans and cool. Yields 2 loaves. For best flavor, wrap in foil and let stand overnight or longer. Keeps up to one week. -
Pumpkin Muffins
PUMPKIN MUFFINS
2 eggs
¾ cup brown sugar, firmly packed
1 cup cooked, sieved pumpkin
¼ cup milk
4 tablespoons melted butter or margarine
2 cups sifted all-purpose flour
½ teaspoon salt
½ teaspoon soda
1½ teaspoons baking powder
½ teaspoon ginger
½ teaspoon cinnamon
1 2 teaspoon nutmeg
½ cup coarsely chopped nuts (optional)
½ cup coarsely chopped raisins (optional)
Beat eggs in mixing bowl. Beat in sugar until light and
fluffy. Stir in pumpkin, milk and melted butter or marga-
rine. Sift flour with dry ingredients and stir in with
raisins and nuts, if desired, stirring just enough to mois-
ten flour. Do not beat or overstir.
Fill greased muffin pans ½ full or use fluted paper
cupcake containers set in muffin pans. Bake at 375 de-
grees for about 15 minutes or until muffins test done
when pressed lightly on top with finger tip. Yields about
18 medium-size muffins.
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# Pumpkin Muffins
## Ingredients
- 2 eggs
- 3/4 cup brown sugar, firmly packed
- 1 cup cooked, sieved pumpkin
- 1/4 cup milk
- 4 Tbsp melted butter or margarine
- 2 cups sifted all-purpose flour
- 1/2 tsp salt
- 1/2 tsp soda
- 1 1/2 tsp baking powder
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup coarsely chopped nuts (optional)
- 1/2 cup coarsely chopped raisins (optional)
## Instructions
1. Beat eggs in mixing bowl. Beat in sugar until light and fluffy.
2. Stir in pumpkin, milk, and melted butter or margarine.
3. Sift flour with dry ingredients and stir in with raisins and nuts, if desired, stirring just enough to moisten flour. Do not beat or overstir.
4. Fill greased muffin pans 1/2 full or use fluted paper cupcake containers set in muffin pans.
5. Bake at 375 degrees for about 15 minutes or until muffins test done when pressed lightly on top with finger tip.
6. Yields about 18 medium-size muffins. -
Microwave Lemon Marmalade
Marmalade
Microwave Jam from Alan Holcombe
Any citrus or combination of citrus can be
substituted for the lemons. Cooking time
may vary according to type of fruit.
3 large lemons (500 gr) about 18 oz.
1½ c water
3 C sugar
Quarter lemons; discard seeds Chop lemon
in processor or blender & place in deep dish
with water. Cook on high 10 minutes or till
rind is tender. Stir in sugar. Cook on
high 18 min or until jells when tested on
cold saucer. Stir occasionally while cooking.
over
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Stand 5 min before pouring into
sterile jars. Seal when cold.
Makes about 2 cups
——————————————
Alan peels lemons with potato peeler
& discards white pith
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# Microwave Lemon Marmalade
*From Alan Holcombe*
> Any citrus or combination of citrus can be substituted for the lemons. Cooking time may vary according to type of fruit.
## Ingredients
- 3 large lemons (500 g / about 18 oz)
- 1 1/2 cups water
- 3 cups sugar
## Instructions
1. Quarter lemons and discard seeds. Chop lemon in processor or blender.
2. Place chopped lemon in a deep dish with water.
3. Cook on high for 10 minutes, or until rind is tender.
4. Stir in sugar.
5. Cook on high for 18 minutes, or until mixture jells when tested on a cold saucer. Stir occasionally while cooking.
6. Stand 5 minutes before pouring into sterile jars.
7. Seal when cold.
> Makes about 2 cups.
> Note: Alan peels lemons with a potato peeler and discards white pith. -
Apple Sauce
Apple Sauce Six servings
2 lbs apples pinch of salt
water about 1 cup sugar ½ cup or mor
Method: wash apples Pare as thin
as possible and cut into quarters
or eighths. remove core
Pour water into sauce pan. Add
salt and apples.
Cover the pan and place over
a low flame. Cook apples till
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tender when tried with a fork.
When tender, remove from the
flame and add sugar.
Stir untill the sugar is mixed
with the apples
Cool and serve.
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# Apple Sauce
## Ingredients
- 2 lbs apples
- Water, about 1 cup
- Pinch of salt
- 1/2 cup sugar, or more
## Instructions
1. Wash apples. Pare as thin as possible and cut into quarters or eighths. Remove core.
2. Pour water into sauce pan. Add salt and apples.
3. Cover the pan and place over a low flame. Cook apples till tender when tried with a fork.
4. When tender, remove from the flame and add sugar.
5. Stir until the sugar is mixed with the apples.
6. Cool and serve. -
Baked Apples
Baked Apples
6 apples 6 tbsp water
6 tbsp sugar (white or brown)
Method: After being washed and
cored, the apples may be prepared
for baking as follows:
1. unpared (the skin may be cut
halfway between stem and blossom
end of apple · this makes apple
keep its shape better.)
2. pared
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3. upper half of apple only around
(around stem - end) pared.
4 Place the apples in a granite,
aluminium or glass baking
dish. Pour a tablespoon of
sugar in the core of each apple.
Pour the water around the apples.
Bake in hot oven (400° F) bake for
20 to 40 minutes or till tender
when tried with a fork.
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# Baked Apples
## Ingredients
- 6 apples
- 6 Tbsp water
- 6 Tbsp sugar (white or brown)
## Instructions
1. Wash and core the apples. They may be prepared for baking in one of the following ways:
1. Unpared (the skin may be cut halfway between stem and blossom end of apple — this makes the apple keep its shape better.)
