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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
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# 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. -
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.
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# 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 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.
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# 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 (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
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t or
Ier
t 2
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# 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 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)
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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"
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# 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 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)
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# 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. -
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.
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# 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. -
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
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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.
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# 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. -
How to Make a Good Pie Crust
HOW TO MAKE A GOOD PIE CRUST SHERYL JULIAN
THE BOSTON GLOBE
In the days when the settlers heaped fall
fruits and squashes into pastry bases, just
as they had done in England, families revered
good bakers. In those days, every woman
practically made pastry with her eyes closed
and lard was the fat of choice. "Half fat to
water to mix" was the formula most bakers
swore by, passing on to their daughters a
recirecipe without instructions.
As the formula trickled down through the
generations, cooks in this century adjusted
it to include solid vegetable shortening.
To make a double crust in a food
processor, put into the workbowl fitted with
Card 1 Back:
the steel blade, 2 cups flour, a pinch of
salt and 3 TB sugar. Pulse once to sift
them. Remove the lid and add 8 TB (1 stick)
cut-up butter and ¼ cup solid vegetable
shortening. Pulse quickly in on-off motions
half a dozen times or until the mixture turns
faintly yellow and resembles crumbs. Stop
the motor and remove the lid. In a 1-cup
glass measure whisk 1 egg with a fork. To
the cup add enough ice water to make ½ cup of
liquids. Add ½ teaspoon vinegar.
Sprinkle almost all of the liquids onto the
flour (always hold back a TB.) Replace the lid
and pulse in on-off motions just until the
pastry forms moist clumps. If the pastry
doesdoesn't form clumps, add the remaining
Card 2 Front:
liqHOW TO MAKE A GOOD PIE CRUST, CARD NO. 2
liquids and work in on-off motions. If
necessary, add ice water to the food
processor by sprinkling it in with your
hands. The pastry must not come together in
the food processor to form a ball.
Turn the clumps out onto the counter and
cut through them over and over with a blunt
knife or a metal palette knife until they
come together to form a dough. Sprinkle
lightlightly with flour and divide in half.
Shape each half into a smooth flat cake.
Wrap separately in foil. Refrigerate for 20
minutes before rolling out. Use to make any
9" double crust pie or any two 9" one-crust
Card 2 Back:
pies.
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# How to Make a Good Pie Crust
*Recipe by Sheryl Julian — The Boston Globe*
*Makes one 9" double crust pie or two 9" one-crust pies*
## Ingredients
- 2 cups flour
- Pinch of salt
- 3 Tbsp sugar
- 8 Tbsp (1 stick) butter, cut up
- 1/4 cup solid vegetable shortening
- 1 egg
- Ice water (enough to bring egg mixture to 1/2 cup total liquid)
- 1/2 tsp vinegar
## Instructions
1. Put into the workbowl of a food processor fitted with the steel blade: 2 cups flour, a pinch of salt, and 3 Tbsp sugar. Pulse once to sift them.
2. Remove the lid and add the cut-up butter and 1/4 cup solid vegetable shortening.
3. Pulse quickly in on-off motions half a dozen times or until the mixture turns faintly yellow and resembles crumbs. Stop the motor and remove the lid.
4. In a 1-cup glass measure, whisk 1 egg with a fork. Add enough ice water to bring the total to 1/2 cup of liquid. Add 1/2 tsp vinegar.
5. Sprinkle almost all of the liquids onto the flour, always holding back 1 Tbsp. Replace the lid and pulse in on-off motions just until the pastry forms moist clumps.
6. If the pastry doesn't form clumps, add the remaining liquids and work in on-off motions. If necessary, add ice water to the food processor by sprinkling it in with your hands. The pastry must not come together in the food processor to form a ball.
7. Turn the clumps out onto the counter and cut through them over and over with a blunt knife or a metal palette knife until they come together to form a dough.
8. Sprinkle lightly with flour and divide in half. Shape each half into a smooth flat cake.
9. Wrap separately in foil. Refrigerate for 20 minutes before rolling out.
10. Use to make any 9" double crust pie or any two 9" one-crust pies. -
Hot Turkey Soufflé
Hot Turkey Souffle.
6 slices white bread.
2 C. diced turkey.
½ C. mayonnaise.
½ C. chopped onion
½ C. " green pepper.
½ C. " celery.
1½ C. milk
2. beaten eggs.
¼ C. slivered almonds.