2. Pared.
3. Upper half of apple only (around stem end) pared.
2. Place the apples in a granite, aluminium, or glass baking dish.
3. Pour a tablespoon of sugar in the core of each apple.
4. Pour the water around the apples.
5. Bake in a hot oven (400°F) for 20 to 40 minutes, or till tender when tried with a fork. -
Spiced Fresh Fruit
SPICED FRESH FRUIT
1 small honeydew
melon
1 red apple, cored,
cut into cubes
1 pear, cored, cut
into cubes
1 cup halved,
seedless grapes
½ cup fresh orange
juice
1 tablespoon fresh
lime juice
¼ teaspoon ground
ginger
Halve melon, remove
seeds and rind, cut into
cubes. In a large bowl,
combine melon, apple,
pear, grapes, orange juice,
lime juice and ginger; mix
well. Cover. Chill at least 1
hour before serving. Yields
6 servings.
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# Spiced Fresh Fruit
## Ingredients
- 1 small honeydew melon
- 1 red apple, cored, cut into cubes
- 1 pear, cored, cut into cubes
- 1 cup halved, seedless grapes
- 1/2 cup fresh orange juice
- 1 tablespoon fresh lime juice
- 1/4 teaspoon ground ginger
## Instructions
1. Halve melon, remove seeds and rind, cut into cubes.
2. In a large bowl, combine melon, apple, pear, grapes, orange juice, lime juice and ginger; mix well.
3. Cover. Chill at least 1 hour before serving.
4. Yields 6 servings. -
Cherry Meringue Float
CHERRY MERINGUE FLOAT
For light fluffy meringues, be sure to
make this recipe just before serving—
2 16-ounce cans pitted tart red
cherries
1 cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 cup cranberry juice cocktail
1 tablespoon butter or margarine
2 egg whites
¼ cup honey
3 tablespoons finely chopped
walnuts
Drain cherries, reserving ⅔ cup
liquid. In a 10-inch skillet blend to-
gether sugar, cornstarch, and salt.
Blend in reserved cherry liquid, cran-
berry juice, and butter or margarine.
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# Cherry Meringue Float
## Ingredients
- 2 16-ounce cans pitted tart red cherries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup cranberry juice cocktail
- 1 tablespoon butter or margarine
- 2 egg whites
- 1/4 cup honey
- 3 tablespoons finely chopped walnuts
## Instructions
1. For light fluffy meringues, be sure to make this recipe just before serving.
2. Drain cherries, reserving 2/3 cup liquid.
3. In a 10-inch skillet blend together sugar, cornstarch, and salt.
4. Blend in reserved cherry liquid, cranberry juice, and butter or margarine. -
Rhubarb Cherry Pie
Rhubarb Cherry Pie
Crust: 2c flour
1/2t. salt
3/4c. shortening
6T. cold water
Filling: 4c. diced rhubarb
1 can red tart pitted cherries, drained
1c. sugar
1/4c. quick cooking Tapioca
3 drops red food color
Mix filling & let stand 15 min
Bake 45-50 min
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# Rhubarb Cherry Pie
## Crust Ingredients
- 2 cups flour
- 1/2 tsp salt
- 3/4 cup shortening
- 6 Tbsp cold water
## Filling Ingredients
- 4 cups diced rhubarb
- 1 can red tart pitted cherries, drained
- 1 cup sugar
- 1/4 cup quick cooking tapioca
- 3 drops red food color
## Instructions
1. Mix crust ingredients together.
2. Mix filling ingredients and let stand 15 minutes.
3. Fill pie crust with filling.
4. Bake 45–50 minutes. -
Green Bean Stuffed Peppers
GREEN BEAN STUFFED PEPPERS
2 small green peppers
2 tablespoons butter or margarine
1 small onion, sliced
2 tomatoes
1/4 teaspoon oregano
1 1/2 cups thawed frozen cut green
beans (one 9-ounce package)
Salt
Slice tops from peppers below crown
and remove seeds. Chop tops of peppers.
Drop peppers into boiling salted water
and parboil for 5 minutes. Drain.
In a skillet, heat butter and saute onion
and chopped green pepper for 5 minutes.
Chop one of the tomatoes and add to the
skillet. Stir in the oregano, green beans
and salt to taste.
Place peppers side by side into a 1 1/2-
pint ovenproof casserole. Fill peppers
with green bean mixture. Cover and bake
at 350 degrees for 20 to 25 minutes. Serve
garnished with remaining tomato cut into
slices. Serves 2.
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# Green Bean Stuffed Peppers
## Ingredients
- 2 small green peppers
- 2 Tbsp butter or margarine
- 1 small onion, sliced
- 2 tomatoes
- 1/4 tsp oregano
- 1 1/2 cups thawed frozen cut green beans (one 9-ounce package)
- Salt
## Instructions
1. Slice tops from peppers below crown and remove seeds. Chop tops of peppers.
2. Drop peppers into boiling salted water and parboil for 5 minutes. Drain.
3. In a skillet, heat butter and saute onion and chopped green pepper for 5 minutes.
4. Chop one of the tomatoes and add to the skillet. Stir in the oregano, green beans, and salt to taste.
5. Place peppers side by side into a 1 1/2-pint ovenproof casserole. Fill peppers with green bean mixture.
6. Cover and bake at 350 degrees for 20 to 25 minutes.
7. Serve garnished with remaining tomato cut into slices. Serves 2.