1 C. cream of mushroom soup.
½ C. grated cheese, salt, pepper.
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Cube 2 slices bread, spread in
greased 8 x 8 pan. Combine turkey
vegetables, nuts & mayonnaise
salt, pepper. Spread over cubed
bread. then crust of other 4 slices
and lay over top. Cover and chill
over nite. in morning spoon
soup, mix milk and eggs. and
bake 1 hr at 350° and last few
minutes spread grated cheese
and paprika & finish baking.
Serves - 6 to 8 - people.
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# Hot Turkey Soufflé
*Serves 6 to 8*
## Ingredients
- 6 slices white bread
- 2 cups diced turkey
- 1/2 cup mayonnaise
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 1 1/2 cups milk
- 2 beaten eggs
- 1/4 cup slivered almonds
- 1 can (approximately 1 cup) cream of mushroom soup
- 1/2 cup grated cheese
- Salt and pepper, to taste
- Paprika, for topping
## Instructions
1. Cube 2 slices of bread and spread them in a greased 8×8 pan.
2. Combine turkey, vegetables (onion, green pepper, celery), nuts, mayonnaise, salt, and pepper.
3. Spread the turkey mixture over the cubed bread.
4. Remove the crusts from the remaining 4 slices of bread and lay them over the top of the turkey mixture.
5. Cover the pan and refrigerate overnight.
6. In the morning, spoon cream of mushroom soup over the top, then pour the milk and beaten eggs over the dish.
7. Bake at 350°F for 1 hour.
8. During the last few minutes of baking, spread grated cheese and paprika over the top and finish baking until melted and lightly browned. -
Hot Salmon Slaw
HOT SALMON SLAW
1 can (7.75 ounces) salmon
2 tablespoons oil
4 cups shredded cabbage
¾ cup grated carrots
¼ cup chopped green pepper
2 tablespoons vinegar
½ teaspoon sugar
1 tablespoon celery seed
Dash salt
½ cup mayonnaise
Drain salmon and break into small chunks. Heat oil in
skillet. Add cabbage, carrots and green pepper. Saute 5
minutes, stirring frequently, until vegetables are tender
crisp. Sprinkle with vinegar, sugar, celery seed and salt.
Toss in drained salmon. Cover skillet and cook 3 to 5
minutes. Remove from heat. Fold in mayonnaise. Serve
immediately. Makes 4 servings.
Note: This quick one-dish entree is ready to serve in
minutes. Add hard rolls or crusty French bread for a light
meal.
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# Hot Salmon Slaw
*Makes 4 servings*
## Ingredients
- 1 can (7.75 oz) salmon
- 2 Tbsp oil
- 4 cups shredded cabbage
- 3/4 cup grated carrots
- 1/4 cup chopped green pepper
- 2 Tbsp vinegar
- 1/2 tsp sugar
- 1 Tbsp celery seed
- Dash of salt
- 1/2 cup mayonnaise
## Instructions
1. Drain salmon and break into small chunks.
2. Heat oil in a skillet.
3. Add cabbage, carrots, and green pepper. Sauté 5 minutes, stirring frequently, until vegetables are tender-crisp.
4. Sprinkle with vinegar, sugar, celery seed, and salt.
5. Toss in drained salmon.
6. Cover skillet and cook 3 to 5 minutes.
7. Remove from heat. Fold in mayonnaise.
8. Serve immediately.
> **Note:** This quick one-dish entrée is ready to serve in minutes. Add hard rolls or crusty French bread for a light meal. -
Hot Red Wine
Card 1 Front:
Hot Red Wine 4-6 servings
1 btle Red wine - dry (1qt)
Put in pot add 1 btle water (1qt)
2 oranges - sliced
8 Cloves
2 sticks cinnamon
1 lemon sliced - or juice
3/4-1 c. sugar
Steam for 40-1 hr. Don't boil !! Serve warm
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# Hot Red Wine
*Makes 4–6 servings*
## Ingredients
- 1 bottle dry red wine (1 qt)
- 1 bottle water (1 qt)
- 2 oranges, sliced
- 8 cloves
- 2 sticks cinnamon
- 1 lemon, sliced — or juice only
- 3/4–1 cup sugar
## Instructions
1. Put wine in pot; add water.
2. Add oranges, cloves, cinnamon, lemon (sliced or juiced), and sugar.
3. Steam for 40 minutes to 1 hour. Do not boil.
4. Serve warm.